The sharp points of a serrated knife are the receiving end of the wear, especially when it is used to shave meat from the bones. You need to maintain the edge for this knife to cut with fashion even it is worn out. But eventually, a serrated knife begins to tear in the future where tear rather than slicing cleanly. That is when the inconvenience start because many people do not know how to sharpen a serrated knife. This may sound difficult and impossible to many people, but the process is easy. All you need is a guideline on how to do the process properly and bring back your sharpened knife. In this article, you will read some guideline on how to sharpen the knife, materials used for sharpening and bring back the clean slicing effect.
What Materials to Use?
Use ceramic rod. The best tool you can use is ceramic sharpening rod. This tool allows you to sharpen tooth by tooth. It is important to have a sharpening tool that fits the serration of your knife. If the sharpening tool is too thick, the blades may not fit and the serration will be useless. Having too thin sharpening tool also makes you work more a little bit so that the entire serration is sharpened. It is a good option to have a 14mm rod to use on any types of serrations.
The Steps in Sharpening
Step 1: You need to hold the sharpener at the angle the same with the angle of serrations. Position the thumb at the back of the blade and resting the thumb against the bone. Just do this and maintain the position for you to work the sharpening easily. Just adjust your thumb until the file is aligned with the deepest part of serration.
Step 2: Simply place the serration at your nearest finger guard and into the thin end of hone. Just push or pull the serration in the code, working up to the thicker end part and until the width of the serration is barely filled with a cone. Do not forget to rotate the sharpener for a better result. Continue to repeat the process with the same serration. Count your strokes and stop every few to feel if the burr is raised on the flat side of the blade. The burr will indicate if the serration is now sharpened. When you can feel it, go to the next serration which requires the same number of strokes like on the first. It is important that you have a look at the edge every now and then when you are sharpening. This is to make sure that the blades hit the full length of serration.
Step 3: After you are done sharpening the whole serration, flip the knife. Using light pressure, just grind the burrs off from the knife. You can also use a diamond hone but it is best with fine steel or ceramic rod. They are best in removing the burr without sacrificing the metal.