How to Sharpen a Bread Knife: A Step-by-Step Guide

Master the art of sharpening your bread knife with my easy-to-follow guide. Learn essential techniques for maintaining a razor-sharp edge, ensuring precise and effortless slicing. Elevate your culinary experience and enjoy perfectly sliced bread every time.
My Knife Shop burrfectionsto...
Burrfection Knife blog burrfection.com/
Burrfection Store bur.re
Patreon burrfections.c...

[@Burrfection]

My Knife Store burrfectionstore.com/

[@kevintran3158]

Good to see another video. I've never seen an easy bread sharpening video until now.

[@Burrfection]

Thanks 👍

[@tailstalker]

For a very good reason. This was snake oil.

[@mybrkly]

When you tested the knife and said, "it will cut," I thought of Doug Marcaida, ala "Forged in FIre."😂

[@-esox-3714]

Great one. I got a decent bread knife for 2 years now and this comes at the perfect time, as cutting noticeably get´s harder.

[@Rikity]

Just the sandpaper? I remember a knife sharpening shop years ago charged an extra $4 for a serrated knife. I thought they got in there with a round file and sharpened every tooth

[@Burrfection]

did they hand sharpen on put on an electric sharpener?

[@gregmccormack5709]

It largely depends on how dull the knife is. This technique is great for general sharpening and touch ups. I have done diamond round files followed by stropping on soft backed leather with compounds on really dull serrations/scallops. It is more time consuming compared to standard sharpening'most likely why they charge the extra money. Cheers❤

[@d5kenn]

New Burrfection video dropped 10min ago? I'm so here for it.

[@rorymaciver5756]

Thanks very helpful

[@ohasis8331]

Bread knives have been the bane of my existence till just now.

[@danyaltarhan]

This got me curious, about if this method could be used for a normal chefs knife and if so what is the downside for non Japanese knives( I can get 5000 grit)

[@rickt.1870]

I was wondering the same thing.

[@Burrfection]

got a video out to discuss this very topic. coming soon

[@barongerhardt]

For a quick touch up it in a pinch it should be fine, but like a pull through sharpener it is likely to end up with a less durable apex and a wavy, uneven edge. Personally, I would just give it a quick strop.

[@gtrzero2157]

Glad to see you're back. curious about the knives behind you. Cheers

[@Burrfection]

Coming soon!

[@raresghilvacs4550]

I was about to get a file, but I'll give this a try

[@Burrfection]

unless the shaping of the cutting edge requires it, i would avoid files. very time consuming but it can be done. will have a video addressing how to sharpening bread knives with files.

[@Nemosan01]

Some bread knives might already have a beautiful polish…. Seems this technique might ruin it.. for a normal bread knife it looks mega

[@Burrfection]

i don't recommend spending a lot of money on a bread knife, especially for someone like myself who only uses them once or twice a month. but i'll put out a video made to sharpening bread knives with fancy cladding soon.

[@Nemosan01]

@@Burrfection thanks for the response. Still enjoying using my knife from your first batch a couple of years ago! Are you able to send from inside Europe, I had to pay quite some import tax last time 😬🙂

[@Burrfection]

working on getting a inventory inside of Europe. it's hard to avoid import taxes right now.

[@blackcapable]

​@@Burrfection I'd be interested in this as well! I've got a MAC bread knife with convex scallops, and am curious if there's a way to use this method without sanding off the maker's mark, which for some reason I kind of like. Also, is there is any reason to change the method here for convex scallops?

[@barongerhardt]

@@blackcapable Find a wooden dowel that fits the scallops. Wrap some sand paper around that and hit each scallop with a few strokes. Then clean up the back side of the blade.

[@kieffermorgan]

Nice! I got one of these in culinary school and its the only knife I’ve never sharpened

[@bobermord0r733]

Hello there (c) Can I apply this technique to the Wusthof super slicer? Because it has different tooth profile

[@Burrfection]

It should. I have used that knife and I know what you are talking about. I will have a detailed video for knives with more complicated patterns, but this is easy enough to use on just about every bread knife

[@bobermord0r733]

@@Burrfection Thank you so much! Because I started to think that the only way to get it sharp again is to buy the new one )))

[@snipergene]

Do you recommend this method for other serrated knives or just the bread knife? Thanks!

[@Burrfection]

this will work for most serrated knives.

[@OreoDave]

Came here to ask the same question, so thank you. 👍😁👍

[@CCSMrChen]

The laugh of joy from seeing a sharpened knife do what it was designed to do.

[@IzuShiTei]

been sharpening knife for years, this feels so weird yet make so much sense

[@Lawman212]

Very helpful. I've been using a chef's steel. It's pretty helpful because it peens the tips of the serrations. It makes the points pointier. Great to see a new video from you.

