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.

2 comments

2 Comments

hill.susan6h 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.

lisas781h ago

Do you find pull-through sharpeners damage the serrations?