Tricks of the Trade - Archive
Measuring Wood Volumes
June 01, 2008
An important skill for any woodland owner who is preparing to sell some wood is understanding how wood volumes are measured. There are ways to measure live wood “on the stump” that are useful for preparing forest management plans, but in this column, we’ll be concerned with measuring the volume of cut wood that is ready to enter the market. …
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Safety by Design
March 01, 2008
Modern chainsaws are the product of 40 years of evolution. Manufacturers’ continued focus on safety and productivity has produced saws that have a number of safety features that might not be readily apparent even to a veteran cutter. Here’s a rundown on some of these features.
Vibration dampening mounts are rubber bumpers installed where the front and rear …
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Tending Wild Apple Trees for Wildlife
December 01, 2007
We’ve all seen it before: hidden in a thicket is a lone apple tree that hasn’t made more than a bushel of apples in the past 10 years. We know the deer, bears, turkeys, and partridges would like a little something to eat, but what to do?
First, we need to understand that wild apple trees are different …
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Tricks of the Trade
September 01, 2007
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Tricks of the Trade
June 01, 2007
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Tricks of the Trade
March 01, 2007
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Tricks of the Trade
December 01, 2006
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Start Your Chainsaw Safely
September 01, 2006
One of the primary principles of safe chainsaw operation is to have control of the saw at all times, including while starting the saw. Because one of your hands must be pulling the starter cord rather than controlling the saw, there are really only two methods for safely starting a saw, the ground start or the leg-lock method. Many folks …
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Chainsaw Guide Bar Maintenance
June 01, 2006
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Chain Sharpening Tips
March 01, 2006
Cutting with a dull chain will increase wear on both you and your saw and increase the risk of kickback. How do you know when a chain is dull? A saw with a dull chain doesn’t pull itself into the wood, and it produces sawdust rather than chips.
If you are just learning to sharpen, it is best …
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