Philbert
Chainsaw Enthusiast
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PART II - HEAT
The biggest problem that I have heard of with over heating chains is 'grinder hardening' - the metal in the larger body of the cutter is able to absorb some heat, but the thin, sharpened edges can't. They heat up and cool much more quickly ('air quenched'), making these edges very hard. This is similar to the hardened teeth on inexpensive handsaws sold at hardware stores and home centers - hard, but too hard to sharpen with a file.
Same with saw chains: if they are 'grinder hardened' a file will slip over them like a knife on buttered glass. But usually you can carefully grind through / past this layer, allowing the cutter to be filed again. To heat the entire cutter enough, and allow it to cool slowly enough to soften ('anneal') steel is less likely:
https://en.wikipedia.org/wiki/Annealing_(metallurgy)
Philbert
The biggest problem that I have heard of with over heating chains is 'grinder hardening' - the metal in the larger body of the cutter is able to absorb some heat, but the thin, sharpened edges can't. They heat up and cool much more quickly ('air quenched'), making these edges very hard. This is similar to the hardened teeth on inexpensive handsaws sold at hardware stores and home centers - hard, but too hard to sharpen with a file.
Same with saw chains: if they are 'grinder hardened' a file will slip over them like a knife on buttered glass. But usually you can carefully grind through / past this layer, allowing the cutter to be filed again. To heat the entire cutter enough, and allow it to cool slowly enough to soften ('anneal') steel is less likely:
https://en.wikipedia.org/wiki/Annealing_(metallurgy)
Philbert
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