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Looking For A Set Of Kitchen Knives - Page 5

post #61 of 64
8/10/10 at 10:54am
Quote:
Originally Posted by Infrasonic View Post
What's the general recommendation for sharpening serrated knives?

don't. just get a new one, so don't spend crazy money on one.
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post #62 of 64
8/10/10 at 10:57am
BTW - for the folks a little scared of self sharpening, water/whet stones, etc...google around and find a place that sharpens or ask a local restaurant who sharpens.

I drop mine off on the way to work to a place, and pick them up on the way home. They record angles/etc...at ~5$ a knife. I do it myself on my Norton stones every once in a while, but can't pull a wire like the pros do, and it's worth it for me to take my 3-4 knives to get sharpened, say...once a month.
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post #63 of 64
8/10/10 at 10:58am
Those ceramic/steel rods are used to hone a blade and should not be confused with sharpening.



Honing is the process of removing burs and straightening the edge as the edge can roll over when you use it. Sharpening a knife involves re-establishing the edge and is typically accomplished using stones of various grit. Once the edge of a blade is bad it must be sharpened and no amount of honing can improve it.
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post #64 of 64
8/10/10 at 2:41pm
Quote:
Originally Posted by Infrasonic View Post
What's the general recommendation for sharpening serrated knives?

It depends on the style of serrations. I went with the cheapest knife at HEB for my bread knife simply because I don't think that it's normally worth the hassle. There are a few companies (Spyderco chief among them) that do serrated edges well, but it's still a pain in the ass. If you insist of having it sharp, you can do a drawing/pulling stroke on a bench stone, though it'll sharpen the teeth and not the edge.
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