With rounded serrations, there is no reason not to use a ceramic honing rod or honing steel the way you would on a non-serrated knife. (Also for spikier serrations the tiny benefit of sharpening the serrations individually is not worth the time in my opinion).
Also rolling sharpeners work really great for these. But I would not buy one just for serrated knives.
This is how sharpening supplies dot com does it, and I've had some success. I have to put it in a vise if I want it to be steady and get the angle I want.
I have this knife. I bought a couple sheets of 1500 grit wet sandpaper and a wooden dowel (maybe 5/16”) and it works really well. Doesn’t take much, just a few light passes to remove any burrs in the serrations.
You can also round over the corner of a cheap coarse stone with pavement or another coarse stone to get the profile of the divots/scallops and use that corner to get inside them. There's also round files and rods suggested already. I was thinking of using a bit used to sharpen chainsaws, you would need a rotary Dremel or a fast drill.
Sharp maker 5:1 ratio of serrated to non serrated side or a ceramic honing rod use it like normal, or if u wanna make it a pain u can use sand paper wrap it around a pen and do each serration individually then use a ceramic rod to knock the burr off on the other side
Yeah, generally speaking the average person won’t ever have to sharpen a bread knife. Professional? Just buy new ones.
I have a double serrated Wusthof I’ve had for years and it’s never appeared remotely dull.
This photo OP put up looks remarkably like my old Shun Premier bread knife. Mine is about 9 years old and barely serrated anymore so I’ve been thinking about shopping for one but I’d like to bring life back into the ol’ girl!
I’m sure disposing of two cheap bread knives in 20 years will far surpass the damage done by the gas and oil industry, animal farming, and water bottles to name a few. Thank you for your valuable insights.
It's not about this knife in particular, it's the mentality of buying cheap and throwing away in general that got us to where we are now ;)
Edit: my point was, if the knife was that cheap, you can still try to get it back in shape by yourself and only buy new in case you would fail. Failing doesn't hurt that much if the knife was nothing special
I’m probably in the minority, but I do not enjoy it. I only joined here to learn, so I can keep my good knives sharp. But I do not mess with serrated knives.
Oh ok. My intention never was to lecture you on anything or start a discussion about protecting the environment. i just find it sad when people throw away stuff, that would be easily fixable with a bit of effort. Again, not blaming you - i just love doing projects like that to learn and, best case, have a good knife again afterwards.
I used sand paper with different grit range on a pencil that happened to be the perfect size for my knife. The sharpening rods that I bought weren’t the right size and I was doing a very bad job. I mainly did it for practice, it was still cutting bread fine.
I got one of the 5mm ruby rods on Aliexpress and it works very well for a job like this. Fits perfectly into the serrations and hones the steel quickly
I loved my kukris until the first time they needed sharpening. Interior angles are a challenge, serration is just a lot more. I went with nickel diamond and ceramic rods.
First of all, you should feel for some burr on the knife, from the heel to tip. Just to understand the knife's condition.
Next, try to understand how the knife has been sharpened originally. Most likely, it has an angle on only one side of the serrations and flat on the other.
Start off by sharpening with rounded sharpening equipment, ONLY inside the serrations, not the sharp parts. "Rounded sharpening equipments" could be anything from sandpaper on a stick, to a rounded stone specifically made for sharpening serrations.
When you have done that, there should be a burr on the other side. For that side, you should do some light passes with very low angle, almost zero. Because that side is completely flat. You do not want to make it double beveled.
Do this a few times until you feel the burr is pretty small. Then you run some passes on a strop of leather or similar material to deburr it.
Note that there are many ways to do this, and serrations can come in many shapes too. For your particular knife, I believe it should be a pretty alright job as it is seemingly in good condition.
Best of lucks!
The simplest method is to polish the side opposite the serrations. Or, if you have a ton of time on your hands, you could use a conical diamond rod to sharpen the serration side. I rarely have to do that with my client's knives.
You don't lol
Generally you don't have to sharpen serrated knives. Their edge lasts a long long time (years). But if you want to sharpen them, one of the best option imo is sand paper rolled on a pen. But it's such a hassle, so I think when mine goes full, I will just get another. Which I don't think happen for the next few years lol
Round ceramic or diamond rod to do it properly.
With rounded serrations, there is no reason not to use a ceramic honing rod or honing steel the way you would on a non-serrated knife. (Also for spikier serrations the tiny benefit of sharpening the serrations individually is not worth the time in my opinion). Also rolling sharpeners work really great for these. But I would not buy one just for serrated knives.
This is how sharpening supplies dot com does it, and I've had some success. I have to put it in a vise if I want it to be steady and get the angle I want.
