Tips About Your Axe
p. 11 · Read in the full issue
INVERT householder even the city backyard handyman likes to own a good axe. In rural occupations, and in the bush, a first-class blade is essential.
There is far more to maintaining quality in your axe than merely sticking it on a grindstone now and then. The following hints are taken from a pam phlet distributed by the makers of the Australian “Hytest” axe—the Hytest Axe and Tool Co. Pty., Ltd., Collins St., Alexandria, Sydney:— Your axe is high-tempered steel.
Destroy the temper and you lose your axe.
When you are grinding the blade, keep the grindstone cool with plenty of water.
If any colour appears on the edge, you have ruined the temper. A high-speed, uncooled grindstone is axe-murder.
You should start grinding 2Vz inches from the edge, and grind slowly to within half an inch. Don’t grind the last half inch, or the corners too thin—you invite them to break. Finish the last half inch with a flat file, and put on the last keen edge with a hand-stone.
If the cut on the wood shows a white streak, your edge is nueven. Use the file and hand-stone until you get it right.
Never leave a good axe out in the weather when not in use, keep it covered.
Never use your axe as a sledge-hammer.
Always use a wooden wedge to tighten the handle; and never burn a broken handle out of the head this will soften the steel.