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BLADE SHARPENING
Sharpen all blades equally. This ensures disc balan-
ce. Avoid heating the blades during grinding.
Indications that the knife blades need sharpening are:
•
self-feed is less effective.
•
increased power demand.
•
cut surface of the chip is rough.
Normally, the knives can be sharpened a number of ti-
mes 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
o
angle 45
. The hone angle prevents the blade edge
from breaking.
It is recommended that post-sharpening of the knives
is also performed to a concave shape. If this is not pos-
sible, sharpen the knives to a flat profile.
KNIFE
o
30
n. 0,3 mm (0,01")
Concave blade profile
o
30
KNIFE
FOR HARD OR FROZEN WOOD
Flat blade profile
FARMI 381 HFC / HF
o
and the hone
o
45
n. 2,5 mm
o
45
Grind the hone angle at 45
dinal strokes, using a level sharpening stone. Remove
the burrs from the knife fastening bolt side by grinding
along the blade surface.
Final knife grinding
REMOVING THE ANVILS
The chipper is equipped with both vertical and hori-
zontal anvils. To remove the anvils, open the fastening
bolts (A) and (B). The horizontal anvil fastening bolt (B)
is located below the feed opening.
Horizontal anvil
Anvil fastening bolts
30
o
with two to three longitu-
Fastening bolt side
Vertical anvil
A
Knife
B
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