It’s a single bevel.
Sharpen the angled side at the proper angle, and remove the burr by flattening the smooth side of the blade on a decent diamond stone.
I have my great grandfathers barber’s shears, and that’s how they’ve been sharpened for going on 100 years now. You need a stone wide enough for the whole blade, so that its uniformly flat, but other than that it’s pretty logical how they need to be sharpened.
Seriously, what’s with these people thinking fabric scissors are magic? If anything, they’re significantly easier to sharpen than a knife.
I think it’s down to most people not having used modern high end shears, which usually have convex bevels (and some pain in the ass exotic steels). If you can sharpen that without destroying the tension/edge finish using a hardware store stone (like someone in this thread was claiming), I’ll be properly impressed.
Yeah maybe with a belt sharpener, but I just use my stone. I guess my scissors have a flat bevel. It never occurred to me anyone would put a convex edge on a pair of scissors. Unless you’re talking about how the blades bend inwards slightly, in which case, I haven’t had any issues getting my scissors back to fabric-sharp.
It’s a shame more fabric enthusiastics don’t do this, we’d have an army of skilled blade sharpeners and weapon/fabric enthusiastics could join forces and reign supreme
I think everyone should learn how to sharpen a kitchen knife at least.
Dull knives are dangerous, and it really only takes an afternoon to get decent at sharpening a knife.
Unfortunately there’s a lot of lore about knife sharpening, like how you need really fine grit stones, or a whetstone being the best, when in reality you can get a shaving sharp edge from a 20 dollar diamond stone from a hardware store. Sure, a 4000 grit stone will get you a mirror finish and a more refined edge that will last slightly longer, but even an 80 grit stone when used properly, will get you a good edge that will last for months without any other sharpening.