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My guess is that the middle East population is of lighter skin overall, especially post crusades, compared to 2014 and a few days ago.

I read it as cutting versus abrading/ abrasion. You can slice a sliver or metal, or scrape at it.

So Jed, not only do your crew members bring in the right sized bars and chains for company projects, your own 200ts, also?Do you get to hang out if you get done earlier than the job is budgeted for, by bringing in the right tools for the job? No need to confirm online, but if you like to deny...

Bringing your own gear to a national company seems screwy. I can't see how a good manager would stop at 28" bars in the PNW. I had a 20" bar, then a 28" bar for my 361 when it was my only saw.

Good to understand mechanical malfunction and fixes. Also, good to know what pencils out at the end of the day.

I have a question about a weird phenomenon that I've seen a limited amount which might be explained by mushrooming out the side catching on the wood, or the bar rails spreading. I've rolled a bar or two closed before with longer bars and canola oil. Once in a long while I've seen a chain...

Thanks for the tips. I used to run a crew of rookies in the forest doing forest stand improvements/ fuel reduction with a Conservation Corps. Trying to get some of them to even understand what a sharp chain looks like was challenge enough. Hard worked saws with rookies hand filing in the field...

Always seems that the right side rail wore down more than the left, looking toward the tip. Does a flat file not correct the top as well as a grinder? I guess I do that by hand, too. Is it just easier?

I've just used a flat file for fighting mushrooming of the bar. Is grinding doing something different?

Give a newbie a full file to sharpen a couple teeth, then a new file for a few, then the old one. Akin to making someone body thrust, then ropewalk, then body thrust. I once had someone tell me it took her 120 strokes to fix a rocked chain. I don't know if that was pure exaggeration or pure...

http://madsens1.com/muu_barchain.htm INFO fwiw.

hahaha

What are these goof files you speak of, Jed? I always thought chain was sharp out of the box. Never tried sharpening new before. I've heard Sqwerl, among others, mention it years ago. I would be interested to see timed test cuts on this. Anyone seen any on Youtube?

Are you cutting off the 'treated' surface, Jim? Might be shooting yourself in the foot.

How much filling does it take to get a new chain super sharp with a new file? Is it just smoothing out grinder defects? Does it help after all grinding?