When people think about dull knives, they picture the kitchen chef’s knife that smashes tomatoes instead of slicing them, or the paring knife that struggles through an apple. But serrated knives — bread knives, utility knives, even some steak knives — live in a strange gray area.

They often get ignored when it comes to sharpening. Some sharpeners won’t even take them in. And when they do, many only “touch up” the tips without restoring the actual scallops (the small half-moon grooves that make a serrated edge what it is).

At Sharp On Sight, I handle serrations differently. Recutting, restoring, and bringing back the exact geometry of those scallops is part of my process — even if it’s tedious, even if it takes longer, and even if most other shops would rather toss the knife in a discard pile.

This blog will walk you through why serrations are different, what you can expect before and after restoration, why serrated knives tend to feel “sharp” for longer than plain edges, and why it’s worth bringing that bread knife to me at the next live sharpening event.

The Truth About Serrated Knives

Serrated blades look simple at first glance — just a row of jagged teeth that “saw” through bread or rope. But those little scallops are carefully engineered cutting machines. Each one acts like a mini-blade with its own sharp edge and its own cutting angle.

Here’s the catch:

• Factory sharpening is often inconsistent. Some serrated knives come sharp out of the box, but others are already uneven.
• Serrations wear differently than straight edges. Instead of the whole blade dulling at once, the tips usually flatten first, while the scallops themselves stay hidden and somewhat protected.
• They mask dullness. Even when serrations are worn down, they’ll still tear their way through crusty bread or cardboard. That’s why people keep using them long past the point when a straight edge would have been retired.

Why Most Sharpeners Avoid Serrations

Sharpening a serrated knife the right way is slow work. Each groove has to be addressed individually. You can’t just run it across a stone or belt like you would with a chef’s knife.

The common shortcuts are:

1. Only sharpening the back side (the flat edge behind the scallops). This thins the blade but never restores the actual scallops.
2. Running it across a grinder and essentially flattening the serrations. The knife might cut again, but it’s no longer a serrated knife — it’s just a jagged, chewed-up edge.
3. Refusing the job altogether. Many shops don’t even try.

For me, avoiding serrations isn’t an option. People rely on bread knives, steak knives, and utility blades every day. They deserve the same level of care as every other knife.

My Process: Recutting and Restoring Serrations

When I take in a serrated knife, here’s what happens:

1. Inspection – I look at each scallop to see how far it’s worn. Some will still have life left; others may need to be completely redefined.
2. Recutting scallops – Using precision tools, I go tooth by tooth, restoring the original geometry. This is where patience matters.
3. Evening out the edge – Over time, some serrations become uneven or shallow. I bring them back into alignment.
4. Final polish – I clean up the back edge and remove burrs so the knife cuts cleanly without tearing.

The result? A serrated knife that doesn’t just “kind of work” again but cuts almost like it did the day it was new.

Before and After: What to Expect

A dull serrated knife tends to:

• Tear instead of slice
• Leave crumbs everywhere when cutting bread
• Flatten tomatoes instead of biting into them
• Catch and drag on rope or packaging

After restoration, you can expect:

• Smooth, controlled slices through bread (without compressing the loaf)
• Clean tomato cuts without squashing the skin
• Faster, easier cuts through rope, cord, or packaging material
• A knife that feels “like new” in your hands

One of the most satisfying transformations I see is when someone brings in a 10-year-old bread knife that they thought was done for. After recutting and restoring, they often tell me it’s better than they remember it ever being.

Why Serrated Knives Stay “Functionally Sharp” Longer

There’s a reason people hold onto serrated knives for so long, even when they’re dull. Serrations have a built-in advantage over plain edges:

• They protect the edge. Because the scallops are recessed, they don’t take as much direct wear.
• They “grab” instead of glide. Even when dull, serrations bite into surfaces in a way a plain edge won’t.
• They tear effectively. A dull serrated knife still cuts, though less cleanly.

But that’s the trap. People assume serrated knives don’t need maintenance. In reality, by the time most people notice a problem, the edge is long overdue for restoration.

The good news? Once restored properly, serrated knives hold that sharpness far longer than straight edges.

Why Recutting Is Worth It

You could toss your bread knife and buy a new one every few years. That’s what a lot of people do. But here’s why it makes sense to restore instead:

1. Quality – Many older bread knives were made better than what you’ll find at the store today.
2. Sustainability – Restoring keeps a perfectly good knife out of the landfill.
3. Performance – A properly restored serrated knife will outperform most new ones.
4. Sentimental value – Some knives are gifts or heirlooms. Recutting brings them back to life without replacing them.

Live Sharpening Event: Bring Your Bread Knife

This is your chance to see serrated restoration in action.

📍 Where: Sun Prairie Farmers Market (downtown)
🕖 When: Saturday, 7:00 AM – Noon
🎯 What to Bring: Your dull bread knives, steak knives, or any serrated edge that’s been sitting in the drawer.

While you’re browsing the market, I’ll be working outside, restoring knives live. In about half an hour, you’ll walk away with an edge you didn’t think was possible to bring back.

A Quick Tip: Finding a Backup Knife

If you’re the type who likes having a backup bread knife (or you need something while yours is being restored), consider checking out St. Vinny’s. I’ve found plenty of great serrated knives there over the years, often at a fraction of retail.

The best part? I’ll be outside ready to sharpen whatever treasure you pick up. You can walk in with a thrift-store find and walk out with a razor-sharp tool, ready for years of service.

Why This Matters

Sharpening isn’t just about making knives cut again. It’s about respecting the tools you already own and getting the most out of them.

A serrated knife might seem like the exception — the one blade that’s “not worth it” to sharpen. But that’s exactly why I lean into it. By restoring the knives most people give up on, I give you options that other shops can’t.

The difference between a dull bread knife and a recut, restored one is night and day. The first makes you saw, tear, and crush your food. The second makes cutting effortless again.

And that difference is what sets my service apart.

Final Thoughts

Serrated knives don’t have to be disposable. With the right attention and the right process, they can last decades longer than most people expect.

Here’s the bottom line:

• Serrated knives stay functionally sharp longer, but they still need maintenance.
• Most sharpeners won’t recut scallops — I do.
• After restoration, your bread knife will cut like new.
• You don’t have to throw away a good knife just because it’s serrated.

So if you’ve got a bread knife buried in the drawer or a serrated blade that’s been chewing instead of slicing, now’s the time. Bring it to the market this Saturday, and I’ll show you what a restored edge really looks like.

Because every knife deserves a second chance — even the serrated ones.