amen,too aggressive on the depth gauge makes a chain more kickback prone and jerky,the general consensus is the depth gauges don't really need any attention till later on in the chains life.If you rock or hit metal a couple times the best thing to do is discard the chain,the set is gone and the teeth are not uniform, the first set of "Tallox" chains I bought were as good as any Oregon,Stihl,( ugh Carlton) chains I had ever bought at a fraction of the cost the second set not so much,the correct file size has a bearing on performance,I always liked the 72 LP profile( fast cutting easy to file with a semblance of good cutting.
Filing the depth gauges didn't help much. Then I discovered that I hadn't been getting the teeth really sharp.
It goes back to October, 2017, when I cut down a Bradford pear that left a 30" stump in my front yard. With a diamond burr and a foot switch, resharpening my chain worked so well that I decided to saw the stump flush, so that I could mow over it and it wouldn't be a trip hazard. I discovered that at ground level, the wood was very hard, fine-grained, and gnarly. I had to sharpen at least once because teeth that were sharp enough for other cutting would bounce off.
Lately I've been cutting similarly hard stumps. Teeth bumped a lot before starting to cut. I couldn't get it to cut except at the heel of the bar, which meant the toe could end up in the dirt. Sawdust was fine, a bad sign. With a stump, I want to be able to tilt the bar a little like the elevator of an airplane so that if I started 1/2 inch off the ground, I'd be at that height on the other side. Now the kerf was so narrow that I couldn't steer the cut at all up or down.
Sharpening made little difference, so I filed the depth gauges. When that didn't help much, I sharpened again. A glint on the side of a cutting tooth told me it wasn't sharp. I'd just dragged the back of a fingernail along the side of that tooth, and it had felt sharp.
Ha! It was only as sharp as cheap kitchen cutlery. The back of a fingernail will slide smoothly across the edge of a dull knife. If the nail drags, that's about as sharp as you can get cheap stuff. Better cutlery can take more of a razor edge. It feels as if it could shave a layer off the back of a nail.
The first time I sharpened with a diamond burr, the edge felt even more razor-like than new. After that, I was concerned only that I felt a drag as I dragged my nail against a tooth edge. That tool spun so fast that if the burr reached the edge, it was probably well-sharpened. I was more concerned with not overheating the edge.
In 2023 I changed to an adjustable-speed Dremel. A slower speed reduced the risk of burning diamond points or an edge. Now I see it also meant that an edge that would drag against my nail might need a couple of seconds longer to be fully sharpened. I believe my chain has only 28 cutters. It didn't take long to go around, touching up top and side edges until they felt sharp enough to shave the back of a nail.
What a difference! It went through a troublesome 14x8" holly stump quickly and smoothly, with the toe of the bar. Sharper side edges gave me a wider kerf, which helped me keep the cut 1/2" off the ground, where it started, where it ended, and on each side. That's close to flush. If I want it lower, I can use a framing hatchet as a chisel.