Sharpness of secateurs

Discussion in 'Tools And Equipment' started by Quentin 1, Feb 10, 2021.

  1. Quentin 1

    Quentin 1 Apprentice Gardener

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    Am I right in thinking the tip of secateurs is generally rounder and blunter than those of kitchen scissors, etc? I know the part of the blade that cuts is usually quite sharp.
     
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    • ARMANDII

      ARMANDII Low Flying Administrator Staff Member

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      Not in my estimation, Quentin:dunno: I sharpen all my Secateurs/Pruners after every use and sharpen the cutting blade from the bottom to the tip and the blade is the same thickness throughout it's length.
       
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      • pete

        pete Growing a bit of this and a bit of that....

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        I presume you mean the tip?
        The tip of the blade, the pointed end?
         
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        • flounder

          flounder Super Gardener

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          I sharpen my secateurs and loppers normally in the winter, or when there is so much dried on crud from cutting conifers and euphorbias as to make it hard work to close them. WD40 and diamond files are your friend
           
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          • ARMANDII

            ARMANDII Low Flying Administrator Staff Member

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            I use this one which is really good and easy to use


            [​IMG]

            along with this one for my garden knives....
            [​IMG]
             
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            • Mike Allen

              Mike Allen Total Gardener

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              IMO. Shears or secaterus or loppers. There is no need to sharpen after each use. If you are what I term, a clinical gardener. Then clean the blades. I consider so much of this, clinical thing about pruning etc. Honestly. Scientifically when we cut off a branch etc. The plants natural reaction is to, seal the wound. Much the same as when we cut ourselves. Honestly. As a plant parhologist, so, so much has become a kind of voodoo.

              What the gardener needs to do. Make sure your tools are fit for purpose. Blades are adequtley sharp. Cut straight, no wobbly cuts, no leaving straggly edges.

              When sharpening, take note. You have, bypass cutters, and anvil cutters. With bypass cutters, the correct gap between the static and the mobile blade must be correct. Now to the shears. Rhe number of people who continue to sharpen the cutting edges to a kind of razor edge. WRONG. Here the cutting edge is actually blunt.
               
            • Quentin 1

              Quentin 1 Apprentice Gardener

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              Yes
               
            • Black Dog

              Black Dog Gardener of useful things

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              To be honest. I have never sharpened my gardening scissors before.
              Maybe I should do so...
               
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              • pete

                pete Growing a bit of this and a bit of that....

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                I can't see any reason why the point on the end of the blade needs to be sharp.
                 
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                • Black Dog

                  Black Dog Gardener of useful things

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                  Unless you have really aggressive racoons in your garden... :runforhills:
                   
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                  • shiney

                    shiney President, Grumpy Old Men's Club Staff Member

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                    To answer your question :). Yes, the tip of secateurs is rounder and blunter than scissors.

                    Most kitchen scissors have one pointed blade and a rounded/curved end to a blade but there are a few types that have two pointed blades.

                    Bypass secateurs (the ones where the cutting edges pass each other) have the thicker slightly curved tip of the blade longer than the pointed one - as a safety measure.

                    Some people misunderstand the method of sharpening if sharpening by hand. It is the outer edge of the cutting blade(s) that need to be sharpened and not the inner edge. It doesn't make a great deal of difference on secateurs but certainly does on scissors. It will shorten the life of both if done wrongly.

                    As secateurs don't need to be as fine and precise as scissors it's not a worry if you sharpen both sides of a blade.

                    The reason for not sharpening the inside of a blade is that the cutting edges cut better and more precise the closer they are to each other. If you sharpen the inside of the blade you are gradually wearing away the metal (in microns :noidea:) and the gap between the blades widens. Not a problem when cutting branches but becomes a problem with scissors if wanting to cut paper - or hair. The paper will eventually just fold between the blades.

                    I spent a lot of my working life sharpening fine cutting instruments. :blue thumb: :)
                     
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                    • pete

                      pete Growing a bit of this and a bit of that....

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                      Well I slightly disagree @shiney :smile:

                      I wouldn't sharpen on the inside of the blade ie. The two faces that rub together.
                      By doing that you are affecting the shearing effect.
                       
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                      • Quentin 1

                        Quentin 1 Apprentice Gardener

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                        Are you saying the pointed blade of secateurs is less pointy than that of scissors?
                         
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                        • shiney

                          shiney President, Grumpy Old Men's Club Staff Member

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                          @pete I thought that was what I said. :scratch:
                           
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                          • flounder

                            flounder Super Gardener

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                            That's not strictly true. I have pruning secateurs that look like heavy duty scissors, but a general purpose pair tend to have more of a bull nose. Having said that, I also have a few pairs that bloody hurt if you stick the end in your finger.
                            It depends on the make as well
                             
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