The knife in the picture is an Endura. I have a serrated Delica, which is about 1" shorter. I carried it for a few years and used it a LOT and sharpened it quite a bit also. I was almost always able to bring it back to phonebook paper slicing. Those Spyderco serrated edges are really nice.
However, because I used the Sharpmaker for sharpening and I used it on the scallops as the instructions (and practically everyone else online) says, I rounded off the points of the serrations. The points are still there. But they aren't nearly as needle sharp as they once were. In fact, really not very sharp for "points" at all. But the blade still cuts quite well. It's just not nearly as "sticky" when you press it against plastic packaging or the like.
Now that I know better, I would sharpen just about any serrated blade the way Jason B taught me: From the back side only. You can return a serrated blade to sharp by using a very, very shallow angle on the flat back side. Something like 5 degrees off of flat will do it. Once you raise a burr inside the scallops, use a sharpmaker or other small width rod to deburr the scalloped side. This should take very little grinding on the scalloped side.
The key here is that by only grinding the back side, you keep the shape of the scallops and points closer to their original. So the points stay more pointy and don't get rounded off nearly as quickly as when using the sharpmaker on the scalloped side.
Brian.
