How to sharpen an ax, depending on its purpose
An ax is a tool, usually with a metal blade fixed to a handle, usually a wooden one. There is a kind of ax called Teslo, in which the blade is rotated perpendicular to the handle. An ax is usually used in carpentry to cut or shape a tree, as well as to cut down trees. In ancient times and in the Middle Ages, an ax was a common hand cold weapon, less often a missile weapon.
The word ax is ancient Slavic, either primordial (tep *, aunt "beat", with the suffix -or-), or the ancient Iranian loan (* tapara-) (cf. Osset. Farat). Another ancient Slavic name for an ax is an ax; in modern Russian, the term "ax" is attached as archaism to a battle ax. Even in ancient times, the ax was called "argon". The latter name is especially characteristic of the ancient Vladimir principality. The wood craftsman, whose tool was mainly the argon ax, was also called Argun.
The way the blade is attached to the ax has changed significantly over time. An un-drilled stone ax could simply be tied to an ax or inserted into a nest on it. A bronze celt was worn on the crank handle. In later times, an ax was inserted into the eye above (some Old Russian, Carpathian, Tomahawks) or below. In the second case, fixing the ax with a wedge is required.
To increase the productivity of carpentry, it is important that the ax is properly prepared - this is clear to everyone. However, just a sharp ax will not make you "the foreman of socialist competition."
It should be not just sharp, but RIGHTly sharpened. We will figure out how to do this, and what is the correct sharpening of an ax for different purposes.
Sharpening angle and width of the bevel
When preparing an ax for use, two points must be taken into account: the angle of sharpening and the width of the chamfer. Everyone chooses the optimum angle of sharpening, based on personal experience. The fact is that choosing the right angle depends on four main factors:
- Firstly, from the type of wood , different wood has different “stiffness”.
- Secondly, from the state of this wood , it is dry or wet.
- Thirdly, the nature of the work that will be carried out with the help of an ax (chopping, scraping, etc.).
- And finally, fourthly, from the steel grade of which the ax is made.
Therefore, you can give only "average" recommendations on the angle of sharpening. If you need to chop dry wood, then the angle must be made within 25 - 30 degrees. An angle of about 20 degrees is best for clipping a freshly cut tree. Just keep in mind that the smaller the angle, the faster the ax will become dull.
The width of the chamfer also affects the performance of the ax. However, it is changed quite rarely. This is done by metal forging. Previously, a method such as “blade pulling” was used. The worn ax was carried to the blacksmith, and he gave him a "second youth". Modern production does not "bother" with good forging. Therefore, folk savvy suggested another option. The ax is sharpened by a double “descent”. The first angle is about 15 degrees, and the point itself (the second angle) is ground according to the average value (25 degrees).
How to sharpen an ax
The sharpening process itself requires utmost attention. When using an electric sharpener, the process takes a little time, however, the metal overheats, which does not have the best effect on the hardness of the cutting-stitching part of the ax. Therefore, the first thing you need 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 can sharpening be made of high quality.
Much depends on how to hold the ax while sharpening. Its blade should be directed towards rotation, and the butt should be kept at an angle of 45 degrees. During sharpening, you should smoothly move the ax along the surface of the “sharpener”, achieving 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.
The ax is brought up 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.