[@deejyfed]

Excellent video - I have been trying to work this one out for a while... I had thought files - they were hiding just off to the side!

[@rafalsjourney]

He's alive! Good to see a new video.

[@ketalix]

It may work, but it's not the most effective for serrated knives...thanks for sharing

[@Burrfection]

it's the easiest to get a working edge. more coming soon on this topic

[@iSharpen]

This is extraordinary! I'm going to try this and if I can replicate these results I'll make a video and will tag you in for credit. I'm a bit in shock to be honest.

[@Burrfection]

haha. have at it

[@iSharpen]

OH...MY...GOD!! It totally worked!! This is ground breaking for me. I actually used it on a customer's knife today and it went from dull and tearing to razor sharp and push cutting! You are THE man!!

[@davesmith5656]

I definitely want to see this! ... Watched. That's a good trick, for sharpening serrations. And it answers a few questions about what to do with a scratched blade! My previous tries with serrated knives - or scalloped bread knives - has been to lay the flat side on a stone and whet away bent serrations. Your way, with sandpaper and a soft backing, probably sands away bent edges on both sides, maybe even touching some of the concave edges. Nice. It is possible to get a mirror polish on a blade by laying it flat and rubbing briskly on leather (but matte finish looks nicer). Fine serrations, e.g. "steak knives" look like battlements on a wall, and I don't see how it's possible to sharpen those, Too fine for the finest diamond file. And when dull, they get rolled / deformed tops that no longer have even a squared off edge to them. A saw has teeth far enough apart that you can use a file. If I want to keep the knife, I grind it to a straight edge and sharpen from there (slices much more cleanly).

[@Burrfection]

yup. i didn''t lay the knife flat in this video, but i'll release one for those perfectionists.

[@hoongfu]

This is exactly what I needed! Thanks for the video. Been looking for a good one for years.

[@Burrfection]

Great to hear!

[@wades623]

What about stuff with patterns or markings you dont want to just sand off. Obviously its just a bread knife but still

[@Burrfection]

good question. this technique would leave them ruined. will release another video to address fancy cladding

[@WARLOK813]

A sharpening video? Yesss! Thank you

[@Burrfection]

You bet!

[@sagilotan3563]

Cool

[@cvz8849]

Fantastic video! Thank you

[@Burrfection]

Glad you liked it!

[@chaitanyashervegar8234]

Very good nice to see you again 😊😊😊

[@Burrfection]

😊

[@chaitanyashervegar8234]

Sir as yu know I am also like to collect kitchens knife as I had collected more than 90 different knife

[@chaitanyashervegar8234]

Sir i live in Mumbai , India when come to Usa i will meet you

[@Burrfection]

one day

[@TdSharp]

I've seen many methods for serated knives. This is a first of its kind for me. Do you have a method for older bread knives where the teeth have worn down and need to be reground? I've only seen/done this with powered equipment.

[@Burrfection]

yup. got a video coming out to address that

[@TdSharp]

@@Burrfection looking forward to it

[@aaronwhite1786]

Your videos have me really wanting to try out one of those rubber cutting boards. They seem like the perfect mix of wood feel with the durability and ease of use of plastic. I grabbed a Boos board recently, and I guess I got a lemon, because the ends of the planks have little gaps in between them that no amount of oiling after running some water on the board to rehydrate it seems to cure. But damn if having that thick wood to cut on doesn't feel a million times better than the small plastic boards I grew up using.

[@Burrfection]

I hear you. I like the heft of a properly made wood board as well. The black one in this video is not rubber and will post when i know it is ready for sale. Bummer on the gaps in your board though.

[@aaronwhite1786]

Looking forward to it!

[@Grizzles7]

Yay good to see you again!

[@Burrfection]

Yay, thank you!

[@daniel.rosina]

Thank you!

[@Burrfection]

You bet!

[@dozierlester3971]

Another excellent video, Great info. Uline catalog pages for the test !!

[@Burrfection]

Yes!

[@b-radg916]

I’ve been using pages from telephone books for several years … thinner than newspapers and printer paper for sure, and they keep giving them to me!

[@dozierlester3971]

@@b-radg916 I haven't seen a phone book in years. Should be good test paper. Uline ships me multiple catalogs every year, and has some great products.

[@weaponizer4444]

first😄

[@jeetts59]

I’ve always used a round fine file to hone each scallop.

[@timj5031]

I really dont get why all the Bread knives are sharpend just from One side. They just don't cut straight like that

[@saberraider]

just what i needed! ive been trying and polishing my technique, but needed this to finally get it right! thanks a bunch!

