Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Results 1 to 2 of 2

Thread: Serrated Knives

  1. #1

    Serrated Knives

    Hey there, Knife Knuts......

    I operate a sharpening service and have a question for anyone with an answer.

    I recently came across a serrated knife with really fine serrations. I don't think it's a very high quality, but how is anyone sharpening these? The serrations are much too small for my Spiderco. Looks like the previous sharpener used a wheel and hollow-ground the back of the knife.

    I used the Spiderco on the front like I would with any serrated knife, then lightly matched the hollow ground angle on the back. That gave me a pretty good edge. Just looking to see if anyone has any other methods.


  2. #2

    Join Date
    Apr 2011
    I dont have any fancy systems just whetstones. So i put the knife flat on the tables edge, i take my cheapo stone 220 and holding it in hand, i work every serration with strokes away from blade only. Of course i use side of the stone not the stone flat. By turning wrist i get the whole space between teeth producing burr.
    Then i switch to 1000 old no-name stone which i nicked from my working place, remove burr gently and do some honing on each serration.
    I wouldnt use better-finer stone for serrated knife. I use mine for fresh bread and cakes so i dont devastate it with presure to much. Nor use it all that much.
    I guess for small serations you could use the special shaped stones, but still it will require time

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts