Serrated knives hold their edge longer than straight-edged knives, and are more difficult to restore.If you notice that your knives become less effective, it's best to sharpen them.A cheap handheld tool will do the job if you are willing to put in the labor.
Step 1: Purchase a knife sharpening tool.
Straight-edged blades need different sharpeners.Serrated knife sharpeners are usually rod shaped and have a taper to accommodate different sized serrations.
Step 2: To locate the side of your knife, use a sharp edge.
Serrated knives look different from both sides.The blade's face will continue at the same angle until it reaches the edge.On the other side, the face of the blade will angle down just before the edge.Only apply a sharpening tool to the edge.
Step 3: There is a sharpening rod in one of thegullets.
You can use the angle of the bevel as a guide when choosing an angle for serrated blades.The edge of the blade is usually between 13 and 17 degrees, which is shorter than you can use tosharpen knives.If the knife has a straight edge portion, the bevels are usually ground to the same angle.Draw on the gullets with a permanent marker.If the marker is removed, you will know you're hitting them at the right angle.
Step 4: The rod should match the diameter of the gullet.
The rod in the gullet should be the same size as the one in your sharpening rod if it is tapered.
Step 5: The first gullet needs to besharpened.
The rod should be run along the first grooves.Push in one direction away from the edge of the blade.Push the rod for a more even grind.To avoid enlarging the gullet, push only to the point of the rod with the same diameter.
Step 6: A burr is something to check for.
You can check for a "burr" by running your fingers along the backside of the grooves.As soon as you feel a burr, you have sharpened the grooves.This only takes a few strokes.You can try running your finger along the edge.There is a burr if you feel it catch.
Step 7: The grooves on the blade need to be sharper.
If the knife's serrations are different, adjust the position of the rod so that it fills the grooves.
Step 8: All the burrs should be filed away.
The metal was filed off when you were sharpening the blade.Rub the back of the knife against the fine-grit sandpaper to remove them.You could lightly run the sharpening rod against the backside of the grooves to make sure you don't apply too much pressure.
Step 9: Remove any straight-edged part of the blade.
A whetstone or other sharpening tool can be used to sharpen the remaining length of your knife.Don't use the knife sharpener on the straight part of the blade.
Step 10: You can use a triangle-shaped sharpener.
Similar to the rods, these are designed for serrated knives.They work best on knives with V-shaped gullets.The process is almost the same as the rod-shaped method, except that you rock the edge of the tool back and forth instead of rotating it.
Step 11: Make your own tool from emery cloth.
You can buy cheap dowels from a hardware store if you don't want to buy a single-purpose tool.Wrap a piece of emery cloth around the first scallop of the knife and find a dowel that sits without wobbling.Use your finger to hold the cloth in place.As you move along the knife, switch the dowels to match the size of the scallops.There are two ways to use a round or square dowel for a knife.
Step 12: A square stone is a good tool for sharpening.
It is possible, despite being a difficult and unreliable last resort.If you want the edge of the blade to be on top, hold the knife spine against a hard surface.Bring the corner of the sharpening stone to the edge and rock it back and forth to make it sharper.