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Change in knife sharpness on for-age chopper and its consequences for knife sharpening
unpublished
Grinding of forage chopper knives creates a sharpness which entails low fuel consumption and a good quality of the chopped material. Because of the continued development of the knife coating, the current grinding strategies which exist for many years have to be critically questioned. For this purpose, measurements were conducted during the harvest of grass and maize silage. The results show that significant differences in wear characteristics of knives exist, which require a change in grinding routine.
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