We’ve all been there—struggling with a serrated knife that just won’t cut through that loaf of bread or rope like it used to. Serrated knives are the unsung heroes in our kitchens and toolkits, designed for the tough jobs that plain edges aren’t always suited for. But while they’re great at what they do, they’re often forgotten when it comes to sharpening. Most people think that serrated knives are meant to stay sharp forever, or worse, that they can't be sharpened at all. Spoiler alert: they can, and they should!

In this post, we’re going to give serrated knives the attention they deserve and break down how to properly sharpen them. Whether you’re a home chef, an outdoors enthusiast, or just someone who likes to keep their tools in top shape, learning to sharpen serrated edges will make all the difference.

Why Serrated Knives Are Different

At first glance, serrated knives might seem like a bit of a mystery. They don’t have the straight, sleek edge of your typical chef’s knife, but that’s what makes them special. Serrated knives feature a row of small, pointed “teeth” that excel at sawing through tougher materials. These teeth dig into food or other surfaces, making them ideal for slicing through items that have a hard exterior but soft interior—think tomatoes, bread, or even some meats. They’re also a favorite among outdoors people for cutting rope, fabric, or anything fibrous.

But here’s the catch: serrated knives don’t dull in the same way as plain-edged knives. While a plain edge gradually loses its sharpness along the entire blade, serrated knives dull primarily at the tips of their teeth, and since each “tooth” has its own cutting surface, they tend to keep cutting even when slightly dull. This is both a blessing and a curse—because the dulling is less obvious, it’s easy to forget they still need maintenance. And when they do dull, the sharpening process is a little more involved.

Common Mistakes People Make

Before we jump into how to sharpen a serrated knife, let’s talk about the mistakes people often make. A lot of folks believe serrated knives are “maintenance-free,” but over time, the points of the teeth dull from regular use. This leads to ragged cuts and more force being needed to slice through items—something we all want to avoid.

Another common mistake is thinking you can sharpen serrated knives the same way you would a plain-edged knife. Serrations need to be sharpened individually, and using a flat sharpening tool will only damage the shape of the teeth.

Some people go as far as throwing away dull serrated knives, assuming they can’t be restored. This is far from true! With the right tools and a little know-how, serrated knives can be brought back to life and function just as well as when they were new.

Sharpening Serrated Knives: The Right Way

Now that we’ve debunked some common myths, let’s get into how to sharpen these blades correctly. It’s a delicate process but one that yields great results when done right.

Step 1: Choosing the Right Tools
To sharpen serrated knives, you’ll need a special tool—typically a tapered, diamond sharpening rod or file. I use diamond stones for their precision and durability. These rods are designed to fit into the curved edges of each serration and sharpen them one by one. You’ll also need a good eye for detail and a steady hand.

Step 2: Inspect the Blade
Before sharpening, take a close look at the knife. You’ll notice that one side of the blade (the side with the serrations) has a concave shape, while the other side is flat. You’ll focus on sharpening the serrated side only; the flat side will get a gentle touch-up later.

Step 3: Sharpen Each Serration
Starting at the base of the blade, insert the diamond rod into the first serration, matching the angle of the bevel (usually between 13 to 17 degrees). Use short, controlled strokes, pushing the rod in and out of the serration a few times until you feel the “bite” of the edge return. Repeat this process for each tooth along the blade, working your way toward the tip.

Step 4: Touching Up the Flat Side
Once all the serrations are sharpened, turn the blade over and give the flat side a few light strokes on the sharpening rod or a fine stone. This will remove any burrs that formed during sharpening without rounding the serrations.

Step 5: Clean and Test
After sharpening, clean the knife thoroughly to remove any metal shavings. Then, test the sharpness by slicing through something like paper or a soft loaf of bread. If the knife cuts smoothly with minimal effort, you’ve done it right!

Maintaining a Sharp Serrated Edge

Serrated knives don’t require frequent sharpening like plain-edged knives, but they still need care to keep performing well. Here are a few tips to make sure they stay sharp for longer:

• Use a Serrated Knife for the Right Tasks: Avoid using a serrated knife on hard materials that it isn’t designed for. Stick to bread, soft fruits, meats, or fibrous materials.
• Hand Wash Only: Never put a serrated knife in the dishwasher. The heat and detergents can dull the teeth quickly. Instead, hand wash and dry immediately after use.
• Store Properly: Keep serrated knives in a knife block or on a magnetic strip to protect the teeth from unnecessary damage.

Now that you’ve learned how to give your serrated knives the care they deserve, I want to hear from you! How often do you use a serrated knife in your kitchen or outdoor adventures? Have you tried sharpening one before, or is this a new process for you?

Share your thoughts and experiences in the comments below. And if you have any questions about sharpening your own knives, feel free to ask—I’d love to help out! If you're looking for a professional sharpening service, reach out, and I'll make sure your serrated knives are cutting clean again.