Sharpening Gardening Gear

Press, Volume CV, Issue 31006, 11 March 1966, Page 8

Sharpening Gardening Gear

Files and sharpening stones are used for imparting a cutting edge on a vast miscellany of gear including , gardening equipment. But in spite of their almost universal use there is a tremendous lack of understanding concerning their use and upkeep. The objective here is to assist in obtaining better service and. in consequence, longer life from them.

There are three objects to be attained in taking good care of a sharpening stone; first to retain the life and sharpness of its grit: second, to keep its surface flat and even: third to prevent it becoming glazed. Do not leave the stone lying about anywhere on the bench or just “somewhere,” as it will pick up dirt, become dry and eventually harden, all of which renders it useless for sharpening. Keep it clean and in a handy place. Enclose it in a tight-fitting box and put a few drops of very light clean oil on it every time it is put away after use. This will also help to retain its original freshness. Correct use will assist in keeping the surface relatively flat and even. The quickest way to cause bevelled wear on it is by concentrating the tool’s edge on a certain sector of the stone or by sweeping the tool over the surface incorrectly. Use the maximum surface area offered by the stone when sharpening.

During the sharpening process minute fine particles of steel are abrased from the tool's edge and these will block the crystal composition of the stone causing what is known as glazing. To obviate this occurrence oil or water must be used to float this drm material away. Use oil on medium and fine grained natural stones and on all aritlftcial stones as water does not have the density to kern the steel filings out. However, it should be used liberally when employing coarse grained natural stones.

| After sharpening, especially if oil has been used in conjunction, wipe the stone thoroughly to avoid drying in of the lubricant which will also embed the filings. In spite of all precautions, glazing cannot be completely avoided over a period of time and as this tendency to gum up increases so does the stone’s usefulness diminish. There is only one thing to be done then to restore its cutting qualities and that is to soak it in ammonia or petrol. Neglected stones may need i scouring with coarse emery or ; sandpaper tacked to a per- ‘ fectly smooth board. Files must be one of the most maligned tools that exI ist and it is small wonder : that “they don’t last long.” If examined closely, a magunifying glass being suggested i to assist in this examination. | it will be seen that the raised teeth of the file have very sharp, fine points on them. It is these teeth with their fine edges which do the cutting which in turn give the edge to a sharpened tool. When thrown around, incorrectly or roughly treated, the teeth’ not only lose their edge, but also become chipped with obvious results when subsequently used.

When filing to sharpen, maintain the same angle of cut from start to finish by

keeping it still as it is drawn through its full length. Lift the file clear at the end of each stroke and reapply firmly and evenly for the next forward cutting stroke. Correct pressure is of great importance also. Too great a pressure will snap the edges of the teeth. Too little pressure, which allows the teeth to skid on the surface, will rapidly blunt them. All files clog and a file card or fine wire brush, kept handyon the work bench, should be regularly employed to scrub out the filings from between the teeth of the file. A sharp tap will keep them reasonably clear if done every few strokes.

After sharpening clean the file and preferably hang it between two nails from the shed wall. Never place files together or in contact with other metal objects as they rapidly lose their edge and so become blunt. If they have grease or oil on they can be conveniently dried by rubbing with chalk. The fitting of a wooden handle will facilitate ease of operation and improve quality of work done. These can be purchased, or made at home, and are fitted by entering the point of the tang, which is the tapered portion below the heel of the file blade, in the hole in the handle.