The angles you choose are up to you. If you don't have any preferences, start with the manufacturer's recommendations for 'general cutting'.
http://www.oregonproducts.com/pdfs/FilingAngles.pdf
People will debate and disagree about optimal angles, 'hook', etc. The important part is that you can consistently get the tooth shape/profile/angles that you decide on, whatever they are. For many people, this means using some type of guide.
A lot of guys are obsessed with the gullets - they just carry away the chips. The top plate cutting edge, and the upper part of the side plate cutting edge, do the cutting and make the chips. Focus on those, and clean out the gullets when needed.
Check the depth gauges after each sharpening - typically, they only need attention occasionally.
Philbert
http://www.oregonproducts.com/pdfs/FilingAngles.pdf
People will debate and disagree about optimal angles, 'hook', etc. The important part is that you can consistently get the tooth shape/profile/angles that you decide on, whatever they are. For many people, this means using some type of guide.
10° down angle is recommended for some chains, depending on the design of the cutter. Some people feel that it makes a significant difference. Some people feel that it does not. Note that if you use some filing guides (e.g. Husqvarna roller guides) the down angle is built in. If you use others (classic STIHL and Oregon flat file guides), you should not apply a down angle, because it defeats the intended contact of the guide with the top plate of the cutter. If you use a Granberg style, clamp on guide, you can dial in the down angle.No drop angle?
How deep do u take the gullets?
A lot of guys are obsessed with the gullets - they just carry away the chips. The top plate cutting edge, and the upper part of the side plate cutting edge, do the cutting and make the chips. Focus on those, and clean out the gullets when needed.
Check the depth gauges after each sharpening - typically, they only need attention occasionally.
Philbert