Spyderco Forums

Got it, thanks again all.
C

On the same topic, I thought this was an interesting read back from 2012 talking about serrations - halfway down the page: Cliff + Evil D.

//forum.spyderco.com/viewto ... M&start=80
C

Calicoast wrote: ↑

Sun Jul 22, 2018 2:52 pm

On the same topic, I thought this was an interesting read back from 2012 talking about serrations - halfway down the page: Cliff + Evil D.

//forum.spyderco.com/viewto ... M&start=80
C

Good times. :D

This is an old thread. Is it ok if I ask a question here? Or would it better to open a new thread?

Well, today I was thinking about how to sharpen serrations - for example a bread knife - without triangular stones.
As both Fine and Ultra Fine stone don't wear it should be ok to use the corner / edge of a stone like vivi demonstrated in his video.
What about the Medium stone or a Fallkniven Ceramic (the dark side)? Are they hard enough to do the same, to use the coarser grit on dull edges? Or will this damage the stone as these are softer than Fine and Ultra Fine and will wear?

Thanks.

Roy

sandpaper taped to a hard edge like a desk corner can work.

So you are telling me that I am way too picky with trying to hit every part of the arc of each individual serration?
🫣

Yes, probably. The Sharpmaker does an excellent job.

vilePossum wrote: ↑

Wed Nov 15, 2023 3:15 am

So you are telling me that I am way too picky with trying to hit every part of the arc of each individual serration?
🫣

Unless you like spending 1000% more time on a job with no real upside.....yeah.

🫣 thanks for the reply... Arg... Okay, I will give serrations another go. I realized the thing about the serrations all facing straight down...

cabfrank wrote: ↑

Wed Nov 15, 2023 3:21 am

Yes, probably. The Sharpmaker does an excellent job.

Do I need the coarse (diamond or cbn) rods? Or are these too aggressive for serrations and the standard setup (medium / fine) will do the job? I don't sharpen serrations regularly but some (bread) knives have never seen a sharpener for decades so they are really dull.

I think it depends on what you are trying to do. Are you reprofiling? If not, I find the medium and fine rods do a great job with touching up serrations. If you are trying to reprofile, then diamond or CBN would be faster. I hear often in my house that the sharpest knife in our kitchen is our cheap Victorinox bread knife. I just use Vivi's video linked below. I use the brown then the fine. I just recently switched to carrying a serrated edge Spyderco, and I use the same method. Gets great results.

viewtopic.php?f=2&t=84544

Great thread bump!

Any issues with sharpening serrated k390 on the Sharpmaker rods this way?