first reaction: I am not watching a 14 minute knife sharpening video... 15 minutes later I'm telling you how amazing this video was. Well done, sir!

Awesome. I'm a sharpening addicted, but my serrated knives are very dull. This is the best serrated knife sharpening video I have ever seen. Thank you so much!

I`m a retired professional chef / butcher , this was very helpful - thank you

Now I finally know how to sharpen a serrated blade. I now have a spring break project.

@RichardBlaine

10 жыл бұрын

Let me know how the project goes! Thanks for watching and I hope you watch some of the other sharpening vids as well! Cheers!

This is the single most useful knife sharpening video I have found. It works and it's cheap. I was getting ready to replace my bread knives out of frustration and now they cut like new again. Thanks much!

This channel never leaves me scratching my head. The direct information and the delivery in the videos are just what I look for. The simple approaches take the guess work out of the tasks and know I have a fool proof way to keep my serrated knives sharp.

You taking requests is awesome!! I love your channel and many people can learn lots of things from watching your videos!

Very interesting way of sharpening this type of knife. Should the need arise, I'll give this a try. Thanks for all the time, effort, and expertise you put into these informative videos!

after watching this video i gave this process a try. man oh man it worked great - 2 of the sharpest serrated knives i have ever had my hands on. great video - thanks i sharpen knives with an WE and i come across many serrated knives at the fares i work - i have hated them for many years.

I like your mild approach and your topic is very interesting. Thank you very much. eep it up. May God bless you always.

@RichardBlaine

8 жыл бұрын

Thank you very kindly Cesar! Cheers!

where do you get a ceramic rod?

Excellent Video ! Thanks for taking the time to make it and sharing it with us !

Thanks Richard!

Im not sure if you remember me, i was asking for japanese knives and asked you about garnishes when you worked at the KNIVES store, you've aspired me to hone and treat my knives and that went a long way thanks for still helping me now

Definitely going to try that method!

I was going to throw such a knife and never buy knives with serrated knives . Good to learn something new even if you are 60 years. Thanks for very good help.

@RichardBlaine

8 жыл бұрын

Glad I could be of assistance Terje! Thanks watching! Cheers!

very good education on sharpening knifes. Thank you!

Excellent video. All the info I was looking for!! Thank you.

what kind of metal polish do you use?

nice video, gives me some good techniques for sharpening serrations. Thanks!

Thank you, sir! I'm a noob at the kitchen and in taking care of the equipment. Your video was most helpful.

@RichardBlaine

8 жыл бұрын

+Rizel Aunzo I am glad I could be of help to you! Thanks for watching! Cheers!

very informative video. thanks, richard.

@RichardBlaine

10 жыл бұрын

You are very welcome Larry! Thanks for watching!

I am so glad you did this video. up until now I had no idea how to sharpen my serrated knives properly

great instructions

Hey brother! Funny thing is...I use the DMT rat tails all the time, but NOT on serrated blades! I can match the primary edge bevel on a PE in a skinny heartbeat, and sharpen/hone a PE, a KHUKURI, just about anything. Thanks for a great poor mans strop technique too. I've used Happich Semichrome on one of my strops for decades! It's amazing how much our methods overlap. My Grandfather taught me hand sharpening skills at age 10 and I'm 51 now. IMHO he was the best ever, but you're a damn close second!! Thank you for putting so much time and effort into these videos.

Great video as always!

Can't wait should be something good! Your recipes are always great.

Nice set of knife videos! Serrated kitchen knives are used by chef's on a daily basis. Love the information but what I want to see is some more of your great recipes. You my friend are an inspiration to me and others.

Fantastic tips, great advice. Thank you. Nice work😀.

@RichardBlaine

8 жыл бұрын

You are welcome!

Great tips Richard , nothing like a sharp knife , Im going to hone my skills at this stuff , thanks again....!!!

outstanding lesson,Thankyou.

@RichardBlaine

8 жыл бұрын

You are welcome!

Good info about serrated knives, good wrk

Now thats probably the sharpest serrated knife ive ever seen! Great sharpening series vids!

I will certainly try your technique out, thx

Very nice. The trick to all knife sharpening seems to be getting the angle right. That is what some amateurs cannot do well or consistently (like me). So, I just buy very cheap sharp knives and recycle them when they go dull. I like Kiwi cleavers. They are razor sharp, keep their edge for a year or two of constant use, and cost about $6. You can see a Kiwi cleaver in some of my videos. Thanks for a great series on knife sharpening, you have inspired me to give it another try!

