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Band saw blade snapped mid break down on a whole ribeye, scared the daylights out of me
Was breaking down a 109 ribeye subprimal for a restaurant order in my shop on Grand Ave and the blade let go about halfway through, whipped past my hand and gouged the table. Turns out my tension was set way too loose for the last few weeks and I never noticed because it was cutting fine on smaller stuff. Any of you run a blade tension gauge or do you just go by feel and hope for the best?
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