AVANT CH100 - Page 30

30
CH100
32
o
45
o
~ 0,3
mm
~ 0,3
mm (0,01”
)
32
o
45
o
SHARPENING THE KNIVES
Sharpen all knives equally. This
ensures disk balance.
Avoid heating the knife during
sharpening.
The knives need sharpening when
• the self-feeding of wood has decreased;
• the power demand has increased;
• the chip surface is rough.
• The individual chips have become smaller.
Normally, the knives can be sharpened several
times without actually being removed (with, e.g., a
sharpening stone or belt grinder).
More thorough conditioning is carried out with a
surface grinder, with the knives removed.
The grinding angle of the knives is 32° and their
honing angle 45°. The honing angle is intended to
prevent edge breakage. Fig 13.
The hone angle is ground to a 45° angle with two to
three longitudinal strokes, using a level sharpening
stone.
Anny burrs can be removed by parallel grinding of
the surface opposite to the knife mounting bolts.
Fig 15.
CAUTION!
!
Fig 13. The prole of a concave knife
Fig 14. A knife with a at prole
Whet stone
KNIFE
KNIFE
Fig 15. Final grinding of the knife
Surface opposite to
the mounting bolts