hows you thread

Bummer.

 

Canadian Fire Drill...where everybody runs to the back of the truck to get a beer out of the cooler

 

Long crosscut noodle chips are from higher rakers...the tooth doesn't have to rock as much and slices through the wood, rather than rock and take a chip out. I'd say it's smoother like that, but maybe a hair faster with lower rakers

 

I'm thinking more along the lines of chip flow.

 

Me too

 

Maybe Tom can post pictures of the chain I don't think the rakers have been touched and if getting chips like that then the grind is close to the last one

I think the picture jason showed was from the spring gtg and rakers was at 35

 

Have to keep it from freezing. Afternoon.

 

When I get home I will gladly post.

 

I was thinking that long chip was from when Mike Lee was in PA and they had the mini gtg a couple years ago. Either way, I'd think a sharp chain would pull a long chip like that too

 

Those first pics were when MrLee gave me some lessons. The poplar strings were Dall chains. Typically I keep em at 25 with a progressive guide. “Fast” chain gets filed to suit the saw revs I want.

 

Will a race chain make a chip differently than a work chain? Does the gullet affect the chip, allow length or break them?

 

The ones you said came from my chain is when we was testing the 661 at spring gtg though ?

 

No, They were from me here at home. These vids

 

Learning again.

I have learned more about saws and chains since I joined "How's you" than in the previous 3 (cough) decades. Sad when I realize what I did not know. I hope to one day know what most of you have forgotten. Thank you to all that contribute your knowledge to us less knowledgeable....

 

Ok I know what they was and I had sent the chain with rakers untouched I'm not sure if you had touched them or not

 

Looks like I need a log book to keep records/notes.

 

That chain wouldn't load up the saw as sent, so after I lowered them it was game on.
Tom, as Mark pointed out, the wood I was cutting had a decent amount of moisture in it, so I'm sure that attributes to the long chip. Dry wood isn't going to stay together like that.
Here's a pic of a race chain I studied. You'd have to ask the experts questions in that regard. I'm a firewood hack learning this stuff too. Second pic is my hand filed.

 

First picture is the ny grind 25/15
Second picture is the pine at spring gtg 25/15 grind and rakers at 35
Third picture is the 20/15 jason posted chips of
Forth and fifth picture is the 15/20 grind what I have been using until new grinder
Last 2 pictures is new grinds the ones tom has wheel set the same just guide wheel and arm moved slightly

 

This one is nice.


I like the tall sideplate grind.

 

That's what I had at the fall pa gtg