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mrxlh

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Yesterday it would have been 32" bar with Oregon 75ck converted to hexa grind. I noodle a lot! I have big Dawgs on the 592xp and all my 572s. With the larger Dawgs in need 32" bar to noodle down long boiler wood.
I hate noodling with regular dogs, smooth bumpers work much better. I do use an aggressive chain though…
 

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I hate noodling with regular dogs, smooth bumpers work much better. I do use an aggressive chain though…
From my very limited experience, with noodling.
An absolute minimum from my personnel experience has been, a wide clutch cover to help clear the noodles and a PAIR of bigger dogs.
I've been experimenting with different chain grinds, and raker heights, but I've got a bit more to learn from personnel experience.
 

mrxlh

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From my very limited experience, with noodling.
An absolute minimum from my personnel experience has been, a wide clutch cover to help clear the noodles and a PAIR of bigger dogs.
I've been experimenting with different chain grinds, and raker heights, but I've got a bit more to learn from personnel experience.
Yes that also helps tremendously too.
 

Wilhelm

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For cutting boards!

It does look like new ones have become available. I would prefer an old one. I have a few modern crosscuts and the steel quality hasn’t been that good.
Most likely about 1000+ lbs worth, they are 1.2 meters long.
All of these are deemed worn and got replaced preemptively to avoid breakage during mass production - they grind them back to a certain point and then phase out.

IMG-bd91d8def1cf4902aceb23fbdd7364d3-V.jpg

You can see the towers of worn out grinding wheels, they are Weiler wheels and the grey 8mm ones for band saw blades are great for my chain grinder after dressing.
I have yet to try the gangsaw blade grinding wheels which are thicker and brown.
The bandsaw grinding wheels are ran dry and the gangsaw wheels are being water cooled.

IMG_20240819_202513.jpg
 
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Wilhelm

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Oregon .404" Chipper , first grind took it from factory 35° to 25° , went for a big-C profile, two swipes of the rakers.
The loops cutting performance improved noticeably from factory grind in semi seasoned beech to custom grind in semi seasoned turkey oak.

These are bigger chips than those I can get bucking turkey oak with a well sharpened full chisel 3/8" chain.

IMG_20241025_185402.jpg
IMG_20241025_185410.jpg
IMG_20241025_190318.jpg
 

Wilhelm

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Ground and set rakers on two 3/8"LP loops.
Gave them a try.
IMG_20241027_150151.jpg

Stihl full chisel
IMG_20241027_150142.jpg
IMG_20241027_150135.jpg

Supermarket semi chisel chain
IMG_20241027_150104.jpg
IMG_20241027_150056.jpg

The semi cuts fine but it loads the saw more.
The full chisel cuts smoother, the semi chatters a bit.
 

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Ground and set rakers on two 3/8"LP loops.
Gave them a try.
View attachment 438385

Stihl full chisel
View attachment 438386
View attachment 438387

Supermarket semi chisel chain
View attachment 438388
View attachment 438389

The semi cuts fine but it loads the saw more.
The full chisel cuts smoother, the semi chatters a bit.
Is that semi-chisel new for that cut or used? Looks way rougher on the cookie than what I'm used to seeing (the ridging is very pronounced.)
 

Wilhelm

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Is that semi-chisel new for that cut or used? Looks way rougher on the cookie than what I'm used to seeing (the ridging is very pronounced.)
First grind in the semi, yes it cuts rough and leaves deep crevices in the cookie.

Stihl is on its 2nd grind.

Both loops ground on the same grinder, same wheel, one after another.
Raker set with the same Archer FastFiler roller guide.
 

HumBurner

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First grind in the semi, yes it cuts rough and leaves deep crevices in the cookie.

Stihl is on its 2nd grind.

Both loops ground on the same grinder, same wheel, one after another.
Raker set with the same Archer FastFiler roller guide.
WEIRD!

What brand is it?

Definitely should not have that much ridging for new. Should look like your first photo.
 

Bill G

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Here is a video of an old Homelite XP1100 Gear Drive making chips at a GTG in Indiana circa 2009. The saw had 90psi compression and was running 1/2 chisel chain. It put out a decent pile of chips for what some call "old junk"

 

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I miss good paprika...the stuff we have here is weak sauce.
 
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