I'm mostly interested in steel, but obviously any tip regarding handles etc. (especially if more refined than "don't let your axe rust"
), is welcome.
For example, I recall reading somewhere the advice that some chips, instead of being sharpened out at once, would better have their edges rounded, on account of conserving viable steel; and that, in time, repeated whetting will smooth the surface. While I do understand that rounding off the edges would make them less of a stress riser and I like the idea of not being wasteful, I'm curious if this is really a viable strategy when an axe is used hard, based on your experience. (By "hard" of course I don't mean straight Neanderthalian abuse - generally speaking I like to let the weight of the tool do most of the work, when applicable
).
How do you "select" chips as candidates for this approach?
My experience is really with a variety of smaller chopping implements that won't be under the same amount of stress like a 2lb+ axe swung on a significant arch. With those, I got away with this "lazy sharpening".
Thanks.

For example, I recall reading somewhere the advice that some chips, instead of being sharpened out at once, would better have their edges rounded, on account of conserving viable steel; and that, in time, repeated whetting will smooth the surface. While I do understand that rounding off the edges would make them less of a stress riser and I like the idea of not being wasteful, I'm curious if this is really a viable strategy when an axe is used hard, based on your experience. (By "hard" of course I don't mean straight Neanderthalian abuse - generally speaking I like to let the weight of the tool do most of the work, when applicable

How do you "select" chips as candidates for this approach?
My experience is really with a variety of smaller chopping implements that won't be under the same amount of stress like a 2lb+ axe swung on a significant arch. With those, I got away with this "lazy sharpening".
Thanks.