on a number of occations I have run into this- the first few
sharpenings of a new chisel don't last. I assume that it has to do
with the manufacturers being a bit agressive about the initial
grinding of the bevel and cooking the temper right at the edge.



On Fri, 23 Jan 2004 18:39:19 GMT, "blabla" wrote:

Did you grind off the first 1/8" to get to the good steel? I've got Buck,
Ashley Isles, Marples and they all are the ****s right out of the box. Some
of the guys at the shop have 2 Cherries and they say thiers were good right
out of the box, but I don't know if they were trying to chop oak or
something just as hard.

"Bay Area Dave" wrote in message
om...
Chuck, did you miss the part where I mentioned that my old Sears chisel
performs the same cuts with nary a blemish?? I decimated the edge on
the Marples in just a few moments. I didn't even get past 3/16" deep
into the wood. That's pretty pathetic.

dave

Conan the Librarian wrote:
Bay Area Dave wrote in message
om...


I just picked up 3 Marples protouch chisels, wasted my time to sharpen
the 3/8" one and then proceeded to put chisel to wood; namely red oak.
Before getting more than 4 sides of a mortise started the chisel's edge
was so nicked that I could see it without my reading glasses! That's
saying something. BTW, I sharpened it on 3 diamond stones and then up
to around 5k+ papers. I used the Lee Valley honing guide...

I've got a Sears chisel, 3/4" that holds an edge for quite a while.
What's up with these Marples?


Why were you using a standard bevel-edge chisel to chop mortises in
the first place?

FWIW, I've been using Blue Chips for several years now without any
real complaints. I also have some nicer chisels, but I've gotten
about what I expected from a $20 set of chisels.


Chuck Vance