TNG Ep. 39: Serrated Knife Sharpening REVISITED
Thursday Night Grind Episode 39 !!
More thoughts on sharpening serrated blades.
Here’s an earlier video I did on sharpening serrated blades a different way
• TNG Ep. 3: Sharpening ...
And here's a subsequent video I did on serrated blades:
• TNG Ep 62: Bit Kit for...
Every Thursday Night I sharpen something on the bench at my knife and tool sharpening side business:
www.americanedgesharpening.com/
Tools I used this evening: 👇
amzn.to/2Fw3qtm Work Sharp with Blade Grinding Attachment
amzn.to/3kLExZk Tormek T8
amzn.to/36byNnA 8 inch bench grinder with a wire wheel
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Have a Question? Ask in the comments.
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• Thursday Night Grind
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Sorry to be so offtopic but does any of you know of a trick to log back into an Instagram account? I was dumb forgot the login password. I would appreciate any help you can give me
@Camdyn Zaid Instablaster ;)
@Caspian Fox thanks for your reply. I got to the site through google and im trying it out now. Looks like it's gonna take a while so I will get back to you later with my results.
@Caspian Fox it worked and I finally got access to my account again. Im so happy! Thanks so much you saved my account!
@Camdyn Zaid you are welcome xD
Great video. Thank you.
I've been using the radiused edge of an older (too small to use) SG-250 but it doesn't last long and the radius does wear out really fast. Once I even used the edge of an SJ-250 and it was mirror edged (and got the knife super slippery sharp) but again the wheel radius enlarged too fast. It'd have to be re-surfaced again after a few knives and that can get expensive. I made a video on the deleted channel but that's long gone now. I'm a die hard Tormek guy as you know but slowly branching out to other tools as I feel is necessary. Another great and very useful video. Thanks.
I like the way Matt has a serrated fringe hair do to match ;)
As usual outstanding closeups. I do dull serrated knives by hand on different size ceramic rods that match the serrations. I repair damaged serrations on AO sandpaper wrapped around a copper pipe clamped in vise. I use a pipe slightly smaller so it mostly fits the cut. I usually use 400, 800, and 1500 and remove the burr on a 2000 grit ceramic rod. The shirts look great.
Oooo, that's a good one! Aluminum Oxide (AO) sandpaper wrapped around a small pipe (or pen or pencil or drill bit...) to push the burr to the flat side then remove the burr on a ceramic hone. Love it! So many ways! Appreciate that, Adrian.
The difference that the wire wheel makes is crazy! I was doing a similar method, but without the wire and only slightly improving the blade. I just introduced the wire wheel and Im blown away at the difference it made
Thank you Matt. I have confidence in doing these now with the tools I currently have.
You're welcome! You don't have a Tormek but you could still find ways to work the serrations. Diamond hone, small round file, chainsaw sharpening bits for a Dremel tool, but yeah, after that you'll be ripping them out with your Work Sharp's and wire wheel. Let me know how you settle in on a procedure that works for you.
Wow, Matt. Some serious value to that demonstration. Serrated knives are challenging and to see the results you are able to get is incredible. I don’t have a Tormek, and that seemed to be a big part of the process to restore the edges inside the serrations. I am looking for a used one in my area. Also, I appreciate the detail you shared. Lots of great tips to add to my process. Thanks for your generosity and keep sharing your knowledge.
Thank you, Doug! I meant to mention different ways to get around the lack of a Tormek, some have come up here in the comments where are good. I have found better results by cutting some inside the serrations rather than just working the flat side, fyi. Did a little A/B testing on a couple recently.
I've only ever done any by hand..... this is super effective and fast! Using the wire wheel is a great Idea.
Thanks Greg, appreciate that!
Nice, I really like the bench top wire brush. I have been doing it with a hand brush. Much faster your way. I liked it better when you talked about the Guild and your shirts at the beginning of your videos better. But well done again. All for trying new ways, always good to change things up to see what happens. I really like that about you. You are keeping it real even with the editing. 10:00 min is probably the sweet spot for most people.
Thanks Tim! Doug put me onto using the wire wheel more. I used it to push the burr back on pruners and loppers today and cut my time down a bit on those too. Appreciate your thoughts on the intro vs plugging stuff along the way. I'll have it dialed in after a few years ;)
I've had good luck using a tapered diamond hone or rather a cone shaped diamond hone and my leather strop . Doesn't take long at all !
And cheap to !!
