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The Complete Guide to Sharpening: Comprehensive guide to sharpening knives, planes, chisels, and edge tools like a pro. Paperback – Illustrated, February 23, 2003

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Management number 220870757 Release Date 2026/05/03 List Price $9.98 Model Number 220870757
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Transform your woodworking experience with The Complete Guide to Sharpening by Leonard Lee. Say goodbye to the frustration of working with dull tools. This comprehensive guide consolidates a lifetime of study into the most practical reference on sharpening techniques, methods, and devices. Whether you’re a seasoned woodworker or a beginner, you'll discover the most effective ways to sharpen all your tools, from chisels to drill bits.The Complete Guide to Sharpening empowers you to achieve precise, clean cuts every time, allowing your creativity and craftsmanship to shine. Don’t let dull tools hold you back—equip yourself with the knowledge and skills to sharpen your tools to perfection.Key Features:Expert Techniques: Learn from tool expert Leonard Lee, who shares his wealth of knowledge and experience in sharpening methods that yield better edges than most razor blades. Versatile Applications: This guide covers a wide range of woodworking tools, equipping you with the skills to sharpen everything you’re likely to encounter in your workshop. Simple Principles: With easy-to-follow instructions and simple principles, you’ll learn to shape your tools for optimal cutting performance, ensuring they stay sharp longer. Essential Equipment: Discover the basic equipment needed for sharpening, making it accessible for woodworkers at all skill levels. Practical Reference: This book serves as an invaluable resource for maintaining the longevity and effectiveness of your tools, improving the quality of your work and the enjoyment of your craft. Read more

ISBN10 9781561581252
ISBN13 978-1561581252
Edition 22nd
Language English
Publisher Taunton
Dimensions 8.5 x 0.5 x 10.8 inches
Item Weight 1.8 pounds
Print length 256 pages
Part of series A Fine Woodworking Book
Publication date February 23, 2003

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