Effect of Cutting Width and Cutting Height on the Surface Quality of Black Spruce Cants Produced by a Chipper-Canter


  • Roger E. Hernández
  • Svetka Kuljich
  • Ahmed Koubaa


Chipper-canter, surface quality, black spruce


The effects of the cutting height and cutting width on the surface quality of black spruce cants produced by a chipper-canter were evaluated. Three diameter classes (102, 152, and 203 mm dia as measured at the small end of the log) were studied, each processed using two cutting widths (12.5 and 25 mm). The rotation and feed speeds, kept constant at 783 rpm and 197 m/min, respectively, yielded a nominal feed per knife (chip length) of 31.5 mm. Twelve logs for each cutting condition were processed under frozen and unfrozen wood temperatures (winter and summer). The surface quality was analyzed using roughness and waviness standard parameters. Torn grain was evaluated by means of its maximum depth. The results showed that surface quality was affected by cutting height, cutting width, and temperature of logs. In general, surface quality was better when processing unfrozen logs at lower cutting width and height. Surface quality also varied within the cant, being generally better at the small end of the log and at the upper part of the cant. The results give useful information to improve the performance of the chipper-canter in terms of surface quality.


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