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What is the point of serrations on a knife?
Serrated knives easily slice through food with thick or resistant outer surfaces. The serrated design of a quality knife is so efficient that it will still slice when the teeth and gullets become dull. A thin but sturdy blade made of high-quality stainless steel helps retain the sharp edges of the teeth and gullets.
Why do knives have serrations on the back?
These have serrations because the tools are designed for ‘pull’ cuts (slicing and sawing). Now we will put that into some sort of context. Imagine you have some rope, string or even paracord in front of you. In order to cut that, you would place your edge onto and pull the knife back towards you.
Can knife sharpen be used for serrated?
How Do You Sharpen a Serrated Knife? Electric knife sharpeners may not work on serrated blades. Sharpening a serrated knife is not as easy as returning the razor sharp edge to your chef’s knife. Many people prefer to have serrated knife sharpening done by a professional.
How is a serrated blade made?
Factory serrations are typically ground from one side of the blade while handmade serrations are created from both sides, resulting in a more even alignment and much sharper serration. Factory serrations are harder to sharpen because so much material has to be removed from one side of the blade.
Do I need a serrated edge?
For general everyday tasks, a plain edge is your best bet.
A serrated edge becomes useful when dealing with tough materials, like cutting through rope, heavy fabrics, or foliage. A serrated knife would be right at home in a toolbox or camping bag where its functionality is most needed.
Which is better serrated or straight blade?
Unlike the straight-edged blade, serrated blades are less precise but are fantastic for slice cuts. Slice cuts are cuts that require you to drag the edge of the the blade back and forth over the object to cut it. For example, items like bread, tomatoes, rope and strappings need to be sliced.
How often should you sharpen serrated knives?
Only sharpen when necessary.
Only sharpen your serrated knife when you notice it’s getting dull. If you use your serrated knife infrequently, it may only require sharpening every few years. 3.
Is it possible to sharpen a bread knife?
But with minimal investment in time and tools, your bread knife, serrated steak knives and any other serrated blades can be sharpened. Sharpening a bread knife does require a specialized sharpening stone like the DMT Diafold Serrated Knife Sharpener.
What are VEFF serrations?
Veff™ Serrations are the patented alternative to standard triple point serrations. The unique Veff™ Serration pattern on our knives creates angled teeth that feed material into the cut as you pull. Think of it like multiple guillotines all set to glide through fibrous materials with surgical precision.
Can Microtech add serrations?
We do not add serrations to blades. We do not swap styles because the handle and blade are adjusted to work in that exact configuration.
How to ADD DIY SERRATIONS to your favorite pocket knife! (custom blade hack #1) – YouTube
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- Most searched keywords: Whether you are looking for How to ADD DIY SERRATIONS to your favorite pocket knife! (custom blade hack #1) – YouTube Updating There are probably lots of ways to do this, but this is my favorite method. It’s doesn’t take too long, and can get great results!Check out my video on how …how to add serrations, serrated, knife, blade, knife hacks, diy serrations, adding serrations, add serrations, custom serrations, dremel serrations, serrated dremel, dremel knife, diy knife hacks
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Why a Serrated Knife Belongs in Your Kitchen | Misen
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Why a Serrated Knife Belongs in Your Kitchen | Misen
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Updating They’re often called bread knives, but the serrated teeth make them useful for much more. Here’s how to use a serrated knife and what to look for when you add one to your kitchen collection. - Table of Contents:
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Why You Need a Serrated Knife
Best Uses for Serrated Knives
What to Look for in a Serrated Knife
Serrated for Success
Chef’s Knife
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Stainless Skillet
Knife Serrations – What is the point? – Heinnie Haynes
