Sharpening a knife to perfect sharpness on a sharpener. Sharpening a knife to perfect sharpness is a purely masculine art

It is believed that every man needs to have an idea of how to sharpen a knife to razor sharpness. However, despite the seeming simplicity of this process, absolutely not everyone can cope with such a task. And the reason is not the lack of ability to hold the blades at the right angles, but the special knowledge that is passed down from generation to generation. But in fact, every person can sharpen a knife correctly, the main thing is only to have the right idea about the product, sharpening tools and the properties of the material from which it is made. The article will consider all these important aspects, as well as reveal the secrets of how razor sharpening knives are nevertheless performed.

What you need to know about knives

For good owners, any knife used in everyday life should be sharp and sharp, like a razor. It has always been that way, since ancient times. In this regard, for many men, the observance of such traditions is a mandatory aspect. Of course, regular sharpening takes a lot of time, but thanks to this, an unprecedented sharpness of the kitchen appliance is achieved.

But you should not consider sharpening only under the prism of some abstract traditions. From any cook you can get confirmation that thanks to a sharp knife, the preparation of any dish is significantly accelerated. It is easy and comfortable to work with such devices, hands do not get tired at all when shredding meat or vegetable preparations.

Even more than that, it is safer to work with a knife sharpened like a razor. Yes it's true! When working with a dull blade, there is a possibility of the blade slipping and moving to the side. Fright is the lesser danger that can happen. The risk of causing a serious cut not only to yourself, but also to others is not excluded.

Even though the knife does not have razor sharpness, it still remains a dangerous and traumatic device.

In order to sharpen a knife sharply, it is necessary to take into account the hardness of the steel from which the blade is made. At the same time, for each knife, these values \u200b\u200bwill differ. It is extremely important to know them, since it is the hardness of the steel that determines the angle of the sharpening performed. These parameters are measured in special units, and you can find out the real hardness indicators using special equipment, which is located in the relevant laboratories. The standard in most cases for knives is the range from 45 to 60 units of hardness (HRC), measured according to the Rockwell method. It has been proven that soft and hard types of steel need constant sharpening, since the blades from the first quickly wear out, and from the second they crumble.

Why knives get dull

This is a fairly serious and common problem, even if the steel has the necessary hardness parameters. Why, then, does its razor sharpness disappear so quickly after sharpening?

The reasons are completely different. It is worth noting the first and main of them, that regardless of the hardness of the blade material, when using it, it is somehow subjected to third-party influence. The friction force acts on the blade in such a way that it leads to the separation of microscopic particles from the base, due to which its gradual destruction occurs. Including, the “ideal position” (contact of the cutting edge with the plane at optimal angles) cannot be constantly maintained when using a knife. The occurrence of loads has a devastating effect on a metal product, which entails a loss of razor sharpness.

But due to the microscopic nature of the process, it is quite difficult to check the sharpness of the product. The first signal of its blunting is the increasing efforts that a person applies in the process of cutting an object using such a knife. You can even find out whether the sharpness of the device is lost by eye: the blunt section of the blade has a polished appearance and signs of a characteristic luster. In the presence of such defects, we can talk about the necessity that it is time to sharpen the blade like a razor. To give the process maximum efficiency, it is necessary to take care of the correct selection of suitable tools.

Choice of sharpening tool

To bring the blade to the required sharpness, you need to choose the right materials and tools for sharpening it. Among them are:

whetstones;
musats;
electric grinding machines;
abrasive machines;
grinding machines;
mechanical sharpeners;
electric sharpeners.

To understand the features of each of them, you should consider them in turn. Whetstones are the oldest tools that allow you to really make a knife sharp like a razor. Experienced craftsmen are aware of the existence of various types of whetstones, which have different grain sizes (the smallest abrasive particles that make up such whetstones), different hardness and density.

If you need to sharpen the knife with the highest quality and grind the blade, then you will need to use at least two whetstones. The first should have large grains, the second - small. You can find out according to their markings or less accurately determine the difference by eye.

Musats, as well as mechanical sharpeners, belong to kitchen life. By means of them, knives are not so much sharpened as they are corrected to remove micro-chips and give a minimum razor sharpness for a short period of time. It is enough to work with the device a couple of times and the blade will begin to become dull again, since the tools and sharpeners do not have the desired effect on the steel surface of the product.

