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Cut a notch at the right angle to the tree as deep as 1/3 of tree di‑
ameter. To make the notch, the horizontal cut shall be done at first
to avoid jamming (seizing) of the chainsaw or the guide bar when
starting the second oblique cut of the notch.
c) Felling cut
Start the felling cut 50 mm above the horizontal cut of the notch,
see the Figure. Make the felling cut in parallel with the notch and
so deep that the trunk residue may remain preserved as a "sus‑
pension". The trunk residue prevents tree swivelling and its fall in
the incorrect direction. Do not cross‑cut the tree residue.
When the felling cut approaches the notch (undercut), the tree
should start to fall. If it appears that the tree will most proba‑
bly not fall in the desired direction or will be leaned back and
will close the chainsaw, stop cutting and use wooden, plastic or
aluminium wedges for opening the felling cut and for correct
directing the tree.
When the tree starts to fall, take the chainsaw out of the cut,
switch it off and leave the risk zone using the escape route. Pay
attention to the falling branches not to stumble!
d) Branch trimming
Branch trimming direction
Keep distance from the ground. Leave the supporting branch-
es until the trunk is cut
Branch trimming is understood separation of branches from
the fallen tree. When trimming, leave at first the larger branch‑
es supporting the trunk. Trim smaller branches by a single cut.
The sprung branches should be cut from bottom to top to avoid
chainsaw jamming.
e) Tree trunk cross-cutting
Cross‑cutting is understood trunk separation into shorter parts.
Do not forget to be steady and to distribute body weight onto
both legs. The trunk should be supported by branches, beams or
wedges, if possible. Observe simple instructions for easy cutting.
Cut from the top! Do not touch the ground!
If the whole trunk length is supported uniformly, see the Figure,
cut from the top.
The first cut from below (1/3 of the diameter) to avoid splitting
If the trunk lies on the ground by its one end, see Figure, cut at
first 1/3 of trunk diameter from the bottom side and then the re‑
maining part from the top as deep as the bottom cut.
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The first cut from below (1/3 of the diameter) to avoid splitting
If the trunk lies above a field depression supported on its ends,
see Figure, cut at first 1/3 of trunk diameter from the bottom side
and then the remaining part from the top as deep as the bottom
cut.
When cutting on the slope, always be
steady on your legs above the trunk!
When cutting on the slope, stay as shown in the Figure. To have
a full control over the chainsaw at the moment of full cross‑cut,
reduce the pressure in the final cut phase, still holding chainsaw
handles firmly in your hands. Attention, the chain may not
touch the ground! When the cut is complete, wait until the chain
is stopped and only then take out the chainsaw.
ATTENTION!
Never move from one tree to another
with the switched on chainsaw.
15 Maintenance and service
ATTENTION!
Before doing any work on the machine
(maintenance, cleaning, adjustment, etc.), remove
both accumulators from the machine!
» Check all parts of the chainsaw for wear, especially the saw
chain, guide bar and drive sprocket, before using the saw.
» Regularly rotate the guide bar so that the ratio of time spent
cutting using one side or the other is approximately the same.
Doing so reduces friction between the chain and the bar,
which would otherwise put a drain on the saw's performance,
overload the engine and could even damage it.
» To achieve optimal cutting results, the saw chain requires reg‑
ular sharpening.
» A properly sharpened saw chain reduces the risk of kickback
and prevents severe wear.
» Do not work with a dull or damaged saw chain. Doing so
would place high stress on the body and cause poor cutting
results, rapid wearing of the chain and overheating of the en‑
gine.
» The saw chain must be sharpened if wood flour forms during
cutting or if there are noticeable reductions in cutting speed.
» Sharpen, using a round file with 4 mm diameter or have the
chain sharpened by a professional.
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