I've heard a couple guys mention the smell and of it makin em hungry. I've taken it as a joke because in all the years I've used veggie, the only time I smelled a 'flavor' was when using peanut oil and it smelled like, suprisingly, peanuts. The other oils have a very inert smell to begin with. In the hundreds of days of cutting with veggie so far, I really push the saws. The 346 with the impressive RPMs it can dish out, as well as the power to back it, I'm more gentle when climbing and trimming, but when bucking firewood I'm crankin the dawgs and being rather aggressive, pushing the saw hard like I'm sure many of us do. As for the 395, that baby was made to cut big wood and I pressure that saw to perform to its outer limits.
I actually
try to wear the bar, but at the same time I am a freak about keeping the chains sharp.
So the smell is still kind of a mystery topic. If you are using strained, filtered fryer oil (which I don't personally recommend), then it starts out with an aroma so it stands to reason that running it through a saw, you will smell fish or french fries, or breaded mushrooms, mmmm.... (uh, back on topic), when it gets sprayed out into the environment. I can imagine a very confused and frustrated family of raccoons visiting your jobsite at night just KNOWING there's a meal
somewhere in the area.
As far as corn, it's the starch that gives corn its corny smell and there's no starch in corn oil. I don't even know what a canola smells like. Soybean? Again, just a very neutral aroma, cold or hot.
If you get a smell, note whether your saw is expelling powder or chips. Is it cutting through the wood slowly, or is each cut making you smile? Are you forcing it, or is the saw doing the work and pulling itself through the cut? Are you getting ANY smoke coming from the kerf? Is your bar turning blue on the pressure side? These questions will determine the amount of wear on your bar and chain system and will be consistent no matter what oil you use, veggie or dino. If you run dull chain, you will increase the wear on your bar, that is just a fact. Keeping your chain sharp is a personal responsibility. I just can not stress enough the importance of that.
(upcoming, veggie in subfreezing temps and veggie while milling)