I've been learning to make mortises the 'old-fashioned' way, by chopping by hand.
The first few went pretty well, but the edge of my mortise chisel (Lie Nielsen) will need some work on the 220 stone to restore the edge. I'm certain that my beginner technique is much too hard on it.
The wood is Cherry, and the angle is 30 deg from the factory.
How many passes should I expect to make on a 1 inch deep mortise? I suspect I am driving the chisel too deep and damaging the edge during the chip levering step. Or perhaps I am making the chips too big.
Any advice out there from seasoned Neanders?