Parts of a File

What is a File?

A file is a tool used to remove fine amounts of material from a workpiece. It is common in woodworking, metalworking, and other similar trade and hobby tasks. Most are hand tools, made of a case hardened steel bar of rectangular, square, triangular, or round cross-section, with one or more surfaces cut with sharp, generally parallel teeth. A narrow, pointed tang is common at one end, to which a handle may be fitted.

What is a Rasp?

A rasp is a form of file with distinct, individually cut teeth used for coarsely removing large amounts of material.


What are the parts of a File?



File Tang

Most metal files are forged with a long spur at one end with no teeth cut into it. This is called a tang.



The tang is the part of the file that fits inside the handle. However, files with tangs are quite often sold without handles.


It is recommended that files should always be fitted with handles both for comfort and the prevention of injury.


Files with no tang are referred to as 'plain'. These files are held by their body, in a similar way to an emery board.


File Heel


The heel, also called the shoulder, is the part of the file closest to the tang where the actual body of the file begins. No teeth are cut into the heel.


File Face


This is the term used to describe the wide, flat area of the file that usually does all of the work. It may also be referred to as the belly, or the side.


Depending on the shape of the file, there may be multiple faces, or just one.


File Teeth

Cut into the surface of a file's faces or edges, teeth are the part of the file that give them their abrasive quality.


The way the teeth are cut has an effect on whether the tool is classified as a file or a rasp. File teeth are created by cutting long lines into the file blank, whereas rasp teeth are punched individually. Rarely, a file will have no teeth on one or more of its faces or edges at all. The term 'safe' is used to describe these surfaces.


File Back


Barrette files are made with one convex side opposite the face of the file, which is not cut with teeth. This part of the file is referred to as the back.
What is Barrette File?
Barrette files are machinist's files that are easily identified by the fact they are only cut on one face, meaning there is a large, safe surface that is referred to as the 'back'.
This means only one part of the file can cut a workpiece, leading to a great degree of security against mistakes.


File Edge


The thin surfaces between the faces on a file are called edges.



These may or may not be cut with teeth depending on the intended purpose of the file. Edges without teeth can be rested against a surface while the file is being used, without wearing it away, which may be a desirable feature when working in close quarters.


File Point


The end of the file opposite to the tang is called the point, or the toe. While it may seem strange to have the heel and the toe so far apart, remember that your own heel and toes are at opposite ends of your foot!



While 'point' is the most common term used for this part of the file, it is not always pointed and can be completely flat. An easy way to remember the name is that it's the part of the file that points towards your workpiece when in use.

Can you tell me some safety tips before using a chisel?

Bernadeth wrote:Can you tell me some safety tips before using a chisel?

Sure. Before you use a chisel the first and important thing you must do is to wear any safety glasses or a face shield for you to be safe in case of a minor accident

what is the proper maintenance in chisel?

denden wrote:what is the proper maintenance in chisel?

To keep chisel sharp
1.Keep your chisels in a handy storage case between uses will help them keep their sharp cutting edges. It will also be easier finding the specific size of chisel you need at a moment's notice. Storage cases may be a box made of wood with individual compartments for each chisel, or simply a cloth case which can be rolled up and tied.
2. honing guide is a very useful accessory when it comes to sharpening a chisel to an exact angle. By inserting the chisel into the honing guide and setting the angle you can accurately and safely resharpen a dull chisel on a sharpening stone. There are many different makes and models of honing guide available.
3.sharpening stone is used to resharpen dulled chisels and other sharp-edged tools. Many sharpening stones are double-sided, with a coarse grit side and a fine grit side for for different stages of sharpening.
4.Honing oil (also known as cutting oil) is used to lubricate a sharpening stone prior to resharpening a chisel. The oil eases the movement of the chisel blade along the stone.

steps on how to sharpen the chisel
1.To sharpen a chisel you will need a sharpening stone (sometimes called an "oil stone" or "whetstone"), cutting oil and a honing guide
2.Set your stone in a place where it will not easily move or slip. Clamped in a vice is ideal. Note: sharpening stones typically have two faces to them - a coarse face and a fine face. Start with the coarse face.
3.It is important to lubricate your sharpening stone with cutting oil. This will help to ease the movement of your chisel as it is rubbed against the surface of the stone reducing friction and heat build up.
4.Honing guides are extremely useful accessories and well worth the investment if you are going to be sharpening often. You can sharpen a chisel by eye, but for precise angles use a honing guide. Set the chisel in the honing guide to your required angle.
5.Using steady and consistent motion, move the chisel (bevel side down) back-and-forth along the entire face of the stone.
6.Once complete, repeat the sharpening process on the fine face of the stone.
7.The chief reason for adding a micro bevel (or "secondary bevel") is to save you some time. When a chisel becomes dulled through usage, you need only resharpen the micro bevel. You should be able to resharpen a micro bevel several times before you have to resharpen the primary bevel.
8.To add the micro bevel, raise the angle slightly, and move the chisel back-and-forth in steady consistent movements until the bevel is perfectly sharp. Use the whole face of the stone to prevent uneven wear.
9.Remove the honing guide and flip the chisel over so that you can work on its flat back. By rubbing the back of the chisel on the fine face of the sharpening stone, you will keep the back perfectly flat and simultaneously remove any burrs (a rollover or ridge of metal caused by the sharpening process) from the edge of the blade.

what is the exact temperature on your storage to store a chisel to remains it quality.

does chisel have it own proper storing?

what are the possible outcomes if your chisel does not go through proper storing?

