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ROUTINE MAINTENANCE
With a le or stone, atten the knife edge
about .008” or the width of a pencil line.
Backbevel the knife 1/32” - 1/16” to create
a new edge.
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 experiment-
ing with this backgrind for your particular
application. For example, with tougher or
drier wood, you may have to le a larger
45° backgrind on the knife.
A good thing to remember is to make the
edge of the knife as blunt as possible, yet
still maintain a good chipper feed.
Listed below are several recommenda-
tions which are important for a quality knife
grinding operation:
Sometimes hand-honing the knives when
they are still in the disc and appear ready
for changing may result in additional knife
life between sharpening.
Whenever possible use a grinding ma-
chine that will repeat the desired angle
and grind true and straight, avoiding the
straight wheel grinding.
CAUTION: Straight wheel grinding will
give a hollow or concave effect. This short-
ens the life of the knife and produces poor
chips.
CAUTION: Never overfeed the grinding
machine.
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 cool-
ant 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.
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KNIFE GRINDING CON’T
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