Sharpening And Maintenance Of Oilomatic Picco Chain - Stihl 015 Instruction Manual / Owners Manual

Sharpening and Maintenance of
Oilomatic Picco Chain
Foreword
Like any other cutting tool, the saw chain is sUbject to
normal wear. A properly sharpened chain will eat into the
wood and require very little effort on the part of the
operator. For this reason you should never attempt to cut
with a dull or damaged chain.
A carefully sharpened saw chain offers many benefits, i. e.
a higher cutting capacity, clean and smooth cuts - this
means less operator effort, a lower fuel consumption and
minimum wear.
There are a few crucial angles which must be maintained
in order to obtain good results when sharpening a chain.
They are explained below.
Filing angle
The filing angle on the Oilomatic-Picco chain is 35°; the
chain is initially sharpened to this angle before leaving
the factory. However, if you use the chain primarily for
cutting hardwood or frozen timber, it is best to sharpen it at
an angle of 30°.
Always make sure that the filing angle is exactly the same
on all cutters. Irregular angles will cause the chain to run
roughly and unevenly as well as increase the rate
ot
wear
and result in chain breakage.
Side plate angle
The upright cutting edge just below the top plate is known
as the side plate cutting edge. The side plate angle is the
angle between the side plate cutting edge and the horizon-
tal line formed by the cutter toe and heel. The specified side
Top: Filing angle
Bottom: Side plate angle
plate angle is 85
°
for the Oilomatic-Plcco chain and is ob-
tained automatically if the file holder 56057504310 is used
with the prescribed file and the file is held correctly during
sharpening.
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