Trystan Casey
Electric knives with serrated blades are a handy tool for cutting and carving meat with minimal effort. However, the blades can become dull over time, especially when cutting through tough meat or bone. When this happens, you'll notice tearing instead of slicing, and your knife will require more effort to cut. To sharpen a serrated electric knife, you can use a manual sharpening rod, ideally a diamond or ceramic rod due to their hardness, or an electric sharpener designed for serrated blades. Using a manual sharpening rod requires you to place the rod in one of the serrations and use a light, twisting motion to grind it against the serration's edge. Repeat this process for each serration, and then perform the same sharpening process on the second blade to ensure even cutting.
| Characteristics | Values |
|---|---|
| How to sharpen | Use a sharpening rod for individual serrations or a round honing steel to get into the valleys between the teeth. |
| Type of sharpening rod | Tapered, diamond or ceramic |
| Angle of the rod | 15-20 degrees |
| When to sharpen | When you notice blunt serrations, difficulty cutting bread, or tearing instead of slicing |
| Alternative | Send to a professional sharpener |
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What You'll Learn
Using a sharpening rod
To sharpen a serrated electric knife using a sharpening rod, you will need to follow these steps:
First, locate the beveled side of your blade. The beveled side is the side with grooves, while the other side will look flat and more uniform. Once you've identified the beveled side, find a sharpening rod. A ceramic sharpening rod is a good option for regular maintenance, but if your knife is particularly dull, you may need to use a diamond rod to restore its edge.
Next, hold the sharpening rod in your dominant hand and position it at a 15-20 degree angle against one of the knife's serrations, starting with the one closest to the handle. You want to place the tip of the rod into the slot between the teeth, ensuring that the rod is aligned with the angle of the serration's bevel. This will help you to sharpen at the correct angle and prevent accidentally enlarging the spaces between the serrations.
Now, move the rod back and forth within the serration, giving 10-20 quick, short strokes. Repeat this process for each serration on the blade. As you hone each gullet, you may notice small burrs or metal filings forming on the opposite side of the blade. These can be removed by running the flat side of the blade along the sharpening rod 2-3 times.
Finally, wash and dry your knife to remove any remaining shavings.
By following these steps, you can effectively sharpen a serrated electric knife using a sharpening rod, ensuring that your knife is maintained and performs efficiently.
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Manual vs electric sharpeners
Manual knife sharpeners are a good option if you are comfortable with knife care and know how to use a whetstone. They are also more approachable for the average home cook. However, they require more time and effort to learn how to use and you can risk ruining a good knife if done improperly. Manual sharpeners are also more affordable than electric sharpeners. The SHAPTON Ha No Kuromaku Ceramic Whetstone Set is a good option for a manual knife sharpener.
Electric knife sharpeners, on the other hand, are a good option if you are unsure how to use a whetstone and don't want to spend a lot of time maintaining your blade. They are more expensive than manual sharpeners but they are also more convenient and easier to use. Most electric knife sharpeners have two plates or belts coated in an abrasive material that rotate on either side of the knife's edge. All you have to do is pull your knife through the slot to sharpen it. However, electric sharpeners have been criticised for removing too much metal and causing permanent damage to knives. Poor-quality electric sharpeners have given all electric sharpeners a bad name. The Chef’sChoice 1520 AngleSelect Professional Electric Knife Sharpener is a good option for an electric knife sharpener.
Both manual and electric sharpeners should have built-in guides to help you orient and keep the knife at the correct angle.
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How to know when to sharpen
Recognizing when to sharpen your serrated electric knife involves paying attention to its performance. Here are some signs that it's time to sharpen your knife:
- You notice tearing or shredding instead of clean slices.
- You have to apply more effort or pressure to cut through food items.
- There are more crumbs and food morsels left on the cutting board than usual.
- You notice jagged edges on your slices.
- Your knife has been cutting through bones, which can dull the blade quickly.
- Your knife has been in use for an extended period without sharpening, and you notice a decrease in performance.
To test whether your serrated knife needs sharpening, you can use a tomato. Tomato skin serves as a perfect litmus test for serrated edges. Slice off a few pieces and observe whether it's easy to get through the skin. If your tomato has ragged edges or looks squished, it indicates that your knife needs sharpening.
Additionally, if you use your serrated electric knife for cutting bread, you can test its sharpness by cutting a few slices from a crusty loaf. If you notice a significant increase in crumbs, it's a sign that your knife needs sharpening.
