Welcome to the square chain camp. The stuff is great! PITA to sharpen, but to me, that's half the fun. Good way put those 'Type A' traits to good use. Sure makes lots of chips in a hurry! You asked about files and angles. I use the Pferred files from Baileys. I run a 20 degree outside top plate angle, 45 degrees on inside top plate and inside side plate. Outside side plate @ 5+/- degrees. Gullets brought all the way back to the cutter, as stated earlier. The angles are approximate, as it's nearly impossible to hold exact angles with a file. You'll need the $800 - $2000 grinder for that. But don't worry - close counts.
Dimanager: It's all done in one pass and is controlled by the position of the file. Difficult to describe, but if you are wanting to try it, just order a chain and some files. When you lay the file on the cutter, it'll all make sense. It's kind of hard to keep steady and maintain your angles at first, but you get used to it. You just visualize the angle you are going for and hold the file accordingly. Stop and check your work often at first; sucks to spend a bunch of time on a cutter and find you are off. The most important part in the beginning is to learn how to watch and adjust to keep the working corner from going high (top beak), or low (side beak). If you get a top beak, it won't cut. A side beak will cut like stink for awhile, but will dull very quickly. The best way to make sharpening easier is to not let the chain get too dull. Once you see the point start to go away, or notice lower cutting perfomance/dust, change chains imediately. Once the point starts to go, it seams to snowball and make lots of work for you later. Have a ball!
Shane.
opcorn: 