Electric sharpeners save a person from using significant physical effort when sharpening blades, but they also do not provide full sharpness to them. Special sharpening and grinding machines will help in the shortest possible time to give the knives their cutting property, but the disadvantage of such equipment is the cost and insecurity of storing and using them at home. Such machines catch up with dust, are quite noisy and energy-intensive. But thanks to them, any knife can be provided with the necessary sharpness quickly enough, efficiently and with minimal effort.

Experts are advised not to engage in such work on their own on machine tool grinding equipment if there is no proper experience in the field of tool sharpening. There is a possibility not only of the final damage to the blade on the knife due to its overheating or non-observance of the correct sharpening angles, but also the risk of serious injury due to inept handling of the equipment.

Video "How to sharpen a hunting knife at home"

How to properly sharpen

To do everything according to technology, you need to figure out how the process of sharpening the blade should go. So, we come to the most important question: how to properly sharpen so that the blade reaches razor sharpness?

You can get razor sharpness if you are patient in this matter. The process of processing metal products requires a certain amount of time: to get the best result, you will have to spend more time. To make the knife sharp, like a razor, you need to spend about 30 minutes on intensive sharpening.

We use the classic method of sharpening, using whetstones. Abrasives should be placed on a flat surface (table or workbench) with rough cloth or fluffy materials underneath. This will facilitate the main task, since the bar will not fidget and you will not need to hold it with your hand.

The knife is sharpened in such a way that it makes a passage along the entire abrasive. At the same time, the fact that the location of the cutting edge of the blade should be constantly perpendicular to the longitudinal axes on the bar should be monitored. In reality, this has the following form: the blade has a curved surface, and thus, in the process of movement, the knife must be turned so that its sections are at right angles to the axes of the abrasive materials.

During the entire working process, the metal blade must be held at the same angle to the surface of the grindstone.

The value of this angle should be from 20 to 25 degrees, it is optimal for the cutting edges of knives. For knives that are designed to chop and cut meat, the cutting edge should have a large sharpening angle. While maintaining a constant angle during the processing of metal blades, it is possible to sharpen absolutely any type of steel to the maximum level of sharpness.

The blades should run their entire length on the bars, and for this it is absolutely not necessary to apply great effort. With excessive strong pressure, the material may collapse and its integral surface may be disturbed, which will lead to difficulty and delay in the grinding process.

After the appearance of a thin uneven edge on the knife blade, you can perform the next step and change the rough bar to one with less abrasive. Having completed uniform sharpening, it is necessary to consolidate the result obtained by grinding.

Perform knife grinding

Grinding is the final step in the process of sharpening a knife, after which it will have a sharp edge. To perform the work, special grinding bars are used, which have a rather fine abrasive grain. Its surface feels like a velvety surface, but in reality, this grinding abrasive can make a knife blade so sharp that it will not yield to even the best razors.

What is the main purpose of grinding? Thanks to it, the cutting edge acquires not only the desired property, but also firmly fixes it. It is noticed that polished metal surfaces are not destroyed as much as ordinary ones. As a result of this property, the sharpness will be preserved for the longest possible time.

When grinding, the same principles should be taken into account as when sharpening a knife. Each movement should be uniform and measured, the position of the blade should be perpendicular to the axes of the bars, the inclined angles of the steel being sharpened to the abrasives should be of a constant value. And don't overdo the work. If the steel is leveled gradually in layers, then razor sharpness will eventually be achieved.

In conclusion, I would like to note that all this can be mastered, but a practical skill is required, which, if desired, can be obtained. And on the basis of the knowledge acquired from any owner, the knives in the house will always be in a sharp and sharpened state.

Video "How to sharpen a knife to razor sharpness"

"Are there dull knives in the house? Well, therefore, there is no man in it." Where this "sign" came from, now no one will say. However, is it about her? Sharpening your knife to perfect sharpness will save you both time and health.

If you have ever tried to wield a blunt knife, then you know, long, uncomfortable, heavy, and in addition also dangerous. Do not cut with such a knife, but saw. In this case, the knife, having broken, can injure the owner himself. However, it happens that even an unspoken reproach about the owner and blunt knives hurts much more.

Sawing is a sure sign that the knife is dull and needs to be sharpened. Test yourself by arranging good lighting and examining the blade along; if light gleaming stripes are noticeable on it, these are duller areas, and the conclusion is clear. There is also a test from professionals who always need only sharpening a knife to perfect sharpness. And they resort to it whenever the blade is unable to shave off the hair from the forearm or cut the leaf in the air.