Great tutorial sharpening knife, and very complete finish the edge.

@RichardBlaine

6 жыл бұрын

Thank you so much!

This is excellent

Good video. Thx!

I think not only me but hub has become your fan too. The other day he was sitting by himself and watching all your vids on knife sharpening..guess we are gonna have some good knives now :)

Well done.

Mr. Blaine, great video, thanks for sharing! I have seen several videos where you use the "poor man's strop". Great idea, but I have not seen you mention if you separate the box. That is, generally, a cardboard box is smooth on both sides, but if you pull it apart you have the corrugations or bumps. Are you separating one of the smooth liners to have the ridges or does the metal polish create them when dry?

Thanks!

thank you

Awesome tips. Thanks for sharing your knowledge. Chefs do not live by recipes alone. :)

thank you mr blaine, i appreciate what u teach 😀

@RichardBlaine

8 жыл бұрын

You are more than welcome! Cheers!

great video as usual!!!!!!!!!!!!

Hey Richard ~ Just stopping by to introduce you to your newest subscriber and to let you know you can thank Julie over at "Cooked by Julie" for being the reason I'm her. - Great serrated edge knife sharpening tutorial! I look forward to seeing more of your vids! Cook-on! My Brother (Or in this case Sharpen-on!)

I didn't even know serrated knives could be sharpened lol. When you said "who has time to sit hear and sharpen each groove like that", I was thinking that thought at the same time lol. This is great info - great video :)

Great video, my friend. Very informative.

@RichardBlaine

10 жыл бұрын

Thanks for finding and watching my video! Cheers! Merry Christmas!

Great video what did you put on the cardboard what's the best brand of abrasive

It worked like a charm on my Leatherman skeletool partially serrated blade. I used the lansky blade medic sharpener that has the small ceramic stone on the back and a small cardboard box. This method opened my interest on serrated blades, thank you.

YOU ARE THE KING OF CULINARY !

Hi, thanks for a brilliant range of videos. The food looks great, and the sharpening tutorials are the best out there, no questions asked - very helpful! I'm just wondering if this will work with a very aggressive serration, particularly like the Spyderco 'Spyderedge'. I find the needle points make these knives excellent for rope, leather etc, but it seems almost impossible to get a good edge and keep the points as sharp as they are out of the factory. Any tips?

Nice system brother.

Thank you for this very handy tutorial Richard! I will sure make use of it. It did also made me wonder about something. Do you think it would be possible to use this technique, or something similar, to sharpen knifes that has laser cut blades? I'm just asking because I have a few of those. Just wondering. Also, is there a way to remove scratches from the blade that was caused due to improper use of a sharpening steel? Thank you!

good video. Thank you.

Great videos from a fellow knife nut here!! You mentioned the medium bronze wheel. Would a steel bristled wheel work?

Hello Richard. Thanx a lot for this great video!

@RichardBlaine

6 жыл бұрын

You are more than welcome! Thanks for watching! Cheers!

I don't have the rubbing compound to to the serrated side yet, but my bread knife is benefitting greatly already just from taking the flat side to the steel! Now if I can only keep others from using it as a roast carver! Can't wait to try the cardboard. Brilliant. Thank you.

@RichardBlaine

8 жыл бұрын

You are more than welcome! Cheers!

great video thanks you really helped

@RichardBlaine

10 жыл бұрын

You are very welcome I am glad that I could help! Thanks for watching!

That makes a lot of sense.

You are a Master teacher.

@RichardBlaine

8 жыл бұрын

That is very kind of you to say! Thank you!

Hi Richard. When you use the cardboard strop is it essential or best to have the card corregation positioned "vertical" as viewed in the video. Would it make any difference if the corregation of the card was positioned "horizontal"? I hope I have made my question clear. Thanks for your advice and enjoy your videos here in the UK. Many thanks.

ok correct me if im wrong but the still blade your using is from the wahl magic clip and the cutting blade is stock ? or also from the magic clip

Hi Richard. When using the cardboard strop is it best to have the corregations of the card running "vertical" as shown in the video or would it make any difference in your opinion to go "horizontal". Really enjoy watching here in England, you have taught me much. Thank you.

Yet another awesome sharpening video. Going to give this a go with my 4 year old bread knife that's never been sharpened when my new ceramic rod turns up. Subscribed because of your sharpening then realised you had some awesome recipes too. Keep up the good work!

What polish do u use

Hi Richard, thank you for your videos, they are all very informative and even inspiring! I have one very rookie question: what about those handheld sharpeners that you can buy at the supermarket? Some of them have both diamond-disks and ceramic-disks. Very unexpensive and easy to use. What do you think about those?? are any of them good, at least for common european knifes (50-50%) under 100$?

