Preferred File Cut?

What cut would you like to see offered first?

  • Bastard ("Bastardo")

    Votes: 0 0.0%

  • Medium-Fine ("Mezzodolce")

    Votes: 0 0.0%

  • Fine ("Dolce")

    Votes: 0 0.0%

  • Double-Fine ("Doppiodolce")

    Votes: 0 0.0%
  • Total voters
    0
FortyTwoBlades

FortyTwoBlades

Baryonyx walkeri
Dealer / Materials Provider
Joined
Mar 8, 2008
Messages
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I'll be ordering in some Stella Bianca flat files for the shop soon (as I've been very impressed with the samples I've been using for a while now) and since I have to order them in bulk I was wondering what cut folks would be most interested in to start off with. While American file grading generally goes "coarse, bastard, second cut, smooth cut" the Italian grading system goes "bastardo (bastard), mezzodolce (medium-fine), dolce (fine), doppiodolce (double-fine)".

For anyone curious about images for the respective cuts, you can see this .pdf by the manufacturer. The flat files have one safe edge, and are spec'ed at 64RC, which seems consistent with my experience using the sample pieces.

Preferences regarding length are welcomed, as well--they make a range from 4" to 16", with medium "mezzodolce" and fine "dolce" cuts available in all lengths, the coarse "bastardo" cut available in all but 7" and 9", and the extra fine "doppiodolce" available only in 4", 5", 8", 10" and 14".
 
The axe and hafted cutting tools thing is is new to me but if I were to bite I'd probably buy one each so I could get an idea of the whole line. If I had to choose one I'd probably say bastard for a few reasons:

I am currently hanging much more than I am sharpening.
Bastard files make great rough work out of bondo and fiberglass (auto restoration)
I feel like rough/coarse/bastard files should be a little more resilient to abuse than anything else. One bad tooth on a 2nd cut or fine file and that whole side can go quickly or become dangerous (slipping).

Maybe that said, I'd say bastard or 2nd cut. I'd try either one if I had to choose. Probably order one as well when the time comes.
 
I noticed these are all double cut files. How do the Italian ratings compare to Swiss cut file ratings? I have an 8" #4 cut file that I use before switching to stones and it saves a bunch of time. I'd love to get a bigger one, but the bigger fine cut files are expensive and/or hard to find.
 
Yup--all double cut. I'm not as familiar with the Swiss grades other than how they broadly stack up with the American system. I'd say that based on the range of cut, though, that you'd probably be looking at the "dolce" to get similar results to a #4 in a range of #00 to #6. The "doppiodolce" is pretty similar to what in vintage American files would have been called "dead smooth". The sample pieces I've been using are mezzodolce and they're very aggressive without leaving too rough of a finish, and not as aggressive as some old coarse cut files I have. Seems a touch finer than bastard cut, but not as fine as a smooth cut.
 
I'm surprised by the all the votes for bastard cut. I always find 2nd cut files cut into an axe bit better.
 
Two of each for me. 8" are my preference. Good deal! Its always fun to try something different.
 
For handles and shaping I already stock four-in-hand rasps from them (aka "shoemaker's rasps") and I'm quite pleased with them. :)
 
Square_peg said:
I'm surprised by the all the votes for bastard cut. I always find 2nd cut files cut into an axe bit better.
Click to expand...


The teeth-per-inch of a file changes with it's size. A four or six inch file with a certain number of teeth might be called a bastard, but a twelve or fourteen-inch file with the same teeth per-inch could be called smooth, so it is a relative term.

For sharpening axes it is nice to have a large file of twelve or fourteen inches, and you want a course file, or bastard if you need to remove a lot of metal from an axe that needs some shaping or has not been sharpened for decades. If you are just touching up an axe that has been taken care of and sharpened, then a single-cut smooth file leaves a nicer edge and a smooth shiny appearance.

For removing material fast you want a double-cut, or a file that has two cuts that cross each other, and for finish work you want a single-cut, that has one set of cuts that are parallel to each other at an angle.

After filing I always take a stone and make sure there is no burr on the edge.

So to do a really good job restoring an axe head you need more than one cut of file, then after it is in good shape a big smooth file will keep it sharp and looking good.

Another thing to consider is that a fine finish of the type left by a single-cut smooth file on an edge will not rust as quickly as a rough finish left by a double-cut file. The very smooth finish will not have places for dirt and moisture to hide in.
 
I typically only use a file in a refurb and re-profile. Anything other than that, aside from the occasional rock chip, I go with a stone or a very small file. So I usually want a big 10-14" file that will remove metal quickly to get it re-profiled/unchipped/sharpened.
 
gben said:
So to do a really good job restoring an axe head you need more than one cut of file, then after it is in good shape a big smooth file will keep it sharp and looking good.
Click to expand...

Try a Multi-kut file. Fast stock removal while leaving a smooth finish. It's ready for your coarse stone.
 
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