10-28-2017, 10:56 PM
Bread knives are all but defined by their large, scalloped serrations. Even the newest type of bread knife serrations are nothing special at best, and they are still sharpener friendly chisel grinds.
I've been spending some time sharpening bread knives and cutting nice, sharp, custom serrations on everything I've tried so far.
I just sharpened a Vintage Gerber "Lord Sandwich", which is a Fabulous wider bodied bread knife, with excellent 440C steel. Gerber normally ran their stuff on the harder side of RHC 58-60, and it's far better than your average German stainless.
This knife was probably manufactured around 1970, and it's never been sharpened. It's been well cared for, but it's about 50 years old! In this condition, it averaged 700gf.
Using the 3/4" contact wheel and a used 150 grit belt on a TW90, I hit every serration until the tips were defined and sharp. I deburred the flat side on a 1k Shapton and distressed the edge as normal... in about 30 seconds.
Measuring in the middle of the serration, I was down to 270gf, but it felt sharper because the points are Very pointy!
Refined with a 400 grit belt, the second deburring and distressing is a little quicker. The teeth are like needles (that you sharpen before using as usual), and the scallops measure a surprising 130gf.
Chisel grind wins again!
And we have unbound overkill of tooth, which is about right.
I've been spending some time sharpening bread knives and cutting nice, sharp, custom serrations on everything I've tried so far.
I just sharpened a Vintage Gerber "Lord Sandwich", which is a Fabulous wider bodied bread knife, with excellent 440C steel. Gerber normally ran their stuff on the harder side of RHC 58-60, and it's far better than your average German stainless.
This knife was probably manufactured around 1970, and it's never been sharpened. It's been well cared for, but it's about 50 years old! In this condition, it averaged 700gf.
Using the 3/4" contact wheel and a used 150 grit belt on a TW90, I hit every serration until the tips were defined and sharp. I deburred the flat side on a 1k Shapton and distressed the edge as normal... in about 30 seconds.
Measuring in the middle of the serration, I was down to 270gf, but it felt sharper because the points are Very pointy!
Refined with a 400 grit belt, the second deburring and distressing is a little quicker. The teeth are like needles (that you sharpen before using as usual), and the scallops measure a surprising 130gf.
Chisel grind wins again!
And we have unbound overkill of tooth, which is about right.