Do not confuse sharpening knives with straightening them. That is, if they tell you that diamond knife sharpening is the best in the world, and they offer diamond-coated musat for this, do not succumb to provocation. Musat, like any metal or ceramic disc devices, is also a useful thing, but it only helps to straighten the knife, and after that you still have to work hard to sharpen it.

The ideal sharpening of a knife is done on sharpeners, or, importantly, they come in different degrees of graininess, and are used for different operations. With a coarse grit grindstone, the correct sharpening angle and the shape of the cutting edge are restored. Medium grit is only suitable for edge restoration. Finally, a fine grain finish is used to finish and dress the blade.

It is better to choose the length of the whetstone equal to twice the length of the blade of the knife you are going to work on. So that at the same time the blade does not break off the bar, a width of 5 cm will be enough. This is the best tutorial on how to sharpen a knife to perfect sharpness.

It can be done sitting or standing, it doesn't matter much. True, if you stand, select the appropriate one. Under the whetstone, place a sheet of rubber, position it accordingly. In general, make sure that all sharpening movements are performed correctly and from a position that is convenient for you.

The knife blade is placed flat on one end of the bar. The angle to its surface should be 23 degrees. Performing the movement, gradually move the point of contact between the blade and the sharpener towards the point. Calculate so that at the moment the end of the bar is reached, this point is exactly on the tip. In this case, the blade should remain on the surface of the grindstone.

The blade returns back with the same movement, as if scrolled backwards. This will help to avoid constantly setting the angle between the blade and the sharpener surface.

Don't expect quick results. Sharpening a knife to perfect sharpness is an action that is somewhat comparable to meditation. It can be reached in half an hour, and in an hour, and in three. Some masters spend at least 30 hours on the sharpening process! But the result...

Remember how the movie Shurik in the short story "Partners", preparing to "cut through" the outside of Fedya wrapped in wallpaper, sharpened a knife and checked it by cutting his own hair on the fly? If you think that this is a joke, then you shouldn't. This is how a perfectly sharpened blade is tested.

When sharpening, you will put more pressure on the grindstone - speed up the process to a minimum and wear the bar to the maximum. Yes, and clog with steel particles torn from the blade.

Use another tried and tested sign when working: "Patience and work will grind everything." In our case, the knife blade will be sharpened in such a way that it will be expensive to both see and use it.

With the help of a knife, we cook food, cut food and perform other household chores. Therefore, it is very important that the blade of the knife always remains sharp. Theoretically, there is nothing complicated in sharpening knives, but in practice it turns out that not everyone can sharpen a blade well. To have an idea of how to sharpen knives and how to do it correctly, we advise you to read our article.

Before you start sharpening a knife, you need to find out what material it is made of. There are several types of knives:

- Carbon steel knives are the most affordable, made from an alloy of iron and carbon, easy to sharpen and stay sharp for a long time. Among the shortcomings, it can be noted - oxidation of the knife blade from interaction with food or an acidic environment, because of this, rust and stains appear on the knife, and the products acquire a metallic taste. Over time, after the formation of plaque on the blade, oxidation stops.

- Low carbon stainless steel knives are made from an alloy of iron, chromium, carbon and in some cases nickel or molybdenum. Stainless steel knives are inferior in hardness to carbon steel, so they dull quickly and require regular sharpening. The advantages include - resistance to corrosion.

- High carbon stainless steel knives are a higher class of knives, with a higher carbon content and additions of cobalt or vanadium. Due to a higher quality alloy, this type of knife does not require frequent sharpening and is not subject to corrosion.

- Damascus steel knives are mainly made as edged weapons, but there are also kitchen options. The Damascus steel knife is a multi-layer blade made of different high quality alloys. The disadvantages include the high cost of knives.

Ceramic knives have gained popularity because of their sharpness and ability not to dull for a long time. But in addition to the advantages, ceramic knives have a significant disadvantage, which is their fragility when falling from a height and poor fracture resistance.

Sharpening tools

Touchstone (whetstone)

Whetstones are available with a different number of abrasive grains per square millimeter. Therefore, for rough sharpening and finishing grinding, it is necessary to use bars with a minimum and maximum abrasive content. In foreign-made whetstones, information about the number of abrasive grains is on their marking. Grinding bars of domestic production have to be chosen "by eye" or ask the seller which whetstone to use for primary and which for finishing sharpening.

