KECHOO organizes bandsaw blades around the workpiece. Choose the application first, then blade technology and size. This keeps food, wood, and metal cutting from collapsing into one undifferentiated list.
Food & Bone
Hardened blades for butcher shops, meat processors, poultry, fish, and frozen-food production. The priority is clean cutting, hygiene, and a tooth pitch that handles meat and bone without tearing or glazing.
- Typical construction: induction-hardened high-carbon steel
- Common machines: butcher and food-processing band saws
- Confirm: blade length, width, and frozen vs fresh duty
Wood
Hardened blades for woodworking shops, furniture production, resawing, and sawmill work. Width and TPI should follow the curve, thickness, and finish you need, not a generic “wood blade” label.
- Typical construction: hardened carbon-steel blades
- Common machines: vertical woodworking band saws
- Confirm: length, width, and whether the cut is curve, resaw, or production ripping
Metal
Bi-metal and carbide blades for fabrication, steel service centers, and production sawing. Tooth pitch follows section size; blade technology follows material hardness, abrasiveness, and machine rigidity.
- General steels and tube: M42 bi-metal
- High-alloy, abrasive, or large solids: carbide-tipped
- Confirm: length, width, TPI, coolant, and machine type
Unsure which path fits? Use Find Your Blade or request selection help.