Handwork in Wood

Chapter IV.

WOOD HAND TOOLS

The hand tools in common use in woodworking shops may, for convenience, be divided into the following classes: 1, Cutting; 2, Boring; 3, Chopping; 4, Scraping; 5, Pounding; 6, Holding; 7, Measuring and Marking; 8, Sharpening; 9, Cleaning.

1. CUTTING TOOLS

The most primitive as well as the simplest of all tools for the dividing of wood into parts, is the wedge. The wedge does not even cut the wood, but only crushes enough of it with its edge to allow its main body to split the wood apart. As soon as the split has begun, the edge of the wedge serves no further purpose, but the sides bear against the split surfaces of the wood. The split runs ahead of the wedge as it is driven along until the piece is divided.

It was by means of the wedge that primitive people obtained slabs of wood, and the great change from primitive to civilized methods in manipulating wood consists in the substitution of cutting for splitting, of edge tools for the wedge. The wedge follows the grain of the wood, but the edge tool can follow a line determined by the worker. The edge is a refinement and improvement upon the wedge and enables the worker to be somewhat independent of the natural grain of the wood.

In general, it may be said that the function of all cutting tools is to separate one portion of material from another along a definite path. All such tools act, first, by the keen edge dividing the material into two parts; second, by the wedge or the blade forcing these two portions apart. If a true continuous cut is to be made, both of these actions must occur together. The edge must be sharp enough to enter between the small particles of material, cutting without bruising them, and the blade of the tool must constantly force apart the two portions in order that the cutting action of the edge may continue.

The action of an ax in splitting wood is not a true cut, for only the second process is taking place, Fig. 59. The split which opens in front of the cutting edge anticipates its cutting and therefore the surfaces of the opening are rough and torn.

Fig. 59. Wedge Action.

Fig. 60. Edge Action.

When a knife or chisel is pressed into a piece of wood at right angles to the grain, and at some distance from the end of the wood, as in Fig. 60, a continuous cutting action is prevented, because soon the blade cannot force apart the sides of the cut made by the advancing edge, and the knife is brought to rest. In this case, it is practically only the first action which has taken place.

Both the actions, the cutting and the splitting, must take place together to produce a true continuous cut. The edge must always be in contact with the solid material, and the blade must always be pushing aside the portions which have been cut. This can happen only when the material on one side of the blade is thin enough and weak enough to be readily bent out of the way without opening a split in front of the cutting edge. This cutting action may take place either along the grain, Fig. 61, or across it, Fig. 62.

The bending aside of the shaving will require less force the smaller the taper of the wedge. On the other hand, the wedge must be strong enough to sustain the bending resistance and also to support the cutting edge. In other words, the more acute the cutting edge, the easier the work, and hence the wedge is made as thin as is consistent with strength. This varies all the way from hollow ground razors to cold-chisels. For soft wood, the cutting angle (or bevel, or bezel) of chisels, gouges and plane-irons, is small, even as low as 20°; for hard wood, it must be greater. For metals, it varies from 54° for wrought iron to 66° for gun metal.

Fig. 61. Edge and Wedge Action With the Grain.

Fig. 62. Edge and Wedge Action Across the Grain.

Ordinarily a cutting tool should be so applied that the face nearest the material lies as nearly as possible in the direction of the cut desired, sufficient clearance being necessary to insure contact of the actual edge.

There are two methods of using edge tools: one, the chisel or straight cut, by direct pressure; the other, the knife or sliding cut.

The straight cut, Fig. 63, takes place when the tool is moved into the material at right angles to the cutting edge. Examples are: the action of metalworking tools and planing machines, rip-sawing, turning, planing (when the plane is held parallel to the edge of the board being planed), and chiseling, when the chisel is pushed directly in line with its length.

