In just about any kitchen, it’s probably likely you’ll find a serrated blade. These kinds of blades, especially on steak knives, tend to stay sharp for longer, but can be a bit of a hassle when it’s time to fix up that dull edge that can happen. It doesn’t have to be a struggle if you do your best to do it correctly the first time around. The sharper you get the blade, the longer it will last before needing a little nudge again. These easy steps will explain the best way to sharpen your serrated steak knife blades.
- Make sure you have the right tools and the time to do it. Check your blades and make sure you’re only sharpening them when they really need it. It is a process that takes time and effort, so don’t try to rush through because you didn’t set enough time aside to get the job done. Next, make sure you have a tapered sharpening rod. They can be found online for as little as $10 on Amazon.
- Inspect both sides of the knives to find the beveled edge. Steak knives with serrated blades won’t look the same for both sides, and this is actually an important thing to remember and pay attention to when using a sharpening rod. You’ll only want to use the rod on the beveled side, which you can identify by the dip just before the serrated edge begins.
- Put the rod in the gaps made by dips between the serrated points. Getting the right angle at this step can be tricky, so use a marker to mark the groove you’re trying to sharpen. Once the marker is gone, you know you’ve got it! Take the rod and follow the flow of the serrations and use the taper to your advantage to get every edge. Don’t rush or you’ll miss spots!
- Scrape away the shavings. After you’ve repeated step 3 over the entire blade, run your fingers along the back edge. You’ll feel little bumps which are the metal shavings from sharpening the knife. This means you did it right, but they do have to be removed. Sandpaper or light pressure with the sharpening rod will help you smooth out the metal.
- Finish the job up. Inspect the knife and check to make sure you’re satisfied with the sharpness of it. If it’s still dull, you may have missed some places, so go over them again slower and carefully. Some serrated knives have flat edge parts, so sharpen those, too. Don’t use the rod on a flat edge of a blade.
There are other methods and ways to sharpen a serrated steak knife blade that uses different tools, but this is one of the more popular choices. You can even make your own sharpener rod with dowels and emery cloth!