denden wrote:steps on how to sharpen the chisel
1.To sharpen a chisel you will need a sharpening stone (sometimes called an "oil stone" or "whetstone"), cutting oil and a honing guide
2.Set your stone in a place where it will not easily move or slip. Clamped in a vice is ideal. Note: sharpening stones typically have two faces to them - a coarse face and a fine face. Start with the coarse face.
3.It is important to lubricate your sharpening stone with cutting oil. This will help to ease the movement of your chisel as it is rubbed against the surface of the stone reducing friction and heat build up.
4.Honing guides are extremely useful accessories and well worth the investment if you are going to be sharpening often. You can sharpen a chisel by eye, but for precise angles use a honing guide. Set the chisel in the honing guide to your required angle.
5.Using steady and consistent motion, move the chisel (bevel side down) back-and-forth along the entire face of the stone.
6.Once complete, repeat the sharpening process on the fine face of the stone.
7.The chief reason for adding a micro bevel (or "secondary bevel") is to save you some time. When a chisel becomes dulled through usage, you need only resharpen the micro bevel. You should be able to resharpen a micro bevel several times before you have to resharpen the primary bevel.
8.To add the micro bevel, raise the angle slightly, and move the chisel back-and-forth in steady consistent movements until the bevel is perfectly sharp. Use the whole face of the stone to prevent uneven wear.
9.Remove the honing guide and flip the chisel over so that you can work on its flat back. By rubbing the back of the chisel on the fine face of the sharpening stone, you will keep the back perfectly flat and simultaneously remove any burrs (a rollover or ridge of metal caused by the sharpening process) from the edge of the blade.

Thank you for giving an other information

Peter Shaquelle Daling wrote:what are the possible outcomes if your chisel does not go through proper storing?

If you don't have a proper caring for your chisel and not store it properly, it might get rusty and it will lessen the sharpness of the blade

Peter Shaquelle Daling wrote:does chisel have it own proper storing?

Yes, if you want to keep your chisel safe from and and well-organized, you can make a tool chest. This thing will help you to maintain the quality of the chisel

Peter Shaquelle Daling wrote:what is the exact temperature on your storage to store a chisel to remains it quality.

I think the temperature doesn't matter at all to store your chisel. It only needs an additional care like keeping your chisels in a handy storage case to help them keep their sharp cutting edges

How long does a chisel last?

What are the importance of file?

How helpful to use a file?

What are some safety tips to know when using a wood chisel?

A rasp is a form of file with distinct, individually cut teeth used for coarsely removing large amounts of material.[2]

Files have also been developed with abrasive surfaces, such as natural or synthetic diamond grains or silicon carbide, allowing removal of material that would dull or resist metal, such as ceramic.

Relative tooth sizes for smooth, 2nd cut and bastard files
Files come in a wide variety of materials, sizes, shapes, cuts, and tooth configurations. The cross-section of a file can be flat, round, half-round, triangular, square, knife edge or of a more specialized shape. Steel files are made from high carbon steel

how can we store or maintain a good file?

shiela_tined wrote:What are the importance of file?

Files are defined by a number of different attributes. The most important of these attributes are the ones that suit it to a specific task.
The name of the file may provide a DIYer with an indication of what it was designed to do. Its cross section, profile and the pattern of its teeth are vital in terms of determining whether it will be better at shaping, finishing or deburring an object, or sharpening a blade.

shiela_tined wrote:What are some safety tips to know when using a wood chisel?

Wood chisels are made in various shapes and sizes and for many uses. Use the correct chisel for the job.

Wear safety glasses, or goggles, or a face shield (with safety glasses or goggles).
Use the right size of chisel for the job.
Choose smooth, rectangular handles that have no sharp edges and are attached firmly to the chisel.
wood chisel
Make sure that the cutting edge is sharp. Dull chisels can be difficult to control and require more effort to do the job.
Check the stock (wood) thoroughly for knots, staples, nails, screws or other foreign objects before chiseling.
Clamp stock so it cannot move.
Adjust your stance so that you do not lose your balance if the tool slips.
Chip or cut with the blade pointing away from yourself.
Keep your hands and body behind the cutting edge.
Use a wooden or plastic mallet with a large striking face on all chisels. Only heavy-duty or framing chisels are made of a solid or molded handle that can be struck with a steel hammer.
Make finishing or paring cuts with hand pressure alone.
When keeping the chisels on the work bench, always place them with the bevel side up.
Place chisels safely within the plastic protective caps to cover cutting edges when not in use.
Replace any chisel that is bent or shows dents, cracks, chips, or excessive wear.
Store chisels in a "storage roll," a cloth or plastic bag with slots for each chisel, and keep them in a drawer or tray.
Replace broken or splintered handles.
Sharpen cutting edges as often as necessary.
Wear eye protection if there is a risk of eye injury from particles released from the workpiece or when sharpening.

ruselleee wrote:how can we store or maintain a good file?

By storing it in a proper place like using a storage box to maintain the quality and keep away from damage

Before using this tool inspect it to ensure that it is in good condition. Do not use a file as a pry bar, hammer, screwdriver or chisel.When using a file or a rasp, grasp the handle in one hand and the toe of the file in the other.Do not hammer on a file. This is based on what I have read Do you agree ?

jine wrote:Before using this tool inspect it to ensure that it is in good condition. Do not use a file as a pry bar, hammer, screwdriver or chisel.When using a file or a rasp, grasp the handle in one hand and the toe of the file in the other.Do not hammer on a file. This is based on what I have read Do you agree ?

Yes