06/04/2026
Bread knife revival 🥖🔪
This one was completely dull, so I cut fresh teeth into the edge with a 220-grit convex diamond wheel. Then I run the back side of the blade flat across my bent 600-grit belt to weaken the burr without destroying the new serrations. Finish it off on the buffing wheel to remove the burr completely and leave a clean, aggressive cutting edge.
Nothing beats bringing a "dead" bread knife back to life. Watch those fresh teeth go to work. ✨