13
OPERATION
1
3
2
3
cut.
NOTE:
Make a shallow rst cut (1/4 of limb
diameter) on the underside of the limb close
to the main limb or trunk.
Then, make a
second cut from the top side of the limb
outboard from the rst cut. Lastly, make
a nal cut close to trunk.
For second and
nal cuts (from top of limb or branch), hold
the bucking spikes against the limb being
cut. Allow chain to cut for you; exert only light
downward pressure.
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