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- Most searched keywords: Whether you are looking for Knife Serrations – What is the point? – Heinnie Haynes Updating Accessories, Axes & Saws, Bags & Wallets, Books, Branded Merchandise, Clothing, Emergency Power, Eyewear, Fire Lighters, First Aid, Flashlights, Flasks, Hand Warmers, Hygiene, Insect Protection, Knife Care & Storage, Knives, Lighters, Navigation, Optics, Paracord, Pens, Pocket Tools, Sharpeners, Shovels, Signalling Devices, Sleeping Bags, Survival, Watches, Water PurificationWhat is the point in serrations?Opinions have always been mixed on the value and point of serrations, but no matter what your thoughts are, they are becoming more and more common. Some people like none, others like some, the rest like all. By, that we mean you have a choice in serrations. It is not necessarily all or nothing, you have a choice.However, before we get to the choice, what do you actually need serrations for? Well let’s look at some common knives and tools with serrations. Bread knives are a good example and so too are saws. These have serrations because the tools are designed for ‘pull’ cuts (slicing and sawing). Now we will put that into some sort of context. Imagine you have some rope, string or even paracord in front of you. In order to cut that, you would place your edge onto and pull the knife back towards you.The next step is to then decide whether you need or want a knife that will excel in these sorts of cuts. As we said above though you do not always have to choose all or nothing, you can go halfway . . .Part Vs FullOk, so you need serrations. Do you need a blade full of them or part of a blade?With a part serrated blade you usually get a 50/50 split with serrations to plain edge or 40/60 split with serrated taking up the 40%.These combo or part serrated edges are seen by many as a great compromise, offering the user versatility and giving them more cutting options in a single blade. However, other people believe that this instead makes the knife a jack of all trades and a master of none. It is argued that combo edge knives cannot possibly offer the same experience or usability as a fully plain or serrated knife.This argument is underpinned by the use of serrations on sub 7.5 cm blade (pretty much all UK Friendly Carry sized knives). The argument here is that on a part serrated sub-7.5cm knife you are going to get probably a maximum 3-3.5cm of serrations. Is this enough to really be effective? Some say yes, others say no. Again though it comes down to personal preference.Something else that’s down to personal preference is the location of the serrations on your knife. The vast majority of knives have serrations on the belly of the knife close to the handle. This means the ‘control’ section of the knife is serrated, which isn’t ideal for things like whittling. Other people find them incredible useful though as they feel they can put more strength behind the slicing/sawing action especially when dealing with a stronger rope.Some knives (mostly found on fixed blades) have their serrations on the spine of the blade. This means you can have a fully plain cutting edge and have a good serrated edge all on the same blade. Some people love this design. Other people though have argued it is a bad idea, because if you are using the saw edge, the razor sharp plain edge is facing directly upwards at you. Therefore, you get versatility but you also get increased risks . . .Maybe try a dual blade knife?If you know that you need both a plain and serrated edge, but do not fancy going down the road with serrated blades on the spine of the knife, you may want to consider a dual blade knife. These knives have a specific blade for serrated and plain edges. This gives you options and means you still only have to carry one tool.However, depending on what tasks you need your serrated edge for the knife may not be strong enough. Because a dual blade knife will be a folding knife is it already unlikely to be as strong as a fixed blade. Also, because there are now at least two blades there are more things to go wrong on the tool. For light work and EDC a dual blade should be fine, but it’s always worth considering what your knife is actually being used for!Types of SerrationsThere are loads of variations to serrations. Some are wide and shallow such as on the Ontario Tak-1 others are narrow and pointy like on the Boker Plus Steel Mariner, and others are a mix like on the Spyderco Ladybug Hawkbill. Each have their own advantages and disadvantages, but in essence their job is the same.One particular type of serrations we do want to highlight are ‘Veff Serrations’ which were design by knife maker Tom Veff. These appear to be very love or hate according to all the forums we have read and feedback received. Lots of the feedback seems to revolve around the styling of the serrations. Some thing they are too big, other people think they look distinctive. Another devise issue is the actual serrations themselves. This is because of the angle at which the serrations are set. Because of this angle the grip and cutting action on pull cuts is incredible, however this means you get next to no grip on push cuts. If you want an incredible pull cut experience then Veff serrations are about the best in the business.Sharpening SerrationsAnother dislike that some people have with serrations is how to sharpen them as they require a slightly different approach to plain edge knives.The best way do us to show you this though is through video, and you don’t get better than the classic Spyderco Sharpmaker DVD. It might have been filmed in the 1980’s but the information is still spot on. Make sure you skip to 19 mins 23 secs for the section on sharpening serrated edges.
