Can you sharpen serrated knife? Most people can sharpen serrated knife. But there are those who can’t and end up with less than ideal results from the task. In the kitchen, dull knives can cause significant frustration.
And a dull knife is also dangerous, because it may slip and cause injury. It is not just a matter of cutting; you could be seriously injured while chopping ingredients or using a dull knife to open a package. Here’s our list of simple ways to sharpen serrated knife. In this blog, we have an article about best serrated bread knife that you might want to read about it.
A serrated blade is a type of blade used on saws and on some knives or scissors. It is also known as a dentated, sawtooth, or toothed blade.”
Wikipedia.org
What is Serrated Knife?
A serrated knife is a type of knife with a sharp blade that has a pattern of teeth on the edge. The teeth provide added traction and strength when cutting through food. A serrated knife is one of the best ways to cut food.
It’s more efficient than using a chef’s knife and less likely to slip or jam. It also makes slicing easier and is easier to clean than a smooth-edged blade. But like most knives, it can get dull over time. Here we also have an article about what is serrated knife used for to know more about it.
Serrated knives, with their scalloped, toothlike edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread.”
Marge Perry, author from cookinglight.com
Can You Sharpen Serrated Knife?
Yes, you can sharpen serrated knife. The serrated knife has two cutting edges and the sharpener is used to maintain the sharpness of both edges. The two cutting edges of the serrated knife are known as serrations. The serrations are a set of small, regularly spaced teeth which can be used to cut through materials like cheese, bread and vegetables.
How should a serrated knife be sharpened?
- If you’re acquainted with how to sharpen an average chef’s knife, you’re aware that it entails using a number of long strokes on a sharpening stone, then reversing the stone and repeating the process on the other side of the blade.
- This is OK for straight-edged knives, but serrated blades are quite different and need a different method of sharpening.
- If you examine the edge of a serrated knife attentively, you will see that it is made up of a sequence of distinct curved serrations. Additionally, you’ll note that one side of the blade is beveled (has indentations) while the other is flat.
- Therefore, while sharpening a serrated knife, you must sharpen each of these beveled serrations individually. Additionally, you will not be honing the flat side of the blade.
- Fortunately, there is a dedicated program that enables you to do exactly that. It is referred to as a sharpening rod.
How to Sharpen a Rod
A sharpening rod (such as this one) is similar to an honing steel, except that it is smaller and narrower, and it tapers to a point, allowing for varying thicknesses along the rod’s shaft. This is advantageous since the serrations on various knives vary in width, and you want to apply the rod portion that best matches your knife’s serrations. Steel, ceramic, and even diamond sharpening rods are available.
- Drag the rod segment fitted to the serrations across those serrations. Maintain the correct angle by keeping the rod flush on the bevel. It makes little difference which direction you draw the rod, but for safety’s sake, drag it away from the blade to avoid slipping and cutting yourself.
- Before proceeding to the next serration, give it four or five strokes. As you can see, this will take some time if your knife has 30 or more serrations. However, the procedure is rather simple.
- When finished, turn the knife over and use a conventional sharpening stone or even a piece of fine-grit sandpaper to give the flat side of the blade a few strokes. This is to smooth off the burr that has formed on the knife’s edge. Finally, wash and dry the knife as normal.
Benefits of Serrated knife
Serrated knives are versatile and useful. They come in all shapes and sizes and are meant to be used in many situations. Here are just a few:
• Cutting thick cuts – If you have an 8-inch serrated bread knife, you may find that it performs better than a regular chef’s knife at cutting thicker slices. Simply put the tip into the dough and push down firmly, turning the handle counterclockwise to make a single slice.
• Finely chopping herbs and spices – A 6-inch serrated utility knife works great for this task. Just place the tip against the item you wish to chop, and cut through it repeatedly until finely chopped. You can also use this tool for slicing garlic cloves, peeling vegetables, and many other tasks.
• Shaving cheese – Many types of cheese require shaving before they are eaten. A small serrated knife usually does the trick. Begin by scraping the cheese across the blade to remove excess moisture. Next, hold the blade almost flat against the cheese with the tip pointed downward. Then, move the blade back and forth over the surface, lifting the tip slightly up between each pass. When done, wipe the knife clean to prevent food residue from building up.
• Carving meat – Meat carving requires a different type of knife. For instance, when dicing ham or pork loin, you’ll need a larger serrated knife. To carve chicken breasts, you’ll need something with a bit more flexibility.
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