You need to run the steel two or three times into each serration in the same direction every time then run it a couple of times down the flat side of the knife.
They don’t need sharpening as often as regular flat knives so it’s not too onerous to do it every now and again.
I don’t know anyone in Zürich, but if you are up for an Ausflug to beautiful Rapperswil (a nice day out…) then I recommend Elsner Messerschmeid:
https://www.messerschmied.ch/dienstl…ifservice.html
OH sharpens most of his knives himself, but the bread knives, pinking shears and a few other special pieces, oddments and whimsies go to Elsner. They are very good.
You can try this guys - I’ve bought knives there before and they have offered to sharpen my old ones, but I haven’t taken them up on it.
https://maps.app.goo.gl/K8FwARmeMcYetLif6
Lorenzi Messer GmbH
Stampfenbachpl. 4, 8006 Zürich
Tom
Tom
I know all the professional advice says not to do this, as it changes the angle of the serrations and eventually wears them down completely, but as I see it:
- it wears down the serrations less quickly than badly sharpening the serrated side
- it's a bread knife not a surgical tool, it will still cut bread
If you prefer to eat stale bread, which can become very hard after a few days, it may be that a conventional bread knife is not the best tool for the job. Maybe something like this will last a bit longer and, anyway, you can simply replace the blade if it becomes blunt.
Sounds a bit like my teeth.