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FRESHWATER ANGLING => Fly fishing => Topic started by: UrbanFF on April 28, 2012, 10:39:48 AM
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Does any one have a pointer for me as I am looking to sharpen some Marc Petitjean scissors for a client, any ideas ?
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Have often tried to sharpen scissors, only to totally ruin them! Would also like to know how to do it properly.
Spoke to my Hairdresser on this issue and she said that it's not possible to do it properly - when the blade becomes blunt, hairdressers chuck them out! :dunno:
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Great minds think alike Reef, I have just sent a message to my wife's hairdresser and he is sending me a number for the guy that sharpens his scissors , will let you know what comes of the discussion.
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I managed to find a place here that does scissor sharpening however when I turned up with my bait and cotton encrusted scissors she sent me away :-(
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I know of Sewing places in CPt that sharpens them , look for a a place that repairs or sells the machines or services them , in CPT its a place called Frick , has been around for YEARS .
Some folks believe cutting Fine Sandpaper/waterpaper sharpens them a bit ...
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Some folks believe cutting Fine Sandpaper/waterpaper sharpens them a bit ...
This only causes a burr on the cutting edge which lasts for a few cuts, but it damages the blade even more.
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Some folks believe cutting Fine Sandpaper/waterpaper sharpens them a bit ...
This only causes a burr on the cutting edge which lasts for a few cuts, but it damages the blade even more.
Yeah , thats pretty much what I heard ...
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Try Sharper Edge in sandton city, they have assorted sharpeners available, for knives, scissore etc.
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I do sharpen scissors using a bench grinder and guide.
The guide are a piece of flat bar ( 200mm) I fixed to the tool rest on the grinder protruding outwards away from the stone.
I hold the scissors in hand with my fingers resting on the guide.
Push the scissor lightly against the stone and and move the blade smoothly across the stone.
Repeat until the bit of the blade that was worn is ground off - normally about 0.3 - 0.5 mm
Your stone must be well dressed so as not to overheat the steel.
The burr created is removed by buffing the edge using some buffing compound and a buffing wheel on the other end of the bench grinder.
The scissor jaws must also be able to open beyond 100 degrees otherwise you will have to take it apart to be able to hold it against the stone at the right angle.
Try to follow the angle the manufacturer put on the scissor.
I will not advise sharpening an expensive scissor on your first try.
Practice on the kitchen scissor.
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With an expensive pair of scissors, I found the following method works well.
(The pair shown has very finely serrated cutting edges made to cut carbon fibre, glass fibre, etc. About R 300.00 a pair)
The above method will work but will destroy the serrations on the cutting edges.
Dis-assemble the pair of scissors
(http://i1226.photobucket.com/albums/ee401/ph111/SCISS1.jpg)
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Hone the flat edges of the scissors on an oil stone making sure that the whole length of the blade stays in contact with the oil stone. In the pic above, the shiny sections show the honed portions of the blades.
Use parafine (?) in stead of oil on the sharpening stone. Oil causes the stone to clog up.
(http://i1226.photobucket.com/albums/ee401/ph111/SCISS2.jpg)
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Never tried but maybe this could work?
http://www.marlinmag.com/techniques/rigs-and-tips/keeping-your-mono-cutter-sharp-0 (http://www.marlinmag.com/techniques/rigs-and-tips/keeping-your-mono-cutter-sharp-0)