Knife sharpening

[dullbird]

As some of you may know

we bought some whustof knives a while ago and a few months back I got Ian a bread knife and a paring knife too.

So my question is, is it possible to sharpen a bread knife? as I think the knife has lost its edge. the other are ok as we got the whustof knife sharpening rollers...the ones in a handle with a course (?) and fine roller in it.

[Pedro_The_Swift]

Pics!!


always wanted to know what a good bread knife is supposed to look like--:D

[uninformed]

you really only need a "bread" knife for really thick dry crusty bread...

there are many different styles of serrated bread blades.

anything is able to be sharped its just a matter elbow grease....

NEVER apply heat to a knife!

with regard to sharpening anything,knives, chisels, chainsaw chain etc etc etc consistancy of angle is just as important as correct angle

when you say rollers? are these the ones that you swipe the knife through and they roll/shapen the edge???

think about the action and if those rollers are going to contact between the serrations....;)

post a pic of your knife

I would look for a diamond sharpener the correct dia to suit the serrations.

some serreated knives are not a knife edge (ie two equal angles) but a chisel edge (ie one angled edge and one flat edge) so the serrations are cut into the angled side only and the flat side is still flat....you could sharpen on of these fairly easily by touching up the the flat side on a tradition stone ie oil, water or diamond..

cheers,
Serg

[dmdigital]

You need to use a tapered round sharpening stone or steel. Tedious process.

[TwoUp]

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

[dullbird]

you really only need a "bread" knife for really thick dry crusty bread...

there are many different styles of serrated bread blades.

anything is able to be sharped its just a matter elbow grease....

NEVER apply heat to a knife!

with regard to sharpening anything,knives, chisels, chainsaw chain etc etc etc consistancy of angle is just as important as correct angle

when you say rollers? are these the ones that you swipe the knife through and they roll/shapen the edge???

think about the action and if those rollers are going to contact between the serrations....;)

post a pic of your knife

I would look for a diamond sharpener the correct dia to suit the serrations.


some serreated knives are not a knife edge (ie two equal angles) but a chisel edge (ie one angled edge and one flat edge) so the serrations are cut into the angled side only and the flat side is still flat....you could sharpen on of these fairly easily by touching up the the flat side on a tradition stone ie oil, water or diamond..

cheers,
Serg


Yep that's what it is...The reason I got the bread knife is because we make our own bread and when you have very freshly baked bread which has a crust on the outside but beautifully soft on the inside it is a nightmare to cut with a crap knife. This knife cuts it like its paper even when its still hot (which makes it even softer) however noticed that it doesn't seem to glide through as easily so thought I would ask the question.

Pedro this is basically the knife..looks like an ordinary knife but I can assure you its much better then any bread knife we have owned before:)

https://www.aulro.com/afvb/images/imported/2010/11/87.jpg

[B92 8NW]

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

I think dullbird is referring to a bread saw (archaeic term)

[dullbird]

Dulllbird,
A bread knife is for spreading, whether it be jams, butter, or cream on a scone. The knife is limited in cutting to toast and at best sandwhiches. A dull knife is usefull. I would think carefully prior to sharpening the knife.
Regards,
PeterW

You see I would call that a butter knife not a bread knife;)..a bread knife where I come from cuts bread and is only dull when you buy a **** one from Ikea..:D

[TwoUp]

Noted:oops2:

[dullbird]

:D.

[85 county]

Yep that's what it is...The reason I got the bread knife is because we make our own bread and when you have very freshly baked bread which has a crust on the outside but beautifully soft on the inside it is a nightmare to cut with a crap knife. This knife cuts it like its paper even when its still hot (which makes it even softer) however noticed that it doesn't seem to glide through as easily so thought I would ask the question.

Pedro this is basically the knife..looks like an ordinary knife but I can assure you its much better then any bread knife we have owned before:)

https://www.aulro.com/afvb/images/imported/2010/11/87.jpg

I have a set of these, for about 20 years. broke the tip off one of them and the handle off another. both have been replaced under there life time guarantee. and they have been sharpened about 4 times, again for free

[waynep]

great question dullbird .... we have a one of those knives too and it's getting a bit blunt ....
we make most of our own bread because I can't stand the fluffy gummy supermarket bread ... the knife gets used a few times a day.

[uninformed]

you should be able to buy a round "steel" that is a workable dia for that knife....check out 'king of knives" also google DMT for their range of diamind stones/steels.

with a nice 8000 grit wet stone you could get half way there buy gently touching up the back (flat) side.

