Hi, this is Andre from House of Knives and here's today's Quick Tip Serrated knives! They can be maintained regularly on a steel, just like a plain-edge knife I have this great WUSTHOF bread knife here with nice scalloped serrations and the key is not to have too many teeth on that blade 'cause if you have nothing but teeth, steeling will do nothing to the blade so in this case, this knife has only been sharpened on one side so the principles still apply the same as a plain edge knife maintain that 15 to 20 degree angle start right from the heel and finish at the tip when you do the back side, since there is no edge you want to keep it quite flat, only 5 degrees just to take off any burrs on the teeth once or twice on each side is more than sufficient about once a month And that's your Quick Tip of the Day from House of Knives