I use a Milescraft 1097 tool stand that converts my rotary tool into a drill press/stationary stand. I use a special jig to hold the knife and use carbide burrs to remove material to make the serrations. They come out much cleaner than using a sanding belt, and it also allows you to choose from a wide variety of bits.
People that make comments like this are the best freakin' folks on the planet. I TRULY appreciate you taking the time to tell myself and everyone else about this method and how it works. You're absolutely the flippin' man!!!
Great process, skill set & tooling. I resharpen 50 of these a week and your result is far better. As it should, you're selling a new knife, I'm resharpening several different styles of serration a day. Generally grinding the back. 2 minutes each to stay on schedule. The only tip I have to share is use a fine brass brush from HF to comb the burr to the back for removal. This is done with 1-2 fast pass flat on the back going edge forward very light pressure with a 600G belt that lives on a 1X30 just for burr removal on serrated resharpen (slack not Platen). "Saw" style serrations suck and the brass brush is a must to comb the burr and other kitchen grossness to the back for removal. Thanks for the video.
In order to improve your process and get better results, I would recommend Currys Custom Cutlery. He does excellent work and his process is not only super fast but creates better than factory new serrations. He has custom round diamond wheels for his bench grinder, after hitting each serrations uses a Scotch Brite wheel and takes off the burr, and then hits it on the corner of his leather wheel with compound to take off the rest of the burr and clean up the edge the rest of the way. Just a thought. Sincerely, JS
Great video man! I have a customer that wants a serrated chef's knife and its kinda stumped me on how to go about putting in the serrations. Your video was fantastic!
Have you thought of making an angle jig that the knife could be clamped to to hold a consistent angle as you progressed along the blade? Also a stop on the table to keep the knife from exceeding a set depth of cut? I think marking the blade as you illustrated is a great idea that gives you a visual of how to move the knife into the belt. You could use the same technique if you were going to resharpen the edge.
You are a godsend. Where do I send you my money? I have three knives that I wish came serrated, but unfortunately they do not. So if you can, I would love to send you these knives and have them serrated thank you, brother. I didn’t even know this was something that could be done after the fact, but I am a serration Knife junkie and they are few and far between if you use them for every day carry. I hope you can help me. Thank you once again.
I went with the regular chassis 2hp w/vfd, small full wheel set and the pro rest.Hopefully I’ll get more accessories soon. I am new to this and your videos are valuable to learning this skill. Thanks.
Question, what would the difference be to serrations that are long and steep, vs serrations that are not as steep and smaller. Basically sitting on the grinding wheel longer be shorter. I bought two of the same bread knife, one had long serrations with deeper valleys the other shallow, not as pronounced serrations
Nicely done! thanks for the lesson. Any thoughts on how to do a smaller serration on field knife or steak knife? What tool would you use for that smaller diameter grind?
Great timing! I’m doing some steak knives this week I was thinking of doing this on half of the blade. what thickness of steel are using? Good job thanks
Dude, I love how you take the time to really explain each step of the process. Thanks man :)
Really appreciate that! Glad I could help!
your the only one I've seen do serrations properly. You should see all the sharpening hacks on TH-cam. They destroy the serrations.
Well thank you!
Just tried this technique for the first time and I'm amazed at how even things turned out. Thanks for the tips!
Nice work !!!!
We appreciate the time you put into this video, this is something we're going to start playing with.
Thank you!!
One thing I found that helps if you're a beginner, is to draw a horizontal line for the depth of cut
I use a Milescraft 1097 tool stand that converts my rotary tool into a drill press/stationary stand. I use a special jig to hold the knife and use carbide burrs to remove material to make the serrations. They come out much cleaner than using a sanding belt, and it also allows you to choose from a wide variety of bits.
Very nice!
People that make comments like this are the best freakin' folks on the planet.
I TRULY appreciate you taking the time to tell myself and everyone else about this method and how it works. You're absolutely the flippin' man!!!
Great process, skill set & tooling. I resharpen 50 of these a week and your result is far better. As it should, you're selling a new knife, I'm resharpening several different styles of serration a day. Generally grinding the back. 2 minutes each to stay on schedule. The only tip I have to share is use a fine brass brush from HF to comb the burr to the back for removal. This is done with 1-2 fast pass flat on the back going edge forward very light pressure with a 600G belt that lives on a 1X30 just for burr removal on serrated resharpen (slack not Platen). "Saw" style serrations suck and the brass brush is a must to comb the burr and other kitchen grossness to the back for removal. Thanks for the video.
