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The Bandsaw Store

Dakin-Flathers Freshcut37, UK stock

Food processing bandsaw blades

Bright, precision-ground blades that slice meat, fish, frozen product and bread cleanly instead of tearing. Food-grade steel, welded to the loop length your machine takes and despatched across the UK.

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Bright steel, ground sharp

Every blade in this family starts as bright carbon steel with hard, precision-ground teeth. Bright matters in a food room: the band presents a smooth, uncoated surface that washes down properly at clean-down, with no coating to flake into product. Ground matters at the cut: an edge finished by grinding is genuinely sharp, so it slices muscle, fat, crust and crumb rather than tearing, and the face of every portion shows it.

The family divides by duty rather than construction. Food cutting blades take carcass splitting, bone-in meat, poultry, fish and frozen product. Food slicing blades portion bacon, boneless meat, cheese and fresh produce cleanly at line speed. Bread blades carry fine edges that saw through crust without compressing the crumb, supplied straight for reciprocating slicers or as welded loops for band machines. Whatever the duty, every band is welded to the loop length your machine takes.

Fresh, frozen or bread: match the edge to the duty

One bright steel, three very different jobs. The differences that matter are edge form, pitch and discipline at clean-down, so this comparison is qualitative by design: the numbers live on each product page.

Freshcut37 duties compared across fresh, frozen and bread work
ConsiderationFresh productFrozen productBread
The dutyCarcass splitting, bone-in and boneless meat, poultry and fish, plus portion slicing of bacon, cheese and fresh produce.Frozen fish and meat, cut hard from the freezer. The toughest duty in the family and the least forgiving of a wrong blade.Soft and crusty loaves, bagels, sourdough and buns, sliced cleanly without crushing the crumb.
Edge formConventional teeth, precision ground so every point is properly sharp. A sharp edge slices; a dull one smears fat and tears muscle.A tooth form suited to hard product, run with a steady, patient feed rather than force.Fine scalloped or small-tooth edges that saw through the crust while the crumb underneath stays uncompressed.
Tooth pitchCoarser for carcass and bone work, finer for boneless cutting and portioning.Pitch and tooth form specified for hard product. If fresh and frozen are both regular work, run a blade for each duty rather than one compromise band.Fine. Many small bites part the crust cleanly; a coarse tooth tears the slice face and drags crumb with it.
Hygiene and clean-downBright, uncoated steel that washes down properly. The band is a food-contact surface: it belongs in the hygiene plan like everything else in the room.The same bright steel. Cold product sheds less residue, but the clean-down discipline is identical.The same bright steel. Crumb builds up in gullets and guides, so brushing down is part of the routine.
In this rangeFreshcut37 Food Cutting for carcass and bone-in work, Freshcut37 Food Slicingfor portioning. Both welded to your machine's loop length.Freshcut37 Food Cutting, which lists frozen fish and meat among its published duties.Freshcut37 Bread Slicing supplied straight for reciprocating slicers, Bread Slicing Machine blades as welded loops for band slicers.

What food blades cut

The workpieces below are the manufacturer's published range for this family. The guidance is general food-room practice: your machine, product temperature and hygiene routine matter as much as the blade.

Typical food processing blade workpieces with general cutting guidance. Material names link to our dedicated guides where one exists.
MaterialCutting guidance
MeatBone-in work wants a coarser pitch so the teeth clear rather than clog; boneless cutting and portioning runs finer for a cleaner face. Keep the edge sharp: a dull band smears fat and tears muscle instead of slicing it.
PoultryLighter bone than red meat, but the same rule holds: let the teeth cut through bone rather than forcing the feed, or the cut splinters. A sharp, clean band leaves portions that look portioned, not sawn.
FishSoft flesh and skin drag on a dull edge, so change the blade before the cut face roughens. Whole fish and steaks cut cleanly with a steady feed; wash down often, because fish residue works into everything.
Frozen productsHard product needs a tooth form and pitch specified for frozen duty. Feed steadily and let the blade work: forcing a fresh-product band through frozen block is how teeth break. If frozen is daily work, dedicate a blade to it.
CheeseDense and sticky, so the risk is product building up on the band rather than edge wear. A sharp slicing edge and regular clean-down keep the faces presentable and the band running true.
Fruit and vegetablesFresh produce is a slicing duty: high water content, little resistance and every blemish on show. A fine, sharp edge at a steady feed leaves clean faces; a blunt edge bruises rather than cuts.
BreadSaw the crust, spare the crumb. Fine scalloped or small-tooth edges part crusty loaves without compressing them, supplied straight for reciprocating slicers or as welded loops for band slicers.

Choosing pitch and width

This family carries published widths from 10 to 38mm and pitch options from 3 to 6 TPI; each product page lists its own options. Three rules cover most of the decision.

  1. Keep 4 to 24 teeth in the cut

    The bandsaw rule of thumb holds in a food room: at least 4 teeth in the product so the band does not snatch, no more than 24 so each tooth still bites and the gullets clear. Deep carcass work sits at the coarse end; shallow portion cuts can run finer.

  2. Specify the duty, never a compromise

    Fresh, frozen and bread each ask something different of an edge. If two of them are regular work, run a blade for each duty and change over at clean-down, rather than nursing one band through jobs it was not ground for.

  3. Let the machine set the width

    Butchery and bakery saws are built around a stated band width, so fit what the machine plate says and let the published width range on each product page set what we can weld. Tell us the machine and we will match the blade.

Not sure which duty your machine was built for? Tell us the machine and we will match the blade.

The Freshcut37 range

Dakin-Flathers Freshcut37 blades covering carcass and frozen cutting, portion slicing and bread, every band welded to the length you order.

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Built for one industry, deliberately

Most blade families spread across half a dozen industries. This one is narrow on purpose: everything in it is designed around food contact, clean-down and the cut face a customer actually sees. The industry guide maps the Freshcut37 duties onto the people who run them, from carcass saws in cutting plants to band slicers in bakeries, with recommended blades for each.

Food and Bakery Processing

Meat, fish, bakery and prepared-food processors cutting fresh, frozen and baked product.

From the blog

Frequently asked questions

Every food saw takes its own loop length: tell us yours and the blade arrives welded, ready to fit at the next clean-down.

How custom lengths work