Are you a fan of serrations? Do you own and knives with serrations? We’d love to hear what your thoughts are on them good and bad! - Table of Contents:
How to Sharpen a Serrated Knife | Misen
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How to Sharpen a Serrated Knife | Misen
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How to Sharpen a Serrated Knife | Misen
Updating Serrated knives can be honed or sharpened but don’t need it as often as smooth blades. Still if you’ve had a trusty bread knife for a few years now, you should learn how to sharpen a serrated knife to get your knife back in slicing form. - Table of Contents:
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Sharp but Not Sharp
Sharper Is Better
How Do You Sharpen a Serrated Knife
Additional Ways to Sharpen a Serrated Knife
Sooner or Later
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How To Make A Serrated Knife | Step-By-Step Instructions – Red Label Abrasives
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How To Make A Serrated Knife | Step-By-Step Instructions – Red Label Abrasives Step 1: Mark Out Your Pattern · Step 2: Cut in Gues · Step 3: Shape the Serrations · Step 4: Clean Up the Backse. … - Most searched keywords: Whether you are looking for
How To Make A Serrated Knife | Step-By-Step Instructions – Red Label Abrasives Step 1: Mark Out Your Pattern · Step 2: Cut in Gues · Step 3: Shape the Serrations · Step 4: Clean Up the Backse. Making serrated blades can be more complex than creating a smooth-edge knife, so in this blog, the team at Red Label Abrasives shares some tips on how to make serrated blades. - Table of Contents:
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Add Serrations to a Pocket Knife : 4 Steps (with Pictures) – Instructables
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- Summary of article content: Articles about Add Serrations to a Pocket Knife : 4 Steps (with Pictures) – Instructables Grind away while holding the knife at a steep angle. Move your way up to the largest bit. While you’re doing this check often to make sure your grinding is … …
- Most searched keywords: Whether you are looking for Add Serrations to a Pocket Knife : 4 Steps (with Pictures) – Instructables Grind away while holding the knife at a steep angle. Move your way up to the largest bit. While you’re doing this check often to make sure your grinding is … Add Serrations to a Pocket Knife: After buying this pocket knife I found out it’s also sold serrated. Instead of returning it I added the serrations myself. For doing it by hand I think it turned out well. All you need is a dremel tool, or something similar, and some diamond bits.&n…
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Introduction Add Serrations to a Pocket Knife
Step 1 Mark Out Your Pattern
Step 2 Cut in Guides
Step 3 Shape the Serrations
Step 4 Clean Up the Backside
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how to make serrations on a knife
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- Summary of article content: Articles about how to make serrations on a knife The factory does it by machining the blade using a shaped grinding wheel. A hobbyist can add serrations to a blade also by using the edge of a grinding wheel, … …
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how to make serrations on a knife
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- Summary of article content: Articles about how to make serrations on a knife Serrated knives can and should be sharpened, but they don’t need it very often. A serrated knife’s pointed teeth do most of the work. Less … …
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Converting Serrated Blades to Straight?
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Why a Serrated Knife Belongs in Your Kitchen
Serrated knives easily slice through food with thick or resistant outer surfaces.
The serrated design of a quality knife is so efficient that it will still slice when the teeth and gullets become dull.
A thin but sturdy blade made of high-quality stainless steel helps retain the sharp edges of the teeth and gullets.
The right tool for the right job. It’s a philosophy with universal appeal — even in the kitchen. You wouldn’t, for example, try to cook a steak with your toaster. But there is an overwhelming number of tools we can buy for the kitchen, and you have to know what they’re supposed to do before you can decide if you have the right tools.
Take that knife with the teeth. The serrated one. It kind of looks like a saw. Why was it designed that way? What does it do? What is its right job?
Why You Need a Serrated Knife
Serrated knives are also known as bread knives. They’re distinguished by the saw-like appearance of the blade’s edge. This design makes the serrated knife highly efficient at certain kinds of cutting. It easily slices through food with thick or resistant outer surfaces. Thick as in a crusty loaf of bread. Resistant as in the skin of a tomato.
Think about the plain, non-serrated edge of a chef’s knife. The razor-sharp edge allows you to make a cut when you force it into the food. In fact, a chef’s knife can cut, shave, chop, peel, slash, and more. Because of this, a chef’s knife will see more action in the kitchen than a serrated knife.
The plain edge of a chef’s knife is suited to a wider variety of knife work than a serrated knife. But the chef’s knife’s true specialty is force cuts. You’re making the cut by forcing the blade all the way through the food. The non-serrated edge moves only in one direction.