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Cleaning and storage
Cleaning
- Always clean your knife immediately after use. This prevents food from drying on the blade, making cleaning more difficult.
- Wash and dry the knife thoroughly after each use. Use warm water and a mild soap with a soft sponge or cloth to gently clean the blade, avoiding abrasive materials that can scratch the blade.
- Pay special attention to the serrations. Use a soft-bristled brush, such as a toothbrush, to carefully clean between the serrations, ensuring no food particles are left behind.
- Rinse the knife thoroughly and dry it immediately with a clean cloth to prevent rust and corrosion. You can also apply a thin layer of food-safe mineral oil to protect the blade further.
- For ceramic knives, always opt for hand washing with warm water and mild soap. Ceramic blades are sharp and stain-resistant but can be brittle, so extra care is needed to avoid chipping or breaking.
Storage
- Store your serrated electric knife properly to prevent damage and ensure safety.
- Consider using a magnetic knife block or strip to keep your knives tidy, protect the blades, and save counter space.
- Alternatively, use a knife block or blade guards (plastic or silicone covers) to protect the blade when stored.
- Avoid leaving knives in the sink, as this can lead to damage from water and other utensils.
- Regularly inspect the knife handle for any cracks or signs of wear. For wooden handles, apply food-safe wood oil occasionally to prevent drying and cracking.
- Do not place your knife in the dishwasher, and avoid using steel wool or abrasive sponges during cleaning, as they can damage the blade.
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Professional vs DIY sharpening
Serrated electric knives can be sharpened at home or by a professional. While professional sharpening will yield better results, it is more expensive and requires sending your knives out for service. On the other hand, DIY sharpening is more cost-effective and allows you to sharpen your knives at home, but it can be more time-consuming and may not produce the same level of sharpness as professional sharpening.
Professional Sharpening
Professional sharpening services typically charge a fee per knife, and the cost can vary depending on the service provider. For example, Misen's professional mail-in sharpening service starts at $10 per knife. Professional sharpeners use specialized equipment and techniques to sharpen serrated knives, ensuring that the unique grooves and teeth of the blade are properly sharpened without damaging the blade. They may also offer additional services such as knife maintenance and storage recommendations.
DIY Sharpening
DIY sharpening can be done at home using various tools such as sharpening rods, whetstones, electric sharpeners, or even homemade tools. Sharpening rods, also known as honing steels, are commonly used for serrated knives. They come in different materials like diamond or ceramic, with tapered or round shapes, to fit into the serrations of the knife. When using a sharpening rod, it is important to work on each serration individually, positioning the rod at a 15-20 degree angle and making quick, short strokes until a burr forms on the opposite side of the blade. This process requires patience and practice to master. Additionally, electric sharpeners designed specifically for serrated knives are also available, offering a faster and more convenient option for DIY sharpening. However, it is important to consult the sharpener's manual for specific instructions as these devices can vary in design and function.
In conclusion, both professional and DIY sharpening have their advantages and disadvantages. Professional sharpening provides expert results and is ideal for those who want to ensure their knives are sharpened correctly and efficiently. On the other hand, DIY sharpening offers a more affordable and accessible option, but it requires more time and effort, and the results may vary depending on the tools and techniques used. Ultimately, the choice between professional and DIY sharpening depends on individual preferences, budget, and the desired level of convenience.
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Frequently asked questions
If you notice tearing instead of slicing, more effort is required to cut, or there are jagged edges on your slices, it's time to sharpen your serrated electric knife. You can also test with a tomato—if it's difficult to cut without squishing it, then it's time to sharpen your knife.
Sharpening a serrated electric knife can be done manually with a sharpening rod for individual serrations or by using an electric sharpener designed for serrated blades. When using a manual sharpening rod, hold the rod in your dominant hand and position it at a 15-20 degree angle against one of the knife's serrations. Move the rod back and forth with light pressure, giving 10-20 quick, short strokes until a small burr forms on the other side of the blade. Run the opposite side of the blade flat along the rod 2-3 times to remove the burr, then wash and dry the knife to remove any shavings. Repeat this process for each serration.
A round honing steel is the best tool to sharpen a serrated knife as it can get into the valleys between the teeth. A ceramic sharpening rod is great for regular maintenance, but if your serrated knife is particularly dull, use a diamond rod to restore its edge.
