Spent an hour trying to get a clean cut on a beef shank bone yesterday

The saw kept binding up. Figured out my blade was just a bit too dull for that density. Anyone have a good rule for how often you change yours out?

3 comments

3 Comments

henderson.brooke1mo ago

Oh man, "frozen pork shoulder" sounds like a whole new level of struggle. I mean, at that point you're basically fighting the meat, and the meat is winning. I had a blade bind so bad once on a lamb shank it shot the bone across the kitchen like a weird, greasy rocket.

umaprice1mo ago

Oh man, "the saw kept binding up" is the worst feeling. I had that happen trying to cut a frozen pork shoulder last winter, it was a total mess. Honestly I just change the blade when it starts to feel like work.

wade_hall8d agoTop Commenter

Frozen pork shoulder is basically a crime.