Our ceramic sharpening units
Our grinding units, which are supplied with the V-Sharp knife sharpeners, are ideal for sharpening smooth cutting edges, regardless of the blade shape. However, they are not suitable for serrated or serrated knives. For this purpose, we have developed our ceramic grinding units for the Classic II, A4 and A4 Elite models, which are significantly narrower than the standard sharpening units and therefore optimally adapt to the serrations of the knife blades.
Preparing the V-Sharp Classic II, A4 or A4 Elite
As already mentioned, our standard grinding units cannot be used to grind serrations. They must therefore be replaced by the ceramic grinding units.
And this is very easy.
You place the knife, provided it is not too small or too narrow, between the grinding unit and its holder. With a small twisting motion, you can pop out the grinding unit and then simply remove it.
Repeat the process with the other grinding unit.
Single-sided, double-sided or alternate-sided cutting edge
It is important to note whether the knife is ground on one or both sides. 
Using the ceramic sharpening units
Ideally, you know the grinding angle of the knife you want to grind, or you can find it on the packaging or the instruction leaflet. If you don't know the grinding angle, you can quickly find it out using the "pencil method".
Now insert the ceramic sharpening units into your knife sharpener according to the sharpening angle.
How fine is the serration?
There are 2 different grinding methods depending on the fineness of the serration:
For coarse waves/teeth, you can pull the blade through the knife sharpener in the same way as for smooth blades. However, make sure that the speed is low enough so that the sharpening units adapt to the blade due to the suspension and do not jump over the serrations.
Ideally, you should alternately move the knife back and forth up to the tip and the blade neck without removing it from the sharpener. In this way, the shafts or teeth are sharpened as evenly as possible.
Depending on the bluntness of the cutting edge and the type and hardness of the steel, repeat this process 10 to 20 times, in extreme cases up to 30 times. If only a short resharpening is required, 5 to 10 repetitions are sufficient.
With fine waves/teeth, each section must unfortunately be sharpened individually, which can involve some effort depending on the length of the knife blade. However, you do not move the knife back and forth, but up and down while remaining in the respective wave or tooth.
With blunt knives, it may be necessary to repeat this process 10 to 20 times, and up to 30 times per section for particularly blunt knives. For short resharpening, 5 to 10 repetitions are sufficient.
Which one is right for me?
