Sharpening wrong

[dodge man]

So I did some noodling that last couple of days. Larger rounds that are a little too much for me to lift on my splitter. Yesterday it was cutting O.K. but a mix of sawdust and chips, no nice big noodles but it was cutting decent. I had just sharpened the chain to. So I checked the rakers and they were a little high and I filed them down. So today I did some more, first cut was one that was cut most of the way through yesterday so I flipped it over and finished the cut by working up from cut, in other words cutting up instead of down. I got nice big noodles and it cut great. Then i started a new one and it seemed I was making sawdust again cutting down.

Not sure if I am making a mistake sharpening. It almost seems to noodle better lifting up. It seems to make normal cross cuts fine. Stihl MS 261.

The pic is from yesterday and is about all the noodles I got.

 

[4570Man]

Are you cutting across the top like they’re laying in the picture or cutting along the bark side? It works a lot better cutting with the grain vs the end grain.

 

[ruffdog]

My noodle saw was sharpened very sharp with a file and the rakers ground way down. It was the way I got the saw as it was a free Husky 261. Way too aggressive for normal cutting but noodled great. It left big stringy piles of bedding for rabbits. The bar was wore so I have since replaced bar/chain so I miss the ability to quickly noodle.

 

[dodge man]

Are you cutting across the top like they’re laying in the picture or cutting along the bark side? It works a lot better cutting with the grain vs the end grain.

I’m not sure what your asking. The first picture shows how I cut them, just like they are sitting.

 

[jaxs]

Chainsaws blades are normally desighned for cutting accross wood grain , not for "ripping". I've never known a professional that used the same saw for both. If you were to ask me,2lane cruiser or fred about "noodling",we would think you were capturing catfish with your bare hands.:laughing:

 

[4570Man]

Deleted.

 

[dodge man]

I agree but people do use them for cutting with the grain. I have done it before and you get long chips, hence the term noodling.

 

[4570Man]

I’m not sure what your asking. The first picture shows how I cut them, just like they are sitting.

Try flipping them on their side and cutting that way. It works a lot better that way.

 

[dodge man]

Try flipping them on their side and cutting that way. It works a lot better that way.

Now I understand what you are saying, I was a little slow on the up take, thanks for the tip.

 

[ArlyA]

Dave, I bet they make a chains to cut with the grain.

 

[Ford850]

Yeah, it's not noodling unless you cut on the side. You'll see a huge mess of noodles as it pulls out the length of grain rather than cutting the ends of the grain off. :thumbsup:

 

[dodge man]

I do not think they make special chains for it. I did this a few months ago and had better luck with it and I probably came at it from the side. My goal is not to get the long noodles but to cut it the easiest way but I suspect they go hand in hand.. Of course now I am done but I will remember next time.

 

[4570Man]

I do not think they make special chains for it. I did this a few months ago and had better luck with it and I probably came at it from the side. My goal is not to get the long noodles but to cut it the easiest way but I suspect they go hand in hand.. Of course now I am done but I will remember next time.

The long shaving tend to plug the discharge but it cuts way faster.

 

[RandyT]

Dave, I bet they make a chains to cut with the grain.

I believe what you are referring to is called ripping chain. Used with the chainsaw style sawmills. Normally a full chisel type chain that is sharpened at a 10 degree angle as opposed to the normal 25 degree used on full chisel style chains. years ago that made a ripping style chain that had fang type side rippers and I remember correctly the cutters where sharpened straight across.

 

[eddie48]

Most of the ripping chains are also "skip tooth" which allows more space for the noodles (new term to me) to clear the cut.

 

[dodge man]

No more than I do this I probably won’t get a special chain for it.

 

[4570Man]

No more than I do this I probably won’t get a special chain for it.

There’s no need for a special chain if you cut from the side.

 

[ArlyA]

No more than I do this I probably won’t get a special chain for it.

Well,,,, I wish I could get a larger pitch chain for my stihl polewsaw! :duh:

 

[dodge man]

I’ve got one more round I will probably cut in half tomorrow just to try it. It’s pretty big but I could probably get it up on the splitter but I will practice on it.

 

[s219]

When noodling, the angle of the bar (just a few degrees either way) can mean the difference between dust and noodles. That is normal behavior. In fact, you can take advantage of that by gently changing the angle while cutting. The dust will help clear out noodles from the clutch cover and keep it from getting plugged.

Of the dozens of saws I have owned, the 261 was by far the worst at noodling. Just too tight under the clutch cover compared to the saw's power and ability.