[@checkwhatsleft4565]

This works for regular knife strops as well, I don't have a leather strop and I use 2000 grit sandpaper the same way to strop my knife.

[@NickBR57]

Seems a long time since I saw a new video from you though I have been rewatching recently...

[@cyclops214]

Wow, I thought I would have to throw out my bread knife but after watching this video I know I can save it now. Thank you so much.

[@psyfreaky5857]

So, basically you are removing material from both sides of the one-side sharpened blade and from other parts of the knife too. That looks like a good idea 😀

[@GOxHAM]

Interesting method. Definitely less paint staking than sharpening each individual serration, which I've had mixed results with. Going to try this method next time on a serrated paring knife.

[@shadyeskimo]

I use a sharpens best for my cheap bread knife. Great Vid!

[@michaelvarney4723]

Nice hack, thank you 😊

[@Cherub72]

There he is

[@pseudoplatanus6855]

Splendid! Essential video. Could we expect a video on sharpening another challenging type of Bird's Beak Knife?

[@Burrfection]

Will make it happen

[@skippymctwist7]

Awesome, will try this tomorrow! Thank you :)

[@Burrfection]

Enjoy!

[@joemisak7925]

Couldn’t you sharpen a plain edge knife like that ?

[@Burrfection]

Yes but will post a video explaining in detail

[@dannyc91a]

"Never face the blade inwards towards your hand, it is potentially dangerous" - 2 Mins later turns the blade inwards 🙈

[@Burrfection]

got me

[@S.Vallieres]

Interesting technique... but to be honest, I don't understand how it sharpens the edge and not round the tips... But don't get me wrong, I'm not saying it doesn't work, I just don't see how it works... I guess I have to try it and see for myself...

[@b-radg916]

I’d guess that the tips don’t need to be a perfect shape, a sharp edge is probably what’s most important.

[@J0lker]

Would you also do it with a premium damascus finish etc? something like a miyabi serrated bread knife?

[@Burrfection]

Coming soon

[@landwater4388]

Great info, thanks! Do you think this method would work on a Miyabi bread knife (with a Damascus pattern) without damaging the Damascus finish?

[@Burrfection]

Not this technique. Will have a video addressing that topic

[@1.thomasalmeida]

This is such a cool hack! Thank you for sharing 🎉

[@Burrfection]

Of course!!

[@chaitanyashervegar8234]

Very rare video as I had never seen to sharpen bread knife . Thanks for showing.

[@ZeScarab]

In an alternate universe this video looks like: "Look, this knife cuts bread. That's all I have for today. Go away now."

[@Burrfection]

Hmmm. Maybe i am too slow but is this an insult or compliment?

[@ZeScarab]

@@Burrfection My parents use a bread knife probably from the 80's that's never been sharpened or anything. It cuts our crusty french breads just fine. So I just think your sharpening may be overkill for a very basic use (but a nice maintenance, deburring and polishing process). Love your channel and your videos, learned a lot from you. Please don't feel insulted in any ways. Just a friendly joke and reference to the Critical Drinker.

[@robshaw2639]

If this works on a bread knife, why doesn’t it work on a chef knife?

[@Burrfection]

it would work, but if you have a knife with fancy Damascus cladding, it would ruin the cladding. but on budget monosteel knives, it would work just fine.

[@robshaw2639]

@@Burrfection thanx for the reply!

[@MrT-ty4ku]

@@robshaw2639 I just tried it, it made my (pretty sharp) kitchen knife blunt. It did, however, make a (not that sharp) bread knife sharper.

[@b-radg916]

I think it would work on non-serrated knives, but if that were the only method used, you’d end up with a convex edge. That’s fine if that’s what you want, but not what most people are going for when they sharpen on stones.

[@tailstalker]

Sigh. So. You didn't do anything remotely useful and I hate that you posted this video because I LEARNED to sharpen from your videos. Sharpening *between* the serrations is 100% pointless because it is not the space between the serrations that is doing ANY of the cutting. None whatsoever. You sharpened a completely irrelevant portion of the knife. It cut paper, but the teeth of the serrations are what *does the cutting*. The space between the serrations is not touching the material during cuts. The part you sharpened will never touch any bread which still requires cutting. It has already been cut by the time the stuff you sharpened touches the material. Please take this down. This was embarrassing to see.

