Sharpen Knives—If Equipped

TS206-UN-15APR13

Knives can be sharp. Prevent personal injury by wearing suitable gloves to handle knives.

Protect eyes. Always wear appropriate eye protection when sharpening knives. Flying metal debris and sparks can cause serious injury.

Sharpen knives every 10 hours of operation. Depending on crop conditions, a more frequent sharpening schedule may be necessary.

1. 
   E77855-UN-08JAN15

   Knife Sharpening Tool

   A - Knife Sharpening Tool

   B - Knife

   Avoid metal from getting overheated during sharpening. Keep wheel moving along edge of knife and take small amounts of material in each pass to avoid overheating cutting edge. If steel is blued, it decreases integrity of blade leaving it brittle and a cutting edge that will not last.

   The knife sharpening tool (A) shown is recommended for sharpening knives.

   Always keep cutting knives sharp. Sharp knives save power and provide higher capacity.

   Procedure shown using a 23-knife precutter knife. 10- and 15-knife precutter knife is similar.

   Remove knife from machine:

   • (See Remove or Install Precutter Knives (10-Knife Precutter) in Prepare the Baler section.)
   • (See Remove or Install Precutter Knives (15-Knife Precutter) in Prepare the Baler section.)
   • (See Remove or Install Precutter Knives (23-Knife Precutter) in Prepare the Baler section.)
   
   

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2. Clamp knife (B) in sharpening tool as shown.

3. Sharpen knives. Maintain a 12° ±2° angle on knife edge.

4. Maintain a maximum grinding edge of 10 mm (0.5 in).

5. Reinstall knife:

   • (See Remove or Install Precutter Knives (10-Knife Precutter) in Prepare the Baler section.)
   • (See Remove or Install Precutter Knives (15-Knife Precutter) in Preparing the Baler section.)
   • (See Remove or Install Precutter Knives (23-Knife Precutter) in Preparing the Baler section.)