Serrated Knife Sharpening 

Sharpening a serrated knife is much different than sharpening a traditional straight blade. Each individual serration will need to be sharpened separately. Because a serrated knife functions like a saw, it can often still cut when dull. However when dull, it will tear or shred rather than cutting smoothly. To restore a sharp edge that will cut smoothly, we recommend using the DMT Serrated Knife Sharpener. See below for complete instructions.
Instructions:

1. To begin, select the proper grit size of DMT Serrated Knife Sharpener (available in extra-fine, fine, coarse and ceramic). For most knives the fine grit will provide a good cutting edge and will sharpen at a good rate. The coarse grit is optional for a faster sharpening rate on very dull serrated knives. The extra-fine and ceramic grits will provide a polished edge.

2. Match the diameter of the cone on the DMT Serrated Knife Sharpener to the size of the serration or gullet on your knife. Note: The serrated knife sharpener is tapered to match wide and narrow serrations.

3. With the sharpener in one hand and the knife in the other, use a few short, light, back and forth strokes to sharpen the beveled edge of each individual serration. Keep the sharpener perpendicular to the beveled edge. After a few strokes, feel for a burr on the backside of the knife. Once you can feel the burr, move on to the next serration.

4. Once all the serrations are sharpened, flip the knife over and lightly grind the burr off with a smooth, light flat stroke.

5. Your knife should be properly sharpened and ready to cut.