Author Topic: Cross cutting with a dedicated slabber (Read 2665 times)

JSwigga · « **on:** February 12, 2013, 11:00:12 PM »

Whats the best chain to use for cross cutting with a model 8 slabber? I might use one of my old ripping chains and change it to a 30 deg. Thoughts?

Gasawyer · « **Reply #1 on:** February 13, 2013, 02:04:19 PM »

If there is enough tooth left on one of your old ripping chains then that should work fine. 25-30deg should be the correct angle to use. I am going to be doing the same thing except with an alaskian mill. Good luck

logboy · « **Reply #2 on:** August 22, 2013, 04:09:01 PM »

I've cut cookies with the standard 15 degree chain and the finish wasnt great. I'm interested to see how these turned out.

Seaman · « **Reply #3 on:** August 22, 2013, 11:17:20 PM »

When I tried to cut cookies with my ripping chain, it climbed in the cut . That was walnut, about 20 inches or so. The same chain ripped straight, it was at 12deg . I still have not puzzled that out , but sometimes it seems I can always fin the WRONG way to do something with a Lucas first.

Looking forward to seeing how yours turns out! Best of luck.
Frank

logboy · « **Reply #4 on:** August 23, 2013, 01:52:12 PM »

The degrees shouldnt matter. Unless your chain is dull or the top and bottom teeth are ground differently, it shouldn't climb. Next time push it more slowly, and every six inches or so pull the mill backwards to clear all the sawdust out. It's possible those long stringy crosscut chips were loading up under the bar making it climb.

Seaman · « **Reply #5 on:** August 23, 2013, 03:46:39 PM »

Thanks Logboy, yes it could be loading up, I'm going to give it another shot soon.

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