Star Quality Samplers

Technical Information

STAR Cutting Tip Sharpening Instructions
(for Multi-Forage, Uni-Forage and Universal Samplers)

cutting tip sharpening instructions

 

cutting tip sharpening instructions

1. Place probe in "vise" using rubber or cloth to protect the stainless steel probe from scratching or damage caused by the vise.

2. Select a "smooth" or "Fine" FLAT file. Do not use a round, crescent, chainsaw, or any type of coarse file. (I know you will think you should use a round file, but don't. Each of the 12 flutes is on a flat plain. Using a flat file will maintain the original shape. Using a round file will deepen the serration and change the angle of the cutting edge. This will reduce the effectiveness and shorten the life of the cutting tip.)

3. Secure the probe in the vise at about a 30° angle (< 30°) and begin sharpening by carefully filing away from the probe tip.

4. There are 12 serrated flutes on each cutting tip; it is important to retain both the number of flutes on the cutting tip as well as the configuration of the flutes. File slowly, watching for the new-filed surface to coincide with the original serrated surfaces.

5. Only a few file strokes per contour (flute) are necessary to sharpen the cutting tip. Under normal use sharpening will be required after coring 750-1000 samples. If you are sampling wet hay or silage, sharpening will be required more frequently. Do not allow the flute edge to become "dull" or "rounded" because it requires a lot more effort to take a sample and it is more difficult to re-sharpen the tip. It is much better to keep the cutting tip sharp with regular sharpening.

6. Always use the protective end-cap to preserve the cutting edge and to prevent injury.

Note: If the cutting edge is filed smooth and round or into deep groves like a saw, the cutting efficiency will be destroyed.

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