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The cutting part of the chain is called the cutting link and
this consists of a cutting tooth (A) and the raker lip (B). The
cutting depth is determined by the difference in height
between the two.
When you sharpen a cutting tooth there are five important
factors to remember.
1 Filing angle
2 Cutting angle
3 File position
4 Round file diameter
5 File depth
It is very difficult to sharpen a chain correctly without the right
equipment. We recommend that you use our file gauge. This
will help you obtain the maximum kickback reduction and
cutting performance from your chain.
See the Technical data section for information about
sharpening your chain.
12 –
Canadian
All manuals and user guides at all-guides.com
SAFETY INSTRUCTIONS
WARNING! The following faults will increase
!
the risk of kickback considerably:
Sharpening cutting teeth
To sharpen cutting teeth you will need a round file and a file
gauge. See the Technical data section for information on the
size of file and gauge that are recommended for the chain
fitted to your chain saw.
•
Check that the chain is correctly tensioned. A slack chain
will move sideways, making it more difficult to sharpen
correctly.
•
Always file cutting teeth from the inside face. Reduce the
pressure on the return stroke. File all the teeth on one side
first, then turn the chain saw over and file the teeth on the
other side.
•
File all the teeth to the same length. When the length of
the cutting teeth is reduced to 4 mm (0.16") the chain is
worn out and should be replaced.
General advice on setting raker clearance
•
When you sharpen the cutting teeth you reduce the raker
clearance (=cutting depth). To maintain optimal cutting
performance you must file back the raker lip to the
recommended height.
File angle too large
Cutting angle too small
File diameter too small
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