The serrated blade is designed for a different kind of use. Serrated blades excel at slicing cuts where you drag the edge across the food. There’s no better example than cutting a loaf of bread. You have to get through the tough outer crust, but you’ll smoosh or compress the soft inner part of the bread if you try to make a force cut. So instead, you use the serrated edge to grip the crust and make the initial cut. The unevenness of the blade catches and incises food by moving transversely over what you’re cutting. The movement starts out as more parallel than perpendicular.
The high points, or teeth, of the serration meet up with the crust first. There’s more pressure at these points. They puncture and tear the crust. When you reach the soft inner part of the bread, the chiseled, moon-shaped gullets continue and make a clean slice.
The serrated design also offers superior edge retention. You’ll regularly hone and sharpen other kitchen knives — perhaps a few times each year, depending on use — but your serrated knife may only need to be sharpened after several years of use. The serrated design of a quality knife is so efficient that it will still slice well even when the teeth and gullets become dull after years of use. This is due to the chisel grind of the serrations, which get less contact with food during cutting.
Best Uses for Serrated Knives
They do such a great job of slicing bread that serrated knives run the risk of being pigeonholed into this singular task. Your quality serrated knife can do much more. Bread isn’t the only food that’s hard on the outside and soft on the inside. And keep in mind that hard in this case also means difficult to pierce.
Any type of squash or melon is perfect for a serrated blade, as are any fruits or vegetables with qualities similar to a tomato — a soft and fleshy interior protected by a membrane or skin that has to be punctured before you can slice it. Your serrated knife is a better choice to slice up an eggplant or assist with creating thin and attractive slices of overripe tomatoes.
Carving up a roast is also easier with a serrated knife because you can easily cut against the grain of the meat. Many steak lovers also prefer aserrated knife blade on their steak knives because it takes less effort to make bite-size cuts.
What to Look for in a Serrated Knife
Quality serrated kitchen knives have broad, deep, and pointed serrations. The crescent-shaped concave indentations in the steel are called gullets. These gullets are chisel-cut at angles, making the concave indentations razor-sharp.
Some knives have scalloped or rounded serrations. These are backward serrations that extend outward. Instead of teeth, the blade looks as if it’s made of a row of symmetrical clouds. The theory behind this design is that the chiseled scallops will stay sharper and expose more of the angled blade to food. But the pointed ends of the concave crescents (rather than the cloud-like serrations) that offer more grip and bite into the food.
The Science Behind Serrations
Look for a serrated knife that offers lots of bite because it has pointed tips and fewer serrations that are spaced wider apart. Ourserrated knife features 33 deep, pointed tips with extra wide gullets. There’s a reason that a lower number of serrations result in a better cut, and it has to do with physics.
You will exert pressure on what you’re cutting with a serrated knife, even though your objective is to push or pull the teeth across the food with a sawing motion. The force of that pressure is divided among the serrations. Simple math comes into play. The more serrations a knife has, the less power each one receives. Fewer serrations get more power, and they bite into food more readily. The same physics-related distribution of power applies to the surface area of each tip, so a pointed shape has more concentrated force, giving it more power to grip and bite into food.
Like chef’s knives, it’s possible to find serrated knives with narrower Japanese-style blade angles. This helps to make thinner and more precise slices. A thin but sturdy blade made of high-quality stainless steel helps to retain the sharp edges of the teeth and gullets. That’s important because serrated knives are not as easy to hone or sharpen as a knife with a non-serrated blade.
Pay no attention to the recommendation that you should just get an inexpensive bread knife that you won’t mind throwing away when it gets dull. Quality serrated knives can last you a lifetime. They are manufactured with fewer gullets so they stay sharper longer and can be resharpened.
Serrated Knife Handles and Bolsters
You may use it less frequently than your chef’s knife, but you’ll want to keep control over this knife as you make those saw-like movements and the serrations go to work. Make sure your knife has a handle that offers a good grip and doesn’t get slippery when wet.
A bolster will add safety as well. This is the part of a knife that can act as both a finger guard and a place to pinch and maintain a firm grip. Don’t be lulled into a false sense of security by a bulky bolster. Its mass won’t necessarily protect your fingers. Instead, look for a sloped bolster that rewards you with a secure grip.