The knife or sliding cut, Fig. 64, takes place when the tool is moved forward obliquely to its cutting edge, either along or across the grain. It is well illustrated in cutting soft materials, such as bread, meat, rubber, cork, etc. It is an advantage in delicate chiseling and gouging. That this sliding action is easier than the straight pressure can easily be proved with a penknife on thin wood, or by planing with the plane held at an angle to, rather than in line with, the direction of the planing motion. The edge of the cutter then slides into the material. The reason why the sliding cut is easier, is partly because the angle of the bevel with the wood is reduced by holding the tool obliquely, and partly because even the sharpest cutting edge is notched with very fine teeth all along its edge so that in the sliding cut it acts like a saw. In an auger-bit, both methods of cutting take place at once. The scoring nib cuts with a sliding cut, while the cutting lip is thrust directly into the wood.

Fig. 63. Straight Cut.

Fig. 64. Sliding Cut.

The chisel and the knife, one with the edge on the end, and the other with the edge on the side, are the original forms of all modern cutting tools.

The

chisel

 was at first only a chipped stone, then it came to be a ground stone, later it was made of bronze, and still later of iron, and now it is made of steel. In its early form it is known by paleontologists as a celt, and at first had no handle, but later developed into the ax and adze for chopping and hewing, and the chisel for cuts made by driving and paring. It is quite likely that the celt itself was simply a development of the wedge.

In the modern chisel, all the grinding is done on one side. This constitutes the essential feature of the chisel, namely, that the back of the blade is kept perfectly flat and the face is ground to a bevel. Blades vary in width from

1

⁄16 inch to 2 inches. Next to the blade on the end of which is the cutting edge, is the shank, Fig. 65. Next, as in socketed chisels, there is the socket to receive the handle, or, in tanged chisels, a shoulder and four-sided tang which is driven into the handle, which is bound at its lower end by a ferrule. The handle is usually made of apple wood.

Fig. 65. Firmer-Chisel.

The most familiar form is the

firmer-chisel

, Fig. 65, which is said to get its name from the fact that it is firmer or stiffer than the paring-chisel. (See below.) The firmer-chisel is a general utility tool, being suited for hand pressure or mallet pounding, for paring or for light mortising.

Different varieties of chisels are named; (1) according to their uses; as paring-chisels, framing-chisels, mortise-chisels, carving-chisels, turning-chisels, etc.

Fig. 66. Paring-Chisel.  Fig. 67. Framing-Chisel.  Fig. 68. Mortise-Chisel.

The

paring-chisel

, Fig. 66, has a handle specially shaped to give control over its movements, and a long thin blade, which in the best form is beveled on the two edges to facilitate grooving. It is intended only for steady pressure with the hand and not for use with a mallet.

The

framing-chisel

, Fig. 67, is thick and heavy and was formerly much used in house framing. It is usually made with the handle fitting into a socket on the shank, in order to withstand the shock of heavy blows from the mallet.

The

mortise-chisel

, Fig. 68, is made abnormally thick to give the stiffness necessary for levering the waste out of mortises.

(2) Chisels are also named according to their shapes: as, skew-chisels, corner-chisels, round-nosed chisels, etc.

The angle of the bevel of a chisel is determined by the kind of wood for which it is most used, hard wood requiring a wider angle than soft wood, in. For order to support the edge ordinary work, the bevel is correctly ground to an angle of about 20°. The chisel is a necessary tool in making almost every kind of joint. It may almost be said that one mark of a good workman is his preference for the chisel. Indeed an excellent motto for the woodworker is: "When in doubt, use a chisel".

In general, there are two uses for the chisel (1), when it is driven by a push with the hand, as in paring, and (2), when it is driven by blows of a mallet, as in digging mortises.

In relation to the grain of the wood, it is used in three directions: (1) longitudinally, that is with the grain, called paring; (2) laterally, across the surface, called cutting sidewise; (3) transversely, that is across the end, called cutting end-wood.

Fig. 69. Paring with a Chisel.

1. 

