Our favorite manual sharpener for serrated knives is the Chef'sChoice Pronto Diamond Hone for Santoku/15° Knives Model 463. Here are the Chef'sChoice user manual's directions for sharpening a serrated knife. (Consult your user manual if using a different brand of sharpener.)
The best thing I've found for sharpening serrated knives is a Spyderco Sharpmaker, which uses triangle-shaped stones and can sharpen most anything. I bought the extra fine stones, and the coarse diamond rods as well, for a complete system. Works great on all blades, well worth it.
A Honing Steel
A whetstone isn't the answer for sharpening a serrated knife, nor are electric or manual sharpeners unless the manufacturer states that as one of the settings available. For this task, you'll need a ceramic or steel sharpening rod, which is passed through each of your knife's serrations.
AnySharp even works with serrated blades* (like bread knives and hunting knives), making it unlike any knife sharpener, steel or sharpening stone you've ever used. *Not very fine toothed serrated knives.
You can sharpen a serrated knife with a sharpening rod, tapered diamond rod, ceramic sharpening rod, or sharpening stone. With their unique tooth-like edges, serrated knives excel at cutting through difficult surfaces such as bread, tomatoes, and meats.
You can sharpen a serrated knife at home using a ceramic rod or fine-grit sandpaper. The key is to focus on each individual serration and maintain the original bevel angle.
It's just some, like ceremic knives, are hard and brittle and need special equipment to sharpen them, like diamond Lapping. Ceremic blades are harder than normal honing stones, so, will not make any sharpening effort. However, pretend rubber knives are only for show and definitely cannot be sharpened.
A sharp serrated knife will also prevent you from squishing and damaging delicate foods. Serrated knives are excellent for making long, straight knife cuts through larger items, but they aren't ideal for slicing small foods, peeling fruits or mincing ingredients.
With a serrated blade there's a large part of the blade that never makes contact with the chopping board because it's recessed, so this part stays sharp for longer because it only makes contact with softer things like fruit and veg.
What Is A Serrated Knife Used For, And Why Do You Need A Serrated Knife? A serrated knife is ideal for sawing through foods. As the name suggests, its primary purpose is to cut bread loaves. Moreover, you can also use it to chop off some citrus fruits and slice layers of cake without making a mess.
To sharpen a serrated knife, only one half—the flat side, not the serrated side—is sharpened. Doing so calls for a computerized piece of equipment such as a Tormek, a Swedish-made sharpening tool with a grindstone and a leather honing wheel.
A sharpening stone, also known as a whetstone is a kitchen essential used by professional chefs across the globe.
Customers find the knife sharpener effective at sharpening knives, including serrated blades.
Sharpening Angle Too High
Essentially, if you are working at too high of an angle, you may be blunting your edge. In practice, an angle that is only slightly too steep will not dull the edge. Only very high angles will create edges that feel dull.
The Forchner knives are a good example of this. They are softer stainless steel so they are easy to sharpen and they will set you back half of what a knife like a Wustof or Henkel would. The best example of hardened knives would be the Henkel knives with their “ice hardened” blades.
Electric knife sharpeners, pull through manual knife sharpeners, whetstones, and other sharpening techniques that might work for a chef's knife won't work on a toothy serrated edge; Instead you'll need a few pieces of specialized equipment.
Choosing an angle is easier for serrated blades because you can use the angle of the bevel as a guide. This is typically between 13° and 17° compared to the edge of the blade, which is shallower than you may be used to sharpening knives.
The blade of a Cutco Knife is made from high-carbon, stainless steel for sharpness, superior edge retention, beauty and easy care. This material also resists rust and corrosion.
Locate the knife's beveled side.
Your serrated knife should have a flat side and a beveled side. The beveled side of the blade is what allows it to cut and is what you'll be sharpening.
Sharpening is always free. There is a nominal return shipping fee to cover the cost of sending your items back to you.