05-29-2017, 08:55 AM
Pete you are correct my friend! I have had many opportunities to understand these cumbersome things and I'm still confused.
What I have done so far when resserrations are required is also diamond wheels. I also like pink wheels for the ability to shape them too. The points themselves require a proper bevel equal to the inside of the serrations. For instance if new serrations are cut, be sure the points aren't the same thickness as the knife but tapered to a nice point. After cutting new serrations with a wheel, (I rotate wheel into the edge) the next step I take is running the flat side across a scotchbrite belt (away from edge) and at an angle a pass into the inside of each serration putting the bur on the flat side again and set them all aside until I have a fine grit belt mounted on my machine and cut the final bur off edge leading.
It seems like a lot of steps, but it's the only thing I've found that works fairly well.
Serrated knives for me is mostly from the kitchen category. Most of them have a non serrated cutting area or two that either has to be sharpened or ground down to meet the same cutting surface as the new serrations.
As any knife that has been sharpened a number of times they also have to be thinned.
What I have done so far when resserrations are required is also diamond wheels. I also like pink wheels for the ability to shape them too. The points themselves require a proper bevel equal to the inside of the serrations. For instance if new serrations are cut, be sure the points aren't the same thickness as the knife but tapered to a nice point. After cutting new serrations with a wheel, (I rotate wheel into the edge) the next step I take is running the flat side across a scotchbrite belt (away from edge) and at an angle a pass into the inside of each serration putting the bur on the flat side again and set them all aside until I have a fine grit belt mounted on my machine and cut the final bur off edge leading.
It seems like a lot of steps, but it's the only thing I've found that works fairly well.
Serrated knives for me is mostly from the kitchen category. Most of them have a non serrated cutting area or two that either has to be sharpened or ground down to meet the same cutting surface as the new serrations.
As any knife that has been sharpened a number of times they also have to be thinned.