Cutting Serrations: How? - Kimber Forum

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Old 08-16-2018, 10:49 PM   #1
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Cutting Serrations: How?

I'm not a big fan of serrated knives. But if I knew how to properly work on them, I might change my mind.

What should I use to file the serrations? The bread knife in the kitchen might need a 3/8" rat tail file. One of my cooler carry knives has two different sized serrations... maybe 3/32" and 1/4". Do I need to get an entire set of files?

Right now I have a couple files from the garage, and a few ceramic rods that aren't coarse enough for moving much metal.

What do I need to start doing better work?
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Old 08-17-2018, 12:41 AM   #2
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CRKT has a set of diamond rods in six differing sizes. I think the case cost about 17 bucks.

I use them for choils, serrations and removing grinding errors from the factory.

You'll see the word "discontinued" on some vendors, but they are still around if you look.

They were invented by a guy named "Veff" and if you use that name in your search it might help.
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Old 08-17-2018, 06:39 AM   #3
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Maybe the CASE cost seventeen bucks, but if I want the sharpening rods included, it looks like I'm gonna have to pony up at least fifty.

Edit:
Found a place that had one for $29 plus $5 shipping. Ordered.
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Old 08-17-2018, 07:22 AM   #4
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In googling Veff, I found a couple serration styles that seem to be attributed to him. The most interesting is angling the serration so the angle of the cutting portion of the blade is greater when pulling the knife toward the user.

It's a bummer that no one else offers a variety of straight rods in different diameters.
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Old 08-17-2018, 10:59 AM   #5
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Lansky makes a tapered diamond file that I use to keep my serrated knives sharp. Also works on the hook blade on my Benchmade triage. Not perfect, but gives a good working edge that cuts everything I need.
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Old 08-17-2018, 11:48 AM   #6
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Originally Posted by RustyIron View Post
Maybe the CASE cost seventeen bucks, but if I want the sharpening rods included, it looks like I'm gonna have to pony up at least fifty.

Edit:
Found a place that had one for $29 plus $5 shipping. Ordered.
Rusty - do you have a link. The best I could do was $40 with shipping.
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Old 08-17-2018, 11:56 AM   #7
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Old 08-20-2018, 06:53 PM   #8
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Today I was paid a visit by uniformed agent of the United States Government.

He dropped off a package containing my new diamond sticks. My first instinct was to come here and ask a question about what to do next. That lasted a nanosecond before I decided to whip out my favorite serrated knife, a Benchmade CQC7, and start hogging away at the unsharp metal.

It didn't take long to figure out how to hold a reasonably consistent angle. The little serrations were a breeze. The larger serrations were in between the sizes of the rods, so I just did the best I could. A couple more sharpenings, and everything will match up fine. The serrations look good to the casual observer. Actually, they look pretty good unless I put on my glasses and look closely.

The front of the tanto had a chip, and the tip was broken off. So I decided to bring the spine down a bit. But with what? The back side of my flattening stone is really coarse, and the tip was pointy again quite quickly. I think it's good enough so that I'd be able to extract Chuck's splinters. I fixed up some angles I didn't like, and then started with the polishing stones. With the flat side of the chisel ground blade, I gave it a little rub on a couple of the finer stones. I don't want to take much material off that side.

The edge is pretty impressive right now, so I'll leave it. But next time it gets sharpened, I have a couple new ideas.
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Old 08-21-2018, 08:47 AM   #9
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Originally Posted by RustyIron View Post
But next time it gets sharpened, I have a couple new ideas.
Ahhh, Grasshopper, you have been bitten by the curse.

First symptom is saying to yourself, "I did good, but next time I will be better."

Togishis have been saying this same thing for over 800 years...
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Old 08-24-2018, 05:11 PM   #10
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Mine arrived today. I am impressed. This tool will be put to good use out in my wood shop. Thanks for putting me on to this.
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