"Gunner Asch" wrote in message
...
On Sun, 24 Jan 2010 00:33:59 -0600, Don Foreman
wrote:

On Sat, 23 Jan 2010 11:50:40 -0800, Gunner Asch
wrote:

On Sat, 23 Jan 2010 09:42:43 -0500, Ecnerwal
wrote:

In article ,
Mark Rand wrote:

On Fri, 22 Jan 2010 22:05:35 -0700, "Bob La Londe"
wrote:

Any of you guys use one for cutting metal ... and admit to it?


I've used mine for aluminium (no issues) and brass (marginal). The
worst stuff
I've tried to cut was cement bonded particle board. That is _very_ bad
for the
blades. Frozen meat is simple, but needs cleanup afterwards.


Mark Rand
RTFM

I prefer cleaning both before and after cutting meat.


Ive always considered that cutting meat on a bandsaw not sold for the
purpose..was like offering regular sacrifices to the gods. This means
they get a regular taste of blood, they dont wonder about it and on
impluse, take a chunk out of me..


G

Gunner

It works best if the meat is frozen. Ditto for running the meat thru a
wood chipper...
http://www.youtube.com/watch?v=8qWFhDvURLg


True..but Ive run enough meat through my 20" Walker Turner variable
speed WITH 2 range gearbox to discover it cuts fresh meat pretty damned
well.

Don't know about all meats, but I broke down enough beef in my mom's grocery
store growing up to know if your blades are sharp you can cut all day long
on stuff if its kept at the required (by health codes) temperatures. Even
before we had a refrigerated meat department (30 years ago) we would only
cut stuff fresh out of the cooler, and then immediately packaged the cuts to
go in the meat cases or put the left over sections back in the walking
cooler. Nothing ever got warm. You know too. That's when it got
dangerous. At about 40 degrees beef starts to get sloppy and it will gum up
on the blade and suck your hand into the saw. At 33-35 degrees it just
whizzes through the saw.