Jonsered CS 2165 Chainsaw User Manual


 
12 – English
SAFETY INSTRUCTIONS
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 ve important
factors to remember.
1 Filing angle
2 Cutting angle
3 File position
4 Round le diameter
5 File depth
It is very difcult to sharpen a chain correctly without the right
equipment. We recommend that you use our le 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.
Sharpening cutting teeth
To sharpen cutting teeth you will need a round le and a le
gauge. See the Technical data section for information on the
size of le and gauge that are recommended for the chain
tted to your chain saw.
Check that the chain is correctly tensioned. A slack chain
will move sideways, making it more difcult to sharpen
correctly.
Always le cutting teeth from the inside face. Reduce the
pressure on the return stroke. File all the teeth on one side
rst, then turn the chain saw over and le 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.
General advice on setting raker clearance
When you sharpen the cutting teeth you reduce the raker
clearance (=cutting depth). To maintain optimal cutting
performance you must le back the raker lip to the
recommended height.
!
WARNING! The following faults will increase
the risk of kickback considerably:
File angle too large
Cutting angle too small
File diameter too small