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I've got to this point of my first reprofile of an SE knife. Looks like I've got more of the chunky scallops to grind away to hit the inside of the small serrations. The tips are still slightly snaggy, but not nearly what they were. I'm guessing just keep at it, and I'll eventually get into those scallops and round those tips a bit more?

TkoK83Spy wrote: ↑

Fri May 27, 2022 11:19 am

I've got to this point of my first reprofile of an SE knife. Looks like I've got more of the chunky scallops to grind away to hit the inside of the small serrations. The tips are still slightly snaggy, but not nearly what they were. I'm guessing just keep at it, and I'll eventually get into those scallops and round those tips a bit more?

My DF stayed pointier than most of my other SE blades too but I don't find it to be snaggy. It's probably snagging because the small scallops aren't apexed yet. Try working the small scallops individually and see if that gets rid of the snag. You can round the tips more if you want by pulling the blade across the rod instead of focusing on vertical strokes but I'd wait and see how it feels after you get the small scallops apexed first.

Thanks bud! I knew I could do them individually, but wasn't sure if that would effect my scratch pattern, angle, etc. Also appreciate the info on pulling, vs vertical strokes. I use a 50/50 pulling/vertical strokes approach in most cases if using Sharpmaker. (I don't typically use a Sharpmaker) so that's good to know! I've always loved yours, Vivi's and David's SE results. So thank you much for the feedback.

Just about there now! Tips are more rounded, and scallops ground down a little thinner, but I may go a little further there. Has definitely been more time consuming than I thought, but I've enjoyed the different sharpening experience!

TkoK83Spy wrote: ↑

Sat May 28, 2022 1:56 pm

Just about there now! Tips are more rounded, and scallops ground down a little thinner, but I may go a little further there. Has definitely been more time consuming than I thought, but I've enjoyed the different sharpening experience!

I think you'll love it once you get it fine tuned. This is one of my favorite SE knives.

OK, you got me started, I warned you not to.
On a website of a well known sharpening supplies seller, I found this advice for sharpening serrated blades. “With the sharpener in one hand and the knife in the other, use a few, short, light, back and forth strokes to sharpen the beveled edge of each serration. KEEP THE SHARPENER PERPENDICULAR TO THE BEVELED EDGE. (My emphasis there)
Now, I know that on the internet I can find absolutely irrefutable proof that the world is flat, that it is a sphere, that it is a four dimensional hyperbolic solid and so forth.
But that perpendicular thing just can’t be right, can it?

I don’t think it’s correct. I know that’s not how the video for using the Sharpmaker shows it!

I know that many have their opinions but I still maintain that you will get the best results sharpening our serrated edges on a Sharpmaker following the instructions provided on the video.

sal

Ow!Icutmyself! wrote: ↑

Thu Sep 11, 2025 6:04 pm

OK, you got me started, I warned you not to.
On a website of a well known sharpening supplies seller, I found this advice for sharpening serrated blades. “With the sharpener in one hand and the knife in the other, use a few, short, light, back and forth strokes to sharpen the beveled edge of each serration. KEEP THE SHARPENER PERPENDICULAR TO THE BEVELED EDGE. (My emphasis there)
Now, I know that on the internet I can find absolutely irrefutable proof that the world is flat, that it is a sphere, that it is a four dimensional hyperbolic solid and so forth.
But that perpendicular thing just can’t be right, can it?

one thing to keep in mind is that the serrations do not follow the curved profile of the blade.



If you look closely, the serrations are all facing the same directiom, ignoring the blade shape. If you compare these knives to a wharncliffe, the serrations look the same in that sense.

For me, I get the best results sharpening knives like the ones in the photo as if I were sharpening a straight wharncliffe blade. I do not try to follow the curve of the belly like when I sharpen plain edged knives.

sal wrote: ↑

Fri Sep 12, 2025 9:03 am

I know that many have their opinions but I still maintain that you will get the best results sharpening our serrated edges on a Sharpmaker following the instructions provided on the video.

sal

100% this. It's really not rocket science. There are some tricks you can do but if you just follow these instructions you'll get screaming sharp edges.

It's a subject that for the longest time seemed extremely complicated (and still does to a lot of people) but with a Sharpmaker the fundamentals and muscle memory are really no different than a plain edge.

sal wrote: ↑

Fri Sep 12, 2025 9:03 am

I know that many have their opinions but I still maintain that you will get the best results sharpening our serrated edges on a Sharpmaker following the instructions provided on the video.

sal

Yep! I followed the video and now have my SE blades shaving sharp!

I get mine sharper than plain edge, and it's easier and quicker too.

Just to be clear, those “perpendicular” instructions were for tapered diamond rods.
I had a Sharpmaker, but lost it along with virtually everything else in a forest fire. I found three out of the four ceramic rods in the rubble and have been using them to touch up my knives. I currently have a new Sharpmaker on order and now I just have to order a serrated knife.
I intend to become competent, if not proficient in the art and skill of sharpening. Pretty soon I won’t have to heat the butter before I cut it!

Ow!Icutmyself! wrote: ↑

Fri Sep 12, 2025 2:06 pm

Just to be clear, those “perpendicular” instructions were for tapered diamond rods.
I had a Sharpmaker, but lost it along with virtually everything else in a forest fire. I found three out of the four ceramic rods in the rubble and have been using them to touch up my knives. I currently have a new Sharpmaker on order and now I just have to order a serrated knife.
I intend to become competent, if not proficient in the art and skill of sharpening. Pretty soon I won’t have to heat the butter before I cut it!

Wow! I’m sorry that you lost everything. I hope you’re doing ok.

I still don’t think perpendicular is correct. You know that the Sharpmaker works, so you shouldn’t have any problem with the SE. Just watch the video.

Any idea what serrated knife you want?

Hi Aladinsane,
Yeah, we’re doing great, it was August 2020 in the Santa Cruz Mountains.
I salvaged a few kitchen knives, but none of my Spydercos. I’m probably going to get a Pacific Salt, even though I don’t saltwater fish anymore. I’m not sure what steel to get, though. I’m on the notification list for a Manix2 XL in Magnacut but I don’t know if that one will come with the Spyderedge option. I’m also on the list for a Dyad Jr. and I just purchased an original Dyad, so I’m actually looking forward to getting them dull so I can sharpen them.
That’s weird, huh?
I watched the video of Sal sharpening a Spyderedge and it looked pretty simple. But when you’re skilled at something you make it look like anyone can do it. I used to watch Lopez surf Pipeline and think, “Yeah, I get it, that’s easy!
Thanks for all the advice, and you knifeaholics are crazy, I’m happy to have joined the club!

Ow!Icutmyself! wrote: ↑

Fri Sep 12, 2025 5:05 pm

you knifeaholics are crazy, I’m happy to have joined the club!

Welcome to the club!

If you want to relay info, you can’t use big words like “Compendium” on knife forums. Two phonic units (syllables) or less.

Ooga ogga,
Man with pointy thing.

Yeah, let’s replace the word “compendium” with the word “bunch”.

Ooga ooga is too many syllables. It should be ugh ugh.

Rub on rok
Nife cut good

Aahhh Oogg