Band saw from Santa. Blade question

S

Spideyjg

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Nov 7, 2017
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Got a portaband and Swag stand on the Christmas list.

Have some old 10" chefs that are far too blade heavy and want to cut them down to Santokus. Ground one back on the grinder but grinding away 2" of steel is arduous and eats too much of a belts lifespan.

What band saw blade would be best, if any, for cutting hardened steel.

Carbide tip I assume but want to see what anyone is using with some success.
 
Thanks guys. Hoped there was a way to do it but alas. Chop saw is a while down the line when I can make space.
 
Spideyjg said:
Got a portaband and Swag stand on the Christmas list.

Have some old 10" chefs that are far too blade heavy and want to cut them down to Santokus. Ground one back on the grinder but grinding away 2" of steel is arduous and eats too much of a belts lifespan.

What band saw blade would be best, if any, for cutting hardened steel.

Carbide tip I assume but want to see what anyone is using with some success.
Click to expand...
Angle grinder with cutting disk ?
 
Natlek said:
Angle grinder with cutting disk ?
Click to expand...

This. Even a $20 angle grinder from the nearest big box store or Amazon should do the trick. That, or just get some 36 grit belts and turn your grinder speed all the way up, if using a variable 2x72.
 
I have seen the belt edge cut before and considered trying that. Once past the Thanksgiving glut I'll give it a whirl.

I have an angle grinder but had a wheel shatter so just a bit gun shy on that thing.
 
Spideyjg said:
I have seen the belt edge cut before and considered trying that. Once past the Thanksgiving glut I'll give it a whirl.

I have an angle grinder but had a wheel shatter so just a bit gun shy on that thing.
Click to expand...
If you use angle grinder start to cut from side where NEW tip of knife will be .That way you can not overheat tip of blade . . .
Simple start to cut from edge side , me and my English...sorry :thumbsup:
 
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Natlek said:
If you use angle grinder start to cut from side where NEW tip of knife will be .That way you can not overheat tip of blade . . .
Simple start to cut from edge side , me and my English...sorry :thumbsup:
Click to expand...

Regardless of method I was planning to cut about 1/4" longer as an error zone may act as a heat cushion. Did not think to cut edge first but a good addition to the process.
 
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