22 - English
footing is secure and your weight is distributed
evenly on both feet.
Leave the larger support limbs under the tree to
keep the tree off the ground while cutting.
Limbs should be cut one at a time. Remove the
cut limbs from the work area often to help keep
the work area clean and safe.
Branches under tension should be cut from the
bottom up to avoid binding the chain saw.
Keep the tree between you and the chain saw
while limbing. Cut from the side of the tree
opposite the branch you are cutting.
BUCKING LOGS UNDER STRESS
See Figures 21 - 22.
When the log is supported along its entire length,
it should be cut from the top or overbucking.
When the log is supported on one end, cut 1/3
the diameter from the underside or underbuck-
ing. Then make the finishing cut by overbucking
to meet the first cut.
As the log is being cut, it will tend to bend. The
saw can become pinched or hung in the log if you
make the first cut deeper than 1/3 of the diameter
of the log.
Give special attention to logs under stress to pre-
vent the bar and chain from pinching.
TYPES OF CUTTING USED
See Figure 22.
OVERBUCKING
Begin on the top side of the log with the bottom
of the saw against the log; exert light pressure
downward. Note that the saw will tend to pull
away from you.
UNDERBUCKING
Begin on the under side of the log with the top
of the saw against the log; exert light pressure
upward. During underbucking, the saw will tend
to push back at you. Be prepared for this reaction
and hold the saw firmly to maintain control.
LIMBING
See Figure 23.
WARNING:
Never climb into a tree to limb or prune. Do not
stand on ladders, platforms, a log, or in any
position which can cause you to lose your bal-
ance or control of the saw, which could result
in death or other serious personal injury.
Limbing is removing branches from a fallen tree.
Work slowly, keeping both hands on the chain
saw with a firm grip. Always make sure your
OPERATION
Fig. 22
OVERBUCKING
UNDERBUCKING
CUT LIMBS ONE AT A TIME AND LEAVE SUPPORT LIMBS
UNDER TREE UNTIL LOG IS CUT
Fig. 23
4
1
3
2
