The day I figured out I was sharpening my chisels backwards

I've been blacksmithing for about 2 years and always struggled with getting a clean edge on my cold chisels. Last week at a shop demo, an old timer watched me work and just laughed. He pointed out I was grinding the bevel at the wrong angle, like 45 degrees instead of the correct 70 degrees for hard steel. Three tries later with a proper grind, I cut through a 1/2 inch iron rod in one swing. Has anyone else had a basic technique flip like that after thinking they had it right for months?

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2 Comments

hall.charles1mo ago

Forty five degrees sounds about right for butter not hardened steel.

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the_morgan1mo ago

My buddy tried this last winter with his hunting knife and a camp stove. He thought he'd be clever and heat it up real slow over a low flame like he was tempering a steak. Ended up with a blade that bent sideways when he tried to cut a branch off a fallen tree. He still brings it up every time we go camping, swears he'll buy a proper torch next time.

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