sharpening) is, “First you put the burr on, then you take the burr off.” As the article progresses Mr. Torges continues the mantra; “Put the burr on. Take the burr off.” A very valid point he makes is that if you learn how to sharpen this way, all you’ll ever need in the field is a good file. With that and a little skill, you can touch-up or re-sharpen your broad- heads at any time. He also makes a mention that, if you want to, you can continue from the file stage to stones and hones for a more smooth fin- ished edge. He does however state that he does not feel there is a need to go from file to stone. His belief is that the file sharpened broadhead is sufficient to the task at hand. You can see his sharpening description and much more at: www.the-
bowyersedge.com A Slight Variation-
Mussatto is another of those gifted folks who can sharpen broadheads by hand with nothing but a file. He has a technique that is half way
between the Howard Hill serrations and conventional file sharpening. After he “strafes” the edge of the broadhead with the file like what Mr. Hill did to create a serrated edge, he smoothes the sides of the edges back down with the file so only little tiny micro-serrations remain on the fin- ished edge. I have never attempted this technique but apparently blades sharpened in this manner will shave the hair off your arm, which is a good indicator that the edge is sharp and ready to hunt. Folks who use this method claim that this edge seems to bite into flesh like no other. This is an interesting technique and it war- rants further investigation. To see some of Tom’s sharpening videos visit www.tradgang.com.
The Smooth Thin Stoned and Honed Edge – This is by far the most popular choice and with good rea- son. If you talk to those in the med- ical field, they’ll give you the scientif- ic arguments. What I’m going to do today is just put it in layman’s terms.
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Have you ever cut yourself with a
Have you ever won-
edge gives you a super smooth cut. With a smooth cut, there’s no real good place for the clotting agents the body sends to hold on to. Conversely a ragged cut has lots of surface area for clotting agents to settle, and build up, which slows the flow of blood which eventually clots
completely over ther blood loss.
Here’s a short excerpt from Dr. Ed Ashby’s report regarding cut types and the clotting effect: “When all else is equal there’s absolutely no ques- tion which type of edge finish makes a cut that bleeds the longest and most freely; it’s the one made by the thinnest, sharpest, smoothest edge. That’s a medical and physiological fact. Why? Because the thinner, sharper and smoother the cutting edge the less disruption there is to the cells lining the inner wall of each
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