Chicken Pots

Benjamin Bouchard wrote:

Cheryl Loomans wrote:Because it's so special would you recommend not peening the blade?

I'm not sure that special is the word I'd use. Given that it is apparently quite soft, it will probably peen readily despite looking to be thicker than quality European style blades. I think it is probably not worth the effort, but if you are dead set on attempting to put it to work, file it to an edge first, with about a 15° angle on the upper face only, until that bevel is brought all the way to an apex. Then peen it.  It will benefit from very fine and slow-cutting stones due to its softness, and a wooden whipping stick will help draw out any misalignments of the edge after honing. But it's a lot of effort to sink into a blade that is unlikely to perform well even under ideal conditions.  

I think she meant *not* so special 🤫

No need to peen it as it looks as if it’s not hand shaped but stamped peening is for when the stoning has reduced the ‘width’ of the blade after many sharpening sessions. When sharpening it is best to slide the stone along the spine of the blade as well as the cutting edge to achieve a similar angle all along it. You’ll need to touch it up with the stone every five or ten minutes - little and often is the word.

The links that Benjamin shared are very informative and interesting. Worth looking at the scythe supply website as they do stock authentic blades. ‘The scythe book’ by David Tresemer is really useful to get you both up to speed and enthusiastic!