Use a serrated knife sharpener or a tapered sharpening rod
Match the rod size to the serration size
Work on the beveled side of each serration
Insert the rod into each scallop one at a time
Follow the original angle of the blade
Use light, controlled strokes
Sharpen only the serrated edge, not the flat side
Repeat until the edge feels sharper
Remove any burrs with a few light passes on the flat side
Clean the blade after sharpening
Test the knife carefully on soft food
Replace the knife if the serrations are too worn or damaged