9
followed directly by only one or two pairs of fast pulls in Stage 3 as described (for meats) above
may be preferable.
For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.
PROCEDURE FOR SHARPENING SERRATED BLADES
Serrated blades are similar to small saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice
®
Model 115. However,
except as noted below, use only Stage 3 (Figure 13) which will sharpen the teeth of the
serrations and develop microblades along the edge of these teeth. Generally five (5) to ten (10)
pairs of slower (3-6 seconds) alternating pulls in Stage 3 will be adequate. If the serrated knife
is very dull more pulls will be needed. If the knife edge has been severely damaged through
use, first make just one fast pull (2-3 seconds for an 8” blade) in each of the right and left slots
in Stage 2, then make a series of slow pulls in Stage 3, alternating right and left slots. Excessive
use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen
the teeth.
Because of their saw-like structures, the edges of serrated blades will never appear to be as
“sharp” as the edge on a straight edge knife. However, their tooth-like structure helps to break
the skin on hard and crusty foods.
RESHARPENING KNIVES
Resharpen straight edge knives whenever practical using only Stage 3. When that fails to
quickly resharpen, return to Stage 2 and make 4 or so pairs of slow alternating pulls. Check for
a burr along the edge and then proceed to Stage 3 where two or three pairs of fast pulls will be
necessary as described above to put a new razor-like edge on the knife.
Resharpen serrated blades using the sharpening procedure described above section for
serrated blades.
Figure 13. Sharpen serrated blades in Stage 3 (See
instructions.)
