Simington / Silvey Square Chain Grinders Tips/Tricks/Secrets

[Time's Standing Stihl]

Thanks for the advice guys. Within the last couple weeks I've acquired a new 451c. Just trying to learn angles/dressing wheel shapes and it's effects.

Was playing around yesterday with some chain that needs shortened from hitting some metal.

Set it pretty aggressive...

This one the corner was slightly off, but looks nasty!

Another

If everything is accurate this is my top dresser

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[Sierrawoodsman]

Sweet!


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[Black Dog Chainsaw]

yum... salmon wheel...

 

[junkman]

Thanks for the advice guys. Within the last couple weeks I've acquired a new 451c. Just trying to learn angles/dressing wheel shapes and it's effects.

Was playing around yesterday with some chain that needs shortened from hitting some metal.

Set it pretty aggressive...

This one the corner was slightly off, but looks nasty!

Another

If everything is accurate this is my top dresser

Sent from my SM-G900R4 using Tapatalk

Have you tried that out yet ? How long did it hold up for ?

 

[Black Dog Chainsaw]

@Time's Standing Stihl

Look at the cutters in the square filing thread. Page 2 there's a bunch. A really thin top plate angle like that will wear quicker than you expect, especially in hard woods like ours...

The pics here look like I described the other day on hangouts where your two chisels meet at the tip of the chain and in the corner of the side and top cutter (underneath). Leaves more "meat" on the edge. So the idea is to use a chisel instead of a razor blade/steak knife.

http://opeforum.com/threads/how-to-square-file.139/page-2

 

[srcarr52]

@Time's Standing Stihl

Look at the cutters in the square filing thread. Page 2 there's a bunch. A really thin top plate angle like that will wear quicker than you expect, especially in hard woods like ours...

The pics here look like I described the other day on hangouts where your two chisels meet at the tip of the chain and in the corner of the side and top cutter (underneath). Leaves more "meat" on the edge. So the idea is to use a chisel instead of a razor blade/steak knife.

http://opeforum.com/threads/how-to-square-file.139/page-2

In normal speak, Nathan thinks your underside angle is too steep. I will actually have to agree with him here, it looks a little racy.

 

[junkman]

This ground .404 is a very durable work chain ,there can be some dirt on log from being skidded ,and does not kill the edge right away .

 

[Black Dog Chainsaw]

In normal speak, Nathan thinks your underside angle is too steep. I will actually have to agree with him here, it looks a little racy.

yea some days it's just hard to find words...

 

[Time's Standing Stihl]

It was set up for race fellas....

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[Time's Standing Stihl]

Changed over to the salmon wheel today and changed some angles on the dressers.

 

[srcarr52]

Looking good Clint.

 

[junkman]

Nice job

 

[Duane(Pa)]

That's pretty sweet. Looks about the way I would want mine to be.

 

[Duane(Pa)]

 

[Time's Standing Stihl]

Angles look good Duane. Just bring your corner up a bit.

That bottom one looks familiar [emoji6]

 

[Duane(Pa)]

Not mine, just showing two different top angles. Gold may last longer, silver (yours) should be faster...

edit: I was dinking around on my phone, didn't realize how bad the gold tooth pic was until I got home. I think your tooth is near perfect to my eye...

 

[quietfly]

i'm starting to think the secret is to get a Silvey.....

 

[mdavlee]

If you do a lot of chains a grinder is nice. Even when I had one I still filed a lot

 

[Black Dog Chainsaw]

I think the one guy I would like to comment on top plate angles for work chain would be Matt (hedgerow). He use square for everything and hand files most of his chains. He'd definitely know what a good work cutter would look like.

Clint, cutter looks good to me!

 

[mdavlee]

You can run 25-30 degree top plate for work chain. You want a steeper underneath angle if you do that. It will give you more forward lean when you do it and a stronger corner.