@RichardBlaine

10 жыл бұрын

The hand held sharpeners are not really a good thing. They will work for a very short time but in the end they will deform your edges and then you will need to do a full on sharpening service on your blades. I sell those hand held sharpeners in the shop but only for use on the cheapest of blades. On quality blades NO WAY! I am glad you found and watched my videos and for commenting. Any questions just ask! Cheers!

Hi Blaine. I think I've seen all your knife videos now, awesome stuff! Ever since the "Culinary Knife Grinds"-video I've had the same question in my head - What are the pros and cons of each grind? Is there a grind that is superior for raw fish, while another is better for veggies? How do I get through that rock-hard pumpkin? If it's not already an upcoming topic, maybe this would be a good idea for a video, bringing the 'Food' and the 'Knives' together. All the best to you!

Its an interesting way to do it. I don't own many serrated kitchen knives, but I do own a number of serrated pocket knives, which I prefer to plain edges for EDC. I'll be trying your technique on them and I'll see how it goes. If it can save me from having to invest into a Sharpmaker, I'll be very happy !

@RichardBlaine

8 жыл бұрын

+Stéphane Grenier Please let me know! Cheers!

@ibanezrg320fm

7 жыл бұрын

Stéphane Grenier It's been a year. how'd it go?

@merrick3627

6 жыл бұрын

Stéphane Grenier what's the word?

@chrismills7940

6 жыл бұрын

Richard Blaine how do you charge your poor mans strop (cardboard)? What metal polish do you use?

@RichardBlaine

6 жыл бұрын

Let me know how it goes and if you have questions just ask!

Thanks very much, Richard. I'll look into that (I'm in the UK, so probably a different shop!) but in the meantime I've got my bread knife back from the dead. I don't have a ceramic rod, but I got a good result off a car window - I probably deserve some strong words for that, eh? Incidentally, the survivalist Ray Mears has some good tutorials for field sharpening on his channel. I wonder if you've seen them? He has a pretty special looking custom fixed blade as well! Many thanks!

Any update on that bronze wheel video yet Richard?

Nice. I think I learned something.

@RichardBlaine

9 жыл бұрын

Excellent!

@BlueMoonLightDreams

6 жыл бұрын

"ok"

okay

this guy is awesome ok

@RichardBlaine

8 жыл бұрын

You are to kind! Cheers!

Can you use metal rod instead of ceramic rod? Or would it not work with the metal rod?

Any tips for handling a steak knife that's only serrated near the tip but is normal sharp at the back? Wish I saw this earlier as it would've saved me a few bucks on a diamond file.

I've watched you use the cardboard before and I like the idea. What kind of polish do you use on yours? Dang it! You did it again with your thumb nail!

Thanks for the tips

@RichardBlaine

10 жыл бұрын

You are more than welcome! Thank you for finding and watching my video and I hope you watch the other sharpening videos and you enjoy them as well! Cheers!

@knzleong

10 жыл бұрын

I have watched a few of your videos regarding knife sharpening and found them helpful, Learning doesn't stop and watching your videos has brought new insights in refining my skills. Fine job on the videos I say!

@RichardBlaine

10 жыл бұрын

Thank You! I appreciate that!

Where is that serrated knife i was going to through away???? great video; new sub.

Hi Richard, Thanks for this. Can this be done with a Henkels steel rather than a ceramic rod without damaging the knife? If so, should I apply more or less pressure than in your video demo?

@RichardBlaine

9 жыл бұрын

Yes it can but it is always nice to be able to remove the scratches from the steel using the ceramic.

Cool I didn't realize you could sharpen serrated knives

Hi Richard. Excellent video btw. However, some kitchen knives have very fine serrations. I have a couple of knives where the serrations are between 1/2 - 1mm wide and about 3-5 mm long. Can you sharpen these in the same way?

@RichardBlaine

10 жыл бұрын

Yes! Absolutely!