I'm disappointed that you didn't receive my previous response to my comment - because I can't remember everything I put in it. First, I NEVER post a response that I consider even close to negative. If I have nothing good to say, I say nothing. However, there are many times that I ask questions because I'm trying to learn knife sharpening. I'm 78 years old and sharpening will never become a business for me. I'm just trying to spend my retirement learning something. So, if my comments seem negative, they're not - just curiosity. I respect you very much for what you've done with your sharpening business and I enjoy watching your videos. The information you provide is excellent and your presentation is spontaneous and professional. That being said, I also went back and looked at the video where you use the Tormek for sharpening serrations using the rounded corner of the shape-shifting wheel and I still can't observe where the points of the scallops are sharpened. Matt, the other thing is that I can't recall commenting much on your videos because they're just "good" and full of valuable information - so for me, no reason to comment. I will admit that I tend to question things I don't understand and here's why: My entire career has been spent in Quality Assurance and Quality Control (Quality Assurance is the 'art' of preventing defects or problems before the product is sent to the market. Quality Control is inspection - usually of a random sample of the product produced). I was the Global Director of Quality for a major luggage manufacturer and have traveled the world to inspect our products and processes - and those of our competitors. That company was headquartered in New England - perhaps you recall seeing the gorilla in some old commercials. I actually wore that suit once. Too hot inside. Being in charge of quality assurance meant that it was my job to look for potential problems and life test for them - then assure they were corrected in design before the product went into manufacturing. So I tend to look for issues everywhere because it's ingrained in me. I try very hard to soften my tone when I post comments and hope that, knowing my past, you keep me out of the grey zone! I look forward to all your videos and, when I'm looking for something specific in sharpening, one of the few channels that I look up is yours. My apologies for my tone.....
Ok. Thanks Bob.
Thanks for the informative video, wanting to start my own sharpening, knife making business
Be sure to check out the Guild at guildofsharpeners.org Thanks for you comment!
Hi Matthew - I just discovered you and really enjoy your teaching style - your instruction is easy to follow and understand, thank you! My question for you: Why no use the Tormek for working on the back side of the blade instead of introducing another tool?
thank you so interesting! I have been trying to find someone who can really do this properly! true I dont have your exact tools but I have some of them thank you so much
Glad it helped!
Yes my dad and grand father never addressed serrated edges! From old school Germans thanks again
Hallo vielen Dank für deine tollen Tipps kann bei deinem Videos sehr viel lernen Abo habe ich dagelassen vielen Dank und weiter so viele Grüße aus Deutschland
You're welcome!
Thank you. Learned more about serrated sharpening. I've been sharpening serrated by have never been completely satisfied with the result mostly because I've been using too great an angle. 10 percent is much more effective.
Thanks Norman! Glad it helped. Check out my other videos on serrated blades to see how my process has evolved.
the wire wheel technique is something I learned from a clipper blade sharpener for removing burs.
Yup, just be careful because it can leave scratches on the face of the knife.
Yes. Exactly. I use a dressing tool to change the wheel radius. I've been sharpening long enough I just freehand. No clamp. I do a lot of restaurant knives. So over time they will wear down. I use the twice as sharp grinding stone to re-serrate. Same technique. Use the dressing tool to shape the wheel
That's super cool. Thanks Joe!
Nice video.
Thank you!
I use an old twice as sharp wheel to do serrations. Because you can change the profile of the wheel to fit the serrations. I use the honing wheel. Depending on the condition of the serrations. You can also use the white grinding wheel to re- serrate knives.
That's a cool idea. You must put a radius on the wheel using a dressing tool? You also use the clamp to keep the angle consistent? Can you explain any more about how you change the profile of the wheel to fit the serrations? This is a cool idea and I'd love to know more. Thanks!
I like this method!! If it wasn't late I would crank some machines.... Heck of a lot faster then doing it manually. I think the Mrs. Isn't going to be very happy in the morning when she goes looking for her bread knife.... Shhhh....I have it with me on my work bench.....rofl. Great informative video
Thanks so much, she'll be glad you borrowed it.
TO MUCH SKILL INVOLVED!!!!
I used a Zwilling Knife sharpener and the knife was so dull prior to using the Zwilling knife sharpener. I just lightly pulled the serrated knife through 20 times coarse and fine as I would a normal knife. Voila, it came out so sharp that I thought I had a new knife.
Another really good video...nice work Matt! This is not meant as criticism but rather an observation. The radiused Tormek wheel gives you one radius. If that happens to fit the radius of your knife's serrations then fine. If it doesn't, then it won't work for that knife. Serrated knives are a real bitch to deal with. I had a Wusthof 3" fully serrated paring knife in the shop to sharpen the other day...tiny serrations. I hope I never see another one. And Matt, I like your idea of using the Work Sharp to remove the backside burr. It's a good machine for that.
Thanks Gary! That is a very valid point about the radius. I've been able to make it work with most standard serrated kitchen knives that come across the bench. We just had a conversation in the Guild about those tiny serrated knives. I call them micro-serrations and I'll generally confer with the customer about grinding a standard straight edge onto the knife.
im curious, why not use the Tormek for the work on the flat side of the knife
That's a great little belt grinder you have there. What are they called? Not seen any in the U.K like that.
Thanks James, I think you mean the Work Sharp Ken Onion with Blade Grinding Attachment. Search around you, I bet there's a retailer in the UK.
