The Real Reason People Avoid Sharpening Serrated Knives

Most knife sharpeners—whether at big box stores or local shops—can’t or won’t sharpen serrated knives. They’ll tell you it’s too hard, or not worth it. They’ll suggest replacing it.

Not at Sharp On Sight.
In my Sun Prairie WI knife sharpening shop, I specialize in sharpening serrated knives properly—even if the serrations are nearly worn away. I don’t just “hone” them. I can reestablish the original shape of the scallops, restoring your blade’s bite and function.

If your favorite bread knife looks smooth instead of toothy, I can fix that. I re-cut and sharpen serrations to bring them back to life. That’s a service most sharpeners won’t even offer.

There’s a common belief—especially among knife enthusiasts—that serrated knives are somehow inferior to their plain-edged counterparts. The plain edge, with its clean, polished bevel, gets all the attention. It’s easy to sharpen, it looks more refined, and there’s a certain pride in maintaining it razor-sharp. Serrated edges? They’re the poor cousin. The tool of someone who doesn’t understand knives. Or so the story goes.

But here’s the truth: serrated knives aren’t just useful—they’re superior in many situations where a plain edge will fail you. If you dismiss serrated edges as ‘cheap’ or ‘lazy,’ you’re misunderstanding what they’re designed to do and why they work so well.

Let’s break this down.

Why People Underestimate Serrated Knives

First, let’s acknowledge why serrated knives get a bad rap:

1. They’re harder to sharpen – True, but not impossible.
2. They’re often cheap – True, many cheap knives use a serrated edge to hide poor quality steel.
3. They’re seen as a crutch for bad technique – People think serrations make up for dullness or lack of skill.

But those criticisms miss the point. A good serrated knife isn’t trying to compete with your chef’s knife—it’s doing a completely different job.

The Physics of Cutting: Why Serrations Work

Cutting is about two things: pressure and friction. A plain edge slices smoothly when it’s sharp because it offers minimal resistance. But when dealing with tough exteriors (like crusty bread) or slippery surfaces (like tomato skin), friction increases and slicing becomes less efficient.

Serrations reduce friction by breaking the surface tension in stages. Each point of the serration bites in, creating micro-tears that allow the rest of the edge to follow through with less resistance.

Think of it like a saw vs. a razor blade. You wouldn’t cut firewood with a razor, and you wouldn’t shave with a saw. The tool fits the task.

Where Serrated Knives Win

1. Bread

The classic. A soft, fluffy interior with a hard, crusty exterior? A plain edge will crush it or tear unevenly. A serrated knife glides through without compressing the loaf.

2. Tomatoes (and other thin-skinned fruits)

Everyone loves showing off how their plain edge can slice a tomato paper-thin. But a serrated edge does it better, faster, and with less risk of slipping—especially on very ripe, delicate fruit.

3. Frozen or Hard Exterior Foods

Frozen bagels, cured sausages, tough rinds—serrated blades excel at getting through the hard outer layers without brute force.

4. Cardboard, Rope, and Utility Cuts

Many pocket knives include a small serrated portion for a reason: serrations grip fibers and tough materials that a plain edge would slide over.

5. Wet or Slippery Surfaces

On slick, wet surfaces, the points of a serrated edge create immediate bite and control where a plain edge might skate dangerously.

Serrated Blades Hold Their Edge Longer—On Purpose

One overlooked fact: serrated knives are designed to stay “functionally sharp” longer than a plain edge.
Why? Because the points of the serrations take the abuse, while the recessed gullets—the parts actually doing the slicing—stay protected from the cutting surface. Even as the tips wear down, the recessed areas continue to cut effectively.

This is why your grandma’s bread knife from 1985 still slices well, despite decades of use. The same cannot be said for her plain-edge paring knife.

The Maintenance Myth

Yes, serrated knives are harder to sharpen, but harder doesn’t mean impossible. Tools exist specifically for this job—small ceramic rods that fit between the teeth. And the truth is, they don’t need sharpening nearly as often because of the design advantage we just covered.

For home use, most people can get 5-10 years out of a quality serrated knife before even thinking about maintenance. When the time comes, a pro sharpener (like Sharp On Sight) can restore it without issue.

Serrated vs. Plain Edge: Not a Contest, a Partnership

The plain edge is about clean, precise control. It’s what you want for tasks like chopping herbs, slicing proteins, or doing detailed work. But trying to make it perform like a serrated edge—using it on bread, for instance—is asking it to do something it wasn’t designed for.

A good kitchen setup includes both. The right tool for the right job. A chef’s knife can’t (and shouldn’t) replace a bread knife. Just like your cleaver shouldn’t replace your paring knife.

Beyond the Kitchen: The Unsung Hero in Utility Work

Outside the kitchen, serrated edges really show their value. Think:

• EMT shears with micro-serrations for cutting clothing fast.
• Marine knives designed to cut wet rope under tension.
• Tactical knives for cutting seatbelts in emergencies.

These aren’t gimmicks. They’re purpose-driven designs that solve real problems better than any polished plain edge could.

Why Serrated Knives Are Often Seen as “Inferior”

Blame marketing. Blame ego. Blame the culture around knife collecting, which tends to prioritize aesthetics and sharpening ritual over practicality. A beautiful chef’s knife, honed to perfection on Japanese whetstones, is a work of art. A serrated bread knife? It looks the same as it did on the shelf at Target.

But utility doesn’t care about appearances.

Serrated edges don’t need to be babied. They’re the pickup truck of the knife world. Not glamorous, but absolutely essential if you actually intend to work.

Practical Advice: Choosing a Serrated Knife

If you’re now reconsidering serrated knives, here’s what to look for:

1. Quality Steel – Even serrated edges benefit from better materials. Cheap knives dull faster, period.
2. Right Tooth Pattern – Large scalloped serrations are best for bread; smaller teeth work better for tomatoes and softer materials.
3. Solid Construction – A serrated edge doesn’t excuse poor balance, handle comfort, or overall build.

Brands like Victorinox, Tojiro, and Mercer make excellent affordable options. You don’t need to break the bank.

Final Thoughts: Stop Fighting Your Tools

The biggest mistake people make with knives—any knives—is trying to force them into roles they weren’t designed for. A chef’s knife isn’t for bread. A bread knife isn’t for mincing garlic. A serrated knife isn’t inferior to a plain edge; it’s just solving a different problem.

Understand your tools. Respect their strengths. Your kitchen (and your fingertips) will thank you.

TL;DR: Why Serrated Knives Deserve More Respect

• They’re designed to excel where plain edges struggle.
• They stay sharper longer, even if neglected.
• They’re ideal for specific, common kitchen tasks.
• They have irreplaceable value in utility and emergency tools.

If you’ve been overlooking the serrated knife, it’s time to give it the respect it deserves—not as a backup, but as a specialist in your lineup.