Bread knife sharpening Zurich.

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1
It's a bread knife with ridges. Just wondering where to sharpen such a knife in Zurich and the cost.

2
Maybe we have been doing it wrong all along but we just use sharpening stones at home on these knifes.

3
Yes but this knife has ridges in the blade.

4
Buy a new one

5
It’s quite time consuming as you have to do each serration individually with the steel rather than running it along the length of the blade as you would do with unserrated knives but it is possible to do it yourself.

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.

6

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.

7
Search and ye shall find ...

8
These are probably the stainless steel type bread knives with a serrated edge. Normally these cannot be sharpened satisfactorily. It is best to adapt your bread purchasing to match the sharpness of the blade. When the knife is new you can buy "Basler Brot" and similar breads which have a thick, hard crust. Towards the end of the life of the knife you should choose softer breads like "Tessiner Zopf". When the knife has even problems with "Tessiner Zopf", then simply replace it.

9
I’m surprised you are allowed a knife like that. Safer to keep it blunt...

10

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

11
you can still sharpen these using the edge of a whetstone by holding diagonally the knife and sharpening 4 times to cover 2 sides and 2 directions of the ridges.

12
To put it bluntly!

Tom

13
Indeed, probably cheaper to buy a new one than to sharpen it!

Tom

14
I just sharpen the smooth side.

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

15

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.

16
Take it to a blacksmith then get Doug Marcaida to test it.

17

Sounds a bit like my teeth.