Caring for Your Serrated Knife
It’s distinctly different from other kitchen cutlery, but serrated knives generally do not require specific care and handling — except for sharpening and honing. Even high-end electric knife sharpeners may not be capable of re-sharpening a serrated knife. This shouldn’t be much of a concern because serrated knives will reward you with clean and precise cutting for years before they need maintenance.
When your serrated knife no longer makes quick, clean cuts with minimal force, it’s time to have it professionally sharpened. If you purchased your knife from us,we’ll do it for free. Or you can manually sharpen it yourself.
If you can easily envision how the teeth and gullets of a serrated knife pierce and cut through something as unyielding as a crusty loaf of bread, you shouldn’t have difficulty imagining why it’s not a good idea to store it — or any sharp knife — loose in a kitchen drawer. Instead, use a magnetic knife holder to keep your knife safe and within reach. Or purchase an in-drawer knife holder that protects the blades and makes it easy to retrieve them.
Dishwashers and kitchen knives are an unfortunate combination. Your knives may be manufactured from quality steel, but the harsh formulations used in automatic dishwashing detergent will etch and dull them over time. Instead, use a mild liquid dish soap to hand-wash your knives. Then dry and immediately store them. Be mindful of the serrated knife’s teeth and chiseled gullets, as they can easily catch on loosely woven dish towels.
Serrated for Success
You need just three quality knives to do just about everything in the kitchen. A serrated knife is one of this important trio. Call it a bread knife if you prefer but don’t lose sight of the fact that its unique characteristics give it the ability to make saw cuts — which allow you to effortlessly cut through anything from a dense kabocha squash to delicate persimmons. It may not be your most frequently used knife, but you’ll appreciate your serrated knife when it’s needed.
Knife Serrations – What is the point?
What is the point in serrations?
Opinions have always been mixed on the value and point of serrations, but no matter what your thoughts are, they are becoming more and more common. Some people like none, others like some, the rest like all. By, that we mean you have a choice in serrations. It is not necessarily all or nothing, you have a choice.
However, before we get to the choice, what do you actually need serrations for? Well let’s look at some common knives and tools with serrations. Bread knives are a good example and so too are saws. These have serrations because the tools are designed for ‘pull’ cuts (slicing and sawing). Now we will put that into some sort of context. Imagine you have some rope, string or even paracord in front of you. In order to cut that, you would place your edge onto and pull the knife back towards you.
The next step is to then decide whether you need or want a knife that will excel in these sorts of cuts. As we said above though you do not always have to choose all or nothing, you can go halfway . . .
Part Vs Full
Ok, so you need serrations. Do you need a blade full of them or part of a blade?
With a part serrated blade you usually get a 50/50 split with serrations to plain edge or 40/60 split with serrated taking up the 40%.
These combo or part serrated edges are seen by many as a great compromise, offering the user versatility and giving them more cutting options in a single blade. However, other people believe that this instead makes the knife a jack of all trades and a master of none. It is argued that combo edge knives cannot possibly offer the same experience or usability as a fully plain or serrated knife.
This argument is underpinned by the use of serrations on sub 7.5 cm blade (pretty much all UK Friendly Carry sized knives). The argument here is that on a part serrated sub-7.5cm knife you are going to get probably a maximum 3-3.5cm of serrations. Is this enough to really be effective? Some say yes, others say no. Again though it comes down to personal preference.
Something else that’s down to personal preference is the location of the serrations on your knife. The vast majority of knives have serrations on the belly of the knife close to the handle. This means the ‘control’ section of the knife is serrated, which isn’t ideal for things like whittling. Other people find them incredible useful though as they feel they can put more strength behind the slicing/sawing action especially when dealing with a stronger rope.
Some knives (mostly found on fixed blades) have their serrations on the spine of the blade. This means you can have a fully plain cutting edge and have a good serrated edge all on the same blade. Some people love this design. Other people though have argued it is a bad idea, because if you are using the saw edge, the razor sharp plain edge is facing directly upwards at you. Therefore, you get versatility but you also get increased risks . . .
Maybe try a dual blade knife?
If you know that you need both a plain and serrated edge, but do not fancy going down the road with serrated blades on the spine of the knife, you may want to consider a dual blade knife. These knives have a specific blade for serrated and plain edges. This gives you options and means you still only have to carry one tool.
