Ross Grier of the Cascade Joinery, (and Masters of their craft) advises:

You might think it was simply a matter of grabbing a rat-tail file, a beer and closing ones eyes to sharpen the maffell chain, but it is not. perhaps we are the experts...

Craig has set up a radial arm saw with a 3/16-inch or so masonry abrasive disk of a pink color (specifics not at hand) which he runs past the chain blade, set in a stop-jig that allows the chain to be moved one link at a time. apparently this is quite similar to how typical chain saw blades are sharpened commercially. beer is still handy.

Thank you Ross, anyone else got any good ideas to contribute? Id like to hear more about competitive alternate sources for the chains, DIY Sharpeneing tips, and advice on the allowable wear tolerance before the chains have to be junked, or worse start causing collateral damage - wearing out the bar. - Bill

[This message has been edited by Bill Keir (edited 11-15-2001).]