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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?
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henderson.brooke7mo 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.
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