Anyone have any tips on how to properly sharpen a serrated blade?
I've got a 30yr old Chicago Cutlery set w/a bread knife that started w/small serrations. Over the years I've touched it up as if it were a conventional blade. The small serrations have become a bit smaller.
I use DMT 6" Green, Red, and Blue "stones".

Replacing it would be the easy solution but I'm inclined to grow more attached to things the longer I've had them. Sound familiar to anyone?

Tks, Kevin

dress a dremel tool grinding wheel to gum out the serrations and keep it in proper service.
be patient and dont go overboard

Hi Kevin, when I resharpen my serrated bread knife, I flatten out the side opposite the serrations, then use a small round diamond stone on the serrations, filing each groove slow and careful. It only takes a few minutes and works like a charm.

I use Crock Sticks. Coarse then Fine. Works on all kind'a blades.

http://tinyurl.com/yczbzgb

These are what I'm talking about......

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Regards,
Windjammer

I use one of these to sharpen Mr Twister electric knife blades.

EZE-LAP 3-1/4" x 1/4" Diamond Round Sharpener in Brass Handle - Knifecenter.com

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Either a tapered "round" (conical) shaped stone, or the specially shaped stone offered by Lansky for their system. An inexpensive tapered Buck brand tool is hell on wheels for sharpening my Cold Steel EDC knives' serrations.

I've used the Spyderco Profile Set and it works pretty well, It's just someplace else when I need it. Don't laugh but for in-the-field touch-ups, I've also had pretty good luck using the edge of a partially rolled down car window. The window edge is harder than steel and slightly abrasive and can actually be used to put an edge on a slightly dull blade.

Thanks for all the tips. I should be able to refresh the serrations w/the info you've kindly provided.
Kevin

Go to thecutleryshoppe.com for advice. Good people.

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