For DIY maintenance, place the blade edge-up and then glide the sharpener perpendicularly from hilt to tip three to four times with light pressure.
Anyone who’s battled a crusty loaf with a smooth-edged knife knows the sheer relief of switching to a serrated blade.
Saw gently, and the bread’s airy crumb stays intact; press with a plain knife, and you’ll crush it into sad crumbs.
