Safety & Operating Instructions

Chipper Knife Sharpening

 You should never attempt to sharpen the Chipper Knife freehand.

 It is extremely important to consistently maintain the 45-degree

angle for proper performance (Figure 37).



Excessive heat generated during the sharpening process will damage

Knives

and weaken the metal. Be sure not to overheat the Knife during

sharpening because it will shorten the life of the Knife.

 Take the Chipper Knife to a machine shop for proper sharpening.

 How many times a Knife can be sharpened is determined by how

much material needs to be taken off to sharpen or to compensate

for dents or gouges.



A new Chipper Knife has .970" measurement between the short side

bevel

edge and the Knife Top Edge (Figure 38 “New Knife”).

 The knife should never be sharpened to the extent that more than

3/32" is taken off this measurement.



Once this measurement is below .876" (see

Figure 38 “Sharpened

Knife”

or if you are unable to remove dents or gouges with these

guidelines, replace the Knife.

Figure 37

Chipper

Knife

45°

Top Edge

Short Side

Beveled Edge

New Knife

Top Edge

Short Side

Beveled Edge

Sharpened Knife

Figure 38

.876

.970