Can you sharpen a serrated edge knife the same way you would

>>8186385
I do this with my bread saw once in a while and it's fine.

Also, if you use a serrated knife for tomatoes, either your sharpening skills are shit, your knife skills are shit, or both.

>>8186393
>if you use a serrated knife for tomatoes
that was just the image name, I don't go out of my way to use one, but they do work really well with tomatoes though

File: serrated sharpener.jpg (83KB, 1200x800px) Image search: [Google]

83KB, 1200x800px

>>8186385
>, i.e. sharpening steel and the occasional whetstone?

In order to sharpen a serrated blade you need to use a tool that has a radius smaller than the radius of the serrations otherwise you will only wear away the tips of the serration.

A stone is flat so that's right out. A steel or rod could work but that depends highly on the blade in question. If the knife has relatively large "scallops" in its serration then the steel might work. (I can confirm they work on the Victorinox). If the serrations are finer then you need a sharpening rod with a smaller diameter, like pic related. If the serrations are really fine, like the OP photo, it's more hassle to sharpen than it's worth. Toss it out and get a new knife.

I'm a chef who's done a knife sharpening class at a local very well renowned Knife store specializing in Japanese knives.

You can sharpen a bread knife on stones like a regular knife, but you'll just sharpen the serrations off and end up with some weird shaped hybrid thing. As a serrated bread knife you're better off buying cheaper and using them as throwaways. Not worth the trouble to sharpen them.

What I was told anyway. Some of the guys at work swear by those shitty Victorinox bread knives that they've sharpened down. Use them for all kinds of utility shit, especially carving meat. Never seen the point personally.

Just sharpen it with another serrated knife?