[@roryshannon5617]

First of all, he did say this method was the easier guide out of 3 methods (this could be a series). Secondly, you seem to be confused. Sharpening serrated knives between the serrations is exactly where you should be sharpening. This can be done vertically on a ceramic or diamond steel. Bread knives are bevelled between serrations and are often single bevelled. A clean bevel allows for more precise cutting. The teeth of a bread knife works due to no surface deformation of a loaf of bread being larger than the teeth of the knife itself. Cleaning out and stripping material and debris from the bevels between the teeth is exactly how it keeps the edge of the teeth sharp. This easy method in this video is actually kind of doing what your comment suggests. Although I suspect with putting a bit of pressure on the knife with the sandpaper it is cleaning out the edges somewhat. This also seems to be a pastry knife he is sharpening, which is not single bevel and the sandpaper probably sharpens it quite easily.

[@tailstalker]

@@roryshannon5617 Suuure, except nothing he's done int his video related in any way to the actual efficacy of the knife. That cutting the paper was embarrassing. He might as well have sharpened the handle for all the good it will do the cutting performance of this blade. You cannot sharpen serrated knives. There is no meaningful method to do it *whatsoever*. If you attempt to sharpen the teeth, you will simply wear them down. You can't wear them evenly by hand - these knives are stamped out and sharpened with machines that specifically cut all the teeth at once to the correct length. They are disposable, consumable items and should not have to be sharpened unless they are used on things besides bread. When it is time to sharpen them, you dispose of them. The original patent for them from 1919 was for a BREAD knife (Joseph Burns, the inventor of the belt driven knife sharpener also invented the bread knife). The Ginsu Corporation of America came in during the 1970s with their 'lifetime knives' (a range o disposable serrated knives) and convinced people serrated knives could and should be used on vegetables and so on. They didn't change their designs from the original Bread Knife patent. They scammed millions with knives that couldn't be resharpened. This is what I do for a living. You think I wouldn't have researched *at length* whether or not you could sharpen bread knives? I'd love that money, but there is no way to do it if you know anything whatsoever about blade geometry or cutting performance. Even Cutco's sharpening service does not offer to resharpen their d-cut serrated blades - they just stamp out a new one and send it to you.

[@roryshannon5617]

@@tailstalker How you ever even tried to re-profile a bread knife? It’s 100% doable. There is countless information and practical evidence out there. Even on this very platform. There are a number of specialised tools & tapered diamond or ceramic rods at your disposal if you fancy paying the money. I just use sandpaper wrapped around a pen. This gets my bread knives back to new. I’ve been doing this on and off for 20 years throughout my career in kitchens. I’ve even had success with the corner of a lapping stone and a rust eraser. And while I appreciate a well earned regurgitated wiki lesson in the history of the bread knife, let’s just agree to disagree. I’ll continue to sharpen my bread knives and you will continue to buy new knives. Every. Single. Time.

[@thefristr]

Hi ricky, what whetstones and beginner knives do you recommend? So far i have 2 santokus(6 and 8 inch) and 200,1000/6000(king) grit whetstones and a leather strop. Also for the strop are you supposed to apply compound? If so which do you recommend? Also I’ve been using your knife wax and oil and they work fantastic thank you so much!

[@Burrfection]

hmmm you have a couple of santokus already, but i'm guessing you are asking about chef's or gyutos? without knowing your budget, i'm going to say have a look at this Nigara. burrfectionstore.com/collections/gyuto/products/nigara-vg10-tsuchime-damascus-gyuto?_pos=17&_fid=7074be01e&_ss=c&variant=44719636545755 and Moritaka burrfectionstore.com/collections/gyuto/products/moritaka-hamono-aogami-2-gyuto?_pos=14&_fid=7074be01e&_ss=c&variant=35693540507805 i personally don't use stropping compounds too often, mainly because too lazy too recharge the strop every 3-4 months, but i did develop a diamond compound burrfectionstore.com/collections/accessories

[@davesmith5656]

Interjecting here without meaning to disrupt the conversation or supplant a reply: the whetstones sound like the right grit, but I'd pick up a cheap knife somewhere, or a beat up one at a yard sale, and work on it. The things to avoid (flea market, yard sale, friends' old knives) are a) bent blade, b) concave edges. You get a "beginner" knife (one that doesn't slice, is far from sharp) and as you work on getting a clean bevel and a straight edge, you yourself will move to finer points of the process.

[@stephanes6660]

​@@BurrfectionWaow... This Nigara has a killer grind! It must beat easily the Moritaka when it comes to cut fiber food like onion or carrot, isn't it?

[@b-radg916]

I agree with what Dave Smith said … pick up decent beater knife to practice on. Ryky has some videos that got me back into sharpening, and I still use a variation of his countdown method when it comes to stropping on the stones (and strops). You can strop on bare leather, but I prefer to put green honing compound on mine. I’m probably in the minority here, but after rubbing some compound on the strop I add a few drops of mineral oil, smooth it around, and let it dry for a bit, for a more even coating … not every time, just if I apply more or it seems to need it.