Posted 7/6/2014 21:18 (#3954811 - in reply to #3954777) Subject: RE: 5460 chopper
SW MN
Are the knives sharpened so that the heel of the knife is pulled away from cutter bar? If knives have been sharpened too many times with a stationary stone the heel gets too close to cutterbar and causes friction and hard cutting.
5460 chopper
