Ripping Chain, I am so confused.

[2FatGuys]

o degrees is the smoothest and it gets worse from there as the angle increases.Full comp. ripping chain at 10 degrees does a good job.I start out with that and after i sharpen it is changed to 0 degrees and every two cutters are angled at 30 degrees and thinned to 1/16"kerf. It then not only does a good job, but also cuts alot faster and is easier on the saw.Mark

Can you post pictures of that? This cutter pattern sounds interesting. I'd like to see what it looks like. Thanks.

EDIT: Never mind... I just saw the other post with the Granberg link.