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That old timer's rod trick for serrated blades worked a charm | Butchers - Freelance Forum - The Community for Independent Professionals

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jackson.faith•6mo ago

That old timer's rod trick for serrated blades worked a charm

Serrated knives getting dull has been a big issue for me, and sending them out for sharpening costs time and money. After talking to an old timer at a trade meet, I gave a go at a simple rod method at home. You use a round sharpening rod and gently run it along each serration (it takes patience, but it's worth it, you know?). I did it on my bread knife first, and the change was clear. It slices through crusty loaves like butter now. I've since done it on all our shop's serrated knives, and we're saving on professional services. It's a small skill, but it feels great to have it down pat.

4 comments

4 Comments

hill.susan6mo ago

That method always seems like more trouble than it's worth to me. Getting the angle just right on each little tooth is a real pain, and it's way too easy to mess up the profile if your hand slips even a little. For the time it takes, I'd rather just use a cheap pull through sharpener made for serrations and call it a day. Seems like a lot of fuss for a result that never feels quite as good as a pro job anyway.

harper4126mo ago

@hill.susan, I totally agreed with you until I ruined a decent blade with a pull-through. Forced myself to learn the tooth-by-tooth method and it clicked. Sure, it's tedious, but the angle becomes muscle memory after a few tries. The real difference is how long a proper sharpening lasts compared to that quick fix. I get a cleaner cut and way more time between touch-ups. Honestly, it turned a chore into something that feels right.

lisas786mo ago

Do you find pull-through sharpeners damage the serrations?

garcia.mila6mo ago

Yeah, the "quick fix" part of what @harper412 said is exactly it. I used a pull-through on my favorite bread knife and it just rounded off the points of the serrations. It still cut, but it started tearing the crust instead of slicing it clean. That's when I gave up and learned the tooth-by-tooth method with a little rod. It's slow, but you're not just grinding metal away, you're actually shaping each point.