Sharpening Bread-Slicer Knife

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Old 12-16-01, 05:04 AM
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Sharpening Bread-Slicer Knife

I'm curious what method is used to sharpen bread slicer knives....you know, the ones with small scalloped serrations for a blade. You could just sharpen just the back side of the blade, but this would smooth out the serrations. What's a good way to sharpen the blade and still keep the detail on the cutting edge?
 
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Old 12-16-01, 03:24 PM
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Hello Kestas and Welcome to my sharpening forum.

The first thing you DO NOT want to do is sharpen the flat side of any blade that has serrations. That side must remain straight and flat as found.

The only side that gets sharpened is the side with the serrations. Which is not an easy task to do by hand. Each serration is a tiny cut from a precision machine with a properly sized grinding stone.

Since a professional knife sharpening machine may not be available to you, about the only method you can use to sharpen the serrated side will have to done by hand and on a belt sander or a soft and fine grit grinding wheel with a rounded edge that perfectly matchs the existing anglea and serrations sizes.

Granted, the above sounds difficult, time consuming and dam near impossible....hahaha. Not to worry. Hold the blade in your hand vertically straight, than tilt the blade slightly backwards toward yourself to above match the existing angle and pass it across a fine grit belt on any sander belt.

A little practice and lots of patients will work just fine for the home shop Do-It-Yourself person. Just use caution to avoid injury to yourself, wear safety goggles and lite weight gloves.
 
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