Pam Niedermayer - Austin, TX
>Thanks, David, you can grind away, at least until you reach bottom. But there are those of us who are, shall we say, more frugal with our cutting steel.

Also, for the moment, I prefer to treat the entire back at one time. I know, it's only the cutting edge that matters; but I don't feel all that comfortable modifying the geometry of the whole chisel. I've bought enough used western chisels to know how cumbersome and clumsy it can get when an edge is in a different plane from the rest of the back.

Now, you edge-only sharpeners can say that when it gets that far out of whack you can simply reflatten the back; but then you're taking off the same amount as you would have by just flattening the entire back.

Pam