>>321361My current main saw is a 365 Husky, and I generally use both Oregon bar and chain, the chain being semi chisel unless I know I'm going to be cutting softer wood that day. The only way to run a full chisel with a decent length bar on Wandoo and Jam is to run a seriously big saw and swinging one of them all day is very overrated. The chain costs me next to nothing compared to running a separate saw just for the purpose of running two chains, each chain would get me a couple of seasons. It's simply far more $ efficient to touch the teeth every few hours. Also just so we have our ducks in a row, I don't cut green wood ever, it's illegal to fell trees where I live on state land, it's always long term fallen timber.
As to the heat comment, if you think the heat the cutting face sees relates to the heat the chain as a whole sees you're deluding yourself, it's the same principal when turning wood or steel on a lathe except there you have access to coolant to stop the cutting face from dulling. Any time you have a thin face of steel cutting a material you get a huge amount of heat imparted onto the cutting face which then dissipates to the rest of the tool which has exponentially more material to absorb said heat and pass it on to the surrounding air/oil/coolant. This doesn't mean the tool changes it's temper, only the cutting face has the potential to.
To sharpen I use a tool like
>pic relatedand a trailer vice to hold the bar.
