Introduction
Serrated knives are well-suited for slicing bread, tomatoes, and other foods that have a hard outer layer and a soft interior. The jagged teeth help the knife hold onto and cut through food without flattening it. But like all knives, Matsato serrated knives can become dull over time. Sharpening them is a little different from sharpening regular knives. This guide will show you how to do it properly, using simple steps based on expert advice.
Why Serrated Knives Need Special Care
Unlike straight-edged knives, serrated blades have pointed teeth. These teeth do most of the cutting. Since they don’t touch the cutting board as much, they stay sharp longer. But eventually, they lose their sharpness and need sharpening to cut smoothly again.
Tools You Need
Experts suggest using a sharpening rod (also called a ceramic honing rod or tapered sharpening rod). This tool is narrow and shaped to fit into each serration. You can find these rods at most kitchen or hardware stores. Some electric sharpeners also have a serrated blade slot, but hand sharpening gives more control.
Step-by-Step Guide to Sharpening a Serrated Knife
Step 1: Identify the Bevelled Side
Serrated knives generally have one flat side and the other side angled or bevelled. The bevel is the angled part where the teeth are ground. You only need to sharpen the bevelled side of the knife.
Step 2: Match the Rod to the Serration Size
Choose a sharpening rod that fits the size of your knife’s serrations. It should slide into the grooves without being too tight or too loose.
Step 3: Sharpen Each Serration
Place the rod into the first serration. Match the angle of the bevel (usually around 20 degrees). Gently slide the rod back and forth along the groove, about 4–5 times. Apply mild pressure and keep the angle steady. After sharpening, some metal may stick out on the flat side of the blade. This is called a burr. Lay the flat side of the knife gently against a fine-grit stone or use the side of the rod to lightly rub off the burr. Do not sharpen this side—just smooth it out.
Step 4: Clean the Knife
Wipe the blade with a damp cloth to remove metal shavings, then dry it well with a clean towel to prevent rust before storing.
How Often Should You Sharpen?
Experts say that serrated knives don’t need sharpening as often as straight blades. Once or twice a year is usually enough unless you use the knife every day.
Conclusion
Sharpening a serrated knife may take more time, but it’s not hard when done properly. With a sharpening rod and a bit of patience, you can bring your serrated knife back to its best cutting performance. Remember to sharpen only the bevelled side, smooth out the burrs, and clean the blade when finished. Following these simple steps will help keep your serrated knives sharp and effective for years to come.
