Thanks for the sharpening info! I have generally avoided most serrated
edges because they look pretty impossible to sharpen decently. My only
effort at it was with a dremel - and it is very easy to overheat the steel
or get the wrong shape.





> wrote in message
ups.com...
>I have a horizontal grinder with various widths of diamond wheels. I
> can even sharpen ceramics with it although I don't care for them now
> that I've dropped 2 and both shattered.
>
> I flat plane the flat side of the blade and then individually cut the
> center scallops with a narow diamond wheel on knives with pointed
> serrations and scallops between the serrated points. The points are
> then lifted and sharpened by hand with a diamond stick. I never
> sharpen the serrated blades with the tiny cut ridges in them like the
> Ginzu knife because I never use them. Reverse scallop blades are easy.
> Plane the flat side flat (as above) and then sharpen the centers of
> the reverse scallops with a diamond handsaw tooth sharpener. I have
> the photos of the random serrated knife edge and when I get it
> uploaded to photobucket I'll post the link. I think I'll just sharpen
> that blade in a Chef's Choice sharpener for serrated edges.
>
> On Mar 2, 9:31 pm, "anon" > wrote:
>> It will be interesting to see the photos -
>>
>> How do you sharpen your various types of serrated blades?
>
>