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Posted

My favorite is the " Soft dutch inverted stepped blancmange cut " that fells , sneds , cuts to 2.3 meter lengths then stacks , mashes all the brash then makes a nice cuppa :biggrin:

Posted
My favorite is the " Soft dutch inverted stepped blancmange cut " that fells , sneds , cuts to 2.3 meter lengths then stacks , mashes all the brash then makes a nice cuppa :biggrin:

 

Often confused with the "Hard Spaniard over-under stairwell custard cut", one of my personal favourites!:thumbup:

Posted
Thats what I thought as well . Also called a cushion cut or a step cut . Could TGB be thinking of a Humbolt cut ( inverted gob ) perhaps ....

 

 

The Humboldt doesn't retain the hinge any longer, or break sooner than a standard gob. It's the angle of the cut, or if it involves a Dutchman!

The Humboldt was developed for large timber milling. The butt hits the ground first, taking away a lot of shock and reduces timber shake!

 

Stubby, you should try the double blancmange cut, it blows up the dust and chip, and gives you a bacon sarnie to go with the tea!

Posted
If my failing memory is working the 5 standard cuts they teaching now are the standard sync, dog tooth, split level, v cut and Danish pie

 

No letterbox anymore?

Posted
Often confused with the "Hard Spaniard over-under stairwell custard cut", one of my personal favourites!:thumbup:

 

Now were cookin' V.I. :biggrin:

Posted
It could of been the Swedish cut, it's for a small diameter forward leaning tree that's basically to small to do dog tooth cut on.

 

 

If a leaner is too small for a dogs tooth surely a sharp chain will do the job fine???

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