How to Sharpen Serrated Knives


Sharpen your own knives at home just like flat-edged ones. You may already have the materials in your own drawer. Are you still interested in learning how to sharpen knife edges? In this article, we will discuss how to properly sharpen knives, some typical mistakes to avoid, and what the highest quality, sharpest knives on the market are.

Many people are embarrassed by their dull, or damaged knife. This is unfortunate, because serious collectors and chefs have been using dull, serrated knives for years, and no serious cook would choose anything but a well-sharpened blade. Dull serrated knives lose their edge more quickly, take longer to sharpen, and require more maintenance. For these reasons, many serious cooks prefer to have their own sharpen, or sharpen their knives at the nearest kitchen store.

If you are determined to keep your sharpen and blade in good condition, there are several options available to you. First, make sure you have a quality electric sharpen; these sharpeners are extremely inexpensive and are generally easier to use than manual sharpeners. Second, if you have a specific design or brand of knife that needs sharpening, visit your local kitchen specialty shop and ask the manager whether they have a specifically designed electric sharpen for your type of knife. Many stores now carry a selection of sharpen styles and brands; if they don’t have what you want, it may be an easy purchase online.

When sharpening your own knives, you want to make sure the blade is dull before you begin. This is because when the edge of the knife is dull, it won’t catch well or stay sharp for very long. Sharpening steel can be done by either sanding, drilling, or using an acid based compound. Each method is used to give distinct levels of hardness on both the edge and in the center of the blade where the best cutting depth is. This allows the user to get the best from their cutlery. For many people, making a pass on any of these methods is sufficient, but those who are really serious about their personal investment will go one step further and use a professional steel sharpening service.

Many professional sharpeners use carbon dioxide, or graphite, for their sharpening. Since the carbon holds the edge better than the traditional form of powdered steel, it is the preferred method. Carbon steel is also much easier to weld and shape, so it can be shaped to make every possible edge. With modern machines, sharpening beveled knives does not take long at all. The edges can be honed to a razor sharp level, much quicker than with a traditional form of sharpen, and the user can then be confident in the quality of their cutlery.

Some beginners to the hobby, think that since the knives are often blunt, they won’t get as much use as other sharpen types. But, sharpening knives in this manner actually gets them to have twice the amount of use as other kinds of knives. When sharpening knives, always remember that while the edges are dull, they are still very strong and flexible. As long as the knife is held at an angle that gets them at or near their cutting edge, sharpening knives is easy and enjoyable. And the fact that the edges remain sharp makes this even more fun.

The second step in learning how to sharpen serrated knives is to clean the cutting board. It is important to make sure that the cutting board has no foreign substances or anything else on it that could dull the blade or damage it while you are trying to get it ready. If the board is plastic, use alcohol and just wipe off any residue, or use lemon juice or ammonia with a cotton ball to eliminate any residue. A wooden cutting board works best but any kind will work. Also, it is important to use some kind of cleaner to clean it after every time you use it.

When you have finished cleaning, set the cutting board up somewhere where it is free of moisture and dust. Then, let the knife sharpener do its thing. A new shiny blade should start appearing in just a few days. Remember, sharpening knives means not dulling the edges, so sharpen your knives often to avoid damage and oversights.

Cook & Blog with by Jennie Lloyd. Fighting Irons © Copyright 2022. All rights reserved.