With a round rod sharpener. It’s rather tedious, but one of the saving graces with serrated knives — if you care to think of it that way, anyway — is that you don’t objectively have to get the edge that refined for one to work. Insofar as they ever work, that is.
Serrated knives are for cutting bread. Using one for any other purpose is varying degrees of doing it wrong, depending on what you’re doing. Otherwise, the tool you’re actually looking for is probably some manner of saw.
Theyre really nor great for cutting bread, either. When im in a kitchen and going to be slicing a lot of bread, I use an extra long, (14-16") well sharpened chef knife. Most will cut through a loaf in one stroke once you get the pressure down.
Only thing I will use a serated for in a professional setting is lettuce(you actually want the tearing- it means it breaks in between cell walls, and bruises and wilts slower)
And some rare applications cutting meat while its still partially frozen, or shredding it off around the bone.
With a round rod sharpener. It’s rather tedious, but one of the saving graces with serrated knives — if you care to think of it that way, anyway — is that you don’t objectively have to get the edge that refined for one to work. Insofar as they ever work, that is.
Serrated knives are for cutting bread. Using one for any other purpose is varying degrees of doing it wrong, depending on what you’re doing. Otherwise, the tool you’re actually looking for is probably some manner of saw.
Theyre really nor great for cutting bread, either. When im in a kitchen and going to be slicing a lot of bread, I use an extra long, (14-16") well sharpened chef knife. Most will cut through a loaf in one stroke once you get the pressure down.
Only thing I will use a serated for in a professional setting is lettuce(you actually want the tearing- it means it breaks in between cell walls, and bruises and wilts slower)
And some rare applications cutting meat while its still partially frozen, or shredding it off around the bone.