Giles,
Did you get the manual with your grinder? A similar chart is in the back (page 15).
Courtesy of Bailey's:
http://www.baileysonline.com/PDF/Oregon511amanual_english.pdf
Here is the manual for the similar 510 grinder:
http://www.oregonproducts.com/pdfs/510A_Manual_English_Rev3.pdf
Specific information on individual Oregon brand chains is listed in their Maintenance and Safety Manual:
OREGON Maintenance and Safety Manual
For Carlton chains:
OREGON Maintenance and Safety Manual (e.g. page 3)
STIHL references their USG grinder, and the angles do not translate directly to a 511A, but they normally list sharpening angles on the insert sheet that comes with new chain.
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Having listed those resources above for reference . . . .
I now believe that it is more important to grind/file the chains according to how/what you are cutting than to the manufacturer's original specifications. When I started sharpening chains I was obsessive about matching their specs. Then a few of their reps told me that since they are selling chains to millions of users, those specs were were for a hypothetical 'average' customer. That where the '30/60/0' 'standard' comes in for semi chisel chain.
My current 'standard' is 30/55/0. I went from 60 to 55 degrees after I noticed that Oregon was increasingly specing that in their current manual for more chains and that it gives it a slightly nicer hook.
All clean softwood? Maybe grind closer to 25 degrees.
All hardwood or frozen wood? Maybe closer to 35 degrees.
Full chisel chain? take the vise tilt to +10/-10 degrees.
Under test conditions, I am sure that the optimum angles vary slightly between brands and models of chains. But in a practical sense, I think that if you find something that works for you, you can stick with it for most chains.
Philbert