Serrated Knife

How do you sharpen a serrated knife?

I’m not sure of the spelling, but you get the idea. I have a little Ruko pocket knife that I take camping with me. The top part of the blade is normal smooth, but the bottom half is serrated. Would I sharpen it as a normal kitchen knife on a sharpening stone?

I have several knives with serrated edges and I find that the easiest way to sharpen them is with what is called a “crock stick”. It is a pair of ceramic rods that are placed in a block of wood to form a “V”. The edge of the knife is drawn through the sticks to sharpen them. This works only if the knife has not been abused and still has some edge on it. The sticks are not aggressive enough to regrind a spoiled edge but do an excellent job of returning a sharp edge when it is dulled through reasonable use. If your knife edge is still in good condition, and only needs honing the Crock Stick is your answer. If it needs more than that, you may have to find a professional knife sharpening service to bring back the edge for you by regrinding it. You can find Crock Stick or its equivalent in most hardware stores or knife shops. It may not be called that but if you ask for a
Crock Stick, the person at the store will know what you want. The Crock Stick will cost about $5 to $10. Another choice is what is called a Lanskey Sharpener. It does a wonderful job but is a bit more expensive.

Sharpen Chef, Kitchen or Serrated Knives with the AnySharp

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