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The Easy Trick to Make Serrated Knives Cut Like New Again

By Timothy Dale Men's Journal

Updated May 20, 2026 6:53 PM

Serrated knives are excellent tools in the kitchen, making it easier to saw through foods with tough exteriors and soft interiors, like sausages, tomatoes, and cheese. They can also hold an edge for far longer than a straight knife. The one downside? Sharpening serrated knives is a lot harder than sharpening a regular knife. But with some know-how and practice, you can keep you serrated knives in great shape for years.

You need to approach the sharpening process as though you are working with several individual blades, sharpening each gullet, or serration, on the blade separately. Throughout this guide we will go through a simple step-by-step process that beginners can use to sharpen a serrated knife at home using a ceramic rod, diamond rod, or tapered sharpener. Keep reading to discover how to sharpen a serrated knife properly and what mistakes to avoid when you sharpen a serrated blade.

Can You Sharpen a Serrated Knife?

It is certainly possible to sharpen a serrated knife, but it's important to note that the process to sharpen these blades is different from the process for sharpening a straight-edge blade. Each serration must be sharpened individually because they are a series of tiny, independent cutting edges (teeth and gullets) rather than a continuous flat surface.

To accomplish this goal, a rod-shaped sharpener must enter each scalloped curve to maintain the specific bevel angle and shape of every tooth, preventing them from wearing down unevenly or losing their cutting edge. Improper sharpening of these knives can flatten the teeth and damage the blade, making your serrated knife essentially useless for cutting.

Why Serrated Knives Need a Different Sharpening Method

The primary reason why serrated knives need a different sharpening method is the shape of the blade. "Serrated knives have a very distinct edge profile when compared to knives with a straight edge. The ridges at the edge, along with the recessed hollows, require special attention when being sharpened," explains Michael Handal, Culinary Arts Chef-Instructor at the Institute of Culinary Education.

These serrations cut like tiny saw teeth, rather than slicing, so you need to use an appropriate serrated knife sharpener to individually sharpen each serration. Additionally, you should only sharpen the beveled side of the knife, being careful not to remove too much metal as this will significantly shorten the life of the blade.

Signs Your Serrated Knife Needs Sharpening

When you are learning how to sharpen a bread knife or any other serrated knife, there are a few key signs you can be on the lookout for that will indicate your knife needs to be sharpened. Handal notes that "a serrated knife will require sharpening when it can no longer cut through food in a clean and efficient manner. If a serrated knife tears through a loaf of bread rather than leaving you with anything other than clean slices, the knife needs to be sharpened." Other signs include:

Excessive Crumbs: A dull knife tears bread, resulting in a mess of crumbs on the board rather than a clean, smooth cut.
Increased Pressure Needed: If you have to force the knife down or saw heavily to get through a crust, the teeth have lost their edge.
Crushes Instead of Slicing: A knife that crushes softer foods, like tomatoes, rather than slicing cleanly through them typically needs to be sharpened to restore the cutting edge.
Slipping or Snagging: The blade slides off the food surface instead of immediately biting in, or it snags while cutting, rather than smoothly sliding through the food.
Visible Damage: Upon close inspection, the tips of the serrations may appear rounded, flattened, or nicked rather than pointed and sharp.

Best Tools for Sharpening a Serrated Knife

Tapered Diamond Rod

Tapered diamond rods are the most recommended by experts and kitchen enthusiasts as the best tool for sharpening serrated knives. These rods are designed to be used on any size serration simply by utilizing the part of the tapered rod that fits the target gullet. Due to the high abrasive quality of the diamond rod, these tools are incredibly efficient at removing large amounts of metal from the blade to re-edge each gullet of the knife. Tapered diamond rods are best for severely dull or damaged knives as they remove more material, enabling you to restore the teeth.

Ceramic Sharpening Rod

When all you need to do is maintain the blade, a ceramic sharpening rod is a great choice. These tools are ideal for daily maintenance and sharpening. You can get a series of rods with uniform sizes or invest in a tapered ceramic sharpening rod that fits various serration sizes to grind the scalloped edge precisely.

Sandpaper + Wooden Dowel

If you are stuck without proper sharpening tools, such as during a camping trip or hunting trip, but you are still determined to figure out how to sharpen a serrated pocket knife, then you may be able to sharpen your blade with a piece of sandpaper and a wooden dowel or stick.

To sharpen a serrated knife using sandpaper and a wooden dowel, wrap high-grit sandpaper (around 400-600 grit) around a dowel or a stick that fits the serration size. Work the sandpaper-covered dowel through each scallop on the beveled side, repeating five to 10 times per groove until a burr forms on the flat side. Just keep in mind that this method is best reserved for emergencies when you do not have access to proper sharpening tools.

