How do you sharpen a fluted knife

Serrated knife: sharpen recess by recess

Elevations between hollows

A serrated knife consists of successive troughs, between each of which there is a raised blade. If this elevation is flat and rounded, it is a bread knife. The more pointed the highest points, the more pronounced the saw-knife character.

Pronounced saw knives, which also cut through meat bones, are often sharpened in a double row. Both sides of the cutting edge are ground offset and thus double the number of saw teeth. They require almost exactly twice the grinding effort.

Grinding removal requires finite sharpening ability

When kitchen knives need to be sharpened, serrated edges are almost always one of the objects involved. First, however, it should be checked to what extent sharpening is really necessary. In contrast to the sharpening of straight blades, the number of possible sharpening steps is limited with wave-shaped knife blades.

The respective material removal leads to changes in the relationship between depression and elevation. In the case of very old knives that have already been sharpened frequently, this can result in a change in the sharpening angle. In extreme cases, the required angular dimensions can no longer be implemented. In this case, the entire serrated edge must be created again.

Sausage-shaped beads or grinding bars

The shape of the individual troughs is rounded and concave. The width of each recess determines the diameter of the grinding tool that comes to the “sides” where the sharpness is created. Blades of this type can only be ground with disc-shaped whetstones that have a specially manufactured surface structure.

The discs have "sausage-shaped" grinding beads. They must correspond to the hollow spacing of the knife blade. By using these tools, the costs for grinding remain moderate.

The alternative is sharpening without a whetstone. The hollows must be ground out individually with a ceramic sharpening rod or a diamond file. Only experienced experts can achieve uniformity in this work.

You can grind one-sided serrated edges relatively well yourself if you take your time. Double-sided grinds should be sharpened because you can hardly achieve the required uniformity.

Author: Stephan ReporteurStartseite »Living» Kitchen »Cutlery» Knives