Mechanical sharpener

Mechanical sharpeners are mainly used for sharpening kitchen knives. The sharpening process, although it happens quickly, but the quality leaves much to be desired. For this reason, for hunting and sporting knives, it is recommended to use other sharpening methods.

electric sharpener

Modern models of electric sharpeners allow you to achieve high quality sharpening, due to the built-in function, automatic detection of the angle of the blade. The electric sharpener is perfect for both domestic use and for sharpening knives in catering establishments. The range of electric sharpeners is presented in a wide range, so the price may be different, but if you want your knives to always remain sharp, then buy more "advanced" and expensive models.

Musat

Musat - designed to maintain the sharpness of the edge of the knife. In shape, musat resembles a round file with a handle. Musats are included in knife sets, and many owners often confuse them with a tool for full-fledged sharpening of the blade. Keep in mind that with the help of musat you will be able to maintain the sharpness of a sharpened knife, but if the knife is completely dull, it will not work to sharpen it with musat.

Sharpener "Lansky"

This sharpener is used for sharpening small and medium-sized knives. The design of the sharpener allows you to sharpen the blade at your chosen angle. Sharpener "Lansky" consists of a rod with a removable whetstone and two corners connected to each other. The corners simultaneously serve as a vise for the knife and a scale for selecting the sharpening angle. The sharpener also comes with ANSI marked whetstones in various grit sizes.

Sharpening and grinding machines

Sharpening machines are mainly used in production, for high-precision sharpening of blades of rotating shafts. In addition to high-precision machines, there are electrically driven abrasive wheels and rotating grinding discs. Sharpening knives on such machines should only be done by an experienced craftsman, because due to the speed of rotation of the circle or disk and the high heating temperature, with any unsuccessful movement, the knife blade will become unusable.

Self-sharpening blades

Sharpening a knife with a whetstone

The sharpening of the blade, made by a whetstone, is considered the highest quality, of course, provided that it was produced by an experienced craftsman. To sharpen a knife on a whetstone, do the following:

1. Place a whetstone with a low content of abrasive grains on a fixed surface. If the bar is small, it can be clamped in a vise.

1. Holding the knife at an angle of 20-25 degrees with respect to the surface of the bar, start moving the knife along the whetstone with the cutting edge forward.

Move the blade along the bar in such a way that during the movement it touches the surface of the whetstone, along its entire length.
Try to keep the same blade angle while moving.
After 2-3 strokes, turn the knife over and repeat the sharpening process on the other side of the blade.
Thus, alternating sides, sharpen the knife until an edge (burr) appears along the edge of the blade.
Change the rough sharpening stone for a grinding stone.
Sand the knife blade until the edge is gone.
Test the sharpness of a knife by cutting through a hemp rope that has been folded several times, or try cutting through a piece of paper.

How to sharpen a knife with a whetstone, see also the video:

Sharpening a hunting knife on a Lansky sharpener

Hunting knives are made of hard steel, so their initial sharpening requires whetstones with a low content of abrasive grains.

Clamp the knife in the vise of the sharpener.
Install a whetstone with a low content of abrasive grains on the shaft.
Select the angle of the bar (for hunting knives it is usually between 20 and 30 degrees).
Insert the rod into the desired hole.
Lubricate the whetstone with the special oil included in the sharpener set.
Start moving the bar along the blade of the knife, from the base to the tip.
Turn the sharpener over and repeat the process on the other side of the knife.
After the edge is formed, change the stone and do the final sanding.
Since hunting knives are mainly made with a double-edged blade, after completing sharpening on one side, change the position of the knife in the vise and start the sharpening process on the other side.
When finished sharpening, polish the knife blade with felt.

How to sharpen knives in a Lansky sharpener, see the video:

Sharpening scissors

Sharpening scissors must be done on a special grinding machine. Sharpening blades with the help of assistants (sandpaper, the edge of a glass, etc.) can temporarily improve the sharpness of scissors, but not for long. If you do not have the opportunity to sharpen scissors from a professional, then you can try to sharpen yourself on an abrasive stone. When sharpening, you need to follow a few simple rules:

The sharpening stone should be fine-grained.
The blade is sharpened over the entire surface of the edge at the same time.
The angle of the blade must match the factory edge.
The movement of the blade over the stone must be done from the screw to the tip.
You need to sharpen scissors in disassembled form.

When sharpening scissors, do not rush, patience in this matter will be your ally.