Paring

. To remove shavings rapidly, the chisel is held flat side up, the handle grasped by the right hand, with the thumb pointing toward the shank, and the blade held in the left hand, as in Fig. 69. Held in this way great control can be exerted and much force applied. For paring the surface as flat and smooth as possible, the chisel should be reversed, that is, held so that the flat side will act as a guide. Held in this way the chisel has no equal for paring except the plane. Paring with the chisel is the method used in cutting stop chamfers. (See

p. 185

, Chapter VIII.) By holding the cutting edge obliquely to the direction of the grain and of the cut, the effective "sliding cut" is obtained, Fig. 64.

Fig. 70. Chiseling Out a Dado. (First Step).

Fig. 71. Chiseling Out a Dado. (Second Step).

2. In

sidewise chiseling

 the chisel is held in the same manner as in paring. A typical form of sidewise chiseling is the cutting out of a dado, Fig. 70. The work may be placed on the bench-hook or held in the vise with the side up from which the groove is to be cut. The chisel is pushed directly across the grain, the blade being somewhat inclined to the upper surface so as to cut off a corner next the saw kerf. After a few cuts thus made with the chisel inclined alternately both ways, the ridge thus formed is taken off, Fig. 71. In this way the surface is lowered to the required depth. If more force be required, the palm of the hand may be used as a mallet.

Fig. 72. Perpendicular Chiseling.

3. In

chiseling end-wood

, it is well, if possible, to rest the piece to be trimmed flat on the cutting board or on a piece of waste wood. Work done in this way is often called perpendicular chiseling, Fig.72. The handle is grasped in the right hand, thumb up, while the blade of the chisel passes between the thumb and first finger of the left hand, the back of which rests on the work and holds it in place. As the right hand pushes the chisel downwards the thumb and first finger of the left hand control its motion. When chiseling it is well to stand so as to look along the line being cut. Incline the chisel toward you, and use the near part of the cutting edge for a guide and the farther corner for cutting, pushing the handle both down and forward at the same time, Fig. 73. Or, by pushing the chisel sidewise with the thumb of the left hand at the same time that the right hand pushes it downward, the effective sliding cut is obtained.

Fig. 73. Chiseling End Wood.

Fig. 74. Paring a Corner Round.

Fig. 75. Right and Wrong Ways of Perpendicular Chiseling.

End chiseling requires considerable force and therefore only thin shavings should be cut off at a time. Or the mallet may be used with caution. In order to leave a smooth surface the chisel must be very sharp. Even then the lower arris (corner) is likely to be splintered off. This can be prevented by clamping the work down tight with a handscrew to a perfectly smooth cutting board. It is often advisable however, to set the piece upright in the vise and pare off thin shavings horizontally, Fig. 74. In rounding a corner, both this and perpendicular chiseling are common methods. In both cases care should be taken to cut from the side toward the end and not into the grain, lest the piece split, Fig. 75. In horizontal end paring, Fig. 74, in order to prevent splintering, it is well to trim down the arrises diagonally to the line and then to reduce the rest of the end surface.

In all hand chiseling, it is a wise precaution not to try to cut out much material at each stroke but to work back gradually to the line.

Fig. 76. Mallet Chiseling.

The Piece is Clamped Down on the Bench With the Bench Hook.

A typical form of mallet chiseling is the digging of a mortise, Fig. 76. (See also

p. 56

.) The chisel is held perpendicular in the left hand, while the right hand drives blows with the mallet. The hammer should never be used. (See mallet,

p. 96

.) By rocking the chisel and at the same time giving it a twisting motion while the edge is kept on the wood, the edge can be stepped to the exact place desired. Care should be taken to work back to the lines gradually, to cut only part way thru from each side (in the case of a thru mortise-and-tenon), and to keep the cut faces perpendicular to the surfaces.

In sharpening a chisel it is of first importance that the back be kept perfectly flat. The bevel is first ground on the grindstone to an angle of about 20° and great care should be taken to keep the edge straight and at right angles to the sides of the blade.

Fig. 77 Whetting a Plane-Bit.

After grinding it is necessary to whet the chisel and other edged tools. (See also under oilstones,

p. 121

.) First see that there is plenty of oil on the stone. If an iron box be used, Fig. 77, the oil is obtained simply by turning the stone over, for it rests on a pad of felt which is kept wet with kerosene.

