I'm glad it worked out so well for you!
Depending on the serrations, most are single bevel and you can get away with sharpening a slight bevel on the flat side a little just to bring the points back, as that is what usually gets dull. That isn't really a correct way to do it but it is easy and quick. lol The more proper way would be to use a file or stone that fits in the serration in question and sharpen the entire edge of each serration on the beveled side, and maybe strop the flat side (with the knife flat on the strop) to polish of any burr that may be left.
I tend to stay away from serrations unless it is a steak knife, due to it being used to cut on ceramic plates, and bread knives, for being able to "saw" through a crust without crushing it. I have yet to really have to sharpen either. Other than that I love plain edges that are easily sharpened.