How to quickly sharpen scissors, you can also see in the video:

Sharpening plane and chisel blades

Sharpening the blade of a planer and a chisel practically does not differ from each other. Therefore, the sharpening process described below applies to both tools:

Set the chisel on the whetstone at an angle of 30-40 degrees.
Holding the chisel with your hand, use the fingers of your free hand to press the bevel against the whetstone.
Start running the chisel over the grindstone until a burr forms on the smooth side of the chisel.
Change the touchstone to a fine-grained one and make the final grinding of the chisel.
Check the sharpness of the chisel blade by removing chips from the corner of the bar.

In addition to manual sharpening, the chisel can be sharpened on a machine with a rotating abrasive disc:

Turn on the machine and let the disc reach full speed.
Holding the chisel with both hands, lean its bevel against the grinding wheel.
Be sure to observe the angle of the chisel, otherwise you will ruin the blade of the tool.
Do not press the chisel with too much force and do not hold it too long on the disk, this will lead to overheating of the metal and destruction of the blade.
While sharpening, wet the blade with water.
The final grinding of the chisel blade is best done by hand, using a fine-grained bar or sandpaper.

Do not forget that when sharpening products on the machine, a lot of sparks and small particles are formed that can get into your eyes, so be sure to work with safety glasses. And in order not to injure your hands on a spinning disk, wear gloves.

You can also learn how to sharpen tools from the video:

Tips for quickly sharpening the blade with improvised means

A rock

To quickly sharpen a knife on a hike or on a picnic, you can use an ordinary cobblestone. Use any stone lying on the ground instead of a whetstone and run the blade of a knife along its surface. You will not achieve razor sharpness, but you will return the knife to working condition.

Second knife

It is quite possible to sharpen two knives at once, without sharpening stones and accessories. To do this, you need to take a knife in both hands and start sharpening the blade of one knife on the blade of another. After 5-10 minutes of this work, the knives will become sharper than before.

glass objects

The blade of a knife can be sharpened slightly on the rough edge of glass or ceramic objects. For example, about the bottom of a glass or the edge of a tile. The main thing is that the surface is rough.

Leather belt

A leather belt is more suitable for finishing and razor sharpening a knife blade than for rough sharpening. But if there is nothing at hand except for the belt, then you can try to sharpen the knife on it. To do this, you need to give the belt a stretch and start driving along it with a blade, you may not achieve strong sharpness, but you will polish the knife to a shine.

By learning how to sharpen knives and tools yourself, you will acquire a skill that will be useful to you throughout your life!

Sharp knives must be used for cooking. Of course, it is easier to turn to a specialist who can sharpen the knife correctly quickly and for little money, but you can do it yourself.

It is necessary to sharpen the knife according to certain rules, otherwise you can ruin the blade.

Correct knife sharpening angle

When sharpening kitchen knives, it is important that the objects are in a certain position in relation to the work surface. To do this, you need to choose the correct sharpening angle.

This parameter depends on many factors, for example, the type and strength of the metal from which the blade is made, as well as the purpose for which this tool is used. So, the degree of sharpening for different types of knives:

scalpel and razor blade - from 10 to 15 degrees;
vegetable, meat and fish knives - from 15 to 20 degrees;
other cooking appliances - from 20 to 25 degrees;
hunting blades - 25-30 degrees.

It is important to choose the right sharpening angle, this is necessary to achieve the desired sharpness of the kitchen appliance.

What grit is needed for sharpening knives

When sharpening blades, special stones are used. Their surface is an abrasive consisting of grains of different sizes. The grain size of the stone depends on this indicator. Sharpening devices are divided into the following groups:

the most coarse-grained (especially coarse material);
ordinary coarse-grained;
medium-grained;
fine-grained (delicate abrasive);
micro-grained (material of increased fineness).

How to sharpen a knife correctly? A good master knows that using only one type of stone is inefficient. According to the rules, sharpening is performed alternately, moving from coarse-grained and coarse to delicate, thin stones.

How to sharpen knives on a grinder

Using a machine is considered an effective way of sharpening, however, the mechanism is bulky, and for this reason not every home has it. But if you have the opportunity to use it to sharpen blunt kitchen appliances, you should know some of the subtleties of this work:

Keep in mind that you will need a lot of time to work. In addition, you should not take on sharpening on the machine for those who do not have sufficient experience in this matter.

