Meat fabrication saw

[KCMande]

I have been hand cutting bone in pork loins and lamb racks with a cheapo saw I picked up at my local hard ware store. Well it broke yesterday, not the blade but the weld that held the screw to attach the blade to the handle. No big loss, it was cheap, worked well but I'm in need of a new saw. Any recommendations? Any recommendations on the type of blade to use?

 

[Bill13]

I've been using and abusing my Greenlee saw for almost 30 years, and it's still going strong. I don't like the new one however. Here is the old style: https://www.elliottelectric.com/Products/Detail.aspx?v=GRE&c=333

Here is the Klein version which is basically the same:


https://www.platt.com/platt-electric-supply/Saws-Hack-Saw/Klein/701S/product.aspx?zpid=32159

 

[WildBoar]

Chef Niloc has a couple saws from Heiji, I think. They basically appear to be Japanese saws you can find on Japan Woodwoorker. The teeth are profiled as a ripsaw blade.

 

[Matus]

Maksim @ JNS has Bone Kitchen Saw - maybe that would work for you.

 

[Chuckles]

Something like this would work well.

http://www.webstaurantstore.com/weston-47-2501-25-stainless-steel-butcher-hand-meat-saw/9432501.html

They have different sizes. I have also used a Saterlee bone saw. They are nice because they fit a knife kit no problem so you can always have one handy.

http://www.carolina.com/dissecting-...hrome-7-12-in-cutting-edge-11-inch/626985.pr#

 

[daveb]

+1 on the Satterlee bone saw. It was designed as a bone saw (civil war era), works well, inexpensive and comes apart quickly for complete cleaning. Amazon has a version, got mine from an incredibly handsome chef.

 

[Chuckles]

Awe shucks. :O