In the sawshop where I worked in during my apprenticeship, the handsaws and tenon saws were usually from the diyers, Farmers etc, and consquently, after they had had a several goes at sharpen and set, tended to be really bad,
"cow and calves" was the first problem, big tooth, and then small tooth,all down the saw blade length.
A lot of people get this problem.
They should have been "topped" with a flat file, in a wooden holder,until every tooth was "topped.
Then filed until the flat was gone, keeping you're eye on the shape and tooth size. and then set.
The carpenters would "touch up"his saw when the tooth started to shine, couple of times a week, and was usually
expected to "top" sharpen and set his saw in around 1/2 hour, maybe once a week, or so.
They all had a saw "horse", usually 3x2 frame sides and a vee cut out the top each side to allow 2 pieces of 3x1, tapered
edgeways so as to wedge firmly down between the vee's with the handsaw nicely sandwiched between, low down for topping and filing and raised for the set.
Here's a link to a typical sharpening saw horse, as used here in Sunny Devon, Which happens to lead to an excellent Paul Sellers vid on Sharpening, which, after a quick skim through, is very similar to how I was taught!
Following this sharpening vid will help you keep up with Graham Hayden when he speeds up in his excellent vids!
Regards Rodders
https://www.google.co.uk/search?q=hand+ ... laZwhXM%3A