Is the paint on Sawsall Blades toxic?

[Jerr...@spamblocked.com]

Sort of off topic!!!

I cant seem to find any sawsall blades that are not painted. I want to
cut a whole ham into several pieces to make them a more usable size,
without thawing the whole ham. I think a sawsall should cut it fairly
easily while frozen. It's just that paint that I'm not sure about.

Thanks

[FrozenNorth]

Pay a butcher to do it, couple slices on his bandsaw and you are done,
why risk it.

--
Froz...


The system will be down for 10 days for preventive maintenance.

[Ed Pawlowski]

Pretty much ay finish used today is not toxic once dried.

My first choice though, would be to ask a butcher or the place where
you bought the ham to do it. They have a bandsaw that will do the job
easily.

[philo]

AFAIK, the only saw-blade that would be approved for cutting meat would
be stainless steel.

[micky]

On Thu, 18 Dec 2014 05:03:52 -0600, philo  <ph...@privacy.net> wrote:

>On 12/18/2014 04:50 AM, Ed Pawlowski wrote:
>> On Thu, 18 Dec 2014 01:26:19 -0600, Jerr...@spamblocked.com wrote:
>>
>>> Sort of off topic!!!
>>>
>>> I cant seem to find any sawsall blades that are not painted. I want to
>>> cut a whole ham into several pieces to make them a more usable size,
>>> without thawing the whole ham. I think a sawsall should cut it fairly
>>> easily while frozen. It's just that paint that I'm not sure about.

I agree with Ed and Frozen, but if you want, maybe you can use a wire
wheel on a bench grinder to get rid of the paint. Wire wheels do
wonders. Go from the back down to not dull the blade.

>>>
>>> Thanks
>>
>> Pretty much ay finish used today is not toxic once dried.
>>
>> My first choice though, would be to ask a butcher or the place where
>> you bought the ham to do it. They have a bandsaw that will do the job
>> easily.
>>
>AFAIK, the only saw-blade that would be approved for cutting meat would
>be stainless steel.

Haven't been close to one very recenty but I don't think they look
stainless.

[trader_4]

Aside from that, am I the only one wondering how you can do any
decent cutting of a whole ham with the typical, relatively short
sawzall blade? All I see is a hacked up mess.

[Frank]

On 12/18/2014 2:26 AM, Jerr...@spamblocked.com wrote:

Toxic or not, the company is not selling the tool to cut meat and
unlikely went through the bother of checking whether or not all
components were FDA approved and most of their blades were not designed
for this purpose.

[philo]

I did a Google search and found a nice long stainless steel meat cutting
blade. It was about $50

To me however, cutting servings up into /smaller/ proportions is
something that just plain does not compute.

[Col. Edmund Burke]

<Jerr...@spamblocked.com> wrote in message
news:94059adai06v0e131...@4ax.com...

LOL
Ladies and gents, this proves not all the nuts are in a jar.

[TimR]

When our family was smaller I used to have the butcher slice a turkey in half. That bandsaw they have is quick and easy, even with frozen foods.

But this is a DIY oriented forum, so:

If I only had one to do, I would definitely get the butcher to do it.

But if I were going to do it reasonably regularly, I'd get a meat cutting blade for my hacksaw:
http://www.sawbladeexpress.com/ProductListing.aspx?CatId=238c97d6-c33c-4294-972f-0d40b5bb32db

[Frank]

Good idea.
I bought a hacksaw camp type kit to get included blade for bone cutting
and it cost a lot more than this. Blade also shorter and not that handy
when used for quartering a deer. I would have bought a hacksaw blade
like these had I thought about it.

[Terry Coombs]

I have the saw my Granddaddy used to split deer and hogs . Looks like a
giant hacksaw and works just swell . I've seriously considered using my 3
wheel benchtop bandsaw to cut up meat , but wouldn't use a saw on venison -
I don't want to get the fat and marrow in/on the meat . I did use my recip
saw to cut up a frozen deer haunch into pieces I could wrap once though . I
used a long coarse demo blade , and it worked well . The dog was right there
, enjoyed the "sawdust" .

