Ceramic Rods For Serrated Edge
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It won t get your knife as sharp as using a whetstone but it s a handy tool to maintain an edge and for emergency use.
Ceramic rods for serrated edge. Hold the knife s tip way from your body and lay the ceramic rod in each scallop. Try matching the angle of the serrated side well. A general all purpose ceramic rod which we recommend for sharpening serrated knives is the messermeister ceramic rod knife sharpener 12 inch which can be found on amazon by clicking on the link. Features carbide blades to quickly set the edge ceramic stones to finish the edge and a tapered diamond rod to sharpen serrated blades and guthook.
The easiest and most efficient way of sharpening these blades is by using a ceramic sharpening rod. The rods can be round square or triangular as long as the knife has a smooth surface to slide along. Polish and finish an edge in three or four strokes. Features carbide blades to quickly set the edge ceramic stones to finish the edge and a tapered diamond rod to sharpen serrated blades and guthook.
Sharpening rods are my favorite way to maintain my edge. Lightly and gently pull the rod back and forth in both directions slowly drawing the rod away from the blade to avoid hurting yourself with the knife s sharp edge side. The fine ceramic rods can be used on their own to provide a touch up sharpening. The ceramic knife sharpening rod i recommend should be at least 1500 grit but 1800 grit ceramic rod is best to sharpen hard steel japanese knives as well.
Many of these rods are made out of alumina ceramic. It would be pretty easy to sharpen a serrated knife if you are using a ceramic sharpening rod. First you must visit a hardware store to find a ceramic rod that sits perfectly in the gullets of your serrated knife. Get the rod and then place it within the first groove.
This method will work evenly for both. Secondly while holding the rod gently and lightly pull. Now slowly move it back and forth to sharpen that groove. When sharpening a serrated steak knife using this rod the first thing you need to do is hold the knife securely in the hands and ensure that the sharp tip is pointing away from the body.
The material is a distant cousin of what your crock pot is made of but a much higher grade. It doesn t matter if your serrated knife has wider scallops or short or narrow scallops. Always use the ceramic rods as the finishing step to using the carbide element. There s a tungsten carbide slot for dull blades ceramic sharpening rods plus a ceramic bar for serrated knives and a tapered diamond rod.
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