Posted by Suffolk2 on February 20, 2008 at 07:41:08 from (208.5.80.8):
For the past 15 or 20 years I have used a JD No. 9 sickle bar mower to cut 30 to 40 acres a year of grass, alfalfa and alfalfa/grass mix for putting up hay. Have more land now and will be cutting about 70 to 80 acres and I am looking at getting a pull behind haybine. Most of the units I have looked at, both new and used, have knives with overserrated sections which cannot be sharpened. I have always used smooth or underserrated sections and have had good performance with them. Always kept a spare knife or two around, sharpened and ready to go in case I had a problem when cutting. Although it is a bit tedious to sharpen the sections, I saw it as a cost savings when compared to the price of buying a new knife or replacing the sections when they are dull or get a nick in them. Are the knives with overserrated sections that much better to justify the expense of replacement without being able to sharpen them or are they part of the mindset of an ever increasing "throw away" society? I guess with big producers their time to sharpen the entire knife or replace individual sections is not worth it and the pressure is on to "get er done" while the sun shines, but I am not in that situation. What has been your experience with the different types of knife sections?
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Today's Featured Article - Oil Bath Air Filters - by Chris Pratt. Some of us grew up thinking that an air filter was a paper thing that allowed air to pass while trapping dirt particles of a particles of a certain size. What a surprise to open up your first old tractor's air filter case and find a can that appears to be filled with the scrap metal swept from around a machine shop metal lathe. To top that off, you have a cup with oil in it ("why would you want to lubricate your carburetor?"). On closer examination (and some reading in a AC D-14 service manual), I found out that this is a pretty ingenious method of cleaning the air in the tractor's intake tract.
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