Has anyone really...

[jmh58]

...sharpened a serrated blade?? And if so, how?? It seems every brand has a different configuration of serration style.. I tend to stay away from serrated blades for this reason, though I have 2-3 serrated knive that I wont use!! Thanks in advance and if posted in the wrong forum please move and dont beat me too bad!! John

[tc3500]

edit

[FRJ]

I took a stab at one once for a guy I worked with. I used a file and a slip stone. It was a success. A bit of work to get an edge on something I don't care for.

[basser5]

Both Edge pro and Lansky make stones for sharpening serrated knives. It consist of a triangular stone that is started on one side of the serration and rolled as is it moved up and forward. The burr on the backside is removed after this process and then both steps are repeated.

Tim

Heres a youtube video that may help.......

http://www.youtube.com/watch?v=KW64B0MZVOE

[chetr1200c]

i dont like serrated blades either,, but when i do sharpen them i use a chainsaw file, since i have hundreds of those in all sizes..works great just 2 swipes on each indention....

[RobesonsRme.com]

Well, think about sharpening a chain saw, as stated by Chet. Each cutting blade is really just a single serration.

I have a tapered round diamond dust file that has red plastic folding handles like a Ballisong. It tapers down to a quite sharp tip. It is about 1/4" at the base. I just use the portion of the file that fits each individual serration. Have to be careful not to widen the serration by sliding too wide a portion of the file into it. It takes a while, but so does hand sharpening a chain saw chain. I can make them wicked sharp, too.

Charlie Noyes

[philco]

I too use a tapered file coated with diamond grit. As Charlie said, I match up the width of the file to the width of the seration and I make my stroke only in one direction. I do not sharpen the back side of the blade on the serrated area at all. If you look at them, most if not all serrated blades (or partially serrated blades) are flat on the back side. I leave them as they come from the factory. It's really not that bad of a job with the right tools.

Phil

[Elvis]

I too use a tapered file coated with diamond grit. As Charlie said, I match up the width of the file to the width of the seration and I make my stroke only in one direction. I do not sharpen the back side of the blade on the serrated area at all. If you look at them, most if not all serrated blades (or partially serrated blades) are flat on the back side. I leave them as they come from the factory. It's really not that bad of a job with the right tools.

Phil

I gently buff that flat side afterwords. It seems to help.

[The Tourist]

...sharpened a serrated blade?? And if so, how??

I do it all of the time.

If it's a minor job, I just set up the Edge Pro and use a very fine grain stone and pull downward only on the obverse side. Sometimes the teeth are dull, but sometimes the teeth are "curled up" like fingers on your hand.

The bad thing about serrated blades is that they will never be as sharp as when they are NIB and the serrations are freshly cut. As you wear down the 'edge' and retention becomes a problem, the only real way to fix that condition is to "cut new teeth."

Again, I use the Edge Pro, but with the 'scissors attachment.' I find the angle used to make the serrations, and find a stone or half stone or other cutting media and carefully re-cut every serration.

Yeah, it's expensive, but replacing an expensive chef's knife every time one goes dull or is dropped and damaged is not the answer.

Edit: BTW, this technique was invented by Master Sharpener and Polisher, Mr. Dwade Hawley.

[gringo]

i sharpen those serrated blades...if ya are really nice..

i use a ceramic pocket sized round/tapered 'stone' one direction...down...do this until i am happy..then turn the knife over and give it a few swipes on a regular stone.

this takes off any burrs, or curl and creates a pretty good edge.