Thread: Who has the biggest bone in town?

Hello Alex,

first I let cut the bone in the butcher store like that:




Now I cooked the middle piece, because of the fat and meat, thats still on the bone. 4-5 hours was enough. After that I cleaned the bone from this organic stuff, that was still on it.

Now you have normally bone pieces like that:



Now you must look, how you can cut the greatest plate from this bone. This is different from bone to bone. The best way to saw the bone is, when it is wet. For that you can immediately use the cooked bone or you but it some hours in water. So the material is a little bit softer and dont stink so terrible.
I used a saw like that, that I puttet in vise:



But I think a bandsaw would work better. If you now have the raw plates they must dry before you can sand them plain. Otherwise you will smearing your belts of the belt sander.
After that I used my jigsaw to cut the shape, sanded them again with the dremel an by hand and at least I buffed them.

Hope this helps.

Wow I love it, that's an awesome assembly and fits the razor well!

I was going to try cutting some from buffalo and giraffe bone but have not gotten around to it. I have a good band saw but from what I have heard, you are only to use that blade once and then it is trashed.

Originally Posted by cannonfodder

I have a good band saw but from what I have heard, you are only to use that blade once and then it is trashed.

Perhaps they use in the butcher shop a different sawblade
In the Link you can see a professionel bandsaw for butchers:

Bandsäge Knochensäge Bizerba FK 31 bei eBay.de: Metzgereiausstattung (endet 14.09.08 15:28:15 MESZ)

A little bit to expensiv for me. But there exist also a bone saw for hand:

Küchensäge, Knochensäge, Säge für Tiefgekühltes bei eBay.de: Metzgereiausstattung (endet 05.09.08 15:23:02 MESZ)