Chain Filing Angles

[Marc Lewis]

I find slightly less pointy than slightly too pointy cuts better

[Rough Hewn]

Hi Mick,
In answer to some of your questions.
(All for cross cutting)
Top plate angle 30 degrees.
Don’t bother with the 10 degree camber.
Side plate angle 65 degrees

Look at your grinding disc profile carefully, it should be D shaped with one corner curved and one square. Use the curved edge towards the tooth.
When grinding, do not attempt to take all the metal off in one grind, the heat will damage the temper.
Try to get the wheel very close and just touch, backup 3mm then touch again…repeat….
Almost bouncing off the chain…
What happens is the disc shoots cool air at the tooth between cuts.

Hope this helps [emoji106]

[Mick Roseblade]

HI guys, Thanks for coming back to this.

As it happens the angles you suggested 30, 65 and forget the 10, are exactly the set up I had settled on, and it is certainly an improvement from what I was doing.

Simon, I can see exactly what you are saying and I hadn't actually tried that. I can see how that would improve the profile of the tooth, so will give it a go.

Regarding over heating the teeth, I have that sussed, but I would point out to anyone having that problem that the procedure you guys suggested is very good and just a note to say that the smaller the chain the more difficult it can be to avoid over heating, IE, even more care required. This is due to the fact that there is less mass of steel on a smaller tooth to dissipate any heat.

 

Thanks