Why Metal Matters
Companies that make saw blades to cut meat need to consider a few key factors. First, the metal must be strong and durable. This is important because the saw blade needs to cut through tough sections of meat without breaking or becoming dull too soon. If it’s not strong enough, the blade may chip or break, which would make it both unsafe and useless.
Another requisite quality of the metal is that it should not rust. When meat is cut, the saw blade constantly comes into contact with moisture. Meat is wet, and it can be germy at times. Such, it is important for the blades to be resistant to rust and moisture. Over time, this layer of rust will weaken the blade and impede proper function.
How Different Metals Help
Each category of metals has its own property that facilitates the functions of blades better. One popular material we use to make saw blades is stainless steel. This is a rust-resistant, strong and long-lasting metal. Due to these properties, stainless steel blades are frequently used when cutting meat.
Carbon Steel Another metal that is used in saw blades is carbon steel. Carbide is also very strong and can retain a sharp edge for long periods of time. Carbon steel blades are sharpened to a very fine edge, making it an excellent choice for cutting meat.
