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Discussion Starter · #1 ·
I will be cutting soybeans in a couple weeks and was wandering what cutterbar blades do the best job as far as the course regular or the course short/long. Most will be dry soybeans but some will be green. Also what needs to be inspected when determining if the cutterbar is wore to much? Do most people keep a spare cutterbar to slide in when one breaks or do they splice it? I've never really had any knife problems but I've got a decent amount of soybeans to cut this season and I am trying to avoid any downtime. Thanks
 

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I run a coarse regular knife for beans and canola ona 635F. My sections have 2 short blades per section. I would sooner splice than switch the whole knife bar, should be much quicker if the right tools are handy, I have a splice in the toolbox.
 
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