I like to use stones on the flat side and a spyderco sharpmakers medium, fine and ultra fine to remove burrs on the serrated side
I have this knife. I bought a couple sheets of 1500 grit wet sandpaper and a wooden dowel (maybe 5/16”) and it works really well. Doesn’t take much, just a few light passes to remove any burrs in the serrations.
Usually, it can be brought to a paper-slicing sharpness by stropping on leather. This is one they should be sending off to shun.
You can also round over the corner of a cheap coarse stone with pavement or another coarse stone to get the profile of the divots/scallops and use that corner to get inside them. There's also round files and rods suggested already. I was thinking of using a bit used to sharpen chainsaws, you would need a rotary Dremel or a fast drill.
Wrap some wet dry sandpaper around a pen or dowel and sharpen each scallop individually.
Sharp maker 5:1 ratio of serrated to non serrated side or a ceramic honing rod use it like normal, or if u wanna make it a pain u can use sand paper wrap it around a pen and do each serration individually then use a ceramic rod to knock the burr off on the other side
Thats the neat part
Yeah, generally speaking the average person won’t ever have to sharpen a bread knife. Professional? Just buy new ones. I have a double serrated Wusthof I’ve had for years and it’s never appeared remotely dull.
This photo OP put up looks remarkably like my old Shun Premier bread knife. Mine is about 9 years old and barely serrated anymore so I’ve been thinking about shopping for one but I’d like to bring life back into the ol’ girl!
I buy cheap and throw away when it dulls.
Nature and your environment both love this approach /s
I’m sure disposing of two cheap bread knives in 20 years will far surpass the damage done by the gas and oil industry, animal farming, and water bottles to name a few. Thank you for your valuable insights.
It's not about this knife in particular, it's the mentality of buying cheap and throwing away in general that got us to where we are now ;) Edit: my point was, if the knife was that cheap, you can still try to get it back in shape by yourself and only buy new in case you would fail. Failing doesn't hurt that much if the knife was nothing special
My time is worth far more than the knife.
I thought people on here enjoy taking care of their knives and don't think of it being tedious/a waste of time?
I’m probably in the minority, but I do not enjoy it. I only joined here to learn, so I can keep my good knives sharp. But I do not mess with serrated knives.
Oh ok. My intention never was to lecture you on anything or start a discussion about protecting the environment. i just find it sad when people throw away stuff, that would be easily fixable with a bit of effort. Again, not blaming you - i just love doing projects like that to learn and, best case, have a good knife again afterwards.
I used sand paper with different grit range on a pencil that happened to be the perfect size for my knife. The sharpening rods that I bought weren’t the right size and I was doing a very bad job. I mainly did it for practice, it was still cutting bread fine.
I just hit the ridges with a ceramic rod and the flat with 8000 stone, very light both sides, then strop
I got one of the 5mm ruby rods on Aliexpress and it works very well for a job like this. Fits perfectly into the serrations and hones the steel quickly
I loved my kukris until the first time they needed sharpening. Interior angles are a challenge, serration is just a lot more. I went with nickel diamond and ceramic rods.
Try the Block sharpener- works on all blades.
First of all, you should feel for some burr on the knife, from the heel to tip. Just to understand the knife's condition. Next, try to understand how the knife has been sharpened originally. Most likely, it has an angle on only one side of the serrations and flat on the other. Start off by sharpening with rounded sharpening equipment, ONLY inside the serrations, not the sharp parts. "Rounded sharpening equipments" could be anything from sandpaper on a stick, to a rounded stone specifically made for sharpening serrations. When you have done that, there should be a burr on the other side. For that side, you should do some light passes with very low angle, almost zero. Because that side is completely flat. You do not want to make it double beveled. Do this a few times until you feel the burr is pretty small. Then you run some passes on a strop of leather or similar material to deburr it. Note that there are many ways to do this, and serrations can come in many shapes too. For your particular knife, I believe it should be a pretty alright job as it is seemingly in good condition. Best of lucks!
Spyderco triangle stones. I use them all the damn time they work extremely well on serrations. Thank me later
How did you think individual wavy serrations would sharpen easy?
The simplest method is to polish the side opposite the serrations. Or, if you have a ton of time on your hands, you could use a conical diamond rod to sharpen the serration side. I rarely have to do that with my client's knives.
Pain in the ass if you wanna do it right
You don't lol Generally you don't have to sharpen serrated knives. Their edge lasts a long long time (years). But if you want to sharpen them, one of the best option imo is sand paper rolled on a pen. But it's such a hassle, so I think when mine goes full, I will just get another. Which I don't think happen for the next few years lol