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?