#Wanneroo
Thank you sir.
I've decided to put chainsaw bar behind me.
Being already hardened and tempered, they're tough as hell on grinder belts, as you can imagine.
The upside is that with careful handling you can make a really tough blade that you don't need to treat, the downside is more work than necessary to achieve a decent finish.
Since I'm showing off, this is a small "Sharp Finger" I do, also from saw bar.
The owner is among other things a contract butcher, when I saw him several months later, he said he'd processed 250 sheep and 60 cattle and hasn't needed to touch the edge yet.
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I'm using 1075 now, what a nice change, before it's hardened, the big grinder eats it like cheese.