Keeping the knife edge sharp is vital to maintaining
peak performance and long life.
Only scissors and shears with a knife edge can be
sharpened using a sharpening stone.
Do not use the sharpening stone on embroidery
scissors or pinking shears.
Refer to the individual product description to confirm
whether your scissors has a knife edge.
The blade bearing the Gingher trademark
is the normal edge and should never be sharpened.
Instructions:
Grip the scissors or shears firmly,
avoiding contact with the knife edge.
Hold the sharpening stone against the outside bevel
surface of the knife edge at the steepest angle which
will permit contact with the extreme edge.
Use firm, upward movements to hone the edge,
working from the tip of the blade to the
shank with overlapping strokes.
Work in one direction only – do not
pull the stone back and forth across the cutting edge.
Proper sharpening will create a continuous burr along
the inside cutting edge which can be removed
by simply closing the blade slowly.
After removing the burr, carefully wipe the
blades clean before further use.
Instructions by Gingher at www.gingher.com
|
