"Timo" > wrote in message
...
> On Tuesday, January 28, 2014 7:21:08 PM UTC+10, W wrote:
> >
> > The application that brought this all to mind today was I had a thick
piece
> > of 100% cacao I wanted to cut cleanly.
> [...]
> > So I thought about it and just wondered if someone made a really beefy
piece
> > of steel with many micro serrations that would let saw through something
> > really hard and thick. And the kind of hard thick steel with
serrations I
> > am thinking about might actually do a decent job of cutting through
thick
> > bones as well.
>
> A thick blade makes it harder to saw through things. Thin is better. Which
is why hacksaws look they way they do:
> http://www.amazon.com/Stanley-15-265.../dp/B00002X227
> The frame lets you keep the blade under tension, so you can have a blade
that would be too floppy if it just had a handle at one end.
>
> Nothing to stop you from using an ordinary hacksaw in the kitchen for
those jobs when a saw works better than a knife. For smaller jobs, a coping
saw might be good:
> http://www.amazon.com/Olson-Coping-Saw/dp/B001F7LVJ6
>
> There is the problem that typical hacksaw blades will rust easily, so you
could spend a little more and get a dedicated kitchen saw:
> http://www.amazon.com/Wusthof-inch-B.../dp/B0000DJYY2
> http://www.amazon.com/Wusthof-12-inc...dp/B0000DJYY4/
>
> Maybe this kind of saw would work well, too:
> http://www.amazon.com/Satterlee-Bone...dp/B005DIE0BE/
> According to the reviewers, it cuts bones well.

Okay, so for finesse applications like citrus, stick to a simple serrated
utility knife, and for bone go with a bone saw.

This saw was interesting because the tip would keep the saw blades from
contacting the top of the cutting block:

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

--
W