Interesting video. The method I've just used is rather than using a old stone, I found a Sharpe that fitted the serrations on the knife and then used 120grit sandpaper wrapped around the pen. The results, 10 minutes killed and my bread knife is the sharpest it's been in the last 20 years.
Thank you for this video. I did it this morning just as you showed and now I have a very sharp bread knife and have saved money by not buying a diamond sharpener. Thanks. Steve
Your video gave me some great inspiration. I am planning to retire some stones starting with my Shapton 120 when it reaches the thickness of around 3/8”. I should be able to turn it on it’s side and shape it into a slip stone that will last a long time for doing serrations
Nina from Arkansas here--I do believe that is an Arkansas stone! Loved the video (subscribed!) and will try to work up the courage to file off one edge of one of my precious stones to sharpen my bread knife. Maybe.
hi nina, the stone in the video is a simple norton crystolon coarse fine amzn.to/3cXpPx3 you could do the same thing with a soft arkansas to polish the edge a bit, as the norton fine is about a 325 grit, and the soft arks that I have seem to be around the 400-800 grit range depending on the stone. the harder arks would be tougher to shape the edge, and start getting kind of expensive to be modifying like that.
Agreed. Every man should always have a pocketknife, and always keep it sharp, and always keep the kitchen knives sharp, even those stupid serrated ones, unless he tosses them in the trash where they belong. No man card should be issued to someone who can't sharpen a knife, on nice stones or improvised sharpening media. The first time I ever saw a serrated kitchen knife was probably in the early 70's and it was pretty obvious that you hit the deeps, then flat hone the back side to knock off the burr, and the only thing we had that we could use was ordinary flat stones, arkies and carborundums and found river rocks, ground and lapped. The edge of a flat stone works fine and after a bit, that edge gets rounded to fit the serrations of those saw-knives. But the fresh 90 degree stone edge works. Just give the knife a slight back and forth motion as you stroke it along the stone edge. When they came out with those ceramic rods, it was obvious what they were REALLY for, and that is those stupid saw-knives. Sorry, I don't like them and sharpen them only under duress.
You can de-burr the valleys with a white Spyderco sharpmaker stone; they are sold seperately for a few bucks, you don't need to get the whole set. They have a triangular cross section with rounded corners and they are extremely hard. You just run the stone - not too much pressure - down the serrated edge and let the corner dip into every valley. Do that a few times on the serrated bevel and then lightly go over the obverse side in a very slight angle to cut off the burr. Repeat if neccessary. You can even strop the valleys on the corners of a paddle strop. The white Spyderco stone is also good for maintaining a sharp serrated edge. Alternatively, you could wrap some wet'n'dry sandpaper around a wooden rod/dowel of the right diameter.
Bullshit. Bread knives are a dime a dozen. I bought one 20 years ago and still cuts bread. How's bread gonna dull a steel blade? So just buy another one and boom, problem solved
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Thanks for the video. Nice chair. All I have is a lawn chair in my workshop.
Awesome Dude.... never thought of shaping a stone Thanks
Any time!
Interesting video. The method I've just used is rather than using a old stone, I found a Sharpe that fitted the serrations on the knife and then used 120grit sandpaper wrapped around the pen.
The results, 10 minutes killed and my bread knife is the sharpest it's been in the last 20 years.
that works good also :}
Thank you for this video. I did it this morning just as you showed and now I have a very sharp bread knife and have saved money by not buying a diamond sharpener. Thanks.
Steve
good to hear it worked well for you :}
Your video gave me some great inspiration. I am planning to retire some stones starting with my Shapton 120 when it reaches the thickness of around 3/8”. I should be able to turn it on it’s side and shape it into a slip stone that will last a long time for doing serrations
that sounds like a great idea :}
Good video and process! This is a good option for serrated knives. Thanks for the direction.
Thanks for watching!
rounding the edge to fit a serration is an awesome ideea.
Great demonstration, just what I needed. And more importantly, it worked. Thanks.
Glad it helped!
seems effective
Really like your seating arangement back there !!
Muy comfortable and efficient lookin !!!
Nina from Arkansas here--I do believe that is an Arkansas stone! Loved the video (subscribed!) and will try to work up the courage to file off one edge of one of my precious stones to sharpen my bread knife. Maybe.
hi nina, the stone in the video is a simple norton crystolon coarse fine amzn.to/3cXpPx3 you could do the same thing with a soft arkansas to polish the edge a bit, as the norton fine is about a 325 grit, and the soft arks that I have seem to be around the 400-800 grit range depending on the stone. the harder arks would be tougher to shape the edge, and start getting kind of expensive to be modifying like that.
Agreed. Every man should always have a pocketknife, and always keep it sharp, and always keep the kitchen knives sharp, even those stupid serrated ones, unless he tosses them in the trash where they belong. No man card should be issued to someone who can't sharpen a knife, on nice stones or improvised sharpening media.
The first time I ever saw a serrated kitchen knife was probably in the early 70's and it was pretty obvious that you hit the deeps, then flat hone the back side to knock off the burr, and the only thing we had that we could use was ordinary flat stones, arkies and carborundums and found river rocks, ground and lapped. The edge of a flat stone works fine and after a bit, that edge gets rounded to fit the serrations of those saw-knives. But the fresh 90 degree stone edge works. Just give the knife a slight back and forth motion as you stroke it along the stone edge.
When they came out with those ceramic rods, it was obvious what they were REALLY for, and that is those stupid saw-knives. Sorry, I don't like them and sharpen them only under duress.
about the only serrated knife that I use on a regular basis is that particular bread knife. and it only comes out a couple of times a year :}
I just sharpen one on a wet stone like the one you have. Like any other knife. No big deal.
Thanks for video.. I like your "Man's Pad" ... pH org. Ohio
Thank you for providing us an amazing and free solution! 🙏👌
You can de-burr the valleys with a white Spyderco sharpmaker stone; they are sold seperately for a few bucks, you don't need to get the whole set. They have a triangular cross section with rounded corners and they are extremely hard. You just run the stone - not too much pressure - down the serrated edge and let the corner dip into every valley. Do that a few times on the serrated bevel and then lightly go over the obverse side in a very slight angle to cut off the burr. Repeat if neccessary. You can even strop the valleys on the corners of a paddle strop. The white Spyderco stone is also good for maintaining a sharp serrated edge.
Alternatively, you could wrap some wet'n'dry sandpaper around a wooden rod/dowel of the right diameter.
Just use a 7/32. round file
as soft as some of those are, that would work really well :}
Hello.
Genius.
Thank you very much.
I'll stick with my diamond rod which has parallel sides thanks. Gives me a longer stroke.
Bread or serrated steak knives soft brass wheel on grinder light pressure eliminate heating your just honing the edge back
Buen video amigo, saludos desde Venezuela
Nice 👍
Genius
Could’ve just used a honing rod 😂
I feel like you and Nicolas Cage are from the same area y’all sound the same
Just buy a new sharp
$15.00 bread knife
5j
Not with my expensive whetstone
Thats neat i suppose but I'd rather just buy a new bread knife than ruin a nice whetstone and a file.
Bullshit. Bread knives are a dime a dozen. I bought one 20 years ago and still cuts bread. How's bread gonna dull a steel blade? So just buy another one and boom, problem solved