The Versatility of the Chisel

The chisel – a versatile woodworking tool. A set of bevel-edged chisels and a mortise chisel will do most chiseling jobs required by a handy man. A general- purpose set of chisels would comprise four bevel edge chisels with 6, 13, 19 and 25mm wide blades and a mortise chisel with a 6mm blade.

Using a bevel-edge chisel – To cut the slot for a halving or housing joint clamp the timber firmly, and then make two saw cuts the width and depth of the slot.

Pare away the waste a little at a time, working from both sides of the slot. Cut upwards at first, making two slopes to a peak in the center, then chisel away the central waste. Lightly shave the bottom until it is smooth and check for flatness.

To cut a recess for a door hinge, mark out the length, width and depth of the hinge on the door edge. Holding the chisel vertically, tap the handle with a wooden mallet to cut along the length and width of the recess and down to the depth line. Clean out the waste with the chisel, working from the front edge.

Using a mortise chisel – A mortise chisel has a thick, straight-sided blade and a stout handle designed to withstand the blows of a mallet required to chop out a deep recess or mortise.

Whether cutting a mortise and tenon joint or perhaps making recesses for door locks, it is best to first remove most of the central waste with a series of drilled holes. Clean out the sides with a chisel.

Shaping wood by paring – To make a rounded end on a piece of wood, clamp the wood securely on a bench or in a vice. Hold the chisel vertically, with the thumb of one hand on top of the handle. Keep your head over the work.

Pushing down with the thumb, pare off the corners until you have an almost perfect curve. Smooth the curve with a rasp and sandpaper.

Taking care of your chisels – A chisel is usually protected by a plastic guard over the cutting edge. Keep it on whenever the tool is not being used.

Chisel blades have two angles forming the edge; a broad one at 25 degrees and a narrower one at 30 degrees- the actual cutting edge. The 30 degree angle is honed and must be renewed from time to time.

To keep chisels sharp, use an oilstone. Provided the chisels do not get very blunt or chipped, a combination of oilstone with fine and medium sides will do. Lightly coat the surface with thin oil or white spirit before using.

To sharpen the blade rub both sides on the medium stone until the burr falls off, leaving a razor sharp edge. Lightly rub the blade on the fine stone for a final edge.