Bandit
73
Copyright 6/12
MODEL 200 UC
Chipper knives MUST be kept sharp at all times
for the ultimate chipper and knife performance.
The main cause of poor cutting performance is dull
knives.
Dull Knives Cause:
‑ Excessive waste of engine horsepower
‑ Bad quality chips; chunks, slivers, etc.
‑ Excessive strain on knives and mounting hardware
‑ Excessive strain on chipper disc/drum bearings
and total machine
‑ Excessive chipping vibration damaging the
machine
‑ Excessive strain on drives, PTO’s, engines, etc.
‑ Increase the probability of the discharge plugging
and decreases the throwing distance
‑ Loss of time and money
The Dulling Of Chipper Knives Is Caused By:
‑ Poor quality knives
‑ Improper anvil to knife clearance
‑ Force feeding wood faster than chipper will accept
‑ Dirt, grit, or foreign material on the wood
‑ Chipper knives ground at wrong angle
‑ Improper care of knives and knife hardware
These are just a few factors, there are other
situations that can lead to the dulling of chipper knives.
Many times a chipper knives cutting edge/point
can be brought back to a good edge with a #10 Flat
Bastard Mill File. This can reduce the amount of
regrinding.
Typical Knife Grinding Angles:
“Bolt‑In” Knives = 30° to 31° Angle
Knives should be replaced in sets. These sets
are determined by the amount of resharpening
done to the knives (knife width). Regrinding knives
reduces the width of the knife. Knife replacement
should be done in sets of the same width knives.
That will reduce chipping vibration and increase
chipping performance.
Do not grind the knives in a direction which
produces a radius, or hollow grind, on the surface
of the knife. Strength and life of the cutting edge is
reduced.
‑ For maximum chipper efficiency, the original
cutting angle must be maintained when the
knives are sharpened. The knives should be
machine ground to produce a flat, straight edge.
‑ Do not sharpen the knives with a hand held
power grinder. The knife angle can’t be held and
heat will distort the metal.
‑ Sharpening techniques should be the same as
those employed for any high carbon steel
cutting edge. Use a coolant and exercise care
not to draw temper or crack the cutting edges
by excessive heating.
‑ Knives may be sharpened repeatedly as long as
their original width is not reduced to less than the
specified minimum width. If a knife measures less
than the specified minimum width after sharpening,
it must be discarded.
‑ Inspect the knives after grinding to ensure the
knives are free of cracks.
‑ Maintain spare sharpened knives to avoid
downtime for knife sharpening.
‑ Keep knives sharp.
‑ Keep knife angle correct when grinding.
‑ Do not over grind so knife is narrower than
allowed width, or you will pack wood and break
knives.
‑ Use correct knife size, knife quality, knife
mounting hardware, and torque knife mounting
hardware to the specified torque.
‑ Replace knife mounting hardware after (5) times
of tightening.
NOTICE
USE CORRECT KNIFE AND HARDWARE
DO NOT
use a size or style chipper knife, bolt or nut
other than factory approved for this chipper ‑ see
manual.
DO NOT
over torque or under torque knife bolts and
nuts ‑ see manual.
DO NOT
resharpen knife more
than minimum width ‑ see manual.
DO NOT
use a knife bolt or nut which has been tightened
over (5) times ‑ replace.
DO NOT
improperly install the knife nuts.
Flat surface of nut goes toward the chipper
disc.
DO
check the chipper disc/drum daily for secure welds,
cracks, excessive wear, torqued bolts, elongated bolt
holes and/or good bolt hole threads. If problem is found,
contact chipper manufacturer or authorized dealer.
CHIPPER SECTION
KNIFE GRINDING AND FILING
Only Bandit knives and hardware are recommended for use in your Bandit chippers. Only then can you
be assured of a quality product that fits and performs the best to the standards of excellence that is expected
from the Bandit chipper.
NOTICE
NOTICE
CAUTION
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Summary of Contents for 200 UC
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