The sharp teeth of a serrated knife are responsible for the majority of the cutting.
Because there is less friction, the blade keeps its edge for a longer period of time.
The features that allow serrated blades to maintain their sharpness also make it more difficult to resharpen them.
Your knife with the serrated edge has an intriguing secret behind its figurative sleeve. It is possible to go years without needing to be sharpened or honed. It seems inconceivable that its more well-known companion, the chef’s knife, could get away with anything like that.
Serrated knives have a one-of-a-kind design that allows them to do the difficult task of slicing through the crust of French bread without squishing the delicate inside. This is a very important task. Because it is unlike any other knife you have in the kitchen, this particular sort of knife is capable of doing what you need it to do in this situation. Its blade edge functions like a hand saw. The teeth first grab, and then they tear through the tough exteriors, in order to access the softer inside and move effortlessly through them. If you’ve had a serrated knife for more than a couple of years, the edge on it may not be as sharp as it once was. It just seems to be effective at first glance.
Sharp but Not Sharp
The only piece of silverware in the kitchen whose blades may get dull and yet perform their intended function is a knife with serrations. The ability of the knife’s serrated edge to slice is attributable to factors more than simply its sharpness.
The high points of the serrations are the first parts of the blade to make contact with the material being cut. The material receives more pressure from these points than it would from a blade that was not serrated. The high peaks have the potential to create holes in the surface. It is because of this that a knife with serrations may grasp and cut through the skin of a tomato, but the skin of a tomato can be resistant to all but the sharpest of knives that do not have serrations.
How long does a good serrated knife last before it has to be sharpened again? Because of the way in which they are constructed, they need very little sharpening when used properly, and they definitely do not require the kind of routine upkeep that is necessary for the blade that is not serrated on your chef’s knife. If you simply use it for cutting bread, you may expect a serrated knife to serve you well for many years. This is particularly true if you take good care of it.
Sharper Is Better
People who aren’t acquainted with how to sharpen them — when it’s finally time — are led astray by the belief that it’s preferable to get a cheap and low-quality serrated knife, and then simply throw it in the trash when it’s evident that it’s no longer performing the job anymore.
Try to avoid using such a throwaway strategy. Invest in a high-carbon steel knife with a serrated blade of good quality. It will reward you with superior edge retention, which means that it will need sharpening less often than the inexpensive ones that you will have to replace on a regular basis. Even more time will pass — maybe even years — before the serrated blade has to be sharpened again.
The kitchen workhorses that you already own, such as your chef’s knife or paring knife, are likely going to get far more usage than your serrated knife would. The serrations serve to prevent the sharp edges that are located in the gullets that are not in complete contact with the cutting board. Consider, for the sake of comparison, the number of times the edge of your chef’s knife comes into contact with the cutting board.
Chisel grinding is used to create the recessive portion of the serrations on the blade. This indicates that the reverse side of the blade is flat, and the serrations are ground at an angle, precisely as a chisel would have them. These chiseled edges will eventually grow dull, particularly the high points that make first contact with the object. Because the serrated edge is still capable of catching and ripping though the surface, the knife is still able to cut. In addition, the recessed gullets wear out less quickly. However, you will need to apply a great deal more pressure if you are using a serrated knife that has lost its edge. It’s possible that you won’t notice a change until you give the blade a new edge.
How Do You Sharpen a Serrated Knife?
It is not as simple as restoring the edge of your chef’s knife to its original razor-sharp state when sharpening a knife with serrations. The sharpening of serrated knives is something that many people feel is best left to the experts. At Misen, we will professionally sharpen any knife that you purchase from us at no additional cost.
One of the primary reasons why most individuals choose to have a professional sharpen their serrated knives is due to the fact that the most effective procedure calls for the individual serrations to be honed in turn. Let’s have a look at an example using our knife. It has 33 serrations, so it’s not something you can go through in a couple of minutes flat.
Do you happen to have an electric knife sharpener at your disposal? It’s possible that the slot is designed only for use with serrated blades. On the other hand, less expensive sharpeners probably won’t come with this capability. Certain motorized sharpeners will only sharpen the very tip of the serrations on the blade. They may also ruin the bevel if they sharpened both sides of the blade using the internal grinding disks’ set angle, since it would cause uneven sharpening.
The sharpening surfaces of deluxe electric sharpeners are mounted on spring-action bars, which allow them to conform to the shape and angle of a serrated blade. However, even a high-end electric knife sharpener may have difficulty reaching the entire surface of the concave gullets on a serrated blade. There is no such thing as an automated knife sharpener that can be used with serrated knives. The outcomes will be much improved if you use a manual approach.
Additional Ways to Sharpen a Serrated Knife
The process of sharpening a knife with serrations is not very challenging, but you will need to allot enough time for it. A lot of people who cook at home decide to get some help in this area and buy some kind of sharpening device.
However, these machines retain a set of ceramic rods in a V shape at a 40-degree angle so that the sharpening may still be done manually. The only thing you need to do is make sure the knife doesn’t move while it’s moving down the triangle rod. A movement will be made with the ceramic rod in between each gullet. To remove burrs, you will use the second ceramic rod, this time with the flat side facing up. It is a manual sharpener that provides useful directions.
Sooner or Later
Call it what you will — a bread knife, a serrated knife, whatever — just don’t call it an un-sharpable knife. Because it was made from stronger steel and intended to be kept rather than thrown away, a good grade serrated knife can be sharpened. This is because it was supposed to be maintained. When the time comes, it will be to your advantage to sharpen it yourself or to have it done by an expert outside of your home. This way, you won’t have to worry about replacing your tried-and-true knife for a very long time.