Aug
31
2011
How do you sharpen a partially serrated knife?
Thinking about getting a partially serrated edge but don’t know how to sharpen. Do I need to take it to a professional? Do I need an electric sharpener? Or can I simply use a manual hand sharpener?
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By MiniBear, August 31, 2011 @ 2:02 am
The plain edge (non-serrated) end is easy. Just sharpen as you would a normal knife. Take the sharpener, and rub the blade at the correct angle. There’s a lot of other things you can do, and need to know, such as removing the burr, making a double bevel, a convex, and many other things with sharpening, but at it’s most basic, just rub knife with the stone at the right angle.
I have the feeling you’re more interested in the serrations. You can buy a little sharpening "cone", one that’s specially designed for the serrations. You’d just match the thickness of the sharpening cone until you find a place where it fits perfectly inside the serrations. (The width of the cone does not exceed the width of the serrations.) Then, you’d rub towards the narrower end, so the tip of the cone, move the knife back to the specific area on the cone, and keep going. If you do not want to invest in such a cone, another way is to simple take some sandpaper (600 for a real rough grit, 800 for around normal, and 1000 for fine) roll it into a cone, tape it, and just use that as your sharpening cone.
By Katie Lin, August 31, 2011 @ 2:02 am
First find the rigt size of your DMT sarrated knife sharpener. Then, find the cone of the sharpener and match it up to the size of the sarration on your knife. Use a few, short, light back and forth strokes to sharpen. After a few stroke, feel the backside of the bur, if you can feel it, that’s good. Once done with the sarrations, make sure you rub the bur with a few flat strokes. The End.