The room next to the forge is the sharpening room. Here the right edge bevel is established by grinding (beveling) and, after the tempering and annealling operation, the beveled edge is ground with a finer stone, honed and polished. After the forging and the first step of sharpening the edge, the lower part of the axe head, the blade, is tempered by warming it to 820°C followed by a quick cooling in cold running water. Then the axe head is annealed: kept for 60 minutes in an oven that is 195°C. This relieves the stress in the steel, built up by the forging and tempering processes and gives the bit the desired hardness and toughness. The hardness of the bit is measured, 57 Rockwell C, and enery single head is tested by a smith who, with a big hammer, strikes on the edge’s corners. If the blade does not break the head is good.

After the final sharpening and the “stropping” of the edge (stropped on a rotating buffing wheel) it is time to put a handle on the axe head. With the help of a hydraulic press the handle is squeezed into the axe head together with a wooden wedge. The right angle in relation to the axe head, the alignment and the hang, are tested. The last step is to drive a three legged steel wedge into the wooden wedge. Finally the axe is carefully checked, the axe head is rubbed with a water repellant and rust preventive oil and the axe is given a leather sheath. Not to be forgotten, The Axe Book is tied to the axe.