339797 Sat Nov 04 00:29:38 -0800 2006 10 41 Cookware 0 1995961 Anyone know how to sharpen a serrated edged knife? Sat Nov 04 00:29:38 -0800 2006 49665 Wanda Fuca 1 1996227 grinding wheel, and put a straight edge on it....... Otherwise, a dowel with sandpaper that fits the dips. Dave explains it with some pictures at http://www.knifeforums.com/forums/showtopic.php?tid/760830/hl/serrated/tp/1/ Sat Nov 04 03:08:52 -0800 2006 1995961 45690 UnConundrum 1 1996496 You can buy serrated knofe sharpening devices from various vendors. Here's one example: http://www.leevalley.com/wood/page.aspx?c=2&p=32992&cat=1,43072,43079 A dowel with sandpaper is probably the equivalent and costs maybe $1. Sat Nov 04 08:12:13 -0800 2006 1995961 25310 Chuckles the Clone 1 1996627 I knew there was no easy answer. Someone should invent an easier way. Thanks you two. Sat Nov 04 13:56:14 -0800 2006 1995961 49665 Wanda Fuca 2 1996965 There is an easier way. I've been using ceramic crock sticks for years and they are easy to use and make a great edge on all types of blades; serrated, hollow ground, straight, etc. It consists of two round ceramic rods and a wooden base. The rods fit into the base making a vee and you draw the blade across the inside of the vee one side at a time. The better ones come with two sets of rods. A brand you can look for is the Lansky Professional Crock Stick Knife Sharpener, LK-LCSPR. I've seen it for less than $30. online. It has a built in hand guard. Sat Nov 04 17:52:36 -0800 2006 1996627 12867 BluPlateSpec 1 1996864 I have been dragging the knife across my sharpening steel just like sharpening a conventional knife. Its a little crude and may ultimately shorten the knife's life a little but I have been doing this for probably 20 years on our henkels and wustof knives and still getting a very good edge, including a meat slicing, wavy bread slicing and toamto/sausage blade. Much easier than anything else and these knifes get less use so not done all that often. There are some japanese water stone sharpeners in my wood working catatlogs thet are round or convex shaped and look like they may do a real fine sharpening job, might get one the next time I order something. Sat Nov 04 16:54:33 -0800 2006 1995961 23652 dijon 1 1997874 Many serrated knives have a serrated edge and a straight edge. I gently sharpen the straight side on a steel or a whetstone, and this sharpens the blade quite nicely. Sun Nov 05 04:02:57 -0800 2006 1995961 27898 Giovanna 1 2065522 Let's not overlook the absolute easiest way to sharpen a serrated -- take it to a professional knife sharpener! A shop with a professional system is going to give you back knives so sharp you won't recognize them. And be careful -- when I got my first batch back, they were so much sharper than new that I nicked myself quite a few times. These knives won't casually bounce off your finger and spin in a lazy circle if you bump one while it rests on its side on the cutting board -- they'll greedily dig in. Sun Dec 03 07:15:35 -0800 2006 1995961 43540 orezscu 1 2065722 I just purchased a Chef's Choice Model 130 electric sharpener. Haven't used it yet, but it's top rated in the November Cook's Illustrated, and it's suitable for serrated edges. http://www.chefschoice.com/page2a.html Sun Dec 03 14:37:23 -0800 2006 1995961 48352 FlavoursGal 1 2076339 You are going to laugh at this one. Take a chainsaw file and file the beveled side. Take a flat stone and lay the other side on it and drag it around until the burr you made with the chainsaw file is worn off. Wed Dec 06 21:32:51 -0800 2006 1995961 56664 Theodore 2 2076778 Thanks. This is a great suggestion. Wed Dec 06 23:24:41 -0800 2006 2076339 13201 Seattle Rose