Wiley Horne--So. Calif.
David,

In serrated, I buy the cheaper Henckels ‘International’, which prolly means Made in China. Anyway, these things are serrated on only one side, and then have a flat side. What I do is to take the flat side—I think of it as the back side—to a fixed diamond stone in the 400 to 1200 range, and then to the nearest finishing or next-to-finishing water stone. In other words, I sharpen the ‘back’ side only, on diamond and then stones, and do not touch the serrated side except the tip which is not serrated. Then strop off any burr.

I always figured if you had to sharpen a knife serrated on both sides, you’d have to use a fine and small rat-tailed file or slip stone, and hit every valley on both sides in order to preserve the serrations....

Wiley