Sharpening Trick

[Vulcan]

Here we go again with the S word that upsets so many numpties on here!

I’ve got another one for you I’ve just seen. Terribly sorry it’s not directly wood working related but there you go.

On your marks …

 

[Jacob]

Here we go again with the S word that upsets so many numpties on here!

I’ve got another one for you I’ve just seen. Terribly sorry it’s not directly wood working related but there you go.

On your marks …

Watched a few minutes but got bored. I'm sure it will work!
I've seen crazier suggestions - there was one some time ago where they discussed the radius of round files for the indentations - filed individually.
In fact the whole point of the serrated edge is that it can be sharpened with two or three quick strokes with a sharpening steel each time you get it out of the drawer. Takes seconds. All it needs for life.
A normal carving knife ditto, but may take slightly longer, especially if you are cutting soft stuff like bread.
I've been doing this and nothing else, for years, with both sorts, one of them inherited and in use for 3 generations sharpened same way.

 

[BC'er]

Nice idea, but these knives are generally sharpened only on one bevel and he's changing that with his method.

Also, a good part of the cutting action comes from the points of the teeth, as they might be called, and this method just rounds them over and down.

I've sharpened several of these knives using a suitably sized Cratex abrasive bit in a Dremel Tool. Another method probably just as good would be a metal rod whose diameter matches the curvature of the teeth with fine abrasive "cloth" strip glued on - the stuff that comes in 1" wide rolls usually. Clamp the knife in soft jaws with the blade pointing away from the body and teeth to the right. With the rod at the appropriate angle, slide in a straight line to the right and repeat as necessary, lifting off the blade between strokes. Probably best to wear a heavy glove on the right hand and avoid distractions.

Old Sheffield type carbon steel knives are very good if you don't mind the frequent steeling required. The steel produces a slightly rough edge, when examined under high magnification, which gives a good "sawing" action.

I've also had them in the house from my parent's generation and ground down very thin on a belt sander, almost to the thickness of a thick artist's palette knife they go through all foods very well I find. I assume this is because a thin blade does not have to displace as much as a thick one. Good for scraping sticky bits off the bottoms of pans as well.