Will this work with a micro serrated knife? If not please make another video that includes the micro serrated knife

I use Flitz too. Good stuff. Thanks for not chopping your thumb off. lol

Step 1: Make cooking channel Step 2: Make sharpening videos Step 3: Got my subscription

Hey Richard! I'm talking about the so called "never need sharpening" knives, that has very fine serrated edges. Sometimes I've heard calling them "laser cut serrated" knives. The rat tail thingy you showed would be too thick for those. I was wondering whether your technique could be used on those blades. About the scratches, I've mentioned to you some time ago that I messed up my chef's knife. Nothing bad, the edge is still sharp, just a little cosmetic damage on the grind.

is metal polish really necessary? if polish is necessary will silicon oxide be alright?

i really like this iv tryed it and it works fabulous . thankyou very much you got my like coment and subscribe :)

@RichardBlaine

8 жыл бұрын

+Charlie Marshall Thank you! I am glad you found the video and watched it and found it useful. Thank you for the comment and sub and I hope you enjoy my other sharpening vids as well! Cheers!

@charliemarshall9214

8 жыл бұрын

+Richard Blaine many thanks again :)

@RichardBlaine

8 жыл бұрын

Charlie Marshall Cheers!

Hi, nice vid, but I got 2 questions: 1. In the beginning, you say they don't use diamond because it is harder than steel. Then you use ceramics which are petty near as hard as diamond when compared to steel. Why is ceramic ok, but diamond not? 2. Would a steel/aluminum rod with 1000-2000 grit sandpaper glued on it work to?

Thanks for the video. A quick question, in another video you mentioned we should go forward with the knife not backwards for sharpening..... or is it better to go forward then backwards but it still works? I'm a bit confused

@RichardBlaine

10 жыл бұрын

You go forward in one direction then turn the knife over and go forward in the opposite direction. I hope this helps! Thanks for watching! Cheers!

@BobCrnkovich

7 жыл бұрын

Still a little confused re: "forwards" vs "backwards". What does forwards mean? Does that mean going from the heel of the knife toward the tip?

I mostley use Pocket knifes or Fixed blade like a Ka-BAr Or Buck, Some of my pockets are Seratted or Half Seratted and half Straight. Would you mind doing a Video of a combo of mabey how to do a Serrated or Straight Pocket knife and a Fixblade type knife. Would really help bunchs. :) THANKS

Can you use the poor man's strop to simply maintain a serrated blade without having to hone first? The majority of my knives are plain edge and I give them a strop after each days use. They tend to stay sharp forever without the need to remove steel. Can the serrated edge be maintained the same way (poor man's). Love your videos mate.. Thanks so much. Murray from down under.

I have a set of Target bought serrated steak knifes set . I know cheap stuff but its all I got and can afford . The thing is the serrations are much tighter then the bread knives your sharpening . Is there anything I can do to give them at least some of their sharpness back ? Thanks for any help in advance if there is any of course LOL

@RichardBlaine

9 жыл бұрын

Just follow these instructions are go easier on the serrations and see what happens and let me know!

I've found that if you spend just a little more, say 10-25 dollars, you get a decent knife with no frills. A good example of this would be any mora knife. I got one of their stainelss steel knives last winter, and It's 12c27 steel, which is shaving steel. Today I put a "shaves off all hairs in one pass" type edge on it at around a 40 degree each side microbevel, with the scandi grind bevel around 20 each side. I batonned wood for a good 20 minutes.

Can I use my Dad's old razor strop instead of cardboard?

is it okay to use a normal honing steel with the bread knives? or is ceramic the only way to go? i only have a metal honing steel that came with my mercer knife kit for the culinary school..

@RichardBlaine

9 жыл бұрын

Harsh Gadley You could use the normal honing rod but it will deform the edge quicker. The ceramic is milder and smoother and gets the job done better. Now if after using the ceramic rod and you want to add some mild "teeth" to your edge then do 2 real lite strokes on the back of the bread knife and you will be good to go!

@harashiSAN

9 жыл бұрын

Ah! Thank you, Thank you

Hey Richard, I wonder if you could explain how those weird "tomato knives" (like the third one you had at the beginning) work/how to use them. I've heard you should use them on tomatoes, though I don't understand why (at home we use a chef's knife, and perhaps its just the fact that I learned it this way, but it seems easier).

@RichardBlaine

8 жыл бұрын

+XDSDDLord It really is easier to use a sharp serrated blade on tomatoes and citrus but I will add this to the video list for sure!

Can you please do a video on How To Sharpen Ceramic Knives ? Thank you !

@sarladaga8215

7 жыл бұрын

GOPAL DAGA! CALCUTTA! INDIA Good Morning, Richard, Thanks for your very illustrative guide for sharpening serrated knives. I have about 3 of them to work upon and will adopt your technic. Thanks once again. Happy sharpening ! Cheers.....

What metal polish did you apply to the cardboard ? Or could you recommend one for use on the poor mans stroop

@MyREDTAIL

7 жыл бұрын

Flitz works great also.