I use a Milescraft 1097 tool stand that converts my rotary tool into a drill press/stationary stand. I use a special jig to hold the knife and use carbide burrs to remove material to make the serrations. They come out much cleaner than using a sanding belt, and it also allows you to choose from a wide variety of bits.
People that make comments like this are the best freakin' folks on the planet. I TRULY appreciate you taking the time to tell myself and everyone else about this method and how it works. You're absolutely the flippin' man!!!
Great video man! I have a customer that wants a serrated chef's knife and its kinda stumped me on how to go about putting in the serrations. Your video was fantastic!
Great process, skill set & tooling. I resharpen 50 of these a week and your result is far better. As it should, you're selling a new knife, I'm resharpening several different styles of serration a day. Generally grinding the back. 2 minutes each to stay on schedule. The only tip I have to share is use a fine brass brush from HF to comb the burr to the back for removal. This is done with 1-2 fast pass flat on the back going edge forward very light pressure with a 600G belt that lives on a 1X30 just for burr removal on serrated resharpen (slack not Platen). "Saw" style serrations suck and the brass brush is a must to comb the burr and other kitchen grossness to the back for removal. Thanks for the video.
In order to improve your process and get better results, I would recommend Currys Custom Cutlery. He does excellent work and his process is not only super fast but creates better than factory new serrations. He has custom round diamond wheels for his bench grinder, after hitting each serrations uses a Scotch Brite wheel and takes off the burr, and then hits it on the corner of his leather wheel with compound to take off the rest of the burr and clean up the edge the rest of the way. Just a thought. Sincerely, JS
Have you thought of making an angle jig that the knife could be clamped to to hold a consistent angle as you progressed along the blade? Also a stop on the table to keep the knife from exceeding a set depth of cut? I think marking the blade as you illustrated is a great idea that gives you a visual of how to move the knife into the belt. You could use the same technique if you were going to resharpen the edge.
You are a godsend. Where do I send you my money? I have three knives that I wish came serrated, but unfortunately they do not. So if you can, I would love to send you these knives and have them serrated thank you, brother. I didn’t even know this was something that could be done after the fact, but I am a serration Knife junkie and they are few and far between if you use them for every day carry. I hope you can help me. Thank you once again.
I went with the regular chassis 2hp w/vfd, small full wheel set and the pro rest.Hopefully I’ll get more accessories soon. I am new to this and your videos are valuable to learning this skill. Thanks.
Nicely done! thanks for the lesson. Any thoughts on how to do a smaller serration on field knife or steak knife? What tool would you use for that smaller diameter grind?
Question, what would the difference be to serrations that are long and steep, vs serrations that are not as steep and smaller. Basically sitting on the grinding wheel longer be shorter. I bought two of the same bread knife, one had long serrations with deeper valleys the other shallow, not as pronounced serrations
Great timing! I’m doing some steak knives this week I was thinking of doing this on half of the blade. what thickness of steel are using? Good job thanks