Place the beveled edge flat on the stone, feeling to see if it does lie flat, then tip up the chisel and rub it at an angle slightly more obtuse than that which it was ground, Fig. 78. The more nearly the chisel can be whetted at the angle at which it was ground the better. In rubbing, use as much of the stone as possible, so as to wear it down evenly. The motion may be back and forth or spiral, but in either case it should be steady and not rocking. This whetting turns a light wire edge over on the flat side. In order to remove this wire edge, the back of the chisel, that is, the straight, unbeveled side, is held perfectly flat on the whetstone and rubbed, then it is turned over and the bevel rubbed again on the stone. It is necessary to reverse the chisel in this way a number of times, in order to remove the wire edge, but the chisel should never be tipped so as to put any bevel at all on its flat side. Finally, the edge is touched up (stropped) by being drawn over a piece of leather a few times, first on one side, then on the other, still continuing to hold the chisel so as to keep the bevel perfect.

Fig. 78. Grinding Angle, 20°. Whetting Angle, 25°.

To test the sharpness of a whetted edge, draw the tip of the finger or thumb lightly along it, Fig. 79. If the edge be dull, it will feel smooth: if it be sharp, and if care be taken, it will score the skin a little, not enough to cut thru, but just enough to be felt.

Fig. 79. Testing the Sharpness of a Chisel.

The

gouge

 is a form of chisel, the blade of which is concave, and hence the edge curved. When the bevel is on the outside, the common form, it is called an outside bevel gouge or simply a "gouge," Fig. 80; if the bevel is on the inside, it is called an inside bevel, or inside ground, or scribing-gouge, or paring-gouge, Fig. 81.

6

6

  Another confusing nomenclature (Goss) gives the name "inside gouges" to those with the cutting edge on the inside, and "outside gouges" to those with the cutting edge on the outside.

Carving tools are, properly speaking, all chisels, and are of different shapes for facility in carving.

For ordinary gouging, Fig. 82, the blade is gripped firmly by the left hand with the knuckles up, so that a strong control can be exerted over it. The gouge is manipulated in much the same way as the chisel, and like the chisel it is used longitudinally, laterally, and transversely.

Fig. 82. Gouging.

In working with the grain, by twisting the blade on its axis as it moves forward, delicate paring cuts may be made. This is particularly necessary in working cross-grained wood, and is a good illustration of the advantage of the sliding cut.

In gouging out broad surfaces like trays or saddle seats it will be found of great advantage to work laterally, that is across the surface, especially in even grained woods as sweet gum. The tool is not so likely to slip off and run in as when working with the grain.

The gouge that is commonly used for cutting concave outlines on end grain, is the inside bevel gouge. Like the chisel in cutting convex outlines, it is pushed or driven perpendicularly thru the wood laid flat on a cutting board on the bench, as in perpendicular chiseling, Fig. 72.

p. 56

.

In sharpening an outside bevel gouge, the main bevel is obtained on the grindstone, care being taken to keep the gouge rocking on its axis, so as to get an even curve. It is then whetted on the flat side of a slipstone, Fig. 83, the bevel already obtained on the grindstone being made slightly more obtuse at the edge. A good method is to rock the gouge on its axis with the left hand, while the slipstone held in the right hand is rubbed back and forth on the edge. Then the concave side is rubbed on the round edge of the slipstone, care being taken to avoid putting a bevel on it. Inside bevel gouges need to be ground on a carborundum or other revolving stone having a round edge. The outfit of the agacite grinder, (Fig. 224,

p. 120

), contains one of these stones. The whetting, of course, is the reverse of that on the outside bevel gouge.

Fig. 83. Whetting a Gouge.

Fig. 84. Sloyd Knife.

