Blade Sharpening; Removing The Anvils - Farmi Forest Corporation CH380HF Operation, Maintenance And Spare Parts Manual

BLADE SHARPENING

Sharpen all blades equally. This ensures
disc balance. Avoid heating the blades du-
ring grinding.
Indications that the knife blades need sharpe-
ning are:
o self-feed is less effective.
o increased power demand.
o cut surface of the chip is rough.
Normally, the knives can be sharpened a num-
ber of times in situ (grindstone, belt grinder)
before complete removal becomes necessary.
Thorough reconditioning, however, requires
blade removal and use of a knife grinder.
The new knives are sharpened to a concave
shape, R=200. The sharpening angle is 30
and the hone angle 45
vents the blade edge from breaking.
o
30
KNIFE
n. 0,3 mm (0,01")
Concave blade profile
It is recommended that post-sharpening of the
knives is also performed to a concave shape. If
this is not possible, sharpen the knives to a flat
profile.
o
30
KNIFE
Concave blade profile
CH380HF
o
The hone angle pre-
o
45
n. 0,3 mm (0,01")
o
45
Grind the hone angle at 45
longitudinal strokes, using a level sharpening
stone. Remove the burrs from the knife faste-
ning bolt side by grinding along the blade surfa-
ce.
Final knife grinding

REMOVING THE ANVILS

The chipper is equipped with both vertical and
horizontal anvils. To remove the anvils, open
o
the fastening bolts (A) and (B). The horizontal
anvil fastening bolt (B) is located below the feed
opening.
Horizontal anvil
Anvil fastening bolts
29
o
with two to three
Fastening bolt side
Vertical anvil
A
Knife
B