Serrated Knives - Extra Skill Required
Our Technique
Properly sharpening a serrated knife requires specialized equipment and some advanced skills.
At Edgeworks, we do not back bevel quality bread knives as some other sharpening services do. Back beveling alters the geometry of the knife which reduces its cutting performance and drastically shortens it’s useful life.
We instead use convex faced diamond cutting wheels which allow us to restore the factory made edge of the knife. Each concave flute of the knife edge is individually ground.
By contrast, some inexpensive knives are created with stamped micro-serrations which have a back bevel ground into them. These we sharpen by regrinding that back bevel and wire brushing away the resulting burr. Obviously, this is a compromise solution, but results in a better performing blade in the end.
We guarantee you will notice the improved performance of your knife with your first slice of bread or summer ripe tomato.