Sunshine842, no reason for embarrassment. I was actually very desperate; I had stopped eating squash because of the hassle and winters were becoming very boring. Also, I had introduced my aunt to squash (it’s not a popular Pakistani ingredient) by gifting her a blue hubbard from the farmers market, and it was love at first bite. So much so, my aunt was cutting herself every other time she prepared squash, but still couldn’t help herself. I had to think of something. I had used a regular hacksaw before in a quest to prevent crumbs from flying everywhere when slicing crusty bread, and that worked, except it did impart an off taste. I thought maybe it was a reaction between the metal and the sourdough starter or something. Now I know it was because of the oil. Since the squash gets cooked, the oil taste isn’t as perceptible as with bread. The standard hacksaw blades were giving me too much flex on squash, but the mini hacksaw blades worked well. Might just be the way I’m using it.
Thank you so much for teaching me about the blade types. I have used both regular (carbon steel) and bi-metal blades. The bi-metal was used with an electric saw that was too powerful, so I’m not using that anymore. Only the bi-metal blades have paint, right? How can I remove the paint? Will alcohol do it? Acetone? Something else?
My blades are similar to these and made in England (in case that matters): http://www.homedepot.com/p/HDX-6-in-Mini-and-Close-Quarters-Hacksaw-Replacement-Blades-TUO0001J/204284864
Yes, the teeth do get clogged, but I just wipe as I go. With older, drier squash, there’s less wiping. However, dried out squashes “crack” easily, while fresher squashes have more flex.
Why is this an issue? Say I’m just slicing a squash in half to roast it. My mini hacksaw looks exactly like this: http://www.acehardware.com/product/index.jsp?productId=21575746
After I’ve sliced through 3 inches, the top of the hacksaw will start hitting the squash, so I have to sort of pull the two halves slightly apart to fit it through. Drier squashes often crack when I do this. My solution is something like this:
However, that one’s hard for me to hold so I only use it when halving. I think this following model might fit a longer blade than what it’s rated for and I hope to try it out soon:
My aunt saw this sheetrock saw at our place and thought it was what I meant, and she’s very happy using it: http://www.homedepot.com/p/Milwaukee-6-in-Fixed-Jab-Saw-48-22-0304/202206142
I searched around for a while just now and couldn’t figure out what material that jabsaw blade is made from.