How to sharpen an ax depending on its purpose
An ax is a tool, usually with a metal blade rigidly fixed to a handle, usually wooden. There is a type of ax, called Teslo, in which the blade is turned perpendicular to the handle. The ax is usually used in carpentry to chop or shape a tree, as well as to cut trees. In antiquity and in the Middle Ages, the ax was a common hand melee weapon, rarely throwing.
The word ax is an ancient pan-Slavic, either primordial (te *, aunt “to beat”, with the suffix -or-), or ancient Iranian borrowing (* tapara-) (compare with Osset. Farat). Another ancient Slavic name for the ax is the ax; in modern Russian, the term "ax" is attached as archaism to a battle ax. Even in ancient times the ax was called "argun". The latter name is especially characteristic of the ancient Vladimir principality. Argun was also named by the wood master, whose instrument was mainly the argun ax.
The method of attaching the blade to the ax was significantly changed over time. A non-drilled stone ax could simply be tied to an ax or inserted into a nest on it. Bronze Celt was put on the crank handle. In later times, the ax was inserted into the eye on top (some Old Russian, Carpathian, tomahawks) or on the bottom. In the second case, it is necessary to secure the ax with a wedge.
To increase the productivity of carpentry, it is important that the ax is properly prepared - this is understandable to everyone. However, just a sharp ax will not make you "the foremost socialist competition."
It should be not just sharp, but the right sharpened. Let us figure out how to do it, and what is the correct sharpening of the ax for different purposes.
Sharpening angle and ax chamfer width
In preparing the ax for use, two points should be taken into account: the angle of sharpening and the width of the chamfer. The optimum angle of sharpening everyone chooses himself, based on personal experience. The fact is that choosing the right angle depends on four main factors:
- Firstly, due to the type of wood , different wood has different “hardness”.
- Secondly, on the condition of this wood , it is dry or wet.
- Thirdly, the nature of the work that will be done with an ax (chopping, hewing, etc.).
- And, finally, fourthly, from the steel grade of which the ax is made.
Therefore, it is possible to give only "average" recommendations on the angle of sharpening. If you want to cut dry wood, the angle should be done within 25 - 30 degrees. For hewing of freshly chopped wood, an angle of about 20 degrees is better suited. Only it should be borne in mind that the smaller the angle, the faster the ax will become blunt.
The width of the chamfer also affects the performance of the ax. However, it is changed quite rarely. This is done by the method of forging metal. Previously used such a method as the "blade cutter." The worn ax was carried to the blacksmith, and he gave it a “second youth”. Modern production does not "bother" itself with good forging. Therefore, people's ingenuity suggested another option. Ax sharpen double "descent". The first angle is approximately 15 degrees, and the tip itself (the second angle) is sharpened at an average value (25 degrees).
How to sharpen an ax
The process of sharpening itself requires the utmost attention. When using an electric torch, the process takes little time, but metal overheats, which does not in the best way affect the hardness of the cutting-thrusting part of the ax. Therefore, the first step is to take care to minimize the beating of the grinding wheel. In the process of sharpening, you must constantly monitor the condition of the surface of the circle and regularly “edit” it. Only in this case, you can sharpen make high-quality.
Much depends on how to hold the ax during sharpening. His blade should be directed towards rotation, and the butt should be tried to hold at an angle of 45 degrees. During sharpening, the ax should be smoothly moved along the surface of the "sharpener", ensuring thorough grinding of the chamfer. Do not forget about overheating. It is advisable to immerse the ax in water after each “passage” from edge to edge.
"Bring" the ax already with the help of a bar, which is constantly moistened with water. It is necessary to ensure that the blade is sharpened equally on both sides.