Farmi Forest CH10, Руководство по эксплуатации, техническому обслуживанию и запасным частям

Страница: 27 / 48

CH10 27
32
o
45
o
~ 0,3 mm
~ 0,3 mm (0,01”)
32
o 45
o
SHARPENING THE KNIVES
Sharpen all knives equally. This en-
sures disk balance.
Avoid heating the knife during shar-
pening.
The knives need sharpening when
• the self-feeding of wood has decreased;
• the power demand has increased;
• the chip surface is rough.
• The individual chips have become smaller.
Normally, the knives can be sharpened several times wit-
hout actually being removed (with, e.g., a sharpening sto-
ne or belt grinder).
More thorough conditioning is carried out with a
surface grinder, with the knives removed.
The grinding angle of the knives is 32° and their honing
angle 45°. The honing angle is intended to prevent edge
breakage. See fig 13.
The hone angle is ground to a 45° angle with two to three
longitudinal strokes, using a level sharpening stone.
Anny burrs can be removed by parallel grinding of the
surface opposite to the knife mounting bolts. Fig. 15.
Whet stone
KNIFE
KNIFE
Fig. 13. The profile of a concave knife
Fig. 14. A knife with a flat profile
Fig. 15. Final grinding of the knife
Surface opposite to
the mounting bolts
IMPORTANT