However, depending on what tasks you need your serrated edge for the knife may not be strong enough. Because a dual blade knife will be a folding knife is it already unlikely to be as strong as a fixed blade. Also, because there are now at least two blades there are more things to go wrong on the tool. For light work and EDC a dual blade should be fine, but it’s always worth considering what your knife is actually being used for!
Types of Serrations
There are loads of variations to serrations. Some are wide and shallow such as on the Ontario Tak-1 others are narrow and pointy like on the Boker Plus Steel Mariner, and others are a mix like on the Spyderco Ladybug Hawkbill. Each have their own advantages and disadvantages, but in essence their job is the same.
One particular type of serrations we do want to highlight are ‘Veff Serrations’ which were design by knife maker Tom Veff. These appear to be very love or hate according to all the forums we have read and feedback received. Lots of the feedback seems to revolve around the styling of the serrations. Some thing they are too big, other people think they look distinctive. Another devise issue is the actual serrations themselves. This is because of the angle at which the serrations are set. Because of this angle the grip and cutting action on pull cuts is incredible, however this means you get next to no grip on push cuts. If you want an incredible pull cut experience then Veff serrations are about the best in the business.
Sharpening Serrations
Another dislike that some people have with serrations is how to sharpen them as they require a slightly different approach to plain edge knives.
The best way do us to show you this though is through video, and you don’t get better than the classic Spyderco Sharpmaker DVD. It might have been filmed in the 1980’s but the information is still spot on. Make sure you skip to 19 mins 23 secs for the section on sharpening serrated edges.
Are you a fan of serrations? Do you own and knives with serrations? We’d love to hear what your thoughts are on them good and bad!
How to Sharpen a Serrated Knife
A serrated knife’s pointed teeth do most of the work.
Less friction means the blade stays sharper longer.
The characteristics that keep them sharper also make serrated knives more difficult to resharpen.
Your serrated knife has an interesting trick up its proverbial sleeve. It can go for years without being honed or sharpened. There’s no way its more popular friend, the chef’s knife, could get away with that.
Serrated knives have a unique design that helps them carry on with the solemn duty of cutting through crusty French bread without smooshing the soft inside. It’s something this type of knife can accomplish because it really isn’t like any other knife you have in the kitchen. Its blade edge works like a hand saw. The teeth catch and then rip through hard exteriors to reach and slide smoothly through softer interiors. If you’ve owned a serrated knife for more than a couple years, it may not have a very sharp edge anymore. It’s just deceptively efficient.
Sharp but Not Sharp
Serrated knives are the only piece of kitchen cutlery that will still work adequately when the blades are dull. The serrated edge of the knife owes its slicing ability to more than just sharpness.
The high points of the serrations come into contact with what you’re cutting first. These points apply higher pressure to the material than a non-serrated blade. The high points are able to puncture the surface. It’s why a serrated knife will grab and slice through the skin of a tomato, yet a tomato skin can resist all but the sharpest of non-serrated blades.
How long can a quality serrated knife go without sharpening? When properly used, they rarely require sharpening because of their construction, and they certainly don’t need the regular maintenance that the non-serrated blade of your chef’s knife calls for. A serrated knife will perform well for years — especially if you only end up using it as a bread knife.
Sharper Is Better
People unfamiliar with how to sharpen them — when it’s finally time — are guided by the misconception that it’s better to buy an inexpensive and low-quality serrated knife, and just toss it in the garbage when it obviously isn’t doing the job anymore.
Sidestep this disposable approach. Buy a quality serrated knife made of high-carbon steel. It’ll reward you with better edge retention, meaning it’ll need sharpening less often than the cheap ones you’ll have to regularly replace. It’ll take even longer — years — before you’ll have to sharpen the serrated blade.
A serrated knife probably isn’t going to be used as much as the kitchen workhorses you have, such as your chef’s knife or paring knife. The serrations help protect the sharp edges residing in the gullets between the points, which don’t make full contact with the cutting board. For perspective, think of how many times the edge of your chef’s knife meets up with the cutting board.
The recessed part of the serrations are chisel ground into the blade. This means that the back side of the blade is flat, and the serrations are ground at an angle — just like a chisel. Over time, these chiseled edges will become dull, especially the high points that make first contact. The knife will still cut because the serrated edge can still catch and rip through the surface. Plus, the recessed gullets dull slower. You’ll have to press a lot harder, though, with a serrated knife that needs sharpening. You might not notice the difference until you resharpen the blade.
