Anybody here ever cut bones on a bandsaw? I did it years ago to make
some drawer handles.
I tried cross cutting one beef bone last year and it went so slow (if
it wasn't a dull blade when I started, it was by the time I got
finished) and the smell was pretty bad, kinda like the smell from a
dentist's drill when it's grinding away on enamel.
I'm getting my saw shaped up these days, and have some new blades
coming, including a Wood Slicer, but I'd hate to start out by making
it dull. I want to reserve the Wood Slicer for resawing.
What kind of blade to butchers use?
How would a hand saw or hack saw be better?
"Doug Miller" wrote
>
> Hand *wood* saw would likely be worse (teeth too coarse). Hacksaw is much
> better suited to cutting hard materials.
I used to butcher all the time on the farm. The meat saw that we used
looked like a giant hacksaw.
At some point my dad decided that the manual approach took too long and
started to use a chain saw. Whic was OK, except I had to clean the saw
afterwards.
On Jan 30, 12:53=A0pm, KIMOSABE <[email protected]> wrote:
> Anybody here ever cut bones on a bandsaw? =A0I did it years ago to make
> some drawer handles.
>
> I tried cross cutting one beef bone last year and it went so slow (if
> it wasn't a dull blade when I started, it was by the time I got
> finished) and the smell was pretty bad, kinda like the smell from a
> dentist's drill when it's grinding away on enamel.
>
> I'm getting my saw shaped up these days, and have some new blades
> coming, including a Wood Slicer, but I'd hate to start out by making
> it dull. =A0I want to reserve the Wood Slicer for resawing.
>
> What kind of blade to butchers use?
>
> How would a hand saw or hack saw be better?
I've cut bone and antler with a 1/4X 6 TPI with no problem. The
material is years old and I get very little odor.
Gene
"KIMOSABE" <[email protected]> wrote in message
news:a65b9749-9be2-4c63-b6d0-3885e5827b99@s36g2000vbp.googlegroups.com...
> Anybody here ever cut bones on a bandsaw? I did it years ago to make
> some drawer handles.
>
> I tried cross cutting one beef bone last year and it went so slow (if
> it wasn't a dull blade when I started, it was by the time I got
> finished) and the smell was pretty bad, kinda like the smell from a
> dentist's drill when it's grinding away on enamel.
>
> I'm getting my saw shaped up these days, and have some new blades
> coming, including a Wood Slicer, but I'd hate to start out by making
> it dull. I want to reserve the Wood Slicer for resawing.
>
> What kind of blade to butchers use?
>
> How would a hand saw or hack saw be better?
I've cut a fair amount of bone on a bandsaw. It shouldn't take very long...
the smell sounds normal. I haven't cut any lately but I seem to remember
using a fairly fine tooth 1/4" blade (on a Delta 14" saw)
Ed
"dzin" <[email protected]> wrote in message
news:346543af-77d0-49b4-b392-6b42207e1905@z28g2000prd.googlegroups.com...
> On Jan 30, 12:53 pm, KIMOSABE <[email protected]> wrote:
>> Anybody here ever cut bones on a bandsaw? I did it years ago to make
>> some drawer handles.
>>
>> I tried cross cutting one beef bone last year and it went so slow (if
>> it wasn't a dull blade when I started, it was by the time I got
>> finished) and the smell was pretty bad, kinda like the smell from a
>> dentist's drill when it's grinding away on enamel.
>>
>> I'm getting my saw shaped up these days, and have some new blades
>> coming, including a Wood Slicer, but I'd hate to start out by making
>> it dull. I want to reserve the Wood Slicer for resawing.
>>
>> What kind of blade to butchers use?
>>
>> How would a hand saw or hack saw be better?
>
> I've cut bone and antler with a 1/4X 6 TPI with no problem. The
> material is years old and I get very little odor.
>
> Gene
One thing to add about beef bones (from a butcher) or any other un (or
minimally) processed bones... I always boiled them for about 30 min. (and
let them cool) before using them.
Ed
"Bored Borg" <[email protected]> wrote in message
news:[email protected]...
> On Fri, 30 Jan 2009 19:53:06 +0000, KIMOSABE wrote
> (in article
> <a65b9749-9be2-4c63-b6d0-3885e5827b99@s36g2000vbp.googlegroups.com>):
>
>> Anybody here ever cut bones on a bandsaw?
>
> Biggest problem was the struggling and the damn screaming...
>
Do it at night... they're a pushover.
Ed
KIMOSABE <[email protected]> writes:
> What kind of blade to butchers use?
>
> How would a hand saw or hack saw be better?
If you have a lot to do, I'd first try a portable powered bandsaw
(~$70 at Harbor Fright)
On Jan 30, 11:53=A0am, KIMOSABE <[email protected]> wrote:
> Anybody here ever cut bones on a bandsaw? =A0I did it years ago to make
> some drawer handles.
>
> I tried cross cutting one beef bone last year and it went so slow (if
> it wasn't a dull blade when I started, it was by the time I got
> finished) and the smell was pretty bad, kinda like the smell from a
> dentist's drill when it's grinding away on enamel.
>
> I'm getting my saw shaped up these days, and have some new blades
> coming, including a Wood Slicer, but I'd hate to start out by making
> it dull. =A0I want to reserve the Wood Slicer for resawing.
>
> What kind of blade to butchers use?
>
> How would a hand saw or hack saw be better?
Boy, I know that smell! I just had a small tumor removed from my
cheek (on my head, silly). The doc hit an artery, and had to
cauterize the hell out of it to stanch the bleeding. Sure didn't
smell like the roast pig we have every summer.
Maybe burnt pig.
In article <a65b9749-9be2-4c63-b6d0-3885e5827b99@s36g2000vbp.googlegroups.com>, KIMOSABE <[email protected]> wrote:
>Anybody here ever cut bones on a bandsaw? I did it years ago to make
>some drawer handles.
>
>I tried cross cutting one beef bone last year and it went so slow (if
>it wasn't a dull blade when I started, it was by the time I got
>finished) and the smell was pretty bad, kinda like the smell from a
>dentist's drill when it's grinding away on enamel.
>
>I'm getting my saw shaped up these days, and have some new blades
>coming, including a Wood Slicer, but I'd hate to start out by making
>it dull. I want to reserve the Wood Slicer for resawing.
>
>What kind of blade to butchers use?
Similar to the type that's used for cutting metal. If you can find a
metal-cutting bandsaw blade in the proper size, that'd be the thing to use.
>
>How would a hand saw or hack saw be better?
Hand *wood* saw would likely be worse (teeth too coarse). Hacksaw is much
better suited to cutting hard materials.