To sharpen a serrated knife- or a bread knife - you will want a diamond rod and a ceramic rod. For light touch ups all you will need is a ceramic honing rod.
For full sharpening use the diamond rod. Rest the curve of the serration on the diamond rod on the beveled side at about a 20 degree angle, usually you can feel where the knife wants to rest. Move the knife up and down the diamond to remove some material and raise a burr to expose the cutting edge. Usually 5-10 short strokes will raise a burr on diamond. Do this for each serration.
Then use a ceramic hone to remove the burr. Lay the knife on the ceramic rod flat, on the opposing side to the one just sharpened. Stand the knife up very slightly to about 5 or 10 degrees. Lightly draw the knife backward to push the burr back over to the beveled side. Do this two or three times to remove the burr and leave a sharp apex.
There are many ways to sharpen a knife, share yours below if you like it more, and as always, ask questions here in the comments, we read all of them and will do our best to give each question an answer.

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