Go on, who's the saddo

[tree monkey]

you need to get those burrs off chips the edge otherwise

[Grass hopper]

I only have a 30" bar on it , and new chain , I was thinking that the bar maybe bent s_ _ t, where's a good place to buy new bar and chain on line.

thanks for your help ,

and yes I do the same as said above with all my saw's , end of a working day clean and file them.

[skyhuck]

Banana cuts can be caused just by the way you hold the saw, try holding the saw to counter act the curve.

[gensetsteve]

My hand sharpening is just about passable. If I start making banana cuts its normally cos I have sharpenened the teeth too much on one side. The cure for me was the £20 lidls bench grinder. Used gently after about 6 hand sharpens works for me, they are in stock today normally sell out quick as the stone is about £12 on it own. Bench grinders can eat chains but I am more precision engineer than wood man and an electric grinder in my hands is better than my hands if that makes sense.

[treequip]

I have a diamond file to put that finest of edges on, but I do pick my jobs for it. It leaves a superb edge but three isn't a lot of point going to the extra effort if the timber isn't super clean.

[spudulike]

Not sure about the tag of "Chainsaw Geek" .....well perhaps:blushing:

 

The Banana cut is generally down to the rails opening up or wearing unevenly - both mean the cutters on one side of the chain get worn down faster and need more sharpening meaning further sharpening and uneven cutting.

 

Seen some classics in my time:001_rolleyes:

 

Put the bar in a bench vice and put a straight edge at 90 deg on the top of the bar - it should lay flat across it. There should also be negligible chain roll when a NEW chain is pushed side to side with the drive links in the bar.

 

Only got to this level of geekness on timed cuts on tuned saws:thumbup:

[Mark Bolam]

 

Surly every new chain????????

 

No Huck, every sharpen.

 

Workshop only, I don't turn the bar 'in the field'.

[skyhuck]

No Huck, every sharpen.

 

Workshop only, I don't turn the bar 'in the field'.

 

I don't sharpen in the workshop, only "in the field".

[TimberCutterDartmoor]

One rail being worn more than the other is also a common cause of banana cutting. Remember to turn the bar every sharpen.

 

I never turn the bar because I don't like the name (stihl, oregon etc) upside down. Husqvarna paint wears so fast it's less of an issue.

[Stephen Blair]

You guys are bonkers, i find if I just do a sawing action while cutting , then with enough heat and friction I eventually burn my way through the wood