Seek Posted November 19, 2015 Share Posted November 19, 2015 Next on my tool list are the cold and hot chisels. What is a good sharpening angle for them? And for a hot cut in the hardy hole? Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted November 19, 2015 Share Posted November 19, 2015 60 deg is the gold standard, with secondary angles about 1/2 that, thin for hot, stubby for cold. A slightly curved (like an axe) profile helpes as well. Most tools and knives like 60 degrees, but the secondary bevel plays a big role in performance. Quote Link to comment Share on other sites More sharing options...
Seek Posted November 19, 2015 Author Share Posted November 19, 2015 Thanks Charles. But what do you mean with secundairy angle half of 60? I know woodworking chisels. They usually are 25 degree primary (grinding) angle and 30 degree secundairy (wetting) angle. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted November 19, 2015 Share Posted November 19, 2015 I have the normanclacher wrong, the sharp edge at 60 the the other angle (to give you clearance to work) at about 30. A hot cut is thin all over (thing brick massons chisel) wile a cold cut is thicker. Quote Link to comment Share on other sites More sharing options...
Judson Yaggy Posted November 20, 2015 Share Posted November 20, 2015 disappearing post bug? yup. typed out a long reply. gone. Quote Link to comment Share on other sites More sharing options...
Seek Posted November 20, 2015 Author Share Posted November 20, 2015 That's a pitty! Quote Link to comment Share on other sites More sharing options...
Seek Posted November 22, 2015 Author Share Posted November 22, 2015 Today I finally got round to sharpening a couple of cold chisels. They are just the regular type from the jome centre. On the grinder, and I made a slighty rounded profile at close to 60 degrees. They work indeed a lot better when sharp! Now onto my hardy cutoff tool. I have bought one, making larger tools like hardy stuff isn't quite in my repertoire yet and I learned to appreciate the cutoff tool on my beginners course. The angle of the cutting edge on this thing is very close to the angle on my cold chisels. Should I worry about that allready and start to do a lot of grinding to get it shallower? Or just live with it and see how it goes in the future? Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted November 22, 2015 Share Posted November 22, 2015 A cold cut would have an "A" shape close to 60 deg all the way to the anvil, wile a hot cut is going to look more like an axe. As its hot steel you only need a thin section, say 1/4" with a 60degree cuting edge. If your hardy is thick thats ok, dont sweat it. A brick chisel, peice of spring cut to fit diaginaly, a sucker rod knuckle... all can be made in to servicible hot cuts. Quote Link to comment Share on other sites More sharing options...
Seek Posted November 22, 2015 Author Share Posted November 22, 2015 Thanks. I will use it for a while and see if I like it this way. Quote Link to comment Share on other sites More sharing options...
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