Question

I´ve seen scissors sharpeners around, I guess the ones with ceramic rods should work, also the Sharpmaker has a scissors setting, as far as I know they all have fixed settings which may not be at the same angle as the scissors have to begin with..

I know some people sharpen with power tools, some do a very good job, some don´t

I cut my own hair and sharpen my own scissors, here´s how I sharpen:

I open up the scissors and lay the blade on a table with the edge up, holding the handle (finger hole of that blade) in my left hand, out of the table.

Rotate left or right so that the edge bevel is horizontal.

Holding the edge horizontal, I take a hone in my right hand and run it along the edge keeping the hone horizontal also so that the edge is worked evenly, this has to be done with precision.

Once I feel it´s right (slight burr along the flat side of the blade, inside of the cutting edge), I lay the blade flat side over cardboard or paper and strop a few times.

Repeat on the other blade.

Some tips:

Medium or medium coarse hone leaves the edge a bit toothy which makes a good cutter, medium is probably better for cutting hair.

As with knives maintaining the angle is critical.

The back of the blade may damage the surface of the table, it might dig in a bit from pressure of the hone as you run it along the edge, so don´t do it on your good table and you may want to put some spare wood or something under it.

As with most things, better practice with a cheap one before trying on the good ones.

If you can hold the angle correctly, I believe you can lay a hone on a table and draw the scissors along as with free sharpening knives. To me its easier the way I do it because I can see when the edge is horizontal and its easy to see that the hone is horizontal too.
 
Thanks Don Luis I appericiate all the good info. I think I will give it a try a little later this evening.
 
I've only tried my Wiss scissors once.., but now I just take 'em to a Pro. I figure they have tobe sharpned usually twice yearly for me, and figured I'm never going to get aa good as the guys that do it everyday.

The guy that doesn mine uses a belt sander.. :).., then a buffer.., and gets 'em AWFULLY sharp ~~> for just aa few bucks.
 
as a former sous chef, I can honestly admit that I dont sharpen any of my blades except for pocket knives. All my kitchen knives, scissors and etc I take to a professional, or he comes to me. Its easy enough to true a blade with a good sharpening steel, but if i changed the blade shape in any way accidentally on my JA Henkels or Wustof knives, Id be downright hostile. Penny wise and pound foolish. My carving knives, tomato knife etc might not even need to be touched, but he'll look at them just the same. Others (like my 8" french knife) usually get a light going over on his sanding station and then a buff and hone job. The overwhelming majority only need a light going over once a year usually, as long as I keep up with wiping them down and using a sharpening steel. Some of my co workers use Cutco knives... and those are scary sharp. Im a bigger fan of old world craftsmanship and none of my knives are any less than 50yrs old (most have a high carbon content as well), except a scalloped offset handled bread knife, a tomato knife and a 6" cooks knife from Spyderco.
Sorry for the ramble. In short, take em to a reputable pro in my opinion. :D

Nate

Nate
 
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