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How do you sharpen a serrated slicing knife?

post #1 of 6
Thread Starter 

I recently watched a video with Aaron Franklin (BBQ with Franklin) and he uses a 12" serrated slicing knife.  Although I like my 12" slicing straight edge knife, I'm thinking of getting a serrated on to try, since they are not expensive.  The question I have is how do you sharpen a serrated slicing knife.  I have an old Chef's Choice 120, and it does a fine job on my 12" slicing knife, but it says to only use the last stage (honing) on serrated knifes.  This is just like using a steel, which is not the same as sharpening a dull knife.  I'm hoping someone out there has an answer.  Thanks.

post #2 of 6

Each indention has to be sharpened individually, pulling in one direction with a steel.  I have a diamond coated steel I use on each indention then I strop it in my Chef's Choice Edge Select 120, probably the same old sharpener you have.  Repeat for both sides.  Works great but takes time.   

post #3 of 6
I use a ceramic round stone, that is about the correct diameter for the grooves.... it should sharpen the points also..... If you have a dremel tool with chain saw stones, you could try that.... go SLOWLY and lightly... if the serrated knife is dull and useless, you won't be losing anything....
post #4 of 6
Thread Starter 

Thanks for both your replys.  It sounds like a lot more work than just using my 120.  But with an inexpensive knife, I think I'll try it.  Again, thanks.

post #5 of 6
Quote:
Originally Posted by bigfoote View Post
 

Thanks for both your replys.  It sounds like a lot more work than just using my 120.  But with an inexpensive knife, I think I'll try it.  Again, thanks.

Yes it is which is why I stick with smooth blade knifes and keep them super sharp. 

post #6 of 6

While I've never tried it, I've been told you can 'sharpen' the smooth side of the blade.

http://www.edgeproinc.com/Sharpening-Tips.html#tip-serrated

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