- Joined Jan 7, 2018
Long story short, I found a beautiful serrated knife that I want to use but it's as sharp as a spoon. The issue is it's edge is the scalloped type of serration; very shallow waves, not the pointed and deep serrated sort that would be easily sharpened with a rat tail file or ceramic rod in said grooves. I figured I'd ask the more experienced folk over here on how to sharpen such a knife before I miss it up badly. Any ideas?