Linddana A/S
. Ølholm Bygade 70 . DK-7160 Tørring . T +45 75 80 52 00 . [email protected] . www.linddana.com
Brugsanvisning: TP 230 fra dato 02.11.2015 ©Copyright 2008
23
8.4
Sharpening knives
The sharpness of the knives is very important for chip quality; this must be checked at least once a
day. The sharpening interval for the knives can be extended by sharpening them at regular
intervals using a carborundum brick.
The sharpening method must be
wet grinding
using a grindstone (See Figure 22).
Never
use an
angle grinder or similar for sharpening knives.
Figure 22 Wet grinder
When sharpening knives, you must make sure that the width of the knife set is uniform to ensure
balancing of the rotor. Consequently, the knives must always be sharpened as a set. The knives
may be ground down to a minimum measurement of 106 mm (see Figure 23). After that they
must be discarded.
The knives’ cutting edge angle must be ground at 30°. (See Figure 23)
Figure 23 Sharpening angle and minimum knife width for cutting knifes
