Oodles of noodles, not Ramen, but white oak. Finally got around to working on that big knotty white oak the blew over in Hurricane Helene. Used the Stihl MS461 32" bar, Stihl XS400, Echo XS2511T to mark... A cutting we will go... Making progress, Kubota L4802 and MTL grapple made moving these big rounds around easier. We cut the rounds 14" and 18"...still got some smaller pieces to cut, got it down to handling size... I bet The Wood Wolverine would have liked to been here.
Definitely! I love the trigger time. All dry the noodles make good firestarter too. I usually keep a 55gal drum full in my basement, with splitter scraps. Bet it smelled wonderful. That’ll make a ton of splits!
So I have been considering buying a riping chain just for noodling. Anyone done this? Worth the effort?
Not near enough...... We had about 9.5 cords of white oak. The 5 cord shed is empty and we have maybe 1.5-2 cord left in the biggest shed. Those were supposed to be our retirement sheds, but the purchase of the stump grinder in Oct changed those plans. Thankfully it's paid off now, we have some seasoned left for "friends" and have more to process here and some more to bring home.
I have ripping chains and have tried this I think it’s just easier and faster to use the regular chain. I only use a ripping chain when milling
So you bought a tool with your retirement shed. The fact that firewood is your second job after 12 hours shifts at first job.. You do you TJV But words must mean different things in south
A regular will rip faster? Or changing to rip takes longer? My thoughts were to have a couple saws to go after one log. One to rip, one to cross.
RCBS ripping chain cuts slower than regular, even milling. I use regular full chisel for milling, usually filed to a 10-15 degree top plate angle. It get's it done.
Well now you see... I learned today. (never touched a ripper chain with my own hands) So I take it they cut smoother, but take more time to do so.
I have a ripping chain, havent used it yet LOL. Only thing I know is noodling isn’t ripping. Two totally different cuts even though they produce the same results. Different orientation of the cutter to the grain of the wood. I’ve often wondered if there’s a particular angle(s) of grind that would shine in noodling. Don’t have the answer to that but I have no reason to believe a ripper would be better than a standard grind. When I finally get around to putting my chain mill together and using the ripper I plan on trying it for noodling and crosscut,,,,,just for science. I don’t expect good results.
I remember the “retirement account”. Oh Well, Firewood is bulky to store. Greenbacks take up less room The chipper should be a sound investment. How are you liking it so far?
T.Jeff Veal How are you liking the nano set-up on the 2511? I still haven't installed mine because I have a couple .043, 3/8 lp chains to use up on the current bar.
So it seems that rippers are unecessary for milling (noodling is just shorter milling)? Has anyone told the people who make the chains?
Nice work there my friend. Not a big fan of noodling big logs, especially gnarly ones. I normally buck to length and use a 20' bar to noodle. Bet it smelled great being white oak. Will you leave the noodles in place for ground cover/mud control?
Nope, very common misconception on social media sites. Some great fights start from it LOL. Noodling is not milling. When you mill cut a log with a chainsaw you cut parallel to the butt,,,just like a band saw mill. You are cutting across the end grains. You get very fine sawdust because of that. Milling is hard on a chainsaw. When you’re noodling you’re cutting parallel to the log (not the butt) More like a round blade sawmill but not exactly. You get large noodles because the orientation of the cutters are exactly opposite of milling. In essence the two cuts are as diametrically opposed as one can get. Milling chains are ground at 10-15 degrees. Crosscut are generally 30 degrees plus or minus. No one has made a noodling chain, I have no idea what degree of angle might work best. Anyone remember those self sharpening chains with square teeth? I wouldn’t doubt it if they work better noodling than anything else
Ripping chains are slower It’s funny in the past I had the same thought as you It’s faster and easier just to noodle with the saw in your hands I can also tell you weather you noodle with a ripping chain or chisel chain the noodle will still plug the saw And that’s why I say ripping chains are really only good for milling