Tools to Avoid

Just as there are tools you should use, there are also tools you should avoid when it comes to sharpening your serrated knives. Handal states that you should "definitely avoid mechanical sharpening devices which are used for straight-edge kitchen knives. These machines are designed to sharpen straight edges and not the ridged edges of a serrated knife."

Additionally, you should not use flat whetstones to sharpen a serrated blade, as this will simply flatten the points, reducing the effectiveness of the knife. Pull-through sharpeners, unless they have a slot specifically designed for serrated blades, should also be avoided, since these tools are typically made for sharpening straight-edge blades.

How to Sharpen a Serrated Knife Step by Step

Step 1: Find the Beveled Side

You will need to find the beveled side of the blade before you start sharpening your knife. One side is flat, while one side has angled serrations. Look for the side where each serration (scallop) has a distinct, angled grind leading to the edge, then only sharpen the beveled side.

"To begin the sharpening process, place the tip of the steel or rod on a kitchen counter or cutting board, holding the implement in a comfortable manner in your non-dominant hand," says Handal.

Step 2: Match the Angle of the Serration

Next, you need to place the knife on the sharpening rod at the existing bevel angle, which is usually around 15 to 20 degrees. "Holding the knife comfortably in your dominant hand, place the beveled, hollow section of the serrated knife on top of the sharpening tool, matching the width of the hollow to the width of the steel as closely as possible," instructs Handal.

Step 3: Sharpen Each Serration Individually

Work tooth by tooth, inserting the sharpening rod into each gullet to sharpen each serration individually. Use smooth strokes in one direction to sharpen the gullets with your sharpening rod. "Draw the knife along the steel, at a 15 to 20 degree angle, for a distance of four to five inches. Keep the back of the knife parallel to the handle of the sharpening tool, repeating this step for five to six strokes. It is easier and more efficient to start with a hollow at the very back of the blade and begin to work forward to the tip of the knife. Take a moment to carefully position each of the beveled hollows on top of the rod as you move along-no reason to rush here," explains Handal.

Step 4: Check for a Burr

A burr is a thin ridge of metal that forms on the opposite side of a knife edge during sharpening. It forms when the metal at the apex rolls over, indicating that the grinding has reached the edge. This is a clear sign that the serration has been successfully sharpened.

"While you stroke the knife along the rod, be sure to use an even, medium pressure on the knife, which will help ensure even sharpening along the length of the blade. As you are working on the beveled hollows of the knife, a small, raised burr or ridge will form on the smooth, back portion of the knife," notes Handal.

Step 5: Remove the Burr From the Flat Side

The next step in the sharpening process is to remove the burr from the flat side of the blade. You can do this by lightly passing over the flat side with fine sandpaper or a flat sharpening stone, but make sure not to overdo it as you may inadvertently dull the blade.

As an alternative to using a sharpening stone, Handal suggests that "after you have finished sharpening all of the hollows, place the back of the knife on top of the rod and draw the knife across the rod with a smooth stroke, from the back of the blade to the tip. Repeat this process two to three times. This step will ensure you remove this burr."

Step 6: Test the Edge

When you believe that the knife has been successfully sharpened, the last step is to simply test the edge to ensure that it is sharp enough for your purposes. There are several tests you can use, including the Tomato Test, Paper Test, and Bread Test:

The Tomato Test: Place the knife on a tomato and slice through it. A sharp serrated knife should cut through the skin instantly with almost no pressure.
The Paper Test: Hold a piece of paper vertically and try to slice it. A sharp blade will cut smoothly, while a dull one will snag, tear, or pull the paper.
The Bread Test: Cut a soft loaf (like sourdough) without applying downward pressure, using only a back-and-forth sawing motion. A sharp knife glides through effortlessly, while a dull knife tears, crushes, or leaves excessive crumbs.

How Long Does It Take to Sharpen a Serrated Knife?

On average, you can expect it to take about 10 to 30 minutes for a standard, mildly dull blade. However, the length of time it takes depends on the size of the knife and the dullness of the blade. For instance, since a bread knife has more gullets than a short serrated pocket knife, it will typically take longer to sharpen each individual serration on a bread knife.

Similarly, a significantly dull blade will take longer to sharpen than simply doing quick maintenance on a mildly dull blade. "This will depend on the size of your knife, as well as the amount of sharpening the blade requires. A well-maintained, nine-inch knife will probably require about 15 minutes of work from time to time," mentions Handal.