--
Snag

[TimR]

Power tools and cold slippery weird shaped chunks of meat scare me a little.

I think those power saws will take off a wrist just as fast as a ham hock.

I'd rather use the hacksaw and go slow.

[BenignBodger]

On 12/18/2014 2:26 AM, Jerr...@spamblocked.com wrote:

Blades made for pruning are pretty much paint-free in my limited
experience. I'd certainly run the blade through a high-temperature wash
beforehand. I had the bright idea one time of running a frozen salmon
through my little benchtop bandsaw when I lived in Alaska. I never was able
to get rid of the smell no matter how many times I cleaned the machinery.

[Terry Coombs]

To each his own , but the hacksaw is just about as dangerous as a power saw
IN THIS CASE IMO .

--
Snag

[Joe Lowbrow]

On 12/18/2014 2:26 AM, Jerr...@spamblocked.com wrote:

I'd be more worried about whether the pig was fed GMO food than about the paint on a sawzall blade.

[Thomas]

Burn the paint off with a propane torch.

[Frank]

Later years now, I'm deferring to a butcher but every now and then do a
small deer.

Friends and I always used a regular hand saw but when I saw butcher zip
off a rack with his hand bone saw, I wanted one. Got the one I
mentioned but found just as difficult to quarter a deer.

Like you say, you don't want bone and fat in venison and other than
quartering, every other cut is boneless.

For op, I did chemical regulatory work and am familiar with FDA
regulations for food contact. Most producers of non-food contact items
are clueless on the requirements as product in normal use does not
contact food. If clean and not flaking off paint and the like it is
normally safe for individuals to use items not designed for food
contact. Food toxicity issues are almost always with the food itself,
not with what it contacted.

[Jerr...@spamblocked.com]

On Thu, 18 Dec 2014 04:36:30 -0800 (PST), trader_4
<tra...@optonline.net> wrote:

>> >>
>> >> My first choice though, would be to ask a butcher or the place where
>> >> you bought the ham to do it. They have a bandsaw that will do the job
>> >> easily.
>> >>
>> >AFAIK, the only saw-blade that would be approved for cutting meat would
>> >be stainless steel.
>>
>> Haven't been close to one very recenty but I don't think they look
>> stainless.
>
>Aside from that, am I the only one wondering how you can do any
>decent cutting of a whole ham with the typical, relatively short
>sawzall blade? All I see is a hacked up mess.

You have not seen a good selection of sawsall blades. THe standard ones
are about 4", but they are sold up to about one foot long.

[Ed Pawlowski]

On 12/18/2014 8:18 AM, philo wrote:

>
> I did a Google search and found a nice long stainless steel meat cutting
> blade. It was about $50
>
> To me however, cutting servings up into /smaller/ proportions is
> something that just plain does not compute.

Why not? A whole ham is about 20 pounds. Most in the store have been
cut into a few ham steaks from the center and the end pieces left at 5
pounds or so.

Personally, I'd not worry about contamination from a new blade, but that
is just me. I'm not able to tell anyone it is 100% safe.

[micky]

On Thu, 18 Dec 2014 06:47:04 -0800 (PST), TimR <timot...@aol.com>
wrote:

>Power tools and cold slippery weird shaped chunks of meat scare me a little.

The important thing is not to have any uninsulated electrical cords
around. It on touches the meat, the meat may come alive.

>I think those power saws will take off a wrist just as fast as a ham hock.
>
>I'd rather use the hacksaw and go slow.

It was good for cutting the 2x6's that held up my deck, and for cutting
the water heater into pieces. A hacksaw cuts to a limited depth
and a limited length.

With the water heater, it cut 90 or 100% as well when all the teeth were
gone as when the blade had teeth.

[gregz]

It's not easy to do anyway.

http://www.youtube.com/watch?v=LU81N0-EIYY

Greg