Can you guys explain the 25 Deg & 30 Deg sharpening angles.

[JOE.G]

I read about the different sharpening angles, mostly 25 and 30 Deg sharpening angles is this only determined by the chain type slash manufacturer? or do you guys change it for different conditions? How do the different angles affect the way the saw cuts? I know most of my Guides are marked for 30 Deg Angles. Thanks

 

[mikefunaro]

typically oregon chain specifies 25 degrees while stihl chain specifies 30

30 or even 35 will give you better cutting speed but will tend to dull quicker.

You can set any of the chains to any one of those angles though; you can run 25 on stihl and 30 on oregon etc if you want.

Within that range the difference between the two is relatively minimal though.

 

[JOE.G]

I run Husky, Oregon and Stihl (most chains are Stihl ) been doing 30 Deg on them all. How important is the upward angle, i see most call for 10 Deg.

 

[mikefunaro]

I run Husky, Oregon and Stihl (most chains are Stihl ) been doing 30 Deg on them all. How important is the upward angle, i see most call for 10 Deg.

Typically a little bit of an angle is better than nothing. I find that it makes the chain feed a little better, but it could be in my head. Typically if I file RSC straight across like they say I find it just doesn't pull itself into the wood as well as if there is a slight upward tilt. Most of the time I'm not making 10 degrees but probably more like 5 or so.

 

[JOE.G]

It is a little harder for me to judge the upward tilt, unless there is a trick, I am not sure how much of a upward angle I have going on.

 

[SawTroll]

Typically a little bit of an angle is better than nothing. I find that it makes the chain feed a little better, but it could be in my head. Typically if I file RSC straight across like they say I find it just doesn't pull itself into the wood as well as if there is a slight upward tilt. Most of the time I'm not making 10 degrees but probably more like 5 or so.

:agree2:

 

[bigblockf350]

It is a little harder for me to judge the upward tilt, unless there is a trick, I am not sure how much of a upward angle I have going on.

Some file guides have an angle guide on the end bent to 10°. So as u file just keep an eye on it and if its level you are at 10°.

Sent from my SAMSUNG-SGH-I997 using Tapatalk 2

 

[w8ye]

On round sharpened chisel chain, the angle of the top plate's relationship with the bar has to do with your tilt angle.

From the nose of the bar look across the chain and observe the tilt of the top plate on chisel chain.

 

[Joe Kidd]

For what it's worth I file all of my chain at 30° with 0° tilt using Stihls bench file guide.

 

[mdavlee]

Play with the file depth and you might discover more cutting speed. The depth can make a chain go from barely feeding to pulling itself hard into a cut. I usually file most chain at 30° but it's semi chisel. I grind all the full chisel square.

 

[WKEND LUMBERJAK]

Play with the file depth and you might discover more cutting speed. The depth can make a chain go from barely feeding to pulling itself hard into a cut. I usually file most chain at 30° but it's semi chisel. I grind all the full chisel square.

Depth guages are a big factor in cutting speed.

 

[Jim Timber]

Without access to my angle gauges - what it sounds like is there's a 10* slope to the top of the cutter, so if you grind them square you're putting a taper in the tooth.

 

[2dogs]

I file chisel at 25 degrees and 10 up. Semi-chisel gets 35 degrees flat.

 

[mdavlee]

Depth guages are a big factor in cutting speed.

Im talking file depth on the cutter not rakers or depth gauges.

 

[Anthony_Va.]

Im talking file depth on the cutter not rakers or depth gauges.

I've been adding a little more hook to my teeth here lately. If the wood is clean they seem to last as long as they did without so much hook. If theres dirt they dull a little quicker. A little extra hook really makes em pull into the wood, especially if the rakers are right.

I've also been filing a 35° top plate with just a slight upward angle and I've been getting some very good cutting chains this way. As I said, if the wood is clean I can't see any difference in longetivity worth worrying about.

Filing is something I've been experimenting with more lately. I can thank you and those mean square tooth chains for that. There's just no way to make a round tooth cut quite like that square does.

 

[mdavlee]

Square is just the smoothest fastest cutting chain to have. A nice filed 30 degree round chisel is no slouch either.

 

[redunshee]

Square is just the smoothest fastest cutting chain to have. A nice filed 30 degree round chisel is no slouch either.

Square? Do you mean 0% angle or 90% tilt?

 

[Tzed250]

He means a tooth ground like the one in my signature.

 

[SawTroll]

Play with the file depth and you might discover more cutting speed. The depth can make a chain go from barely feeding to pulling itself hard into a cut. .....

:agree2: Very true, the best way is to free-hand (no guide), and look closely at what you are doing.

Filing without looking closely is a gamble at best!

 

[redunshee]

He means a tooth ground like the one in my signature.

Of course! Don't know what I was thinking.