Serg

PS if you are filing the serrations file away from the edge ie from the cutting edge to the spine.

[waynep]

I wonder if a chainsaw file would work ? ...got plenty of them ;):D

[dullbird]

funny I did wonder that:D

[dmdigital]

Chainsaw file would certainly remove some metal and basicly stuff things.

You need a very, very fine grit, round, tapered sharpener - diamond dust or ceramic are best. You have to do each serration individually and then remove any burring from the flat side with a extremely fine polishing stone.

Most likely a few passes with a normal steel will do, just needs to be a fine tapper on the shaft that will fit the serrations.

[Chucaro]

This (http://www.knivesaustralia.com.au/sharpening.html#bladesharpener) is good if you are not used to sharpening

[boger]

hi I had the same trouble, I have the same knives as well;) but a cheep bread knife I had a good steel but up graded for an easy-lap diamond one, cheep $30 -$50 and it is oval and this oval just fits the bread knife easy to use, just run it through each grove once or twice at the right angle and all done:cool: hope this helps;)

[Hoges]

We bought a set of Jap knives including a bread saw from the King of Knives about 15 yrs ago. Supposedly manufactured by some mob whose history dates back to Samuri sword days...They are made from one piece of steel and we sharpen them using the recommended twin rollers in the water bath contraption. This however is no use for sharpening the bread saw.

After so many yrs the bread saw needed the serrations 'improved' ...so I took to it with a Dremel:eek: and slowly but surely extended the existing serrations, and finally honed the blade with wet 2000 grade 'wet and dry'. The result was most satisfactory...can cut a tomato into 1mm slices... works well also on fresh bread :p

[richard4u2]

i use a chain saw file on mine, i do it about once a year i also make my own bread and use a holder , works a treat ;)

[lardy]

Boringly enough as a recently former professional chef, I can indicate that efforts to sharpen your serrated bread knife would probabaly do it an injustice.
I would ask wurstoff for thier opinion as it was purchased fairly recently.
I have a guy in Western Australia that could do it.
And I could vouch for his work, he sharpens correctly in my opinion, he sharpens with mild abrasion(not removing the 'meat') then applies a smooth honer to re-harden the edge.
regards Andy

[uninformed]

Boringly enough as a recently former professional chef, I can indicate that efforts to sharpen your serrated bread knife would probabaly do it an injustice.
I would ask wurstoff for thier opinion as it was purchased fairly recently.
I have a guy in Western Australia that could do it.
And I could vouch for his work, he sharpens correctly in my opinion, he sharpens with mild abrasion(not removing the 'meat') then applies a smooth honer to re-harden the edge.
regards Andy

How does a "smooth" honer "re-harden" the edge???

what is he doing in the "mild abrasion" that is reducing hardness?

using the knife in its normal intended use will not change the hardness of the steel...

cheers,
Serg

[Lotz-A-Landies]

When any of my chefs knives get dull and the steel doesn't bring them up straight away I send them to a fellow enthusiast Chris Klein of Peninsula Saws. info@peninsulasaws.com.au the postage costs more than his work using computer controlled machines. Probably cost less than buying a correct file.

Give him a call and ask about the bread knife (02) 9997 2036

[Bigbjorn]

Go to a good engineers supplier and ask to look at a catalogue of tool and die makers abrasive sticks. These come in a variety of abrasives including silicon carbide, carborundum, and diamond. They are available in an extensive range of shapes and sizes. Handy for giving a lathe tool a quick strop up without removing from the machine.

[JamesH]

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

[uninformed]

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

you'd seriously take a knife back because it became dull after continual useage :o....

[dullbird]

I too am surprised you are facing this issue now. I have had one of those knives for about 5 years and admittedly it gets light use compared to what you describe (I buy only one crusty loaf a week) but it's still sharp.

Take/send it back to the importer (Milners?) for an evaluation.

No the the knife is not dull yet!! but I can notice the difference in the knife being used a bit..from when first bought so asking now so when the time comes I can do someething about it:)

[uninformed]

No the the knife is not dull yet!! but I can notice the difference in the knife being used a bit..from when first bought so asking now so when the time comes I can do someething about it:)

what surface are you cutting on?

[dullbird]

wooden bread board only..is there something better we should use?

[uninformed]

wooden bread board only..is there something better we should use?

as far as you knife is concerned, not at all, especially if its a nice softwood :)