Serrated knives

[Sir Amwell]

Maybe an old topic I know.
So let's get some views on this.
I have to admit it's pretty hit or miss for me.
Despite lots of research, theorising and practice it's still eluding me.
Anyone got a reliable technique for this using Tormek and or other equipment?
Im talking serrated knives with big scallops, bread knives etc.
Grind scallops first and chase the burr on the flat side?
Or flat side first à la Wootz and deburr on the scallops?
Have tried a variety of ways and no real consistent results ( sometimes excellent and others very disappointing).
Any thoughts would be most welcome!