[TheForge] RE: TheForge Digest, Vol 38, Issue 82

[Toni Smith]

I've seen it done though quite a few years ago now. Dad used to run a small
sawmilling operation (commercial) and we used to get a guy in to doctor the
saws. Dad did all the sharpening and other setting himself though. What you
say here is true though. If you dish the blades then they do run wonky and
in a worst case scenario it will actually cause them to shatter (picture
huge amounts of shrapnel flying through the air) much the same as if a
circular saw blade hit a railroad spike embedded in a log (thankfully never
seen that).

Toni 


I've been told by a couple of sawyers that millsaw blades are (or at
least used to be) made flat, then hammered by hand to a slight dish
shape; that a flat blade goes all wonky at speed but the slightly
dished one flattens out a runs true.

Have you ever seen that done, Pat?  The guys that told be this didn't
do it themselves but each knew an Old Geezer he could call on if he
neded it done.

- Mike

 

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