Tool Care

Once the protective coating of paint or oil flakes off a forged steel tool, rust can attack the metal, but you can keep corrosion at bay by oiling the metal parts of forged tools on a regular basis. It's best to do this every week or so, but definitely at the end of the landscaping/gardening season.

When tools are clean and dry, wipe down the metal portions with a rag moistened in mineral oil or light vegetable oil. Avoid motor oil, which harms microorganisms in the soil. Since vegetable oil forms a sticky surface, keep it off of tool handles. Wipe blades of pruners and loppers- and occasionally lubricate their springs, pivot points, and other moving parts.

Keeping tools sharp makes them more efficient, safer, and easier to use. A dull tool means you'll have to exert more energy to get the job done. The best time to sharpen is at the beginning of spring - and whenever you feel that you're working harder than the tool. Tools made from high-quality carbon or stainless steel hold an edge through many cutting and slicing jobs, but their original sharpness won't last forever. New tools come with the ideal bevel built in, so follow the existing angle when sharpening. To hone the beveled edge of a spade, shovel, hoe, axe, or to sharpen the tines of a fork or rake, use an 8" shop file.

Clamp the tool securely in a vise with the beveled side of the blade facing you, when applicable. Sharpen the blade or tines by pushing the file away from you and to the side in short, quick strokes, following the angle of the original bevel. All sharpening should be done in motions away from your body. Never pull the file toward you. Lift the file on the back stroke and reset it on the tool with each successive stroke. Finish with a few light strokes on the back side of the blade or tines.

If you aren't experienced in the art of the edge, you may wish to consult your local tool sharpener. Watch closely and note how it's done. And remember: with each sharpening, try to remove as little metal as possible. The tool will last longer.