web analytics
seg blade verses continous - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
2 of 2 < >

Dome Installation Video - Casa / Premio / Modena


For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.


If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

seg blade verses continous

  • Filter
  • Time
  • Show
Clear All
new posts

  • seg blade verses continous

    I have a question regarding the blade and saw I have used on the last oven I built. Photo attached shows the saw, segmented blade and jig I used for compound cuts on the dome build.

    I found this set up on some days to be bordering on dangerous. What seemed to be happening is as the blade got a bit glazed it would tend to grab if you were not careful and try to pull the sliding table and brick into the blade. Seemed like the bits from firebrick off cuts were a bit on the course side and would stop the table from sliding smoothly and the sliding table would kind of ride up and over the coarse bits on the slide track and cause the jerky in feed which would in turn grab the brick and table and try to pull it all towards the blade. I would deglaze the blade on a cinder block every once in a while but I donít remember this being that big of an issue with my old saw and continuous blade.

    I am thinking back to my smaller 10 inch wet saw with a cheaper continuous blade I used last time, and I think it worked better than this fancy new saw I have just got. The new one is 14 inch so its nice for deep cuts etc but I am wondering if I should be using a continuous blade instead of the segmented one I had on my new saw for this last project
    Step by Step of Oven #2 Build... I have built this one in partnership with a friend for a customer that took a liking to my first oven https://picasaweb.google.com/waynebe...42PompeiiOven#

  • #2
    Re: seg blade verses continous

    Tile blades are for brittle material like tile and granite.


    • #3
      Re: seg blade verses continous

      And keep the table runners clean. If the blade is grabbing, you are imparting side pressure.


      • #4
        Re: seg blade verses continous

        Interesting,thanks Tscarborough, I would have not thought that side loading would cause the grabbing. I am sure you are right and thanks for that. I am still a bit curious why this blade and saw seem to leave a lot of course grit from the cut. My fireclay rescued from the drain bucket is nice and fine but the stuff in the tray was quite course. Maybe by bricks had a different make up to them compared to the bricks I used last time but I keep thinking this segmented blade was the reason for the course gritty bits?

        The blade was 150 dollar MK blade so I am sure it was a good quality.
        Step by Step of Oven #2 Build... I have built this one in partnership with a friend for a customer that took a liking to my first oven https://picasaweb.google.com/waynebe...42PompeiiOven#


        • #5
          Re: seg blade verses continous

          It is normal for coarse chunks, especially when doing other than 90 degree straight cuts. When cutting off small portions, you have to let the blade do all the work otherwise it will tend to fracture pieces off short of the finished cut.


          • #6
            Re: seg blade verses continous

            Not that I really have a clue, but I have always been told that the segmented blades are typically used for fast course cutting of brick and stone. I know they are the only blades used by paver and patio stone installers on those monster gas powered (dry cut) saws that they use.
            I've always used the smooth blades for anything that will fit on my wet saw (common bricks, firebricks, all types of tile including marble and granite) and have never experienced what you have described unless I foolishly tried to force the cut.