serrated knife
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- This topic has 19 replies, 7 voices, and was last updated 01/14/2015 at 9:24 pm by
Mr.Wizard.
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01/12/2015 at 2:51 am #22618
I own 4 Masahiro knives (Chief, Santoku, 2x Utility). I’m planning to buy a bread knife. I know it’s not possible to shappen serrated knives with WE system. Is it true for every serrated knives? In this case, which knife with a good retention would you recommend?
01/12/2015 at 6:33 am #22619I have a set of Miyabi 7000MC knives that I keep wickedly sharp on my WE. (They are the reason I bought the WE sharpening system). I also have a Wusthof 10 inch super serrated knife. I have found that the sharp thin blades of the Miyabi slice bread better than the serrated blade in most cases and make a very smooth cut. We buy a mostly of sourdough and multi-grain bread that is not as soft as the super soft white bread that mostly comes pre-sliced.
As far as sharpening serrated blades, DMT makes little round diamond sharpeners that are almost worthless because they are tapered ; meaning you have a very small area that fits the serration. The best way is by machine until Clay comes up with his solution. See Clay’s site: http://www.razoredgeknives.com/?page_id=12
Grizzly sells a 8 inch diameter 1/4 inch wide paper wheel that you can profile and use to hone serrated blades with a little practice http://www.grizzly.com/products/8-x-1-4-Shaper-Wheel-for-G5937/G5940 I have several of these and they work very nicely with a glue based greaseless compound http://www.caswellplating.com/buffing-polishing/buffing-compounds.html followed with wax based stainless steel buffing compound for a final polish. A quick strop with a bench strop on the opposite side helps remove or relocate the burr which is almost always present when sharpening one side with the cutting edge trailing.01/12/2015 at 7:17 am #22620I have a set of Miyabi 7000MC knives that I keep wickedly sharp on my WE. (They are the reason I bought the WE sharpening system). I also have a Wusthof 10 inch super serrated knife. I have found that the sharp thin blades of the Miyabi slice bread better than the serrated blade in most cases and make a very smooth cut. We buy a mostly of sourdough and multi-grain bread that is not as soft as the super soft white bread that mostly comes pre-sliced.
As far as sharpening serrated blades, DMT makes little round diamond sharpeners that are almost worthless because they are tapered ; meaning you have a very small area that fits the serration. The best way is by machine until Clay comes up with his solution. See Clay’s site: http://www.razoredgeknives.com/?page_id=12
Grizzly sells a 8 inch diameter 1/4 inch wide paper wheel that you can profile and use to hone serrated blades with a little practice http://www.grizzly.com/products/8-x-1-4-Shaper-Wheel-for-G5937/G5940 I have several of these and they work very nicely with a glue based greaseless compound http://www.caswellplating.com/buffing-polishing/buffing-compounds.html followed with wax based stainless steel buffing compound for a final polish. A quick strop with a bench strop on the opposite side helps remove or relocate the burr which is almost always present when sharpening one side with the cutting edge trailing..
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this guy doesa good job – i used it for sometime.
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01/12/2015 at 10:20 am #22621Unless I’m completely and utterly mistaken, this is in fact Clay’s site and WEPS is Clay’s company. A gentleman and knife sharpening expert by the name of Josh owns Razor Edge Knives.
01/12/2015 at 12:46 pm #22622Before you buy a serrated bread knife try a very toothy finish on a thin-behind-the-edge blade and see how you like it.
01/12/2015 at 3:53 pm #22623I have found that the sharp thin blades of the Miyabi slice bread better than the serrated blade in most cases and make a very smooth cut.
If a serrated knife is not a requirement for bread, what is it useful for?
Before you buy a serrated bread knife try a very toothy finish on a thin-behind-the-edge blade and see how you like it.
Do you have a knife in mind?
01/12/2015 at 4:16 pm #22624Do you have a knife in mind?
Nothing specific. Try a cheap blade that is long enough to slice and put a coarse but carefully deburred edge on it.
