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Doc_EggertonDoc_Eggerton Posts: 5,138
Anyone use a hacksaw blade on roasts that have not had the bones separated?  I am tired of beating up my good knives.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • cortguitarmancortguitarman Posts: 2,061
    We use then when we quarter deer during hunting season.
    Mark Annville, PA
  • NPHuskerFLNPHuskerFL Posts: 16,788
    Or a fine tooth reciprocating saw blade in a hand saw similar to a sheetrock saw. I have one that folds the blade out and securely holds any recip blade. Never thought of using it but, if I ran it through a comm dishwasher and sanitizer it would be food safe. That's actually a pretty darn good idea Doc. Or just have a new one solely dedicated for food. Hmmm nice.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • SkiddymarkerSkiddymarker Posts: 8,291
    Doc, isn't that what a cleaver is for? 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Doc_EggertonDoc_Eggerton Posts: 5,138
    Doc, isn't that what a cleaver is for? 
    I have a nice cleaver, but not a good location to really pound.  I suppose if I got a really thick cutting board it would disipate the blow on my granite counter tops.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • HDumptyEsqHDumptyEsq Posts: 1,095
    Butchers use hacksaws all the time. Safe and efficient.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • fishlessmanfishlessman Posts: 22,588
    i have an old ww2 army mess hall kit with a hacksaw in it
  • GriffinGriffin Posts: 7,639

    Just use one of these, Doc. It'll get the job done. Just make sure the blade hasnt been used on anything else.


    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • gdenbygdenby Posts: 5,796
    I've used a hacksaw. Worked well, if messy. From what I know, most hack saw blades have finer teeth than a butcher's saw, and so clog up more. FWIW, for rough boning jobs, I have a couple of used ones I picked up at 2nd hand shops. One is a Dexter Russel, and another think is Chicago Cutlery. They are made for abuse. Can easily be sharpened to get thru most tough spots. Cheap enough even new to sharpen away to nothing.
  • EggcelsiorEggcelsior Posts: 13,946
    Doc, get an inch thick board and put some rubber feet on the bottom. That will help with vibrations.

    Some are even sold that way.
  • SkiddymarkerSkiddymarker Posts: 8,291
    Most meat saw blades are SS are they not? They also have a much different tooth shape and set than a standard 10 tpi hacksaw. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • gdenbygdenby Posts: 5,796
    Regular ones work, but they need to be cleaned w. detergent first to get any residues off them. And the finer teeth gum up really bad. Very hard to clean. I also used a miter saw once. That worked a little better, but I didn't clean and dry it well enough, and the next time I went to use it, euwww.
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