Here's How You Should Be Sharpening Serrated Knives

Serrated knives are the unsung heroes of the kitchen, but what makes them special? While chef's knives get all the glory, these saw-toothed blades quietly tackle tasks that would leave smoother knives crying in the corner. Designed with scalloped edges that resemble tiny teeth, serrated knives excel at slicing through tough exteriors and soft interiors — think crusty loaves of sourdough, tomatoes bursting with juice, and yes, even birthday cakes. Their unique design reduces the effort needed to cut, making them ideal for foods that require precision without squishing.

Unlike your standard chef's knife, serrated knives don't need constant sharpening to stay effective. Those little teeth hold their edge longer because they only make partial contact with whatever you're slicing. However, that doesn't mean they're invincible. Over time, even the mightiest serrations lose their bite, and you'll find your once-beloved bread knife tearing instead of gliding. So, can you sharpen them? Absolutely. With a bit of patience and the right tools, your serrated knife can return to its former glory.

And while we're talking about knife care, make sure you're not dulling your knives unnecessarily. Using your knife to scrape food off a cutting board can wear down its edge prematurely. Also, while tossing sharp knives in the dishwasher may seem convenient, it's one of the worst things you can do for their longevity. For the best results, treat all your kitchen tools like royalty, serrated knives included.

Sharpening a serrated knife is a slightly different game than honing your chef's knife, but it's not as intimidating as it sounds. The key is to focus on each individual tooth. Yes, it's a bit tedious, but the reward is a knife that slices like new. Start by grabbing a sharpening rod specifically designed for serrated knives, ones with rods tapered to fit into the scalloped grooves of the blade.

Then, inspect your knife to determine which side has the beveled edge. The flat side won't need sharpening, so focus only on the beveled side. Insert the sharpening rod into the first groove and use a gentle, consistent motion to grind away any burrs. This step ensures each tooth is sharp and ready to cut. Repeat this process for every serration on the blade. Depending on how dull the knife is, you may need to go over some grooves a few extra times. 

Once you've finished the entire length of the blade, use a honing steel or a piece of fine-grit sandpaper to remove any leftover burrs on the flat side. This step smooths out the edge and prevents snagging during use. Finally, wipe down the blade, and voila! Your serrated knife is ready to take on crusty bread and ripe tomatoes like a pro.

Proper care extends your knife's lifespan significantly, making it one of those rare tools you can truly buy for life. Keeping serrated knives sharp isn't just about performance; it's about preserving a tool that turns everyday cooking into an art form. So take a few minutes to show your knife some love — you won't regret it.