A quality serrated knife will continue to perform after years of use — but have you noticed lately that it’s not easy to get those beautifully symmetrical bread slices? And yes, now that you mention it, there are more crumbs and food morsels left on the cutting board than there used to be. These are signs that it’s time to sharpen this essential kitchen knife so that it will do a better job.
Sharpening your serrated knife will reduce the amount of pressure you put on the knife to get the teeth to catch and rip through the surface. Cut a few slices from a crusty loaf of bread with a dull serrated knife. Then sharpen the knife. You’ll see a dramatic reduction in crumbs.
You can do it yourself with the right tools, and it’s not a difficult task if you have a quality knife that was manufactured with the intent to be re-sharpened rather than discarded.
How Do You Sharpen a Serrated Knife?
Sharpening a serrated knife is not as easy as returning the razor sharp edge to your chef’s knife. Many people prefer to have serrated knife sharpening done by a professional. At Misen, we sharpen the knives you buy from us for free.
One of the reasons why people prefer to have someone else sharpen a serrated knife is because the best method requires each serration to be sharpened separately. Let’s use our knife as an example. It features 33 serrations — not something you’ll whip through in just a couple of minutes.
Do you have an electric knife sharpener? It may have a slot specifically designated for serrated knives. However, lower end sharpeners likely won’t feature this option. Some motorized sharpeners will only touch the tip of the serrations. They could also damage the bevel by sharpening both sides of the blade with the fixed angle of the internal grinding disks.
Deluxe electric sharpeners use sharpening surfaces mounted on spring-action bars that conform to the shape and angle of a serrated blade, but even a high-end electric knife sharpener may have trouble reaching the entire surface of the concave gullets. There is no such thing as an automatic serrated knife sharpener. A manual approach will give you better results.
Do It Yourself
The right tool for manually sharpening your serrated knife is a ceramic honing rod. It’s also called a sharpening rod, and this can be confusing. A ceramic honing rod is harder than a steel honing rod, so the ceramic will remove some of the material from the blade’s edge, which has a sharpening effect. The shape of the rod is designed to fit inside the serrations of the blade. You’ll use it to sharpen the knife, tooth by tooth.
Start at the back end of the knife. Place the ceramic sharpening rod in the serrated grove, which is also known as the gullet. Position the rod so it matches the beveled angle of the chiseled cut you see in the gullet. Finding this angle isn’t difficult because the gullets of a serrated knife make the bevel easier to see. If you hold the sharpening rod flush with the bevel, you’ll automatically have the correct angle.
Slide the rod through the gullet toward the edge of the blade that does the cutting. Do this for each gullet. It should only take a few passes for each one. Resharpening the gullets with a honing rod also helps to reestablish sharp tips on the teeth. That’s important because the teeth make the initial entry into the material and begin the cut.
The Final Step
Once you’ve used the ceramic rod to sharpen each gullet, it’s time to turn over the knife for the last step. Sharpening a knife removes minute amounts of steel. Sometimes these remain partially attached to the blade and are known as burrs. You’ll be able to feel them if you gently run your finger along the backside of the blade. (Remember that on most serrated knives, this side is flat.) You’re sharpening it if you feel these burs. You’ve used the ceramic to draw metal up and over the edge of the knife blade.
These burrs can be easily removed by moving the flat side of the knife across the surface of the fine-grit finishing stone of your sharpening stone set. There you go. You’ve sharpened one of the most useful and important knives in your kitchen.
Additional Ways to Sharpen a Serrated Knife
Sharpening a serrated knife isn’t difficult but you’ll want to set aside sufficient time. Many home cooks opt for some assistance in this area and purchase a sharpening system.
The sharpening is still done manually, but these devices hold a set of ceramic rods in a 40-degree V shape. All you have to do is keep the knife steady as you move it down the triangular rod. The ceramic rod will move between each gullet. You’ll use the other ceramic rod on the flat side to remove burrs. It’s a manual sharpener with helpful guidance.
Sooner or Later
Call it a bread knife, or call it a serrated knife — just don’t call it un-sharpenable. A quality serrated knife can be sharpened because it was crafted from stronger steel and designed to be maintained instead of thrown away. When the time comes, it’ll be better for you to sharpen it yourself or send it out for professional sharpening. That way, you can hang on to your trusty knife for a long time to come.
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