A serrated knife Australia is perfect for cutting meat, tomatoes, and bread. Some knife users assume that when their blades become dull, they cannot be sharpened. However, serrated kitchen knives can be sharpened at home just as easily as knives with a flat edge. You might have the materials in your home already. If you are interested in learning how to sharpen your serrated kitchen knife, this guide will explore different ways to sharpen your knife.
Sharpening your knives step by step
Before starting, it is wise to have a clean area to sharpen your knife. The area should be free from clutter. Lay your knives on a cutting board or towel. You should have some bread or vegetables handy to test your knife. You should consider clamping your knife in a vice grip so it does not slip as you sharpen.This makes it faster and easier to sharpen your knife. In any case, you should have a first aid kit since you are working with sensitive material. If you are working with a sharp or large blade, you should consider having a helping hand for holding the knife steady and preventing any damage to you or the blade.
Select the right equipment
When learning how to sharpen your serrated knife, the first step is to start by examining your knife. You should find the scalloped edge and find out how wide the serrations of your Japanese kitchen knivesare. This will determine the size of the sharpening steel needed. You might also need multiple rods if the knife has different size gullets. For most serrated knives, you will like to be able to use one standard rod.
Not that flat files and edge sharpeners will not work well for serrated knives. If you are willing to invest, you should consider purchasing a V-shape sharpener, including rods attached to a wooden base.
Find the bevelled edge
Just like your standard flat knife, you will only want to sharpen your knife’s bevelled side. To find the bevelled edge of your knife, you should look for the side that features the serrations. It should be like a small scallop and a flat edge to each one. Do not sharpen the wrong side because it will damage your knife. After finding the bevelled edge of your knife, you can start pulling the sharpening iron across it.
Find the correct sharpening angle
Sharpening can be challenging when you do it practically. The best thing to do is to have a grip handy to clamp your knife whilst you pull the iron across. If it works better for you then you can clamp the iron and pull the knife across that way.
Make sure the proper angle is followed so that not to damage the serrations of your serrated knife Australia. To do this, make sure you follow the general angle of the gullet. This can be about 10 degrees to 30 degrees. If you are having a hard time determining the right angle, it may be easier to clamp your knife and pull the rod downwards and upwards.
