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Sharpening electric knife blades

They appear to be sharpened origionally with a thin grinding disk. What became of the people who did sharpening on everything from scissors to kitchen knives? I suppose throw away tools have made the service obsolete.
 
That question can be expanded to serrated knives as well.

Flat sides could be polished down to get any errant edges on a flat stone fairly easily to get any rough edges on that side. Serrated sides could be sharpened with a cylinder shaped stone, one serration at a time. (Maybe you could find a Dremmel tool the right size - thinking of ones I use on chain saws.) Would be labor intensive and a long process.

Wonder if they sell replacement blades?
 
Wife has a set of pinking shears she is particulary fond of. Am told they can't be sharpened. Forgive me if I'm hijacking this post.
 
I have never cared for serrated knives, a good sharp blade does the job just fine and there easily kept sharp IMHO.
 
Now that you mention it, I haven't seen those being used for many years. I assume you can still buy electric knives but I can't remember seeing any for sale in my recent memory bank.
 
I have a hand sharpener with a piece of tungsten carbide welded in with a sharp edge that you push across the blade. It works great on my Leatherman and pruning shears. I would try it on serrated edge knives.
Dave
 
Yes, they can be sharpened. Dress the back (flat) sides lightly on a fine flat stone to remove burrs and sharpen the serrations at the same angle as they're originally created with an appropriately-sized file or curved stone. Depending on the size of the serrations you may also be able to use a piece of fine sandpaper (220 or so) wrapped around a dowel. If in doubt, use a sharpie marker as an index die--mark one serration with it and see if whatever you're using takes the color off. If not, use a different diameter dowel, file, or stone until it does. You'll probably have to re-dress the back when you're done, but you can give an old set a lot of new life by re-sharpening them if done with a bit of care.
 
You can get sharpeners of different shapes other than flat or cylindrical. They also come in various materials, such as steel, carbide, abrasive grit, diamond, etc.

First you have to look at the teeth on your blade, then find a sharpener that matches those teeth. Then you simply sharpen the non-smooth side of the blade. For blades with very tiny serrations in them (like many steak knives), don't waste your time doing it the proper way. Instead, do it the NON-proper way and use a flat stone on the flat side. I've seen serrated knives sharpened so much on the flat that the serrations were nearly totally gone.

NOTE: The more you sharpen on the flat, the less effective the serrations will work once sharpened because you are grinding away the teeth. But I'm with Flembo in that there's really no need for anything other than a smooth, sufficiently sharpened blade on a knife. Now a saw blade is a different story, and for different uses.

Anyway, getting back to serrated blades, I've actually taken good-quality serrated or partially-serrated blades and reworked into smooth blades. I still use some of those to this day.
 
(quoted from post at 06:20:18 04/07/17) Can you sharpen these blades?
Click to expand...

If the gullets on the blade are round, an EZE-LAP (a pointed, 1/4" diameter, diamond-impregnated rod with removable handle that serves as a sheath)
should be all that's needed for both sides of the blade. At least, that's what I use........but, that's just me. :)
 
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