Woodsman sharpening tip

[olddogrib]

If your happy with the sharpness of your Woodsmans, never mind.  I confess to being part of the minority here that has never been completely satisfied with the edge I could produce...until now.  I know the angle 3-blade heads can be sharpened at is limited by geometry, but I've still been experimenting with variations in steps and hones for several years. Most recently it looked something like this:
1)  Drag two blades at a time, heel to point across a 12" or larger Mill bastard flat file with decreasing pressure on subsequent reps.
2)  Repeat using a DMT fine diamond bench stone, lubed with water.
3)  Repeat using a black Arkansas bench stone, lightly oiled.
Then some combination of the following:
4)  DMT diafold fine diamond sharpener stroked across two blades at a time...and/or
5)  DMT diafold extra fine diamond sharpener stroked across two blades at a time...and/or
6)  Fine diamond half-round rod sharpener stroked across two blades at a time.
7)  Pull across round ceramic rod.
8)  Strop on leather or cardboard.

I know, I can spell A-N-A-L, but I always had the feeling after step #3 I was doing more harm than good... and I was. The scratches appearing under strong lighting on what was coming around as a nice mirror edge  should have been a dead giveaway.  In my experience, I just haven't found a diamond hone of fine enough grit to continue polishing the edge after stropping on a hard Arkansas stone. After step #3, I now finish with the fine (blue holder/pink stone) and ultra fine (yellow holder/white stone)from my Lansky sharpening kit with a smear of honing oil.  Obviously you can't use the clamp, but I just lay the arrow across a knee and use circular motions from heel to point.  Edges are keener than I've ever produced.  I'm not plugging Lansky, I'm sure KME has some equivalent stones that will work.  I do think the narrower (1/2") surface helps at this polishing stage.  I know the edge on the Elites is supposed to be truer, but I still feel additional roughness out towards the point, that isn't noticeable at stages 1-3.  It's almost as if they have a slight high burr from the new chisel grind on the point.  You would think the file would take it out and it probably should, but I usually don't bother with more than 15-20 strokes per side at that phase.  At any rate these steps will produce an edge even a perfectionist like me is satisfied with!

[carbonflyr]

i'd say go to step #8 from step #3 but it sounds like you got it down already!
good luck this season!!!

[1kwikstik]

I usually quit after step #1, as I like the filed edge myself.

[kennyb]

hey old dog-
i use the bastard file and the jewel stick-you can get them at 3Rivers. This works great as they are scary sharp! i believe you are on the right path!
kennyb

[Gary Logsdon]

Ron Swartz has an article in the new TradArchers World that explains his method for sharpening three blade heads.

[Sharpster]

Olddogrib,

You're right. The black Arkansas is by far the finest grit stone you listed. Using anything else on your list of sharpening mediums AFTER the Black stone (other than the cradboard) will as you said, do more harm than good. Not to mention that it makes for more of a project than it needs to be. If I might humbly suggest? After the fine diamond stone the next finer grits in line would be the Lansky blue/pink, followed by the yellow/white, then go to the black stone and cardboard to finish up. Those are the grits in decending order. But hey, if it's working for you... Everyone's got their own method and if it works for you then that's all that matters.  

Ron

[mrjsl]

I do the same thing, sort of. I put the arrow under my arm and take the file to the blades instead of the other way around.

I use a file first, and then I have a little translucent arkansas stone. This works pretty well, although if they aren't terribly dull you could start with a dmt coarse.

[olddogrib]

Ron,
Thanks for the info, I've never been told what the relative grits were.  I knew the black Arkansas was very fine, just thought it was a bit coarser than the pink and white hones.  I'll try your order next time and maybe I can drop a step or two.  Don't really want to over complicate things even though I'm obviously very good at it!

[J-dog]

I am starting to apreciate the plain old filed edge - lighter, lighter strokes and it is a pretty tough edge. I think ("I" being key) that it holds better in the quiver.

I just did my 175 WWs got STOS to do next but they are paperwheeled. - might file them too!

J

[calgarychef]

I've been sharpenng boradheads all morning.  I gotta say there's not much I hate more than sharpening anything!  Too many years in the kitchen methinks.  

I'm always amazed by the different standards people have for sharp.  I finish mine on micro-abrasives, depending on my mood I'll go to 5 microns or sometimes .5 microns.  I use pressure sensitive backed sheets mounted to glass but it's still a big pain.  The KME sharpener sure does help a lot though, much better than my old home built jig.

the chef

[Shooty1]

Keep going chef, and you're going to induce nuclear fission during a shot, leveling the whole woods.