When using a sawzall to cut through bone and flesh, is it better to use a wood or metal blade?
You can check the answer of the people under the question at Quora “knife blade for sawzall“
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Written by: Julia
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When using a sawzall to cut through bone and flesh, is it better to use a wood or metal blade?
You can check the answer of the people under the question at Quora “knife blade for sawzall“
About Julia
A metal blade. It has finer teeth, and won’t get hung up on a piece of bone.
We use a sawzall sometimes when processing our own deer and hogs, and always when cleaning shark. I’ve actually used a wood blade cleaning a blacktip shark (I was out of other blades), and it didn’t turn out great. Instead of nice, clean cuts, it left some ragged tears. Nothing too bad, but not the pretty slices I’m used to. The wide teeth tend to pull and rip through the outside skin, rather than slice cleanly. Clean cuts on fish make it easier to cook, and less likely to stick to your grill or pan.
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For butchering something to eat? A large demolition blade will work nicely, and is a great help if you’re butchering a very large animal. You don’t actually want to cut through many of the bones. As a weapon? I guess a wood or pruning blade, though a Sawzall would be low on my list of weapons if I had to pick something from my toolbox.
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use a metal cutting blade— I use mostly 24 tooth metal cutting blades but for bone I would probably use 18 tooth per inch
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My guess would be a metal blade. When I was an apprentice butcher for awhile back in the mid 60’s, they used a long hack saw to hand cut a side of beef. They used a band saw for repetitive cuts of steaks and chops. It too had a metal type blade.
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A handheld bandsaw would be much more efficient and a lot less messy, however if you’ve got your heart set on using a sawzall for all your dismemberment needs, a metal blade. The longer/more teeth the better, blade should be at least as long as the appendage you’re removing.
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This is an easy question You would want to use a metal blade tthis way it cuts without tearing up the bone and flesh. If you ever seen a bone saw you would see that the teeth are just like a metal sawalll blade
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I use my Sawzall to butcher goats, hogs and deer…
Use a “Demolition” blade… A little more coarse than a standard “Metal” blade, but not quite as rough as the “”Wood” blades… Much thicker spine, hard to bend if you get hung up… The larger bone chips are easier to clean off the meat than the smaller ones made by a finer cut blade.
I’ve used one of these blade for several years now….
Stick the blade thru a trash bag and cover your saw with it and you won’t get the saw covered in gore when splitting a carcass …
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