Quote:
Originally Posted by kouleerunner
Another option to consider is a belt sharpener. I use a work sharp knife and tool belt sharpener to do all the knives, blades, and basically anything else I own that needs to be sharp.
I sharpen my ice blades using it, and works phenomenally well! I don't know if that interests you, but may be an option. It's a bit more than a regular sharpening or buying a new set of blades, but we'll worth the investment of you sharpen a lot of other knives and tools! (Keeps the kitchen knives incredibly sharp!)
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Can be done with a file and stone quite easily. Biggest thing is to know which angle not to touch. On Jiffy style chipper blades you take your metal of the bottom, being carefull to retain the factory angle, then lightly remove the burr on the face.
With the Eskimo/ hand auger type blades its the oposite.
Best advice is to never let them get dull. I generally give them a very minor touchup every season or so, and the job is pretty much idiot proof. Once that edge gets badly rounded off, things become more difficult.