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Old timer told me to rinse my bandsaw blade with warm water after each shift
This guy Frank who's been cutting meat for like 40 years at the shop down the street kept telling me to do this. I thought he was crazy, like why would I put water near a machine that runs on electricity? But last month after a big beef order I had this blade just caked with fat and it kept slipping off the wheel. Dried up and gummy. So I tried it, just a quick rinse and wipe down. Works way better now and the blade lasts longer. Anyone else do something weird like that or am I the only one who fought it?
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