what settings do I use to sharpen a chain

If you are asking what angle you need to use you should be spending $5 to have a professional sharpen for you. You will be much happier with results. I have cut logs for 30 yr - I let the saw shop sharpen my chains.

T_Bone

I used to sharpen myself, but when you figure the time and the fact that you can't get them exactly right every time and the angles seem to compound each time, it just makes better sense for me to do it this way.

Dan

The angles are not cast in stone but these angles will work for 99% of all felling and bucking.

Topplate angle, what you see when you look directly down on the chain, should be 30°, give or take 5°, depending on the style of chain. Chisel, 30-35°, semi chisel(rounded corner)25-30°.

Sideplate or hook angle is normally around 60° for chisel and 80-90° for semi but it should never have a back lean. This angle is accomplished by how high you hold the file relative to the tooth. Holding the file lower produces a lower sideplate angle = more hook and a sharper inside topplate angle.Obviously holding the file higher produces just the opposite effect. Normally 1/10-1/5 of the file diameter is exposed above the topplate.

Chisel chain may also benefit from dropping the tail of the file 10° as you file inside to out.

Don`t forget the depth gauges or "rakers". Make sure that they are between .020 and .030 below the topplate. The factory spec is often stamped on the gauge. Lowering them too much makes the saw more dangerous and grabby and will probably lower your productivity.

Any of the angles and clearances are open to tweaking for your particular use, don`t be afraid to experiment in small stages.

Russ

Just use a protractor or a bevel gauge and measure your existing tooth angle. You will know for sure this way.

T_Bone