Like all knives, serrated ones also need to be sharpened regularly. In this way they will last longer and always give excellent performance. Although it is necessary to use different tools than sharpening smooth blades, you need to give the edge back to a serrated knife when it begins to become blunt.
Steps
Step 1. Purchase a specific sharpener for serrated blades
In fact, you can't use the same tool you would use for a straight blade. It is a tool similar to a stick that gradually shrinks to adapt to the various indentations. The most efficient tools are usually made of ceramic.
Step 2. Locate the blunt side of the knife
Usually the blade does not appear identical on both sides. On the one hand the blade appears seamless, on the other the angle of the surface changes as you get closer to the indentation. The sharpener must work on this second side of the knife.
Step 3. Insert the sharpener into a notch keeping it at a very low angle in relation to that of the sharpening
If your tool has several notches, use the one that fits the size of the notch.
Step 4. Sharpen each indentation
Give short strokes and always towards the outside of the blade (for safety), slide the tool along the edge of each "tooth". A couple of strokes will be enough, slide the blade with your fingertip to check for a metallic "burr". If you find it, it means that the tooth has been well sharpened.
Step 5. Continue like this until you have worked the entire blade
If the knife has indentations of different diameters, adjust the area of the sharpener you use so that it always adapts to the size.
Step 6. File all the metal burr
These are microscopic metal filaments that detach from the blade when it is sharpened. To remove it, rub the sharpener against the back of each tooth. Don't apply too much pressure.
Step 7. Sharpen all straight portions of the blade
If the knife is only partially serrated, sharpen the rest with a wet stone whetstone or other type of sharpener. Do not use the tool you used for the jagged part on the straight part.
