What an excellent explanation. Puts words in an articulate way to what we've seen over the decades. There is SO much stuff at high volume on how to sharpen a chain that the true physics of the situation get drown out. You sound like an engineer :)
Brilliant! Best saw chain sharpening techniques video I’ve ever seen! I believe competition saw chain is also stoned so the sides are all perfect. The way I understand it is they throw the chain on backwards and wet stone the sides. Im you can see in the cut piece after it’s smooth as glass without saw chain marks
lol taking off a back of the tooth? .032? lol well... Maybe there's some more jokes, but i stopped at some point... There's nothing wrong with not taking back of the tooth off, if you time your cuts it'll be the same. And .032 could be too much. Smooth = fast. If you file too much off of raker it'll struggle in the cut and will be uncomfortable. 32 looks like too much. I'm using 025 gauge and it's fine. Touch rakers couple of strokes more and it becomes not that smooth, it becomes hungry.
If you followed what John is saying at all, the extra he is talking about taking off the depth gauge is simply offsetting the changes he made to make he chain cut more efficiently. The saw does not struggle or feel rough. Each of those changes relieves some of the force require from the chain to make a cut. All he is recommending is to lower the depth gauges to bring that force back to what it was before any changes were made.
You talk about the 25⁰ angle on the factory round grind then you say you make it sharpen by using a square file yet you are then talking about a different angle. Sure you may sharpen the top plate at 30⁰ or 35⁰ if you aren't good at holding an angle but you are now taking about your side plate angle being 45⁰ which was never 25⁰ from the factory. That angle is dependant on how much or your file sticks out the top of the tooth. If you use a file guide plate then you are getting your proper side plate angle or knife edge thickness. If you don't use a file guide plate and try to free hand it more often your file will drop into the gullet and you will change that angle. Its not for the better either. As for your depth gauge. Yes, it'll allow you to take a bigger chip, but it also causes the chain to cant back and ride on the heal of the cutter which will wear your chain cutter and bar quicker. If you need bigger chips, get a bigger chain. Its not always the lawyers against the world about rules and laws. Oregon invented the common use cutter they tell the lawyers whats acceptable not the other way around. And its all engineered to have a balance of safety as well as longevity and strength. This is like putting nascar slicks on your grocery getter cas it'll corner better for 3 shopping runs before you need to change the tires...
Well presented and well done, an eye-opener indeed. Happy cutting mate 😊
Very intersting information thank you Sir 🤓
Thanks, this is probably the best chain sharpening video I have seen in the last 7 years. Blessings in Christ from Norway 🇧🇻
What an excellent explanation. Puts words in an articulate way to what we've seen over the decades. There is SO much stuff at high volume on how to sharpen a chain that the true physics of the situation get drown out. You sound like an engineer :)
Thank You Sir, great points from mechanical, physics point of view. Miroslav, logger, Europe
Awesome explanation. Thanks for your videos, they are extremely helpful!
John, I’ve watched some of your filing videos with Peter J working with the training crew, really great content please keep creating.
Excellent video, and knowledge sharing skills, really appreciate the precision.
I think this was great info. well presented
Brilliant! Best saw chain sharpening techniques video I’ve ever seen! I believe competition saw chain is also stoned so the sides are all perfect. The way I understand it is they throw the chain on backwards and wet stone the sides. Im you can see in the cut piece after it’s smooth as glass without saw chain marks
Interesting- had not heard of the wet stone idea. Always something to learn.
Exelent explained..🙂👍
This was exellent😊
Excellent
File them till the top plates start coming off, that’s the yankee way ❤️
Maybe beveling the front from the raker to make it flow easier ?
lol taking off a back of the tooth? .032? lol well... Maybe there's some more jokes, but i stopped at some point... There's nothing wrong with not taking back of the tooth off, if you time your cuts it'll be the same. And .032 could be too much. Smooth = fast. If you file too much off of raker it'll struggle in the cut and will be uncomfortable. 32 looks like too much. I'm using 025 gauge and it's fine. Touch rakers couple of strokes more and it becomes not that smooth, it becomes hungry.
If you followed what John is saying at all, the extra he is talking about taking off the depth gauge is simply offsetting the changes he made to make he chain cut more efficiently. The saw does not struggle or feel rough. Each of those changes relieves some of the force require from the chain to make a cut. All he is recommending is to lower the depth gauges to bring that force back to what it was before any changes were made.
You talk about the 25⁰ angle on the factory round grind then you say you make it sharpen by using a square file yet you are then talking about a different angle. Sure you may sharpen the top plate at 30⁰ or 35⁰ if you aren't good at holding an angle but you are now taking about your side plate angle being 45⁰ which was never 25⁰ from the factory. That angle is dependant on how much or your file sticks out the top of the tooth. If you use a file guide plate then you are getting your proper side plate angle or knife edge thickness. If you don't use a file guide plate and try to free hand it more often your file will drop into the gullet and you will change that angle. Its not for the better either.
As for your depth gauge. Yes, it'll allow you to take a bigger chip, but it also causes the chain to cant back and ride on the heal of the cutter which will wear your chain cutter and bar quicker.
If you need bigger chips, get a bigger chain. Its not always the lawyers against the world about rules and laws. Oregon invented the common use cutter they tell the lawyers whats acceptable not the other way around. And its all engineered to have a balance of safety as well as longevity and strength.
This is like putting nascar slicks on your grocery getter cas it'll corner better for 3 shopping runs before you need to change the tires...
U haven't been listening properly mate ! Attention span!