bread knives revisited

[Ken S]

I posted quite a while ago that I sharpened my scalloped bread knife using a dowel wrapped in adhesive abrasive paper. I may have posted later that the next resharpening was with the same dowel with diamond paste. I was pleased with both results. With all methods, I remove the burr by using the Tormek leather honing wheel on the flat side of the knife.

I originally chose those methods because they were each less costly than purchasing a diamond rod. In the meantime I purchased a DMT tapered diamond rod. I used that diamond this morning for another sharpening. Although it performed adequately, the dowel methods worked better. The dowel is a consistent diameter; the diamond rod is tapered.

I would not use the quick method of just thinning the knife blade on the flat side on my good Henkel knife. A better, individual scallop sharpening is easily finished in a couple minutes. If I was in business, I would offer both options to the customer. I would price the method for "everyday knives" less than the method for "finer knives" and let the customer decide.

I will also investigate Steve's technique with a Spyderco Triangular Sharpmaker.

Ken

[SharpenADullWitt]

There are non tapered rods.  The point of the tapered ones, is for various serrations, like the multiple sizes on a typical pocket knife. (or on some knives, the smaller serrations on the tip)

[Ken S]

Interesting. I will look into them, although I have found the dowel method quite satisfactory.

Ken