Serrated knives are the chef's more specialized cousin. They're not glamorous or popular, yet every kitchen needs them.
MasterClass says serrated knives' blades are structured to be successful. Serrations are characterized by a sequence of peaks and valleys (or gullets).
Because their blades make less contact with food, they dull more slowly. When it does, sharpen your blade properly.
If your blade requires sharpening, use an honing rod. Outdoor Life recommends an honing rod over a screwdriver and sandpaper.
MasterClass suggests beginning by identifying the edge of the blade in the gullet and determining which side of the blade is beveled.
One side should be flat, while the other should have an angled cut. Then, run the honing rod along the beveled side of each gullet.
Once it is finished, any metal burrs can be removed by running sandpaper or the honing rod across the other side in the opposite direction.
This is the easiest technique. Working through each gullet will result in a sharper blade and a finer cut.