Wood max 8m infeed problem

[arto98607]

No way can he hold the correct included angle when doing them like he does. It the included angle is too great or too less, the chipper won't chip correctly.

Maybe so but he did say he will take them in to a shop after sharpening himself few times so any improper angles will get corrected.

He is obviously trying to save chipper knives metal by not grinding it down to every last little nick, like a sharpening shop will do every time.

I would say it looks like the guy in the video knows what he is doing.

 

[5030]

I'd say he's cheap. When I grind knives if there is a big divot, I don't take it out either. Commercial knives eat a lot more than wood. Nails, spikes and once in a while a chainsaw.

Keep in mind that the knives are through hardened not cased so they are hard through and through.

I've never felt that removing a big divot is beneficial and it takes a lot of time to grind one out anyway.

The problem with his setup is, once he gets the included angle wrong, when jigged up properly, the sharpening person has to bring them back to the correct angle, necessitating a lot of stock removal.

I'd never sharpen his knives for him.

My customers all pay the same rate. 60 cents an inch per cutting edge and squaring an anvil, parallel and square is $15.00.

I constantly have a pile of knives to do. They bring them to me in crates and if they ship them, they pay the freight, both ways.

 

[5030]

I get way more than 20 hours on a side, but no where’s near 300 hours. I would rotate the, more often, but it’s an 1.5 hr round trip to get blades to company to sharpen them. I take 4 seats at a time. I wish I could bet my own sharpener, but have had no luck finding info on good system. I have no intention of hand grinding them with my hand grinder.

A knife sharpener costs around 6 grand. The trick if you will, to making any knife last is 1. run at maximum rated speed and 2. Just chip wood, no metal, stones or other junk. 3. rotate them often. Once a knife looses it's edge from running too long, it takes more power and the chips get stringy.

 

[5030]

I've got close to 80 hours on my 8H, mostly chipping brush. I've not seen more than a small amount of stuff wrapping around the feed roller axle and it's soon gone on it's own. I'm not sure what the fix is.

If you are wrapping the feed roller axle, the knives are dull and stringing the wood chips.

 

[grsthegreat]

A knife sharpener costs around 6 grand. The trick if you will, to making any knife last is 1. run at maximum rated speed and 2. Just chip wood, no metal, stones or other junk. 3. rotate them often. Once a knife looses it's edge from running too long, it takes more power and the chips get stringy.

I was looking at the makita 9820-2. I have read people using them with good success.

im not thinking of a cnc sharpener

 

[sea2summit]

If you are wrapping the feed roller axle, the knives are dull and stringing the wood chips.

Totally false, I've done that on a brand new set of knives and fresh anvil.

OP, what I've found is anytime I have vine like material it will start to build up pretty quickly. I do my best to throw in a good chunk of material with any vine/stringy material and tangle it up as it feeds if possible. Also if I have to put in a few arm loads of vine/stringy without some solid material I try and put in a good chunk of 2-6" material 4'+ long which seems to clean out the works pretty well.

 

[arto98607]

I was looking at the makita 9820-2. I have read people using them with good success.

im not thinking of a cnc sharpener

Looks interesting but it has only 120 - 130 watt motor!

 

[grsthegreat]

Looks interesting but it has only 120 - 130 watt motor!

For sharpening 2 blades at a time. every so often, I don’t see that as a problem. I have a question as to the depth of the chipping blades working on their jig. I emailed them a question about it.

im looking at replacing my Jimna 6 chipper with a wood max mx88 . The Jimna works great, has for 12 years, but its a 2+3 hour ordeal to replace chipper blades, takes 2 people. The mx88 is a clamshell access to blades.....maybe 15-20 minutes, 1 person. That is the main reason I’m thinking of upgrading. Problem is I’m number 275 on waiting list.

 

[5030]

I was looking at the makita 9820-2. I have read people using them with good success.

im not thinking of a cnc sharpener

I've never seen a CNC knife sharpener. All manual as far as I know of. No reason for CNC, you aren't machining anything. Basically, you jig the knives, spark the grinding wheel on the angled face, dial down a couple thou and remove material, rinse and repeat until the face and cut edge is uniform. One thing I do when I sharpen them is I take a DMT diamond whetstone and remove the backside burr that develops when grinding. Whey you remove the burr, you can shave with a sharpened knife. I've cut myself many times on sharpened knives. I tend to apply 2 layers of masking tape to the finished bevelled edge so I don't slice myself. Very, very sharp.

Not familiar with a Makita either.

 

[5030]

Totally false, I've done that on a brand new set of knives and fresh anvil.

OP, what I've found is anytime I have vine like material it will start to build up pretty quickly. I do my best to throw in a good chunk of material with any vine/stringy material and tangle it up as it feeds if possible. Also if I have to put in a few arm loads of vine/stringy without some solid material I try and put in a good chunk of 2-6" material 4'+ long which seems to clean out the works pretty well.

Then the included angle on the knives is wrong. Should be between 26 and 28 degrees. I must ask however, what did you set the knife to anvil clearance at? Hint, use an old credit card to set the clearance.

How you set the knives in a commercial chipper, old credit card.

I don't own a chipper, I roast my stuff, but I sure as hell sharpen a boatload of chipper knives.