Maintaining Bonsai scissors

Skinnygoomba

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This is how I maintain my bonsai scissors. I will first point out that I say that I am 'maintaining', and that is true, this is not a full sharpening but instead something that I will do after repeated use to maintain the edge. I do not misuse my scissors and therefore I do not need to work chips out of the edge.

Bonsai scissors have a 'shear' edge, or an edge that has a very shallow angle, where the cutters meet. This edge does exactly that; it shears. Scissors are unlike knives in that aspect and should be treated accordingly. The shear edge is not flat along the length of the edge, it has a slight radius or 'belly' to the edge. The belly works to skew the cutting edge so that you are entering the cut gradually. If this were not there I suspect, in use, the scissors would feel very corse, like chopping. Instead they feel smooth.





I am using only my finish stone and making short strokes while maintaining geometry and maintaining the radius along the length of the blade until any noticable raggedness is gone. This leaves a faint wire edge on the back of the blade.



I use a strop to remove this light wire edge, without compound, and the reason for this is that I want the back to remain flat and the distance between the blades to remain the same.

 

fore

Omono
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What's that black bar? Are you using it to keep the proper angle?

Thanks!
 

Skinnygoomba

Shohin
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Will it work on my Fiskars?

Presumably.....unless they have a serrated edge...

What's that black bar? Are you using it to keep the proper angle?

Thanks!

Optical illusion, it's actually a rubber mat that I use to keep the stones from moving. I actually find the flat with a combination of noticing when the water pushes out from under the edge and simultaneously the shadow disappearing.
 
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