What is a good method for getting rid of burrs on the flat side of a serrated blade without rolling them over to the other side? Would keeping the sander against the blade instead of going away from it leave it cleaner?
A couple passes on leather on the flat side and a wire wheel on the serrated side works for me.
@@capnmatt41 Thanks!
What happens if I sharpen only on the flat side and remove burr with stropping?
That can work as long as you can push the burr back and eventually get it off. Over time the serrations will fade. The cutting edge is made of up both sides of the steel so by only working one side you only work one half of the cutting edge. Try it and see how it goes. Explore and enjoy.
Mate you're doing that the hard way 🤙🦘
You've piqued my interest, mate. Pray tell the easy way.
@@capnmatt41 a thin wheel like a chainsaw wheel thickness or up to about 10mm, round the profile with a diamond shaper, come into serration from top down , move along etc, polish off burr on a hard denim wheel with white rouge, 3 mins tops, been doing it this way since 97, no need to flat grind the underside, grinding underside is really lazy , that'll be $100 , cheers 🤙🦘
@@billybobwombat2231 Your $100 is in the mail, mate. But first! Yo, what grit and what speed (RPM) are you running that wheel. I love that idea I just haven't been able to figure out how to make it work. What wheels, too? Running it dry or wet? I'd love to see some vid or pics and you can hit me up on the side if at all willing to share some of that: matt@americanedgesharpening.com Down under, right? Making you earn that international postage on that check ;)
@@capnmatt41 I generally use a 220 wheel but a 120 will work, I put it on a tool n cutter grinder, its running at around 2000, but a bench grinder will do, just don't lean into the grind to much, just dry, get the same grind noise each gullet, move from the waist not the arms, dont move your feet, bit busy for vids 🤙🦘
I do prefer just using ceramic rods it does takes longer but still gets it to a cat claw
Yes this may be outdated but where can I get a tee shirt like yours!
americanedgesharpening.com/products/american-edge-t-shirts-the-american-edge
Good video. Take your camera off of “auto exposure”. The worksharp part of the video was too dark.
WHAT ABOUT ELECTIC FILLET KNIVES???
Where do the metal shavings go if only using the onion system?
Hi Jack, I'd like to help, but I don't understand the question. Could you add more and clarify a little bit? Thank you.
@@capnmatt41 it seems the metal shavings from sharpening, have no where to go, esp if done on a kitchen counter. Is this a concern that would make the onion sharpener not good if i can only use in a kitchen space?
@@mypersonalphotosite Ah! Now I see. YES! Dude, doing this on the kitchen counter a few times is a good way to get the ones who love you to love you a little less. I use mine on a downdraft table and the members of the Guild have found other ways to capture the *dust (more than metal shavings, though now I see what you mean). Not only will it make a mess, it'll also go airborne and it's something I strongly advise against breathing. A knife or two in the shop, no biggy, but if you're running a block of knives through it you should think through dust collection or doing it in an appropriate environment. Thanks for asking, great question!
OMG- “We’re going to start with the Tormek.” Let’s do the most intimidating and costly technique first, by all means. 🤣
What about the tips of the scallops? It seems to me that the tips get worn in your process. The tips are necessary to cut through the crust of the bread.
I agree the tips are necessary. I went back and watched the video and it looks to me like the tips are being restored. I don't use this method anymore, but only because the side of the Tormek wheel wears out. Yo Bob, You've left a lot of comments on my channel. I'm cool with constructive criticism, but criticism for the sake of it, in this case inventing it, I have a hard time with. You're in the gray zone of being hidden from my channel. I'm cool with freedom of speech and all, but when I see a comment posted from you I know what to expect. Before I hide you, I was wondering if you knew you were being obnoxious, or whether this is just the way you conduct yourself on the internet unaware of how you come across? Let me know.
@@capnmatt41 I replied to you on my phone through the email notice I received of your response. I hope you received it. If not, please let me know. I'd like to resolve this issue.
I did not receive it.
According to Australian Knife Grinders…. There is.
Not sure what you mean, could you elaborate?
Another great episode, thank you. Good close up camera work. I never would have thought of using the Tormek rounded edge nor a wire wheel. Like you said, there are so many ways; can I get your opinion on this one: kzhead.info/sun/rbSyaJiblpubY58/bejne.html starting around 1:40? Would you be willing to share how long it takes and how much you charge?
Thanks for sharing that link to Patron Saint, I love his style and did get inspiration from that video. Primarily, his results! My serrated blades weren't slicing newsprint like that so I had to figure out how to up my game. He is also using a lot of tools in that video, which can be hard for someone just starting out. I really like how if you don't have a Tormek you can use a belt the way he does to still get some work inside the serrations. When I'm setup and rocking and rolling that method takes a couple minutes maybe. I charge $1 per inch for serrated blades.
Before I do that I would toss the knife and buy another one.
Why's that? What would you get? I trust you'll understand that, as a sharpener of other people's knives, we don't usually get to make that decision. Cheers!
Great video. Thank you.
Thank you 🙏