How can I resharpen serrated steak knives?
Asked by
ETpro (
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May 7th, 2013
I know I could just toss them out and get new ones, but these are knives that I particularly like—when they are still sharp, of course. Obviously there is some way to sharpen serrated knives, or they would never get sharp to begin with. Even I am sharp enough to figure that out. What I’m not sharp enough to discern is how you sharpen them. But I am sharp enough to know that there’s probably somebody here on Fluther who does know how it’s done. And let’s cut to the chase. I also know there are plenty of punsters here sharp enough to have fun with the question as posed even though they haven’t a clue what to do with the knives.
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8 Answers
I have a wet-stone motor driven sharpener. I clean up the flat side, behind the serrations. The combination of a sharpen edge with serrations makes the knife very sharp. It was so sharp that I cut my wrist and still have the scar.
Here is a good demonstration. If you don’t have the patience to do it right, you are better off going to a professional and letting them do it for you.
I watched @WestRiverrat ‘s video and still think that my way is just as good but much faster than trying to hit each serration. Just remember to use a very light pressure on the knife and use a leather strap or hardened iron to remove burrs.
@Ron_C, your way will work, but like the guy in the video said you will eventually end up with a flat bladed knife. If he wants to keep the serrations, the way the video does it is better.
@WestRiverrat This one’s going to be tough. Not a job for a round ceramic rod like the video suggests. The blade does have the big scallops, but inside each crescent, there are a series of v-groves I will need to hit each tin grove (maybe one thirty-secondth of an inch wide) with a triangular rat-tail file. Ugh. Still, I really like this set of knives. They stayed razor sharp for many years and are probably worth the effort. Although as long as they held their original edge, I may go with @Ron_C‘s method and just deburr the serrated side. At the rate they hold an edge, I don’t think I’ll file off the serrations in my lifetime.
@ETpro We have a set of serrated steak knives that I sharpen occasionally. I will admit that the serrations are as deep as when they were purchased but they cut very well and make a cheap piece of meat seem tender.
The thought of hitting each serration with a file for all 6 of the knives seem to be mind boggling numbing. I’d rather loose a little serration then sharpen about 4500 serrations.
@Ron_C I’m very much inclined to agree. Doing mindless, repetitive work doesn’t really bother me. I could have never done roofing if it did. But it’s the thought of all the high-paying work piling up while I sit there filing serrations that says, fuggedaboutit.
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