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ROUTINE MAINTENANCE
GRINDING BABBITTED KNIFE CON'T
4� Use a honing stone to remove any burr edges left from ling. This procedure
has
increased knife life up to three times and has reduced the amount of steel the
grinder takes off the knife. It may be necessary to do some experimenting with
this back grind for your particular application. For example, with tougher or drier
wood, you may have to le a larger 45° back grind on the knife.
5� A good thing to remember is to make the edge of the knife as blunt as possible,
yet still maintain a good chipper feed.
6� Listed below are several recommendations which are important for a quality
knife grinding operation:
• Sometimes hand-honing the knives when they are still in the drum and appear
ready for changing may result in additional knife life between sharpening.
• Whenever possible use a grinding machine that will repeat the desired angle
and grind true and straight, avoiding the straight wheel grinding.
• Straight wheel grinding will give a hollow or concave effect. This shortens the
life of the knife and produces poor chips.
NOTE: We recommend a non-petroleum base coolant such as De Santo (orange
label) grinding coolant, mixed approximately one part coolant to 50 parts of water.
The coolant should be applied on the wheel about 1” above the knife with full
pressure. This will keep the wheel clear and free to cut without burning or damaging
knives.
Babbitted Knife
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