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How to Sharpen a Serrated Bread Knife with Ease

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Method 1: Using a ceramic sharpening rod 1. Select your Sharpening Rod As we have already mentioned, to manually sharpen a serrated knife you will need a specific tool that can get inside those grooves. Ceramic (and diamond) rods are one of the most popular methods of manually sharpening a bread knife. The rod shape is designed specifically to get inside the serrations of the blade. This allows you to sharpen your knife tooth by tooth Messermeister Ceramic Rod Knife Sharpener, 12-Inch The Messermeister takes our top recommendation spot because it really is a strong, high performing ceramic sharpener. The rod is built from industrial strength ceramic combined with an alignment steel that will sharpen your dull serrated edges in just a few strokes.  Step 1 – Find the Bevel Edge Most serrated knives, whether it is a bread knife or a sports knife as seen in the image above, will have a one sided bevel edge. The bevel-edged face of the blade will angle sl
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Making a tanto knife from rusty lawn mower blade part 1

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I found a couple old rusty lawn mowers dumped in the woods and I thought I'd save the blades to make some knives out of them. This is the first one of those knives. Be sure to check out also the second part of this project. We’re giving away these super handy Credit Card Knives for FREE!
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Hot girl primitive technology | cooking food | Survival Skills

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  We’re giving away these super handy Credit Card Knives for FREE!
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5 Tips for Beginning Knife Makers

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In this video knife maker Walter Sorrells gives some general tips for people who are thinking about making knives but don't know where to start along with thought for how to speed up the learning curve.  A companion video addresses some more practical concerns like tools, where to learn the craft, along with some basic craftsmanship tips. We’re giving away these super handy Credit Card Knives for FREE!
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I'm 19 and make knives! *1 Year Update*

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These two are a new cleaver/karambit hybrid design I came up with. The top has a desert ironwood burl handle and the bottom is a resin handle with copper flakes in it. One of the main differences between my old knives and these new ones is that I now can etch my name or logo into the blade using an electro etcher. I think that that gives the knife a finished look. I have been working a lot with pattern-welded "damascus" steel lately. These are a matching set of a Rhino and Tanto with river resin and maple burl handles. I've also made more kitchen knives lately. It's a lot of fun making something that I know will be used in daily life. This one is a nakiri with a Hawaiian koa wood handle. 8" Chef's knife with a cosmic purple honeycomb resin handle. These are all micro knives that are around 4" overall. They're a fun way to test out handle materials without worrying so much about screwing up an entire piece of handle material. Tant
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