Sun 5 Aug, 2012 10:51 am
For over thirty years I've been using a set of Ecko knives, three serrated, three "non-serrated" . The set belonged to my grandmother, and she'd used them since the 50"s. I use a sharpener on the non-serrated but am uncertain how to proceed with a serrated edge... Advice please.
Really a good q and something I’ve wondered about too. Somebody help us
Thanks Nix for that link but “This video is currently unavailable"
I didn't have a problem viewing the video, worked for me.
Perfect!!! Thanks very much.
Still haven't bought the small sharpener to use on my serrated knives, but wanted to share a consequence of doing a good job on my smooth utility knife with my cylindrical sharpener. Happily stroked away, then applied blade to a tomato, slice, slice, slice, and then there was blood. Yup, I did a good job.
True. Am happy to remain 10 fingered.