I sharpen my knives on the Tormek with good results.
But scissors: No
My steps:
1. Use sharpie to set the angle
2. Grade my stone to 220
3. Sharpen with at least 10 passes for each blade
4. Feel for burr. If no burr then sharpen more
5. Use the separate blades and close method to debut
I tried to sharpen 5 scissors and got bad results on all. They got sharper but not close as the sharpness of new scissors.
All my scissors are cheap Ikea one. Some normal and some children sized.
Any tips? Have I over sharpened my scissors?
Do the quality of the scissors has any effect?
Quote from: troflog on May 25, 2024, 02:16:51 PMI sharpen my knives on the Tormek with good results.
But scissors: No
My steps:
1. Use sharpie to set the angle
2. Grade my stone to 220
3. Sharpen with at least 10 passes for each blade
4. Feel for burr. If no burr then sharpen more
5. Use the separate blades and close method to debut
I tried to sharpen 5 scissors and got bad results on all. They got sharper but not close as the sharpness of new scissors.
All my scissors are cheap Ikea one. Some normal and some children sized.
Any tips? Have I over sharpened my scissors?
Do the quality of the scissors has any effect?
Based on the steps you listed, I would grade the stone and finish at a finer grit. I usually leave it in it's "neutral state" which is between 220 and 1000, but if I had to grade it to sharpen scissors, I'd use the 1000 side.
Here's an oldie but goodie video that might help...
... and Tormek's more recent live class...
... which may offer some additional info.
Quote from: troflog on May 25, 2024, 02:16:51 PMUse the separate blades and close method to debut
If you watch the Tormek video on scissors they recommend that you draw the edge across the end grain of a small piece of wood to deburr. I think that the "close" method may tear the edge whereas wood may be less aggressive and leave a better edge.
Quote from: troflog on May 25, 2024, 02:16:51 PMAll my scissors are cheap Ikea one. Some normal and some children sized.
I've sharpened a few old and worn Ikea brand scissors recently. The finishing touch was hammering the pivot rivets like they owed me money. If the scissors don't align/mate properly, then no amount of grinding would make them feel sharper.
Quote from: John Hancock Sr on June 24, 2024, 01:27:34 AMQuote from: troflog on May 25, 2024, 02:16:51 PMUse the separate blades and close method to debut
If you watch the Tormek video on scissors they recommend that you draw the edge across the end grain of a small piece of wood to deburr. I think that the "close" method may tear the edge whereas wood may be less aggressive and leave a better edge.
I sharpen the scissors at Tormek's recommended angle, then draw the edge over the end grain and get very good results.
Quote from: Royale on November 01, 2024, 07:16:26 PMhammering the pivot rivets
English is not my first language. What do you mean by that. Can you explain what you do?
Quote from: troflog on April 15, 2025, 07:40:56 AMQuote from: Royale on November 01, 2024, 07:16:26 PMhammering the pivot rivets
English is not my first language. What do you mean by that. Can you explain what you do?
If you pick up a pair of scissors and each side wiggles independently from the other the screw needs tightened. Many lower priced scissors use a rivet instead of a screw. If you take a rivet set or maybe a nail punch, set it on the rivet (with the bottom head of the rivet on something unmovable like a vice) and really smack it with a hammer. If you have hit it hard enough, with a little bit of luck, it will make the loose blades tight again.
When I sharpen scissors I use a marker and grind them at the existing angle. I don't usually do anything to the wheel so it's probably about 400 to 600 grit or more. I rarely strop scissors, but if I do I'm careful to strop the side flat. This usually results in scissors like new.
If you do all of the above and they're still not working like new, throw them in the trash and buy some new ones. Honestly, I don't like sharpening scissors but it is easy and the results are good.