How to Sharpen a Serrated Utility Knife

Quick answer

Sharpen a serrated utility knife by honing each scallop individually with a tapered round file or a ceramic rod, working from the blade's back side until a burr forms, then removing the burr with a light pass on the flat side.

Step-by-step: Sharpen your serrated utility knife

1. Identify the bevel side: Hold the knife with the edge facing you. Most serrated utility knives have a bevel on only one side of the scallops. Look for the side where the metal angles inward toward the cutting edge. You will sharpen only this side. Common mistake: sharpening the flat side dulls the points. Always work the bevel side.
2. Match the file to the scallop: Choose a tapered round file or ceramic rod that fits inside the largest scallop without touching the adjacent points. Insert the file at the same angle as the existing bevel (usually 15–20 degrees). Make three to five light strokes per scallop, moving from the base of the scallop toward the tip. Checkpoint: after a few strokes, a small burr (a thin wire of metal) should appear on the flat side of the blade. That means you have removed enough material.
3. Work every scallop in sequence: Move from the heel of the blade to the tip, sharpening each scallop one at a time. Count the same number of strokes per scallop to keep the edge uniform. If some scallops are deeper or more worn, give them one or two extra strokes. Common mistake: skipping scallops or using uneven pressure creates an irregular cutting edge.
4. Remove the burr on the flat side: Once all scallops have a burr, lay the knife flat on a fine whetstone or use a ceramic rod flat against the blade's side. Make one or two very light passes to knock off the burr. Do not press hard—you only want to remove the wire, not reshape the flat side. Checkpoint: wipe the blade clean and test on a tomato skin or a piece of paper. A properly sharpened serrated knife should catch and slice without crushing.
5. Clean and store: Wipe the blade with a damp cloth to remove any metal filings, then dry it completely. Store the knife in a knife block or magnetic strip to protect the edge. Avoid leaving it loose in a drawer where the serrations can hit other utensils. Regular maintenance: hone the serrated edge with a ceramic rod every few uses to extend the time between full sharpenings.

Products that help with the job

• Classic Ikon 5" Serrated Utility Knife: The Classic Ikon 5" Serrated Utility Knife has a fine serrated edge designed for clean cuts through rolls, vegetables, fruit, and dry sausage. Because the serrations are fine and evenly spaced, you can sharpen each scallop with a thin round file without altering the blade's original cutting geometry.

  

• Reshaping Stone: The Reshaping Stone levels out uneven wear on a whetstone that occurs during normal knife sharpening. If you use a whetstone for straight-edge knives, keeping it flat with a reshaping stone ensures consistent sharpening results across all your blades.