Many of you may know that in France there are a great many people who still buy fresh bread which has not been sliced. Everybody has a bread knife and everybody has a cutting board designed to let the crumbs fall into a space below the cutting surface. In general the knives have a very specific serated blade edge, no matter what the metal (very few buy ceramic blade bread knives). They do however get dull with this almost daily use. Anybody have any recommendations on sharpening these knives?

In many cases it’s the points have been rolled.
I use the steel to roll them back.
Works for the cheap knives that come with sausage and cheese boxes you get at Christmas.
I know it’s not the proper use for the steel but I’m not smashing my bread.

M

Worksharp Ken onion will sharpen them. I have done it with mine.