How to sharpen an ax depending on its purpose
The ax is a tool, usually with a metal blade, rigidly fixed to the handle, usually wooden. There is a kind of ax called Teslo, in which the blade is turned perpendicular to the handle. The ax is usually used in carpentry for chipping or shaping a tree, as well as for cutting trees. In ancient times and in the Middle Ages, the ax was a common hand-held cold steel weapon, less often a missile.
The word ax is an ancient Slavic, or primordial (heat, aunt "beat," with the suffix -or-), or an ancient Iranian borrowing (* tapara-) (compared with the osets farat). Another ancient Slav name for the ax is the ax; In modern Russian the term "ax" is attached as archaism to the battle ax. Even in the antiquity the ax was called the "argument". The latter name is especially characteristic of the ancient Vladimir principality. Argun also called the master of wood, the instrument of which was predominantly an ax-argument.
The way the blade was attached to the ax was significantly changed over time. An unfrozen stone ax could simply be tied to an ax handle or inserted into a nest on it. The bronze celt was worn on the cranked handle. In later times, the ax handle was inserted in the ear from above (some Old Russian, Carpathian, Tomahawks) or from below. In the second case, it is required to secure the ax handle 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 a "leader of socialist competition".
It should be not just sharp, but CORRECTly sharpened. We will figure out how to do this, and what is the correct sharpening of the ax for different purposes.
Angle of sharpening and width of Chamfer
When preparing the ax to use, two things must be considered: the angle of sharpening and the width of the chamfer. The optimal angle of sharpening is chosen by everyone, based on personal experience. The fact is that the choice of the right angle depends on four main factors:
- First, from the tree species , different woods have different "hardness".
- Secondly, on the condition of this wood , it is dry or wet.
- Thirdly, on the nature of the work that will be performed with the help of an ax (spear, hewing, etc.).
- And, finally, fourthly, from the steel grade from which the ax is made.
Therefore, you can give only "averaged" recommendations for the angle of sharpening. If you need to cut dry wood, then the angle should be made within 25 - 30 degrees. For cutting a freshly chopped wood, an angle of approximately 20 degrees is best. Just keep in mind that the smaller the angle, the faster the ax will become dull.
The chamfer width also affects the performance of the ax. However, it is changed very rarely. This is done by forging metal. Previously, such a method as "pulling the blade" was used. The worn ax was carried to the blacksmith, and he gave him a "second youth". Modern production does not "bother" itself with good forging. Therefore, folk savvy suggested another option. The ax is sharpened with a double "descent". The first angle is approximately 15 degrees, and the tip (the second corner) is grinded by the average value (25 degrees).
How to sharpen an ax
The very process of sharpening requires utmost attention. With the use of electrochemical process takes little time, but there is overheating of the metal, which does not have the best effect on the hardness of the cutting-knitting part of the ax. Therefore, the first thing to do is to take care to reduce the beat of the grinding wheel to a minimum. In the process of sharpening it is necessary to constantly monitor the state of the surface of the circle and regularly "edit" it. Only in this case, you can sharpen the quality.
Much depends on how to hold the ax during sharpening. Its blade should be directed towards the rotation, and it is necessary to try to keep the shoes at an angle of 45 degrees. During grinding, you should smoothly move the ax along the surface of the "sharpener", seeking a 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.
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