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Username Post: OK, I know that you've got a ...        (Topic#760830)
Dave_Martell
Master Member KnifeNut!
*
02-09-06 12:14.00 - Post#858516    



OK, even though most of you would never admit to it I know that you've got a serrated knife or two hanging around the house. I'm also quite sure that these knives are likely dull (or duller than they were when new) and could use a little edge refreshing. Chances are that the points are starting to round and the edges are dull or even bent over to the reverse side. Well, if you have a knife like this, it's your lucky day.

Does this look familiar?


Full size image: http://img.photobucket.com/albums/v...


I've been asked a lot about how to sharpen serrated knives so I thought I'd throw together a little information on how someone can easily do so at home with items easily found at their local Home Depot.


The tools of choice are an assortment of wooden dowels and a peice of emery cloth. Simple enough? I hope so.


Full size image: http://img.photobucket.com/albums/v...

I prefer to use emery cloth over sandpaper because it's cloth backed and less likely to tear if caught slightly off angle. I like to use "medium" grit as it cuts fast, but if you want a finer finish, you could use "fine" grit instead.

I purchased 36" lengths of all the dowels shown as well as a package of medium grit emery cloth for less than $10 at Home Depot. I think it was actually less than eight but I lost the reciept so there.

The round dowels are used for round serrations and the square dowels are used for v-shaped serrations.


You will want to start off by mounting the knife in a vise. If you don't have a vise don't worry as you can do this while holding the knife in one hand. It's just easier to do with the use of a vise. I use my EdgePro scissor attachment to hold the knife while I work.

Then select the appropriate sized wooden dowel to use. The right size dowel will fit into the gulley of the serration, will touch the edge bevel, and will not rock or wobble side to side. The 1/2" dowel is the one that is most commonly used for sharpening the serrations on Wusthoff and similar level knives.


Full size image: http://img.photobucket.com/albums/v...


Wrap a strip of emery cloth around the pre-selected dowel so that it only wraps around 3/4 of the dowel's circumference.


Full size image: http://img.photobucket.com/albums/v...

The emery cloth will be held in place by finger pressure. It should look like this...


Full size image: http://img.photobucket.com/albums/v...


Then, I suggest to cover the edge bevels with magic marker. This will help to ensure that you are sharpening at the correct angle as the marker will be removed where the abrasive hits the bevel.


Full size image: http://img.photobucket.com/albums/v...


Make sure that you sharpen at the same bevel angle that was set by the factory. Why? Because it looks better.


Full size image: http://img.photobucket.com/albums/v...


Sharpen only enough to make 1/2 of the rounded tip pointed on both sides of the gulley. The point will become full when you sharpen the next gulley over. You want to only do just enough to raise the tiniest burr (on the reverse) and to just start to remove the rounded tips on both sides of the gulley you are sharpening.


Full size image: http://img.photobucket.com/albums/v...


Full size image: http://img.photobucket.com/albums/v...


When sharpening try to hold the angle of the dowel constant (the same) for each gulley you sharpen as you did for the others. It's not imperitive to do so but the result will be much more appealing to the eye.


The only thing left at this point will be to remove the burr.


Full size image: http://img.photobucket.com/albums/v...

I usually run the knife across a buffing wheel to remove the burr but you can run the knife lightly through a peice of soft wood followed by using a wadded up peice of paper towel to wipe off any residual cling-ons that just won't let go.


So that's it. A grand total of (less than) $10 and maybe 1/2 hr (tops) and your knife is better than new. Now you have no excuses for still having those dull serrated knives lying around do you?


Happy Sharpening folks!!


--Dave--



 


SeanSD
Master Member KnifeNut!
*
02-09-06 12:22.27 - Post#858525    


    In response to Dave_Martell

Another reason I don't like serrated knives...

Ok Dave, how about the scalloped edges like my Mac SB-105?

http://www.epicureanedge.com/shopexd.asp?id=83635&...



 
plastics
Journeyman KnifeNut!
*
02-09-06 13:28.30 - Post#858594    


    In response to Dave_Martell

Dave, thank you for the great "how to". Few text books can match the clarity of your explanation. I wish I had had professors with half that clarity over the years. And great photos!
tony




Edited by plastics on 02-09-06 13:29.17. Reason for edit: No reason given.
 
Louisianacook
Master Member Knifenut
*
02-09-06 14:00.04 - Post#858615    


    In response to plastics

That was awesome! Very informative, I always chose a implement that wasn't wide enough, and never got great results. Now I see why.
Lee

Check out my knives!
My Knives



 
Fish_n_Poi
Master Member KnifeNut!
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02-09-06 14:01.22 - Post#858619    


    In response to plastics

Great post Dave. Thanks for the info. I have a couple of serrated knives around here but don't tell anyone

Fish
Getting a handle on things.


 
C_Dawg
Master Member KnifeNut!
*
02-09-06 14:08.59 - Post#858630    


    In response to Fish_n_Poi

thank you very much dave! great information, as usual! very much appreciate the effort
C-Dawg
"The falling leaf does not hate the wind."


 
Dave_Martell
Master Member KnifeNut!
*
02-09-06 14:20.11 - Post#858637    


    In response to C_Dawg

To all,
You're very welcome and thanks for the compliments!!


Sean,
On your Mac slicer, I'd go with a ceramic rod about 1/4" in width. Simply run the knife down the knife at an angle just slightly greater than what the factory ground in. The idea would be to let the rod roll over the hills and into the valleys.


--Dave--


 
chefjeff
Master Member KnifeNut!
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02-09-06 14:31.01 - Post#858645    


    In response to Dave_Martell

Excellent!!! This is one post that was far overdue.
Thanks for sharing your knowledge on this one w/ us Dave.
Serrated knife sharpening has always been a mystery to me. It's why I don't own any. Had my eye on the MAC for a while though. Now it gives me good reason to drop the dime on it. Thanks again.
I'm off to my stones now for some touch up work on my kitchen dogs.
-Jeff


 
Dave_Martell
Master Member KnifeNut!
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02-09-06 14:40.36 - Post#858657    


    In response to chefjeff

One thing worth noting on the MAC style serrations is that they are a very old style of serration that has fallen to the wayside. Some of the first, and most popular, styles of commercially available serrations were scallops used on bread knives made by companies like Clauss of Freemont Ohio. I have a few of their older models and they sharpen up easy (full carbon) and are great bread slicers. Sometimes what's old becomes new again.


--Dave--


 
6th_sense
Master Member KnifeNut!
*
02-09-06 14:45.04 - Post#858661    


    In response to Dave_Martell

Hey Dave,

Can this go in one of the stickies at the top of the forum?

- Raju -
 


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