There are basically two types of
pruning shears: scissors-type and bypass. Scissors-type pruners have two sharp edges. Bypass pruners have one sharp edge that bypasses a blunt edge, like an overbite.
If you’re using the scissors type, you’ll need to sharpen both edges. On a bypass pruner, you only need to sharpen the cutting edge.
You can use a honing or whetstone to sharpen your pruners, or you can use knife sharpeners (non-electric). If you use a stone, remember to wet the stone with water or with honing oil.
I use a plain kitchen criss-cross knife-sharpening file, which I draw across the edges.
Clean the pruners with a soft rag, and then oil them.
Here’s a hint for when you start gardening: I keep a bottle of rubbing alcohol on my potting bench and clean my pruning shears when I’m finished for the day.
During the day, when using the shears, put a mixture of 10% bleach and 90% water in a small container and dip the shears in the solution after each time you make a cut. This will prevent the shears from carrying diseases and microbes from one plant to another.
Related articles:
- Caring for Digging Tools
- Caring for Garden Tools
- The Desert Gardener
