That sort of serration is easy for a professional to accomodate. I would suggest taking it to a local knife sharpener (ask a reputable kitchen goods store for a reference). posted by silusGROK at 8:02 PM on January 30, 2004
If you do this yourself (sharpening can be fun!) I suggest you set-up a jig to hold the knife while you concentrate on your technique. I've never sharpened a serrated knife but I have sharpened saws, planes and chisels. Having something hold the saw, or knife in your case, is very helpful -- possibly essential. Make sure you are sitting or standing with a comfortable relationship to the knife and use smooth, long strokes. posted by Dick Paris at 4:53 AM on January 31, 2004
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posted by Smart Dalek at 7:50 PM on January 30, 2004