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It also means that you have to keep the meat chilled and there is a limited shelf period for perishable foods. As a butcher you have to process the meat quickly so you need to find a method that will allow you to slice and package the meat quickly. The Butcherquip Bandsaws are the ideal method to cut the meat products fast plus they are made to last. The Butcherquip Bandsaws are built to last a long time and to withstand the busy environment of a butchery. As you can imagine cutting meat needs a certain amount of skill in addition to a very sharp blade that needs to cut through bones. Raw meat can be quite tough to slice so it would be worth your while to invest in a bandsaw that is able to slice easily through tough meat. The Butcherquip Bandsaw is tough enough to cut through frozen meat poultry and fish.
The problem then is that few consumer-grade bandsaws are strong enough to tension such a wide blade and an insufficiently-tensioned blade is likely not to give good results. You can rip perfectly well with the correct ½" blade on any bandsaw if it is set up properly on the machine. Conversely its no good expecting to be able to cut tight bends with a wide blade. If you are doing lots of curved work you will need to fit a narrow blade. A motorbike can go round a much tighter corner than a bus can! Number of teeth As a general rule you should use as few teeth as you can get away with whilst ensuring that there are at least 3 teeth in the wood. So for home woodies making furniture 3 TPI is good for ripping solid timber. Why are fewer teeth better? Because the sawdust has to have somewhere to go and it is the gullets behind the teeth that do that job. Ripping produces long curls of sawdust which have to go somewhere.
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A curved surface allows a roll that can pinch the band and cause a roll that could pull a hand into the blade. Now with the flat center of the log on the bandsaw table it is safe to cut a circle out of the half section of log. One of the easiest ways to do so is to cut out a series of circles from cardboard ranging from the smallest bowl you intend to turn to the largest your lathe will handle. There is no point in trying to turn an eighteen inch bowl on a fifteen inch lathe it will simply not fit. Having tacked the circle to the log section it is simply a matter of cutting out the outline of the bowl by following around the circle. Take your time and allow the sawdust to clear the cut in the green wood. The heat of the cut can cause the dust to expand. However the pitch of the saw will change with a clogged cut and slowing the cut will allow the dust to clear the pitch to drop and the cut to continue. Once there is a flat surface on which the log section can ride the log can be trimmed to widths desired for squares. Each width can then be laid on its side and squared off. It is not necessary most of the time to be fussy about the surfaces as they will be turned away.