Notching / Serrating broadhead with file??

foxbo · November 25, 2012, 06:47:00 PM

I've seen video, although I can not remember where, of an older bowhunter file sharpening his broadheads and once sharp, finishing the edge by "notching/serrating" the edge. It looked like he held the file from the opposite end and raked it down across the finished edge to give it a saw cutting effect. Does anyone know what I'm trying to describe? Is there a video, or some pics to show the method? How effective is it? Thanks...Ed.

Rob W. · November 25, 2012, 07:02:00 PM

I'm not sure about "notching" but if you raise a burr then stand it up without removing it has a "grabby" serrated effect.

Shedrock · November 25, 2012, 07:04:00 PM

I personally see no need for serrating a broadhead. I don't see how it can be any more effective. Serrated knives I have are made for sawing, like a slice of bread. We don't "saw" when we shoot an animal.

One of the Wensels had an article in TBM years ago about serrating broadheads. Maybe you can find that.

Sorry if I got away from your question, I just wonder why you would want to serrate them?

foxbo · November 25, 2012, 07:10:00 PM

I'm more interested in the process I saw used by the old bowhunter. It appeared that he used just the thin edge of the file and raked it down along the sharpened edge from the point to the rear. He did it quite quickly with just one stroke. More or less, I'd like to know the history behind this process. I'm very curious to learn who used this method of file sharpening.

Stumpkiller · November 25, 2012, 07:12:00 PM

That may have been Fred Bear you're thinking of.

Charlie Lamb has an excellent tutorial st this link:

http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=2;t=

Here's the method I use.

http://www.bowyersedge.com/broadhead.html

foxbo · November 25, 2012, 07:26:00 PM

Maybe it was Fred Bear, can't remember. So far, I can not find anything relating to the method which I'm trying to describe.

I've been sharpening broadheads with a file since the 60's and have gotten pretty good at it. Some are easier than others.

I want to find out why someone would take the time to file sharpen a broadhead and then rake the the narrow portion of the file across the edge to improve it. It would appear to do just the opposite.

Pete Patterson · November 25, 2012, 07:27:00 PM

Yeah, Howard Hill did this and called it a sawtooth edge. He said it was more durable when moving through bone/cartledge.

Using the edge of the file and holding the front end of it here is what you do:

1. hold the arrow in your left hand with the broadhead horizontal and pointing toward your chest,

2. hold the file in your right hand by the front end of the file,

3. position the file vertically at the edge of the broadhead and angle it at 45 degrees from horizontal with the top of the file slanting away from you. Then positon the file 45 degrees from vertical with the top of the file slanting to the left or over the top of the broadhead,

4. with the file in positon described in #3 rake the file across the cutting edge of the broadhead from the back to the tip,

5. Repeat for all four edges. You'll have to alternate file hands for two of the edges.....you'll see.

ChuckC · November 25, 2012, 07:36:00 PM

Howard Hill did this in one of his videos and described what he was doing and why.

A sharp stick will kill an animal if placed in the right path. Although I am not one who thinks shaving sharp is required, I also don't think serrated blades are the way to go.

A thread ages ago brought the comment " when I eat a steak I grab a serrated knife". Yup, and for cooked meat they are the bomb. I don't hunt pre-cooked deer (but if I ever do. . . ).

ChuckC

foxbo · November 25, 2012, 07:38:00 PM

Thanks Pete! That's what I was trying to describe. I'm wondering how many archers actually use this method. I'm going to try it on a couple 190 grain Ribteks just to see what happens.

Pete Patterson · November 25, 2012, 07:50:00 PM

http://smg.beta.photobucket.com/user/Patterson/media/Sawteeth.jpg.html

November 25, 2012, 08:10:00 PM

I only serrate one stroke per edge, as per the Hill instructions, it is the method we have used on several dozen of deer kills with Hills, my own single bevel Hills, Grizzlies, Deltas and Hunter's Heads. I am always asked if it pulls hair through the wound, that has never happened with any our deer kills.
http://www.3riversarchery.com/images/misc/SharpeningHowardHillHeads.jpg

twigflicker · November 25, 2012, 08:20:00 PM

Ed,

I remember Jim Abel who bought Harry Elburg's broadhead business first demonstrating that at a shoot...

He did exactly what you were describing and then would take the broadhead and put it against his thumb and the "little teeth" that were formed from raking the file down would hold it right there...

I never understood the purpose, but that was the way he did it...

Jonathan

Sixby · November 25, 2012, 08:35:00 PM

first true serrating is done with a small chainsaw file and leave a true serrated (Buzzcut type) edge. What you guys are describing is not serration but is a rough file leaving a wire edge. I serrate all my two piece heads with four serrations on the back of the blade on each side and have done so for many years/ They will not pass an artery or blood vessle without cutting it like a smooth blade will. It is not necessary to serrate the entire edge but they definately do cut better. Meat is meat and blood vessles are blood vessles and a serrated , sharp edge cuts better.

God bless you all, Steve

Overspined · November 25, 2012, 08:55:00 PM

If you are after penetration, it's been basically proven a clean, shaving sharp edge is what you are looking for. Dr Ashby has written a pretty detailed account about how effective it is, and in what designs, and until someone is able to study and prove otherwise, I'll stick with his results whenever choosing and sharpening a broadhead.

I disagree with meat and serrations. I use very sharp kitchen steak knives, no serrations, and they make short work of any meat. My gutting knife is equally effective in splitting through whatever part of hide, cartilage, and the like.

Not just my opinion...

Lefty · November 25, 2012, 09:00:00 PM

My friend did some of his broadheads this way and he used a checkering file to do it. There was an article in TB I think, about it, but this was probably 12-15 years ago. He made 4-5 serations on each side of the 2 blade broadhead, at the back of the head. With a checking file you cut all the serations at once. He cut the serations and then sharpened the heads. Wicked looking and he killed some animals with them.

Charlie Lamb · November 25, 2012, 09:13:00 PM

Here are links to the videos you are looking for. file sharpening/ serrating

swampthing · November 25, 2012, 09:13:00 PM

Drag the edge of the file across the sharpened edge then stand it up on the other side using the same edge.
A razor's edge through bone, the razor's edge will no longer be, put jagged edge through bone you will still have teeth left to cut with.

Charlie Lamb · November 25, 2012, 09:18:00 PM

I've been known to use both razor smooth edges or heavily serrate . It depends more on where I am and what I'm doing... if I'm field sharpening with a file I do the serrate thing. If I'm at home prepping for the hunt I do the honed razor edge.

As long as the edge cuts every thing it touches it matters not which style edge you choose.

wapitirod · November 25, 2012, 09:30:00 PM

you might want to check your local regs first though, here in OR mechanical, serrated and barbed broadheads are illegal for big game.

swampthing · November 25, 2012, 09:44:00 PM

Would they harass you for a non-scalloped appearing, micro burred, edge on a smooth appearing beveled edge? That is just embarrassing.
This is illegal?

How lazy are they? can't even research the effectiveness. What a bunch of lazy slugs.