If the technical requirements are met, we generally recommend using a whetstone to even out any nicks that may occur due to contact with stones, wire (fences) etc., for example. The cutting edges of all shears can also be "re-sharpened" to a small extent.
However, a distinction must be made here between bypass shears (such as our mechanical grass shears, the SchnippSchnapp models, the mechanical hedge shears, the respective bypass garden and pruning shears and pruning shears including the StarCut models) and anvil shears (garden and pruning shears including the SmartCut ratchet shears and our anvil pruning shears).
Bypass shears should be dismantled for sharpening. We recommend sharpening the shears with a whetstone. The whetstone may need to be placed in water beforehand. Proceed with caution. Too much pressure or carelessness could cause you to slip and injure yourself. We recommend wearing protective gloves.
Proceed as follows:
Pull the cutting blades over the whetstone several times one by one
Hold the blade at a 15 to 25 degree angle and sharpen the outside first.
The inside/underside should only be drawn flat over the whetstone a few times, as this is decisive for cutting with the scissors and only any burrs that may have formed on the blade should be removed here
Hedge shears with a serrated edge are a special feature. Due to their special geometry, these should only be sharpened at an exact angle using a sharpening steel and the burr should then be removed from the underside using a whetstone.
If the knives are more heavily worn - this can be recognized by the fact that the otherwise flat inside or underside of the cutting edges has become convex - the knives must be reground on both the flat side and the cutting edge side. We cannot recommend this time-consuming grinding process due to the lack of hardness of the blades.
Regrinding the shears is then not recommended. The desired long-term success will no longer be achieved. Furthermore, the optimum angle of the cutting edge is usually only achieved using special automatic grinding machines.
It is not possible for us to regrind the scissors, as the costs of grinding are not in a favorable ratio to the new price.
Anvil shears may be sharpened on both sides and can therefore also be resharpened from both sides. Our sharpener Art. 8712-20 is also suitable for this as well as for axes, hatchets and knives. Anvil shears sharpened on one side should be sharpened in the same way as bypass shears.
If you do not have a whetstone or sharpening tool and want to sharpen your scissors, we have an interesting household tip for you: Simply drag the cutting edges over the underside of a porcelain coffee cup or saucer, for example, as described.
However, knives can also be sharpened at any time in a specialist store on your premises, which we can recommend as the most professional and sustainable solution.
However, a distinction must be made here between bypass shears (such as our mechanical grass shears, the SchnippSchnapp models, the mechanical hedge shears, the respective bypass garden and pruning shears and pruning shears including the StarCut models) and anvil shears (garden and pruning shears including the SmartCut ratchet shears and our anvil pruning shears).
Bypass shears should be dismantled for sharpening. We recommend sharpening the shears with a whetstone. The whetstone may need to be placed in water beforehand. Proceed with caution. Too much pressure or carelessness could cause you to slip and injure yourself. We recommend wearing protective gloves.
Proceed as follows:
Pull the cutting blades over the whetstone several times one by one
Hold the blade at a 15 to 25 degree angle and sharpen the outside first.
The inside/underside should only be drawn flat over the whetstone a few times, as this is decisive for cutting with the scissors and only any burrs that may have formed on the blade should be removed here
Hedge shears with a serrated edge are a special feature. Due to their special geometry, these should only be sharpened at an exact angle using a sharpening steel and the burr should then be removed from the underside using a whetstone.
If the knives are more heavily worn - this can be recognized by the fact that the otherwise flat inside or underside of the cutting edges has become convex - the knives must be reground on both the flat side and the cutting edge side. We cannot recommend this time-consuming grinding process due to the lack of hardness of the blades.
Regrinding the shears is then not recommended. The desired long-term success will no longer be achieved. Furthermore, the optimum angle of the cutting edge is usually only achieved using special automatic grinding machines.
It is not possible for us to regrind the scissors, as the costs of grinding are not in a favorable ratio to the new price.
Anvil shears may be sharpened on both sides and can therefore also be resharpened from both sides. Our sharpener Art. 8712-20 is also suitable for this as well as for axes, hatchets and knives. Anvil shears sharpened on one side should be sharpened in the same way as bypass shears.
If you do not have a whetstone or sharpening tool and want to sharpen your scissors, we have an interesting household tip for you: Simply drag the cutting edges over the underside of a porcelain coffee cup or saucer, for example, as described.
However, knives can also be sharpened at any time in a specialist store on your premises, which we can recommend as the most professional and sustainable solution.