The

knife

 differs from the chisel in two respects, (1) the edge is along the side instead of the end, and (2) it has a two-beveled edge. Knives are sometimes made with one side flat for certain kinds of paring work, but these are uncommon. The two-beveled edge is an advantage to the worker in enabling him to cut into the wood at any angle, but it is a disadvantage in that it is incapable of making flat surfaces. The knife is particularly valuable in woodwork for scoring and for certain emergencies. The sloyd knife, Fig. 84, is a tool likely to be misused in the hands of small children, but when sharp and in strong hands, has many valuable uses. A convenient size has a 2½ inch blade. When grinding and whetting a knife, the fact that both sides are beveled alike should be kept in mind.

Fig. 85. Draw-Knife.

The

draw-knife

, Fig. 85, is ground like a chisel, with the bevel only on one side, but the edge is along the side like a knife. Instead of being pushed into the wood, like a chisel, it is drawn into it by the handles which project in advance of the cutting edge. The handles are sometimes made to fold over the edge, and thus protect it when not in use. The size is indicated by the length of the cutting edge. It is particularly useful in reducing narrow surfaces and in slicing off large pieces, but it is liable to split rather than cut the wood.

SAWS

Fig. 86. Hand Saw.

The object of the saw is to cut thru a piece of material along a determined line. Its efficiency depends upon (1) the narrowness of the saw cut or "kerf," and (2) upon the force required to drive it thru the material. The thinner the blade, the less material will be cut out and wasted, and the less force will have to be applied. In order to have the saw as thin as possible, almost all the people of the world, except the Anglo Saxons, have saws that cut when they are pulled toward the worker. The blade is in tension while cutting and in compression only when being returned for a new cut. German carpenters use a saw like our turning-saw. English and Americans have developed the saw on the opposite principle, namely, that it should cut on the pushing stroke. As a matter of fact, the crosscut-saw cuts somewhat on the back stroke. The pushing stroke necessitates a thickening of the blade sufficient to prevent buckling,—a not uncommon occurrence in the bands of a novice, in spite of this thickening. But tho this requires more force, and involves more waste, there are the compensations that the arm can exert more pressure in pushing than in pulling, especially when the worker stands upright or stoops over his work, and the stiffer wide blade acts as a guide to the sawyer. Each method has its advantages. Whatever may be true of hand-saws, in machine-saws the tension method, as illustrated by the gang-saw and the band-saw, is steadily displacing the compression method utilized in the circular-saw. Many kinds of work, however, can be done only on the circular-saw.

In order to diminish the disadvantages of the thrusting stroke, the modern hand-saw, Fig. 86, has been gradually improved as the result of much experience and thought. The outline of the blade is tapered in width from handle to point; it is thicker also at the heel (the handle end) than at the point; its thickness also tapers from the teeth to the back. All these tapers gives stiffness where it is most needed. It is made wide for the sake of giving steadiness in sawing. The fact that it is thinner at the back than along the teeth gives it clearance in passing back and forth in the kerf, but the friction is still great, especially in sawing soft or damp wood. To avoid this binding still further, the teeth are "set" alternately one to one side and the next to the other, and so on.

Fig. 87. Rip Saw Teeth: A-edge view, B-side view, C cross-section.

Crosscut-Saw Teeth: A'-edge view, B'-side view, C'-cross-section.

The size of saws is indicated by the length of the blade in inches. The coarseness of the tooth is indicated by the number of "points" to the inch. "Points" should not be confused with teeth as there is always one more point per inch than there are teeth. For example, a five point rip-saw has five points to the inch but only four full teeth, Fig. 87. Rip-saws run from 4 to 7 points per inch; crosscut-saws from 6 to 12 points per inch.

In general, saws are of two kinds, rip-saws and crosscut-saws.

The

rip-saw

, Fig. 87, may be thought of as a series of chisels set in two parallel rows which overlap each other, for each tooth is filed to a sharp edge which, at each stroke, chisels off a small particle from the end of the wood fibers.

