Hi, this is Andre from House of Knives
and here's today's Quick Tip
Serrated knives!
They can be maintained regularly on a steel, just like a plain-edge knife
I have this great WUSTHOF bread knife here
with nice scalloped serrations
and the key is not to have too many teeth on that blade
'cause if you have nothing but teeth, steeling will do nothing to the blade
so in this case, this knife has only been sharpened on one side
so the principles still apply the same as a plain edge knife
maintain that 15 to 20 degree angle
start right from the heel and finish at the tip
when you do the back side, since there is no edge
you want to keep it quite flat, only 5 degrees
just to take off any burrs on the teeth
once or twice on each side is more than sufficient
about once a month
And that's your Quick Tip of the Day from House of Knives
