Oops, a little late to the party here. I try to take off as little as possible to reestablish the cutting edge...I also don't worry about the one or two cutters that might be shorter...The next one/two times you sharpen you'll catch the rest up to them. I see you're hitting yours only once!...I usually do 2 times just to avoid burning anything...but I might try once next time...gotta experiment. I also use a dremel on the rakers. Be gentle and try to maintain the angle...works well. I think most backyard cutters would buy a grinder or good file system the first time they watched their local shop butcher their chains like you mentioned. I like my shop for parts and BS but I'd never let them touch my chains after watching them work on someone else's!...If your chains come home blue, something went wrong. When you can extend a good chain's life by about 80% by doing it right you've learned something. Good simple vid for guys that would like to get away fm shops that should be selling meat...Well done...