866 



THE FARMERS HANDBOOK. 



Sharpening the Planes. 



The sharpening of plane irons and chisels is very similar, and if the 

 former is mastered, the latter will not be found difficult. Two angles have 

 to be kept in mind — the grindstone angle, which is the angle at which the 

 iron is held on the grindstone (about 30 degrees) and the oilstone angle, 

 which is the angle at which the iron is held on the oilstone to get a fine 

 cutting edge. 



To grind a plane iron or a chisel, iest the handle or end of the iron on the 

 frame of the stone with the iron against the stone (see Fig. 5). Plenty of 

 water must be played on the stone while the stone is turned on to the iron. 

 Care must be taken to keep on the outside edge of the stone, or the stone 

 will be worn hollow, which will make it very hard to grind the irons true — a 

 most important point. 



Fig. 6. — Sharpening a Plane Iron on the Oilstone. 

 The method of trealing a Chisel is t^.e same. 



On the oilstone, the angle should be about 36 degrees. The stone should 

 be placed firmly on the bench, lying straight away from the body (Fig. 6). 

 Keep plenty of oil on the stone, and work the iron as near as possible the 

 full length of the stone, keeping the iron square on it, and at the same time 

 moving from side to side, so that the stone shall be worn evenly. A light 

 burr will often form on the edge as the sharpening on the oilstone finishes, 

 and this must be removed by laying the iron upside down on the stone and 

 giving it a few sharp rubs. For this operation the iron must be quite flat on 

 the stone, or another angle may be formed, which will spoil the cutting edge. 

 Even a slight angle when the " burr " is being removed will have the effect 

 of spoiling the edge. The tool must }»> sharpened in such a way as to have 

 no bevel on the face side. 



