Idiomas disponibles
Idiomas disponibles
TYPES OF BUCKING CUTS
Overcutting begins on the top side of the log with
the bottom of the saw against the log. When
overcutting use light downward pressure.
Undercutting involves cutting on the underside of
the log with top of saw against the log. When
undercutting use light upward pressure. Hold saw
firmly and maintain control. The saw will tend to
push back toward you.
WARNING! Never turn saw upside down to
undercut. The saw cannot be controlled in
this position.
Always make your first cut on the compression
side of the log. The compression side of the log is
where the pressure of the log's weight is
concentrated.
BUCKING WITHOUT A SUPPORT
1. Overcut through 1/3 of the diameter of the log.
2. Roll the log over and finish with a second
overcut.
NOTE: Watch for logs with a compression side
to prevent the saw from pinching.
BUCKING USING A LOG OR SUPPORT
STAND
1. Make the first cut on the compression side of
the log. Your first cut should extend 1/3 of the
diameter of the log.
2. Finish with your second cut.
All manuals and user guides at all-guides.com
LIMBING AND PRUNING
• Work slowly, keeping both hands firmly gripped
• Watch out for springpoles. Springpoles are small
• Be alert for springback. Watch out for branches
12
1
2
2
1
2
WARNING! Be alert for and guard against
kickback. Do not allow the moving chain to
contact any other branches or objects at the
nose of the guide bar when limbing or
pruning. Allowing such contact can result in
serious injury.
WARNING! Never climb into a tree to limb or
prune. Do not stand on ladders, platforms, a
log, or in any position which can cause you
to lose your balance or control of the saw.
IMPORTANT POINTS
on the saw. Maintain secure footing and
balance.
size limbs which can catch the saw chain and
whip toward you or pull you off balance. Use
extreme caution when cutting small size limbs or
slender material.
that are bent or under pressure. Avoid being
struck by the branch or the saw when the
tension in the wood fibers is released.
2
1
1