Very good tip and thank you for watching!!
Awesome info brother... Thanks alot.
In order to improve your process and get better results, I would recommend Currys Custom Cutlery. He does excellent work and his process is not only super fast but creates better than factory new serrations. He has custom round diamond wheels for his bench grinder, after hitting each serrations uses a Scotch Brite wheel and takes off the burr, and then hits it on the corner of his leather wheel with compound to take off the rest of the burr and clean up the edge the rest of the way. Just a thought.
Sincerely,
JS
Great video man! I have a customer that wants a serrated chef's knife and its kinda stumped me on how to go about putting in the serrations. Your video was fantastic!
Well hopefully this helps man! Good luck and let me know if you have any questions!
Excellent video! This was so helpful! Thanks!
Have you thought of making an angle jig that the knife could be clamped to to hold a consistent angle as you progressed along the blade? Also a stop on the table to keep the knife from exceeding a set depth of cut? I think marking the blade as you illustrated is a great idea that gives you a visual of how to move the knife into the belt. You could use the same technique if you were going to resharpen the edge.
I have thought of that but I found with how simple doing it free hand is there’s no need to over complicate it
I have to make an offset damascus bread knife next week. I appreciate the video.
That should be awesome! Hope the video helps!
You are a godsend. Where do I send you my money? I have three knives that I wish came serrated, but unfortunately they do not. So if you can, I would love to send you these knives and have them serrated thank you, brother. I didn’t even know this was something that could be done after the fact, but I am a serration Knife junkie and they are few and far between if you use them for every day carry. I hope you can help me. Thank you once again.
Email me at matthewrgentry@aol.com
Great videos. I just ordered an OBM grinder. I told them you sent me.
Well that is awesome to hear! Let me know if you have any questions on it! Did you get the dominator?
I went with the regular chassis 2hp w/vfd, small full wheel set and the pro rest.Hopefully I’ll get more accessories soon.
I am new to this and your videos are valuable to learning this skill. Thanks.
Question, what would the difference be to serrations that are long and steep, vs serrations that are not as steep and smaller. Basically sitting on the grinding wheel longer be shorter. I bought two of the same bread knife, one had long serrations with deeper valleys the other shallow, not as pronounced serrations
The smaller less aggressive serrations cut much smoother
awesome video thanks ive never done a bread knife yours came out amazing
Really appreciate that!!!
@@gentrycustomknives8008 you do some amazing work on your knives i hope one day to be that good at it have a great weekend
😀😀thank you!!!
Great video. I had someone ask me to make some serrated steak knives and I'm gonna try using a small dremel stone or sanding drum.
That should work just fine! Good luck!
Thank you for a great video.
Glad to help!!!
Awesome video gonna try this out soon!
Thank you!!
Great info...thanks so much!
No problem thank you for watching!
I was wondering if you have any tips for adding serrations with a non tilting grinder
Unfortunately I’m not to sure how to accomplish that!
Nice job 👏 👍🏼
Good stuff as always!
Thanks man!!
Awesome video brother 🙏🏽🙏🏽🙏🏽🦾🦾
Thank you!
Do you put the serrations on the knife after you have tempered and heat treated you blade?
Yes
Nicely done! thanks for the lesson. Any thoughts on how to do a smaller serration on field knife or steak knife? What tool would you use for that smaller diameter grind?
I think they would have to be hand filed in or Maybe one of those small dremmel stones?
Great looking knife would be
Great seller 👍🤙
Thank you!!
Do you think that it would be beneficial to clamp in a jig to maintain the same angle?
I’ve tried that and it wasn’t easier for me
Great video thank you
Great timing! I’m doing some steak knives this week I was thinking of doing this on half of the blade. what thickness of steel are using? Good job thanks
That would be nice! This is .100 thick
Please give me an idea how long it took to make this serration. How much do you typically charge for such work???
Might try it with a hand file. Don’t have all the power tools
👊👍👍
approx what angle did you make the serrations?
Not sure really!
You da man !!!
You are!
Wouldn't a dremel work better?
Try it🤷🏼
May I ask what steel are you using?
I think that one was 440c
I'm going to try that on a machete
That would work great!
Like & subscribed Thx
Thank you!