How to sharpen knives with emery

If you have some experience and are aware of how emery works, sharpening knives will not be difficult for you. So, when sharpening blades on emery, follow these rules:

when applying the blade to the abrasive, do not apply great mechanical effort;
the trajectory of rotation of the abrasive should be in the direction from the butt to the edge;
the knife on the emery is moved across the circle, moving smoothly from the handle of the device to the tip of the blade;
when sharpening on both sides, you cannot change the angle of fixation of the blade, you just need to rearrange it to the other side;
at the end of the work, edit the knife with a bar, musat or sandpaper.

Of course, real craftsmen prefer manual sharpening, which allows you to achieve the maximum effect. But if it's not about giving the blade the sharpness of a scalpel, but just making it fairly sharp, using emery will achieve decent results.

How to sharpen kitchen knives with a sharpener

Today you can buy special devices to sharpen knives - these are sharpeners for blades. These devices are mechanical and electrical. If you are not very experienced or have not tried sharpening knives yourself, it is better to use the electric option.

Such a sharpener independently chooses the angle of sharpening, and it is used to sharpen any kind of household blades. The work is done like this:

Once you've completed these steps, you no longer have to worry about ruining your knife. The sharpener will do the job on its own, and you will get a wonderfully sharpened blade. This is the best way to achieve the desired sharpness of the kitchen appliance at home.

How to use a sharpener for knives with round discs

There are various tools for sharpening knives, including sharpeners with round discs. The difference is that the grinding material in this case is a special rotating roller that grinds the cutting surface at an angle of 45 degrees.

The main advantage of such devices is that after sharpening there is no burr on the blade, and the work is simple. In addition, tools sharpened on roller sharpeners stay sharp much longer than when using V-shaped tools.

Most often, such sharpeners are adapted not only for knives, but also for scissors.

How to sharpen Damascus steel knives

Damascus steel knives have been popular at all times, they are considered the most durable, and their sharpness can hardly be compared with anything. But even this material tends to become dull.

It is important to know that no electric sharpeners can be used here, only manual processing is needed. When sharpening a knife made of Damascus steel, you must adhere to the following principles:

First determine the strength of the metal. This can be done by paying attention to the angle of sharpening, the stronger the material, the sharper it will be.
Use fine-grained abrasives, gradually moving to micro-coatings.
Sharpen the blade only along the cutting surface.
If there are notches, it is necessary to grind the edge along the entire length.
If it is necessary to polish the slopes, this must be done before the cutting edge is sharpened. If you process an already sharpened blade, the tip may simply round off.

If you are unsure that you will do everything right, it is better not to take risks and contact a specialist.

Is it possible to sharpen a knife without a stone

It happens that the knife needs urgent sharpening, but there are no suitable tools. But do not be upset, you can solve the problem in the following ways:

This will allow you to briefly sharpen a dull device, but such methods cannot be called full-fledged sharpening. Remember that these measures are best saved as a last resort and not used all the time, otherwise the blades will quickly become worthless.

How to sharpen a knife on a knife

What to do if the blade is dull, and there was neither a bar nor an electric sharpener at hand? Sharpen your knife! Perform this procedure like this:

attach the cutting surface of a dull blade to the back of another knife;
take the tools so as to sharpen “away from you”, that is, the cutting edges should be directed to the sides;
perform 10-15 vigorous movements, swiping one blade against the other.

This will allow you to briefly “revive” a dull knife, however, such a procedure is not a full-fledged sharpening.

How to sharpen a knife to razor sharpness

Almost any blade can be given a razor sharp edge. To achieve this, use one of the following methods:

When working, be careful not to get cut or damage the blade.

How to sharpen a serrated knife

If your kitchen has serrated knives, then you need to know that these devices cannot be sharpened with ordinary sharpeners. To make this variant of the cutting surface sharp, you need to do the following:

Prepare a special tool for serrated blades, namely a conical sharpening rod, preferably made of ceramic.
Determine the side on which the beveled teeth are located, and sharpen this part of the blade.
Set the sharpener at an angle to the beveled part of the blade.
Sharpen each depression with several movements, moving the blade in the direction “away from you”.
Remove the formed burrs with sandpaper or the same rod, but do not press on the surface, but act gently.
Sharpen the smooth side of the blade with a suitable tool.

Remember that you can not use a rod with which you dress the serrated surfaces on the side of the blade where they are missing, otherwise you will ruin the knife.

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