That old timer's rod trick for serrated blades worked a charm

Serrated knives getting dull has been a big issue for me, and sending them out for sharpening costs time and money. After talking to an old timer at a trade meet, I gave a go at a simple rod method at home. You use a round sharpening rod and gently run it along each serration (it takes patience, but it's worth it, you know?). I did it on my bread knife first, and the change was clear. It slices through crusty loaves like butter now. I've since done it on all our shop's serrated knives, and we're saving on professional services. It's a small skill, but it feels great to have it down pat.