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Saw a whole hog broken down at a shop in Cincinnati and the guy used a hacksaw blade he reshaped himself
Stopped by a small butcher shop on Vine St in Cincinnati while visiting my brother and watched the owner break down a whole hog start to finish. What got me was his bone saw, just a plain hacksaw blade he ground down and taped up himself, said it gives him more control around the spine than the $200 saw hanging on his wall. He told me he's been using that same blade style for 12 years and only swaps it out every 8 months or so. Any of you all make your own blades or modify tools for specific cuts?
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