Husqvarna 3120XP 用户手册

English

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Never use a blunt chain. When the chain is blunt you have 
to exert more pressure to force the bar through the wood 
and the cuttings will be very small. If the chain is very blunt 
it will not produce any cuttings at all. Wood powder would 
be the only result.

•

A sharp chain eats its way through the wood and 
produces long, thick cuttings.

•

The cutting part of the chain is called the cutting link and 
this consists of a cutting tooth (A) and the raker lip (B). The 
cutting depth is determined by the difference in height 
between the two.

When you sharpen a cutting tooth there are five important 
factors to remember.

1

Filing angle

2

Cutting angle

3

File position

4

Round file diameter

5

File depth

It is very difficult to sharpen a chain correctly without the right 
equipment. We recommend that you use our file gauge. This 
will help you obtain the maximum kickback reduction and 
cutting performance from your chain.

See the Technical data section for information about 
sharpening your chain.

To sharpen cutting teeth you will need a round file and a file 
gauge. See the Technical data section for information on the 
size of file and gauge that are recommended for the chain 
fitted to your chain saw.

•

Check that the chain is correctly tensioned. A slack chain 
will move sideways, making it more difficult to sharpen 
correctly.

•

Always file cutting teeth from the inside face. Reduce the 
pressure on the return stroke. File all the teeth on one side 
first, then turn the chain saw over and file the teeth on the 
other side.

•

File all the teeth to the same length. When the length of 
the cutting teeth is reduced to 4 mm (0.16") the chain is 
worn out and should be replaced.