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To maintain a uniform length of cut and keep power requirements at a minimum, sharpen the knives when they become dull or show uneven wear. The shear bar must be maintained in good condition and kept adjusted close to the cutterhead knives. NOTE: These components are the main part of the harvester and must have frequent attention - every 4 to 6 hours of use - depending on the conditions.
The figure above shows the torn, ragged chop quality that happens when the knives are dull and the shear bar is not adjusted close to the knives. This takes extra power and causes the knives and shear bar to wear rapidly.
Cutting action improves when the knives ate sharpened. But, unless the shear bar is adjusted, power will be wasted because the material will continue to wedge, as shown above. The knives will dull very quickly and excessive sharpening is required.
Efficient cutting action is obtained if the knives are kept properly sharpened and the shear bar is adjusted close to the knives. Less power is required and a uniform chop quality is obtained.
Frequency of sharpening will depend on several factors. Dry crops are more abrasive and dull knives quicker than green crops. Cutting row crops close to the ground results in picking up abrasive dirt. Raking a crop will put dirt and stones in the windrow. Sandy soils are more abrasive then clay or loam soils.
Knives that are not kept sharp will wear out faster than knives that are sharpened regularly and completely. Adjust shear bar clearance after every sharpening and once between sharpenings. A poorly adjusted bar will dull knives and wear quickly.
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