The shape of the teeth is the result of experience in uniting a number of factors: as, strength of the individual tooth, the acuteness of the cutting angle, and the ease of sharpening. The steel of a saw is softer than that of a chisel, in order that it may be filed and set. Hence it is weaker and the edge cannot be so acute. A typical form of tooth is shown in Fig. 87, in which A is an edge view, B the side view, and C a cross section. The angle of each tooth covers 60°, one side, the "face", being at right angles to the line of the teeth. The cutting edge runs at right angles to the sides of the blade.

This arrangement works with entire success along the grain, but if a rip-saw is used to cut across the grain, since there is no provision for cutting thru the fibers, each tooth catches in them and tears them out, thus leaving a rough and jagged surface.

In the

crosscut-saw

, therefore, the teeth are filed to points, and the cutting edge is on the forward side of each alternate tooth. In Fig. 87. A' is the edge view, B' is the side view and C' is a cross-section. In a properly filed crosscut-saw a needle will slide between these two rows of teeth from one end of the saw to the other.

In action the points, especially their forward edges, cut or score the fibres of wood, and then the triangular elevation of wood left between the two rows of points is crumbled off by friction as the saw passes through. Thus it drops farther and farther into the cut. A crosscut-saw may be thought of as a series of knife points, arranged in two parallel rows. Ordinarily the angle of the "face" of each tooth with the line of the teeth is about 65°, and slightly steeper than the back of the tooth. The angle of the cutting edge of each tooth may be filed more acute when the saw is to be used for soft wood only.

A crosscut-saw when used to rip a board, works slowly, for there is no chisel action to cut out the fibres between the points, but the cut, tho slow, is smooth. In cutting diagonally across a piece of wood, especially soft wood, a rip-saw cuts faster, but a crosscut, smoother. In ripping a board, allowance should always be made for planing to the line afterward. In starting a cut with the rip-saw, the weight of the saw should be borne by the right hand so that the teeth may pass over the edge of the wood as lightly as possible. The left thumb acts as a guide. If the saw be handled thus, and the angle with the board be quite acute, it is not necessary to start with a back stroke. When the kerf is well started, the whole weight of the saw may be applied. An easy light stroke is better than a furious one. The line should be followed carefully, but if the saw runs from the line it may be brought back by taking short strokes near the point of the saw and twisting the blade slightly in the desired direction. If the saw binds and buckles because of the springing together of the wood, the kerf may be wedged open with a screwdriver or a bit of waste wood. A drop of oil rubbed across each side of the saw will make it work more easily.

Care should be taken in finishing a cut to hold up firmly the part of the wood which is being sawn off so that it will not split off or splinter.

Fig. 88. Rip-Sawing on a Horse.

Sawing may be done either on a saw-horse, Fig. 88, or at a bench. For big, rough work, the former is the common way, the worker holding the material in place with one knee, because this method enables him to exert his greatest strength. A convenient way for rip-sawing a small piece of wood is to insert it in the vise, Fig. 89, with the broad side of the board parallel to the vise screw, and the board inclined away from the worker who stands upright. The start is easy, the sawdust does not cover the line, and the board is not in danger of splitting. The board, however, has to be reversed after it is sawn part way thru, in order to finish the saw cut.

Fig. 89. Rip-sawing with Wood Held in Bench-Vise.

The

back-saw

 or

tenon-saw

, Fig. 90. is a fine crosscut-saw, with a rib of steel along the back, which gives to it its name. Since it is intended for small accurate work, the teeth have little or no set.

Fig. 90. Using the Back-Saw with Bench-Hook.

In sawing, the wood may be held either in the vise or on the bench-hook. To help start the saw and at the same time to keep the edges of the cut sharp, it is well to make a little groove with the knife, on the waste side of the line to be followed, cutting the side of the groove next to the line at right angles to the surface. The saw drops directly into this groove, Fig. 91. In starting the saw cut, the saw should be guided by holding the thumb of the left hand against the side of the saw just above the teeth. Until the kerf is well started, the saw should be held so that the teeth just touch the wood. It is better not to attempt to start the saw level, i. e., with the teeth resting clear across the wood, but the handle should be raised so that the start is made only at the farther edge of the wood. Then as the saw is gradually lowered, the kerf