26 DR
®
SELF-FEEDING WOOD CHIPPER
Chipper Knife Sharpening
You should never attempt to sharpen the Chipper Knife freehand.
It is extremely important to consistently maintain the 45-degree angle for
proper performance (Figure 39).
Excessive heat generated during the sharpening process will damage Knives
and weaken the metal. Be sure not to overheat the Knife during sharpening
because it will shorten the life of the Knife.
Take the Chipper Knife to a machine shop for proper sharpening.
How many times a Knife can be sharpened is determined by how much
material needs to be taken off to sharpen or to compensate for dents or
gouges.
A new Chipper Knife has .970" measurement between the short side bevel
edge and the Knife Top Edge (Figure 40 “New Knife”).
The knife should never be sharpened to the extent that more than 3/32" is
taken off this measurement.
Once this measurement is below .876" (see Figure 40 “Sharpened Knife”),
or if you are unable to remove dents or gouges with these guidelines,
replace the Knife.
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