The topic for this workshop segment is a "cutting edge" subject: how to keep the blades in your home and workshop sharp. First Ron showed us a bit about sharpening kitchen knives and then Ron was visited by an old friend and woodworker Norm, who demonstrated how to sharpen many of the various types of blades in his workshop.
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1. Kitchen knives:
- Ron began his shapening demonstration with the blade used most often… the kitchen knife. Ron has tried a lot of different systems but the type he recommends is a motorized system that takes the guesswork out of knife sharpening.
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- After turning the sharpener on, Ron demonstrated how, as he dropped the knife in the slot, the blade was held at the same precise angle each time he pulled it through. The proper angle is very important for a good sharpening job.
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- If you are not sure if your knife is sharp, Ron suggested an easy way to find out. Hold a piece of paper between your fingers and slice! If the knife does not cut the paper effortlessly, then it is time to look into sharpening that blade.
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2. Workshop tools:
- Kitchen knives are not the only things that can get dull. Ron invited his friend and tool expert Norm to stop by the workshop and demonstrate how to get the same kind of sharpness on his planes and chisels.
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- Before Norm arrived, Ron got out several of his tools that he thought could benefit from a sharper edge.
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- Ron wanted to begin with some old chisels that had been knocking around for a while and had some pretty bad nicks in them. Ron was hoping Norm could help.
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- According to Norm, the bench grinder is the tool of choice when it comes to sharpening hand tools. He recommended using the grinder with a guide system or tool holding accessory. He also recommended having a water supply nearby.
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- They began with the nicked chisel that Ron had showed Norm earlier. Norm removed the edge guide that slides into the base of the grinder.
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- Norm loosened the thumbscrews and placed the chisel in the guide, with the beveled edge facing down. He locked the guide down with the rubber-lined jaw so the chisel would not slip.
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- Norm put the guide back in the track and set the angle. He then used the grinder very gently and gingerly.
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- It is very important to maintain a consistent angle while grinding. Without the proper angle, you will never achieve a sharp edge.
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- Every two passes, Norm stopped and dipped the blade in water. The dipping was to keep the blade cool.
- Another method Norm demonstrated was to keep the blade in the track system without removing it. He controlled the blade with one hand while using a spray bottle in the other, to spritz the blade and keep it cool.
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- Norm cautioned that if you see water boiling on the blade then it is too hot. If the blade did get too hot and turned blue, then you would need to grind the metal back as much as an eighth of an inch or more to restore the metal to the original temper. It is important to try to get rid of the nick and get a straight edge but to avoid overheating.
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- After a little patience and many passes of the grinder, the nick was gone.
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- After the grinding process was complete, the chisel was still not sharp yet. The next step was the honing station. According to Norm, there are many different ways to hone a tool blade and all kinds of stones on the market. Norm's favorite method that he considered foolproof was to use a piece of quarter inch plate glass from any hardware or glass shop. (Make sure the glass has smooth, easy edges, so you don't cut yourself.) This honing method works equally well for a chisel that you've just ground, or for a brand new chisel.
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