Sharpening Bread Knife in NYC?

[jenhen2]

I'm in NYC and took my serrated bread knife to Broadway Panhandler for a sharpening (I've had the thing for 8 years and never sharpened it!). Anyway, turns out they don't sharpen serrated knives. Any ideas where I could get this done? Thanks!

[Stuffed Monkey]

You might also want to check with Ace on Mulberry
to see if they will sharpen aa serrated knife.

[vanillagorilla]

It depends on what kind of serrations it has. Only some can be sharpened. I find that with bread knives you are simply better off getting a Forschner for $20 or so and then replacing it every few years.

[dscheidt]

Never seen a serrated knife that couldn't be sharpened. I've seen many not worth bothering, but never one that couldn't be. For many, it suffices to sharpen the back (the flat side) at a very shallow (2 to 5 degrees.) angle. If they've been abused, and have burrs, you can touch up the serrations with a round stone first.

[vanillagorilla]

I would call that doctoring, not really sharpening. You can also completely grind off the serrations and make it sharp, but I doubt that is something the OP wanted to do.

[dscheidt]

You'd have to sharpen it hundreds of times before you get to the point that you're removing the serrations. It's also what any reasonably priced professional service would do.

[jenhen2]

Thanks everyone. I have the electric sharpener that Cooks Illustrated recommended a few years back, and I tried to do the bread knife on that, but I think I screwed it up. I'll try the $10 one you guys recommended, and see how that goes. I did check out BP and they had a $30 round tool, but I'm not ready to spend the money for this.... We shall see.... Thanks again everyone!

[Caroline1]

To each his own, but I would NEVER use an electric sharpener on any of my knives! As for serrated knives, it's the tip of the serration that requires sharpening because the indented parts don't do any actual cutting. I've been using my 100+ year old sharpening steel on my serrated knives for years. It sharpens them well, and no ill effects I've been able to see. I estimate I'll have to have sharpened them for at least a century before they become non-serrated. Works for me! '-)

[SonomaCutlery]

Actually, the tips or points of the serration pierce the crust or skin of the item being cut, but the main cutting occurs from the sides of the serrations. That is what makes serrated knives so attractive, the indents or serrations give you more linear inches of cutting surface.
See detailed explanation on serrations:
http://www.missionknives.com/articles...

In the culinary world serrated knives are used for Breads, Tomatoes, Sausage, etc... All things that have a skin or a crust. This is very logical because the points of the serration pierce the crust and hold the object while the indents do the cutting. Try cutting a very hard crusted french bread with a plain edge knife and you will get the point.

[Caroline1]

Yup. Been cooking for more than fifty years, and I understand the physic of it. I'm just reporting on first hand experience of sharpening my serrated knives with sharpening steel. The knives DO cut better afterward, so I'm a happy camper. I suspect that since it is the tips of the serrations that tear the dense crust and the inner arc of the serrations that follow, they just don't get the wear and tear the tips do. Pro'lly... '-)

[aburkavage]

The AccuSharp Manual Knife Sharpener recommended by America's Test Kitchen is designed to sharpen serrated knives - and it's about 10 bucks. You can't beat that with a stick!

http://www.amazon.com/o/ASIN/B00004VW...

[penthouse pup]

Don't they sell sharpeners that work for serrated knives? I bought one there years ago.

[RGC1982]

I just found a Chef's Choice manual sharpener at my Mom's house, still in the box. I have no idea who old it is, but someone did make them.