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Additional pulls in the Strop/Polish station will hone the
edge even further.
Procedure for Sharpening Serrated Blades
All types of serrated blades can be sharpened with the
Cuisinart
®
Knife Sharpener.
USE ONLY STEP 3 (STROP/POLISH) WHEN
SHARPENING A SERRATED BLADE. This will sharpen the
teeth of the serrations and form small blades along the
edge of these teeth. Approximately 3 to 6 pulls alternating
on each side of the Strop/Polish station will be sufficient. If
the knife is very dull more pulls may be necessary. If the
knife’s edge has been severely damaged, you can make
one pull at a faster pace (2-3 seconds for an 8" blade) in
each of the right and left slots of step 2 (Fine grind). Once
you have done this, make a series of pulls in step 3
(Strop/Polish). Excessive use of step 2 will remove too
much metal from the blade and can ruin a serrated knife.
RESHARPENING STRAIGHT EDGE BLADES
You can quickly resharpen straight edge knives with a few
alternating pulls in step 3. If step 3 fails to sharpen your
knife adequately, one or two pairs of alternating pulls in step
2 could suffice followed by one or two alternating pulls in
step 3. You may start with step 1 if the knife has been
dulled excessively.
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