Perhaps I can ask more directly: what must change during the sharpening performed by you that the chain starts to cut noticeably better?

This is a really bad job done at the factory mixed with a few hard cutters. Depth gauges are inconsistent, the grind is done something like a Hexa shape and just doesn't work. This pissed me off more than the RM because it's been such a great chain over the years. If I had 1 with me I would fix this with a 1/4 file but instead I'm stuck making 6 to 8 strokes with a 7/32 before the file actually fits into the cutter enough to start sharpening it. They recommend it to be 30, 65 side and 55 top plate cutting angle. I have run it at 30/85/60 for years because it works so much better than way.

Essa,, 0h..l?, b.uex👟.,pp,loppi

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