Spear Point Tool

The Spear Point Tool's cutting edge is sharpened using a platform jig.


Side View
Top View


General Guidelines
1 2 Comments
40° 80° For the side angle (1), I've measured angles on tools in the range 35° - 80°.

Top angle (2) needs to be <90° so that the tool can be used as a scraper for corners, though I've measured angles on tools ranging from 60° - 95°.


Notes & Comments
  • If grinding this on a high speed grinder or sander, be sure to manage the temperature so that the temper is not lost due to overheating.

    • High Carbon Steel Temperature control is critical for high carbon steel. Tempering will be lost in the steel if heated until it is blue (~550°F / 300°C). Cool by dipping as needed in water.
    High Speed Steel

    		 Cool by dipping as needed in water.
    Steel with Carbide Insert DO NOT cool by dipping in water. This will cause the carbide to crack due to shocks.

    It is also recommended to use a high grit wheel for sharpening carbide as lower grits can cause cracks in the edge leading to it being far more crack-ridden and brittle. (Lower grits can be used for shaping the edge -- see also, Grindstones and Other Sharpening Media - Quick Selection Guide.)
  • Some information presented is from the Tormek handbook, Water Cooled Sharpening of Edge Tools, © Tormek AB.

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Tormek is a copyrighted logo of Tormek AB. Its presentation on this site is used to help the user quickly understand when specific Tormek tools, jigs, or setting are being used. For specific information regarding Tormek AB, or its products, please refer to the www.Tormek.com.

About this site
Remember : The goal of sharpening is to produce sharp tools, and these tools can injure you if mishandled. Safety measures should be followed to protect yourself and those in your shop. Be sure to read and follow all instructions from the manufacturer, and and utilize proper safety equipment. Never consume alcohol or anything that could impair your judgement before sharpening tools, or using sharp tools. Comments can be sent via eMail to me at SharpeningHandbook@Gmail.com.