Whether you are looking to create a survival knife or simply upcycle a saw blade, making saw teeth can help you achieve your goal. It is an excellent skill to have and it can save your life in the event of an emergency.
There are several different patterns that can be used to make saw teeth. These include plain tooth, M-tooth, Great American, champion, and perforated lance teeth.
1. Trace the Pattern
Tracing a pattern on wood is one of the basic steps in knife-making. The most common method is to use carbon paper, which is available in many craft stores and office supply outfits.
This paper has a blue or black surface that rubs off on any wood with which it comes into contact. The advantage of this technique is that it does not leave any stain marks and can easily be shaved away as you work with your knife.
A second option is to trace the outline of your blade onto a piece of wood and then cut it out with an angle grinder or hacksaw. This method can be time-consuming and is not recommended for beginners.
After you have cut out your pattern, place the blade onto a piece of leather. Make sure you don’t cut into the inside corners where the blade part of the sheath meets the belt loop, as this will result in nicks that will be unsightly.
2. Score the Outline
The outline on a saw blade is the key to making an edge that lasts. So before you start cutting, it’s a good idea to score the outline.
This will allow you to see where the points of the teeth are located without having to use a magnifying glass. The score will also help you to see if the teeth are set in an even manner.
To score the outline on a knife, place the blade on a flat stone that is angled at a bevel about 20 degrees. Maintaining the proper angle, start at the tip and grind in a circular motion, keeping pressure consistent as you go.
While scoring, remember to keep the file straight, and don’t drag it as this will create a low spot that you’ll have to file over. It’s also a good idea to clamp the blade in a vise with its handle facing up. This will help to minimize the vibrations that come with filing.
3. Cut the Teeth
The wedge shape and little teeth at the edge of a knife create high concentrations of pressure that crushes and splits food as you push or pull it across the food in a sawing motion. This crushing action is much more effective when the blade is sharp.
As a knife goes dull, the little teeth at the edge start to wear down and reduce their tearing action. To restore the teeth, you must use a sharpening steel.
Holding the blade with one hand, grip the sharpening steel firmly with your other hand. Slide the blade down the steel, adjusting your angle as necessary to maintain contact along the full length of the edge with consistent pressure.
As you do this, the small reflections on the blade edge will start to disappear. These reflections are signs that the little teeth on the edge are starting to bend over and need straightening.
4. Hone the Teeth
Honing is like brushing your teeth: it realigns the bent “micro teeth” on the edge of a knife. Sharpening, on the other hand, is much like going to the dentist.
While honing and sharpening do noticeably improve the performance of a knife, they’re not a substitute for professional sharpening. Over time, the edges of knives can wear out to the point that both methods can no longer restore an edge’s sharpness.
There are a few ways to hone a blade’s teeth: with a honing rod or a sharpening stone. You can also use a special tool called a rat tail sharpener to get the job done.
The rat tail sharpener is similar to the honing rod, but it’s shorter and has a pointed tip. To use it, orient the serrations with one of the triangle corners facing you and drag the rod across each serration to the proper angle. Continue until you feel a slight burr develop on the other side of the serration. Repeat this process on the other side until you get it right.