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Fig, 11
Limbing a tree is the process of removing the branches
from a fallen tree. Do not remove supporting limbs (A)
until after the log is bucked (cut) into lengths (Fig. 12).
Branches under tension should be cut from the bottom
up to avoid binding the chain saw.
When bucking on a dope, always stand on the uphill side.
1.
Log supported aiong entire length: Cut from top
(overbuck), being careful to avoid cutting into the
ground (Fig. 13).
2.
Log supported on 1 end: First, cut from bottom
(underbuck) 1/3 diameter of log to avoid splintering.
Second, cut from above (overbuck) to meet first cut
and avoid pinching (Fig. 14).
3.
Log supported on both ends: First, overbuck 1/3
diameter of log to avoid splintering. Second, underbuck
to meet first cut and avoid pinching (Fig. 15).
NOTE: The best way to hold a log while bucking is to use
a sawhorse. When this is not possible, the log
should be raised and supported by the limb
stumps or by using supporting
logs. Be sure the
log being cut is securely supported.
Fig, 14
Fig. 12
WARNING:
Never
cut tree l imbs 1
while standing on a
tree trunk.
BUCKmNG
Bucking is cutting a fallen log into lengths. Make sure
you have a good footing and stand uphill of the log when
cutting on doping ground. If possible, the log should be
supported so that the end to be cut off is not resting on
the ground. If the log is supported at both ends and you
must cut in the middle, make a downward cut halfway
through the log and then make the undercut. This wiii
prevent the log from pinching the bar and chain. Be
careful that the chain does not cut into the ground when
bucking as this causes rapid dulling of the chain.
Fig, 15
BUCKmNG USmNG A SAWHORSE
For personal safety and ease of cutting, the correct
position for vertbai bucking is essenfiai (Fig. 16).
A.
Hoid the saw firmiy with both hands and keep the
saw to the right of your body whiie cutting.
B. Keep the Heftarm as straight as possible.
C. Keep weight on both feet.
CAUTION"
While the saw is
1
° cutting, be sure the
chain and bar are being properly lubricated.
Fig, 13
Fig, 16
C
12
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