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Q: Recommended sharpener or sharpening method?

Sharpening a serrated knife is much like a chain saw, each individual serration is sharpened with a rod with diamond coating or made from Arkansas stone, or some sort of abrasives. DMT makes a good set, spyderco has a triangle set that is good, Lansky is also an option. This is all done by hand so you have to hold fairly close to the angle, but this would be a good knife to learn on as it’s only 30-32 bucks, so a point could be made to toss it once it’s dull, however it could be sharpened if you have the patience and are willing to take the time.

Q: Is the fine edge sharpened/ground from both sides, or is it ground in from one side against a flat on the other?

The scalloped edge is sharpened and the back side is flat. Makes it much easier to sharpen. The flat side is beneficial when slicing sideways. This thing is sharp and can take a finger off. This is my go to knife for brisket and ribs. You will not be disappointed.

Q: Should I get the 10 inch or 12 inch version of this knife?

I can not give any input on the 10 inch, I have the 12 and love it! be careful it's very sharp.

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Recommended sharpener or sharpening method?

Is the fine edge sharpened/ground from both sides, or is it ground in from one side against a flat on the other?

Should I get the 10 inch or 12 inch version of this knife?

would this knife work for filleting fish?

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Dexter OutdoorsDexter-Russell 12" Scalloped Slicer, S140-12SC-PCP, SANI-SAFE Series

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