One thing I don’t like about serrated blades is that they tear up cutting boards. The scalloped rather than pointed serrations, e.g. on the MAC bread knife, are probably better in that regard. Still not as easy to sharpen as a plain edge however.
01/12/2015 at 7:35 pm #22625One thing I don’t like about serrated blades is that they tear up cutting boards. The scalloped rather than pointed serrations, e.g. on the MAC bread knife, are probably better in that regard. Still not as easy to sharpen as a plain edge however.
I agree with you, I think it is the case of the Masahiro bread slicer. Do you sharpen this kind of knife the same way than other serrated knives?
01/12/2015 at 9:43 pm #22629If a serrated knife is not a requirement for bread, what is it useful for?
Before you buy a serrated bread knife try a very toothy finish on a thin-behind-the-edge blade and see how you like it.
Do you have a knife in mind?[/quote]
Razibus: A serrated knife is good for people that treat knives like hand saws. The points may round off but there still is a rather sharp edge protected somewhat by the points. If you want a medium quality serrated knife, I would suggest the Victorinox http://www.cutleryandmore.com/victorinox-forschner-fibrox/serrated-bread-slicing-knife-white-handle-p128104 for example.
From my experience, the Victorinox knives hold an edge as well as most of the European stainless knives; although this statement may open another controversial discussion.My wife likes to make layer cakes for special occasions and the center of the cake always rises more than the edge. This requires slicing a thin section off the top (my job in the process). I’ve discovered that even the sharpest serrated blade makes a mess, but a thin slicer with dimpled sides sharpened correctly will do a decent job. You cant get a much more difficult food to slice evenly than cake.
–Gregg
Attachments:01/12/2015 at 10:22 pm #22635Tojiro 270mm ITK Bread Knife is about the easiest serrated blade to sharpen the scallops are large & symmetrical
Attachments:01/13/2015 at 1:12 am #22639I got the point : buy a cheap serrated knive if really needed or just stick with my well sharpened Masahiro knives.
01/13/2015 at 1:37 am #22641I have a set of Miyabi 7000MC knives that I keep wickedly sharp on my WE. (They are the reason I bought the WE sharpening system). I also have a Wusthof 10 inch super serrated knife. I have found that the sharp thin blades of the Miyabi slice bread better than the serrated blade in most cases and make a very smooth cut. We buy a mostly of sourdough and multi-grain bread that is not as soft as the super soft white bread that mostly comes pre-sliced.
As far as sharpening serrated blades, DMT makes little round diamond sharpeners that are almost worthless because they are tapered ; meaning you have a very small area that fits the serration. The best way is by machine until Clay comes up with his solution. See Clay’s site: http://www.razoredgeknives.com/?page_id=12
Grizzly sells a 8 inch diameter 1/4 inch wide paper wheel that you can profile and use to hone serrated blades with a little practice http://www.grizzly.com/products/8-x-1-4-Shaper-Wheel-for-G5937/G5940 I have several of these and they work very nicely with a glue based greaseless compound http://www.caswellplating.com/buffing-polishing/buffing-compounds.html followed with wax based stainless steel buffing compound for a final polish. A quick strop with a bench strop on the opposite side helps remove or relocate the burr which is almost always present when sharpening one side with the cutting edge trailing.Just getting caught up on the forums lol. Man, yeah the best way I have found to sharpen serrated knives is w/ the shaper wheels. you can profile them then put grit on them and go to town. After you have them ground properly, you can move over to a plain one (un gritted) and apply some compound and man it turns out razor sharp!
01/13/2015 at 3:09 am #22644If I actually had a serrated knife worth the expense I surely would send it to you for that treatment.
01/13/2015 at 2:26 pm #22650Exactly what I thought, for only one serrated knife, it’s probably better to let a professionnal handle it than to invest in an other shappening system.
Maybe Josh, you can argue to the point of getting a serrated knife. You surely know what a serrated knife can do than others cannot.
01/14/2015 at 12:13 am #22657The few things I have seen them be useful for are:
1. bread knife (with thick, heavy crusted bread)
2. steak knives that will be cutting on glass or ceramic plates all the time
3. If a knife will be used hard but sharpened rarely. -
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