Secateurs and loppers can be sharpened without being dismantled. Anvil blades should have both edges of the cutting blade sharpened, whereas only the outer edges of the cutting blade on bypass secateurs or loppers should be sharpened.
Before sharpening, any hardened sap residue on the blades should be cleaned with a plastic scouring pad and white spirit. Most loppers can be opened wide and laid on the bench or held in a vice for sharpening. Secateurs, which don’t open wide, are more easily held in the left hand for sharpening with the right, using a small circular action with the stone. Start with a medium grade flat stone, and finish with a fine stone.
Tighten the blades if necessary, by adjusting the centre screw and locknut. Do not overtighten as this makes them difficult to use. Test by cutting a piece of paper. Sharp and well adjusted blades will cut paper easily along the whole length of the blade.
