coating and food (healt risk?), best way how to sharpen serrated

[hvarcz]

Hi,

thanks for extension notifications.
I have two questions:

- coating blades - it is heath risk to use them on food?
- which is best way how to sharpen serrated knives?

Thanks

[Wartstein]

On your second question: See here, the very first post and the vid linked there will already show you everything you need to know:
viewtopic.php?f=2&t=84544

Or/and get a sharpmaker and watch the instructional dvd that comes with it

[hvarcz]

It seems not right to me, I prefer round sharpener on serrated size and flat on the other side, but still seeking for something better.

[cabfrank]

I asked this a long time ago about my Pacific Salt. I also did research on it. I believe the coatings, both TiCN and DLC, to be food safe.

[Wartstein]

It seems not right to me, I prefer round sharpener on serrated size and flat on the other side, but still seeking for something better.

Well, it still WORKS perfectly well as shown in that thread and the vids..

[yablanowitz]

Buy a Sharpmaker. Use the corner of one rod for the scalloped side and the flat of the other rod for the back side. Go slow, especially at first, and watch closely to keep your angles consistent. The only "better way" is to send the knife to Spyderco and have them sharpen it, which only works on Spyderco knives. The Sharpmaker works on other brands as well.

[Bill1170]

The Sharpmaker is easier/faster on serrated edges than using round rods in each scallop. It also improves performance by slightly rounding the sharp points, which reduces snagging in the cut.

[The Deacon]

The coatings used by Spyderco and most, if not all, other reputable knife companies are very stable. Realistically, the only way you could contaminate food with them would be to sharpen the knife over the food or, at the very least, not wipe it off between sharpening and cutting food. If you live, work in, or even occasionally visit any populated area, you inhale more unhealthy particles in a 5 minute walk than you'd ingest in a lifetime of cutting food with a DLC or Ti-Ni coated blade.

[Notsurewhy]

Dlc is basically just carbon, which is perfectly safe to eat (also a major component in the steel under the coating). Combined with the fact there's less than a gram of dlc on the entire blade, I wouldn't worry too much.

Can't speak for other coatings but I'm fairly sure the manufacturer would be open for a gigantic lawsuit if they put poisonous/toxic material on a knife.

[Wartstein]

The Sharpmaker is easier/faster on serrated edges than using round rods in each scallop. It also improves performance by slightly rounding the sharp points, which reduces snagging in the cut.

This

/ Also, for me the sharpmaker is also a bit faster on serrated edges than it is on plain edges

[hvarcz]

Ok. So I will use Sharpmaker.
D

[Evil D]

I wouldn't worry about the coating, especially if you already cook on Teflon coated cookware. Sharpmaker for sharpening.

[jpm2]

Ok. So I will use Sharpmaker.
D

Good choice.
Get the diamond or cbn sticks for more versatility.

[hvarcz]

I have Ultra fine and diamonds, use sharpmaker in past, then I buy this https://youtu.be/EgElkp53MJQ&t=243s
I have a tip to buy Ceramic file set in leather sheath.
Also problem in europe to find PM2 serrated.