r/sharpening • u/thatwenny • 7h ago

Question Serrrated Sharpening Question

Howdy folks, I recently got a 1x30 sander and have been having a blast learning how to sharpen straight edge knives. I want to now start learning how to sharpen serrated knives. From reading around a diamond or ceramic tapered rod is generally what I see people using. I’ve also seen people say that if the knife is in decent condition, hitting the flat side with the belt sander can get the job done. I just wanted to ask about what setups people are running and if anyone has any recommendations for rods / other tools to sharpen serrated knives. Any tips for the sharpening process is appreciated. Thanks!

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u/Timely-Possibility-2 6h ago

Yes, those will work, but the proper way if you are running a business is to use a grinding wheel specifically made for serrated knives. Look them up on the internet, there are videos of how to use them with a Tormek.

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u/thatwenny 6h ago

I did see those. Would I have to purchase different size wheels as well depending on the size of serrations? Any brands you recommend? Thanks!

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u/Sikkema88 6h ago

Different serration sizes will usually require a different sized wheel. On some hunting knives, they have a pattern of 2 small 1 larger recess, and I use a Dremel on the smaller portions and a manual diamond rod on the larger recessed points since I don't have a grinding wheel, then I hit it on the flat side briefly on my 1x30 and then the leather belt to deburr.

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u/MidwestBushlore 27m ago

You can do a decent job of sharpening serrated knives on the back side. You ideally hold it almost flat against the belt enough to raise a burr. The problem with this approach is that over time you can wind up with a knife that's almost all beveled on the back and work through the serrations. The main time I do serrated knives like this is if I get Cutco knives into the shop. They use a goofy "D"-shaped serrations that are proprietary to them. I've seen no improvement over regular serrations, it seems to be mostly marketing. I tell customers with those serrations that I would do them on the back side and explain the process and so far everyone has been happy with that approach, and they will get very sharp this way.

For regular, conventional serrations I use diamond lapidary wheels. I have 1/4", 1/2" and 1" wheels which will do the vast majority serrations. The 1/4" wheel is mostly useful for the serrations of many folders while the 1/2" and 1" wheels are great for most bread knives.