It is important to choose a sharpening rod whose diameter matches the serrations of your knife. When your sharpening rod is too thick, you will not fit quite right into the serrations and then sharpening is pointless.
The sharpening rod by Lansky has a diameter of 8mm and is therefore thin enough for sharpening most bread knives. Then again it is so thin, that it takes a bit more work to hit the entire serration of a more coarse serration. The sharpening rod by Edge Pro is a bit thicker, measuring 13mm, but fits well for many breadknives.
The Skerper sharpening rod measures 14mm and is a good option for coarser types of serrations. You sharpen the knife on one side only. Often this is the right side. However, with most knives you can easily tell on which the side the serrations are set. You sharpen the knife by laying the sharpening rod in the serrations, tooth after tooth and moving it up and down. It is very important to take a good look at the edge every now and then while sharpening, to make sure that you hit the full length of the serration.
You might have to hold the sharpening rod slightly slanted. We advice to lay the bread knife flat on the edge of a table. This way, you avoid accidents and it will be easier to come to a constant sharpening result.
When you sharpen the serrations on one side, a burr will emerge on the other side of the blade. You can easily remove this burr by moving the knife slightly slanted over a sharpening stone one time. A down side of this is that you can scratch the blade.
Another option is to use the sharpening rod to run all the serrations one by one. This way you remove the burr, but keep the back of the serration undamaged. The Spyderco Sharpmaker is a favorite for many who sharpen at home. Many pocket- and kitchen knives have gotten a razor sharp finish on the Sharpmaker. However, you can also use it to sharpen bread- and serrated knives. To do this, you place the angular side of the sharpening rod on the side of the knife where the serrations are set.
On the other side, you place the flat side of the sharpening rod in the holder. Using a sharp knife is more effective as well as more enjoyable. Because of their construction, serrated knives very rarely need to be sharpened. The pointed serrated teeth do most of the work. Dalstrong Gladiator Series 7. If you slice through a piece of bread and start to notice crumbs on your counter when it used to go clean through, this is a sign that your serrated knife might be in need of some maintenance with a sharpening tool.
So can serrated knives be sharpened? All you need is a sharpener, which could be a ceramic sharpening rod the preferred method , or some easy to find household items the DIY method. Check out the best knife sharpeners here! Omega Series 9" Bread Knife. Each one of these beveled serrations will be sharpened individually, one at a time. In order to do this, we need a serrated knife sharpener called a sharpening rod. First, hold the sharpening rod in your dominant hand, with the knife held in your opposite hand, the serrated side pointing away from you.
It should be set at the same angle as the grind. Sharpen each serration to its given width or you might damage the knife blade. It should only take a few passes for each serration. Follow this process until you notice a thin strip of steel developing on the cutting edge.
This is called a burr. Burrs are minute amounts of steel that sometimes remain partially attached to the blade. You can use the sharpening rod or stone to remove the burr, simply running it up and down the edge of the blade from end to end.
Easy peasy. Learn more about where Dalstrong Knives are manufactured here! Serrated knife sharpening is much easier than you thought. The sharpening method described above works for any knife with a serrated edge. This includes slicers, like the serrated slicers you can use for brisket and such. An electric knife with a serrated edge also benefits from an occasional session with a sharpener, and even a serrated pocket knife!
Electric sharpeners are very convenient and a lot quicker than doing things manually, but they do relinquish a fair bit of control. And when doing knife maintenance, you want as much control as possible, especially to avoid losing any serration. When deciding on which electric sharpener to buy, keep an eye out for this detail; if you make a mistake, you will permanently and irrevocably damage your beautiful serrated knife.
We just went over sharpening with a sharpening rod, which is probably the most common method for you to perform manually. A surprisingly popular one involved using coffee mugs. Coffee mugs to sharpen a knife edge? As with every method, we recommend exercising some caution to keep from hurting yourself. The first thing you need to do is to look for the coffee mugs that have enough rough space around the bottom.
Turn the mug upside down and locate a smooth, flat surface where you can place the cup. Be careful here; if the cup ends up slipping, you might hurt yourself. A good trick to avoiding this is to place a damp cloth underneath the cop, keeping it in place.
The teeth catch and then rip through hard exteriors to reach and slide smoothly through softer interiors. 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. These points apply higher pressure to the material than a non-serrated blade. The high points are able to puncture the surface. How long can a quality serrated knife go without sharpening? A serrated knife will perform well for years — especially if you only end up using it as a bread knife. Sidestep this disposable approach. Buy a quality serrated knife made of high-carbon steel. 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 might not notice the difference until you resharpen the blade. And yes, now that you mention it, there are more crumbs and food morsels left on the cutting board than there used to be.
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.
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