Rant: Tried a fancy bandsaw blade vs the cheap one and it was no contest

Been cutting sides of beef for my side gig grinding burger meat and I figured I'd try that expensive bi-metal blade everyone raves about. Spent $38 on one from the supply house, thought it'd slide through like butter. First day it was decent but by day three it was dull and leaving rough edges, same as the $12 blades I usually grab from the farm store. Swapped back to my old standby yesterday and it actually lasted longer cutting through frozen quarters. What gives with these high end blades? Anyone else burn cash on gear that didn't deliver?

2 comments

2 Comments

paulnguyen13d ago

Ray, what kind of meat were you cutting? My guess is the fancy blades are meant for clean dry wood, not greasy frozen stuff. The cheap ones might grip better with that light set they have. Did yours start chipping or just get dull?

ray61313d ago

Man I had the exact same experience with those expensive blades! Picked one up for my saw at home thinking it would be a game changer for cutting through pork shoulders and it was worse than the cheap ones. Total waste of money, I'll stick with the basic blades from now on.