There are 2 fundamentally different types of shortbent (spoon)
gouges and they need to be sharpened somewhat differently.
On LONGBENT gouges, not shortbent, I have been putting an inner bevel which I find helps in the carving. However, this inner bevel is worked through the corners, i.e. is upon the entire inner surface of the tool and not stopped short of the corners as with a straight gouge. This is because the corner serves the same function as the center of the sweep in a longbent.
Very informative. Technique is definetly key to sharpening. It's good to be reminded of this and see it practiced.
I'd like to see a video explaining how to deal with new chisels. Do you change the bevel angle on a brand new Feil chisel? If so, how to do it, especially on widths greater than 24 mm?
William - That's a good suggestion and one we must address in the future. In the meantime, sharpen with a single bevel of 15-20 degrees on each side. You can sharpen them on benchstones - make sure they are flat - just like bench chisels.
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