This is a 22 inch butcher hand meat saw for meat rooms, butcher shops and commercial kitchens. It has a stainless steel frame and stainless blade with a molded black plastic handle, and is used to cut through bone, ribs, chops, primal cuts and frozen product where a knife won't do and a band saw isn't practical. The blade mounts pin to pin in the frame, and the saw ships at about 5 pounds.
Hand saw blades dull with use, especially on bone and frozen meat, and teeth can chip or the blade can bend or kink. A dull or damaged blade binds and tears instead of cutting cleanly, leaves bone dust and ragged cuts, and takes more force, which raises the risk of slips. Replacing a worn saw, or keeping a spare blade on hand, keeps cuts clean and work safer.
To change the blade, release the frame tension, unhook the old blade from the pins at each end, hook a new 22 inch pin-to-pin blade in place with the teeth facing forward, and re-tension the frame. After each use, wash the saw in warm soapy water, rinse, sanitize and dry it fully before storing, and inspect the blade for dull or missing teeth.