Common Mistakes That Ruin Serrated Knives

Using a Flat Sharpening Stone

A flat sharpening stone is only intended for use on straight-edge blades, so if you use it on a serrated knife it will not sharpen the blade, it will only flatten the serrations, which will ruin the blade. You should always avoid using flat whetstones to sharpen your serrated knives and instead use a proper serrated sharpening tool, like a diamond sharpening rod.

Sharpening Both Sides

Serrated blades have one flat side and one beveled side. If you sharpen both sides of the blade, this will actually ruin the knife. Instead, you should only be sharpening the beveled side to maintain the cutting profile of the blade. The beveled side is the side where each serration has a distinct, angled grind leading to the edge.

Using Too Much Pressure

When you apply too much pressure to the sharpening rod, you can accidentally remove too much metal from the blade. Additionally, applying too much pressure when using a sharpening rod can bend or snap the small teeth, while frequently sharpening or using overly coarse abrasives can shorten the knife's lifespan.

Ignoring Different Serration Sizes

Unless you have a tapered rod, you cannot simply assume that your sharpening rod will fit the gullets on every serrated knife you own. Using a non-tapered rod fails to accommodate the different sizes of the serrations, which can cause damage to the blade if you attempt to sharpen the serrated knife with a rod of a different size. Also, when sharpening your knife, you need to maintain a consistent angle, typically around 20 degrees, to avoid damaging the cutting edge.

How Often Should You Sharpen a Serrated Knife?

The frequency with which you sharpen a serrated knife typically depends on how often you use that knife, though in general, a serrated knife will usually need to be sharpened about once or twice a year, or whenever it begins to tear food rather than slice it. Since the teeth of a serrated blade do most of the work, they require far less frequent sharpening than straight-edge knives, often lasting a year or more.

Handal notes that "when we use a ceramic sharpening steel on any knife, what we are actually doing is honing, or re-aligning the edge of the knife-a quick touch-up, if you will. When we are actually sharpening a knife with a diamond rod, we are completely restoring the edge itself."

Should You Sharpen a Serrated Knife Yourself or Hire a Pro?

DIY Makes Sense If:

When your knife is moderately dull and you are using a standard bread or utility knife, rather than a high-end premium blade, then it makes sense to try your hand at DIY sharpening. Handal says that "in general, when just simple, consistent honing of the knife is required to bring back the sharpness to the edge, this is usually accomplished quite nicely at home." You can also use a rod-style sharpener for light maintenance and regular upkeep to extend the time between professional sharpenings.

Hire a Pro If:

If you like to work with high-quality knives, like expensive Japanese bread knives or steak knives, then it's typically best to let a pro handle the sharpening so that you don't accidentally mess up the blade. Similarly, if you have a double-serrated blade or your knife has damaged teeth, then using a professional sharpening service is a much better idea than trying to handle something that is beyond your skillset.

Handal notes that "when the DIY sharpening process does not re-hone the edge, or the edge has noticeable signs of wear, tear, or damage, it is probably best to have the knife professionally re-edged. If your knife does get to this point, it will probably have had many years of service. Re-edging the blade will restore the functionality of your knife for many more years to come."

FAQs

Can You Sharpen a Serrated Bread Knife?

You can sharpen a serrated bread knife, but the tool is different from what you would use to sharpen a straight-edge blade. Instead, use a tapered ceramic rod or diamond rod to sharpen the beveled edge of each individual serration while maintaining a consistent angle on each gullet to restore cutting performance.

Do Serrated Knives Ever Need Sharpening?

Serrated knives may not need to be sharpened as frequently as straight-edge knives, but they do still need to be sharpened from time to time. The exact frequency depends on how often you use the blades, but generally they should be sharpened about once or twice a year.

Can You Use a Regular Knife Sharpener on Serrated Knives?

You should never use a regular knife sharpener on a serrated knife. These sharpeners are designed for straight-edge blades, so if they are used on your serrated knife, they will grind down the teeth, ruining the cutting edge.

What Angle Should You Sharpen a Serrated Knife At?

The angle you use to sharpen a serrated knife depends on the existing angle of the serrations. Typically, serrated knives should be sharpened at a 13 to 17 degree angle for most kitchen bread knives, or between 15 to 20 degrees for general-purpose serrated blades, aiming to match the factory-ground bevel.

Is It Worth Sharpening Cheap Serrated Knives?

Sharpening cheap serrated knives is generally not worth the time or professional cost, as they are often treated as disposable tools. That being said, if you own a simple, inexpensive ceramic rod or sharpening tool, a quick touch-up can extend their life.

This story was originally published by Men's Journal on May 21, 2026, where it first appeared in the Home Living section. Add Men's Journal as a Preferred Source by clicking here.

This story was originally published May 20, 2026 at 5:37 PM.