The serrated bread knife was made for slicing bread, and yet it often shows up on kitchen cutting boards as the last bastion of sharpness once the regular knives have been dulled beyond utility and sharpening isn’t happening. Let’s say it again… serrated bread knives are for bread!

That said, serrated bread knives can get dull as well. While the serrated profile may intimidate many to the point of avoiding keeping them sharp.

The biggest key to a sharp serrated knife is maintenance. Using a round hone (ceramic or steel), gently pass it through each serration. You will feel a burr pushing to the non-angle side of the blade. A couple of swipes with the hone on the flat side will strip the burr, leaving you with every serration being incredibly sharp and slice ready.

If your serrated knife is beyond that, with bent tips in the the serrations, you can work backward and work the points back to a perfect edge..