Hot take: using a baking soda paste on my bandsaw blade actually saved me money

I was getting tired of replacing my bandsaw blade every 3 months because it kept getting gummy from fat buildup. I mostly break down pork shoulders and beef clods, so the resin just cakes on. A old timer at the local shop in Omaha told me to mix baking soda with a little water into a paste and rub it on the blade while it's running slow. I tried it last month and I swear the cuts are cleaner and the blade doesn't heat up as fast. I still wiped the blade down after each use but this paste thing cut down on the sticky mess. Has anyone else had luck using something like this on a meat saw or am I just lucky so far?

3 comments

3 Comments

simon_carr1d ago

Yeah that baking soda trick is legit, Ive been doing it for years on my saw. Tried it after reading some old butcher blog and never looked back. The paste basically acts like a mild abrasive that scrubs off the resin without damaging the blade. I mix in a little dish soap too, helps cut through the fat even more. Noticed my cuts stay consistent longer and the blade glides through meat easier. You're not just lucky, that old timer knew what he was talking about for sure.

jessica9211d ago

Old butchers had a hundred little tricks like that, and most of them worked better than anything you buy in a store.

danielm801d agoRising Star

You know, I actually used to think that trick was just an old wives' tale, but after trying it on my grinder blades last month I have to admit I was wrong. It really does make a difference.