Secateurs are one of the hardest-working tools in any gardener's shed. Whether it's deadheading roses, tidying up a shrub or cutting flowers for the house, they're a go-to essential throughout the seasons.
A quality pair can last for years, but even the best secateurs need regular maintenance. Sharpening may not be the most enjoyable gardening tasks, but it's an important one: dull blades can tear plant tissue, potentially leaving flowers and shrubs more vulnerable to disease, while also making pruning far more laborious than it needs to be.
So what's the best way to sharpen secateur blades?
We asked Andy Bray, managing director and DIY expert at Upton-based construction equipment supplier Access Platform Sales, to share his step-by-step guide...
How to properly sharpen secateurs
A medium- or fine-grit diamond file (around 300-600 grit) or a good-quality pocket sharpener is ideal for the job.
Step 1: Start with a thorough clean
First, remove any residue from your secateurs. "Sap and grit stop a file cutting properly and can make you slip," warns Andy.
Open the secateurs and use stiff brush to remove any plant matter and soil. Wash the blades in warm, soapy water and dry thoroughly, before wiping them with rubbing alcohol to degrease.
"If there's stubborn resin on them, a tiny amount of light oil can help lift it, but wipe the surface dry again before you file so the sharpener doesn't skate," Andy advises.
Step 2: Make the tool stable and safe
Put on cut-resistant gloves and eye protection before you begin. Open the secateurs and support the blade on the edge of a workbench or table, with the cutting edge facing away.
"Hold the handles firmly, or clamp the handle in soft jaws, or wrap it in cloth, so it can’t twist," says Andy. "Keep your fingers behind the spine of the blade, and always push the file away from the edge rather than towards your hand."
If you have bypass secateurs, only sharpen the bevelled cutting blade and leave the flat back blade untouched.
"Match the existing bevel angle rather than guessing a new one, which is usually about 20–25 degrees. Place the file flat on that bevel and push in one direction from heel to tip in smooth strokes, roughly 8–12 passes," the expert explains.
Avoid sawing back and forth, and take care not to round off the tip of the blade. "That’s often where secateurs start missing thin stems," he adds.
Once you can feel a slight burr along the flat back of the cutting blade, remove it with one or two very light passes on the reverse side. "The aim is just to knock off the wire edge, not to create a second bevel," Andy explains. "Never sharpen both sides of a bypass blade."
For anvil secateurs, only sharpen the blade's bevel only and leave the anvil face alone. If the anvil is badly scored, it's best to replace it rather than grind it flat.
Step 3: Wipe clean
Finish by wiping away any metal dust, then add a touch of light oil to the pivot and a thin wipe on the blade to prevent rust.
Open and close the secateurs to spread it, then test your newly sharpened blades on paper or a soft green twig.
"If it still crushes, add a couple more light strokes at the same angle," says Andy. "If it won’t improve, or the blade is nicked, pitted or the pivot has play, the issue is often alignment or wear, not lack of sharpening."
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Wanda Sachs is the Multiplatform Writer for Country Living and House Beautiful, exploring the latest in gardening, wildlife and sustainable living alongside interiors and property. She is particularly interested in human-interest stories, the intersection of design and pop culture, and the evolving relationship between urban and rural life. Previously, she served as Associate Editor at The Berliner in Berlin, where she reported on culture and fashion. Wanda studied English and German at the Goethe University Frankfurt and Exeter University.
