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.