A new man working with Eric, ( steer fry) had a boston butt pull his hand into the saw, NASTY looking. I give the man credit he wants to come back to work tomorrow and work one handed. sounds like the making of a good man, one thing for sure, he got a nice " war wound " to talk about.
I lost part of the tip of my middle finger on my right hand to the band saw. It was no fun and I can still re-live it. It happened when I was working production at 2:30 AM. Unlike a knife or slicer cut, the band saw rips and tears your finger from you. The store mgr gave the night crew chief hell for driving me to the hospital rather than making me wait for ambulance.
I've danced with that devil a couple of times - one time splitting pig's feet without the fence, just pushing them thru and the blade caught one and twisted it and put my thumb through it crossways cutting it off at the first digit. Wrapped it up and drove myself to the hospital and got it sewed back on, off work 3 wks.
Then, a few years later, was slicing ¼ pork loins and reached for a stack of chops and the back of my little finger hit the blade, very common, but this time it caught my little finger's skin and cut the 1st digit off. My store manager was deathly afraid of blood and so I just HAD to show him my injuiry, y'know, for workman's comp? heh heh, came barrelling out the back cooler door into the back room and stuck my hand in his face and asked if I could get a ride to the hospital (rode with someone else..) - he started screaming, "Ohhhh damn.... ohhhhh (expletive).... get him outta here... or I'm... PLOP..." They almost didn't get my finger numb we were both laughing so hard! They tried to sew it up but it rotted and had to get 2 more operations on it to revise it and then another to remove the knuckle and fuse it. Now, I can't even pick my nose with it, lol!
This is when I'm super glad to have a wet saw. I've nipped my fingers trimming ball tips twice on a wet saw, knife blade, but without the drag/friction, i don't nearly have to ever worry of being cut or being dragged in the rotating knife of death. I've worked on those dry blades, and nothing is scarier than the moment the bone spins and sucks you in. Give the guy props to be willing to come back to work after a nasty battle wound like that.
OUCH!!! I HAVE BEEN CUTTING MEAT FOR 30 YEARS AND AM FORTUNATE ENOUGH TO HAVE NEVER CUT MYSELF ON THE SAW. HAD 8 STITCHES ON MY THUMB FOR SHAPRENING A KNIFE WITH THE BLADE COMING BACK TOWARD ME AND ANOTHER 10 STITCHES ON THE SAME THUMB BY FOOLING AROUND WITH ANOTHER EMPLOYEE. HE CUT ME ACCIDENTLY. WENT TO THE HOSPITAL GOT STITCHED UP AND WENT BACK TO WORK. I KNOW HOW MUCH THAT HURT SO I KNOW HOW TOUGH THIS GUY IS IF HE IS WILLING TO GO BACK TO WORK THE NEXT DAY. THEY DON'T MAKE MANY LIKE THAT ANYMORE.
had a run in with a Hobart slant saw in '88. amputated right index-part of thumb and damage to middle finger. 6 surgeries ,5/12 years on comp. index was re planted, hundreds of hours of rehab but i did return to cut meat.retired last year because i was too beat up after over 40 years
I always hate to see, or hear of, somebody gettinginjured on a bandsaw. I've seen far too many over the years, but it still makes me cringe every time. I won’t tell any horror stories, everybody knows what a dangerous business this is, even a small mistake has a price. Unfortunately, potentialinjuries always were, and always will be, a part of the meat industry.Major props to the guy that took the hit and wants to jump back in.Fearless !
Bandsaws, or bone-saws , as they are called in some parts of the country, are designed to quicklycut through flesh and bone.Cow, pig, man or sheep , the saw don’t know the difference.Production quotas are high, everyone is in a hurry but you still have to be cautious. There is no such thing as working too safe.
Here are a couple of safety tips from an old bandsaw repair guy,
ALWAYS use a sharp blade !Dull blades are dangerous,you wouldn't use a dull knife, or shave with a dull razor, would you ?Same principal.
Check the following parts on your saw
TABLE FILLER-if it’s worn or broken, replace it.Large gaps will pull meat through, making it feel like the product is being pulled from your hands.
UPPERand LOWER GUIDES-worn guides will cause the blade to twist, causing wedge cuts. Trying to “ fix “ the cut midway through can cause your hands to slip off the product and into the moving blade.General rule of thumb- with the saw OFFif you can fit your fingernail into the guide next to the bladeit’s worn out.
MEAT CARRIAGE ROLLER BEARINGS-you don’t want the carriage to jamb or slow down while your hands are moving toward the blade.Keep clean and oiled, if they don’t roll or roll rough, replace them.Usually these all get changed as a set, if one is bad, how good could the others be ?
MEAT THICKNESS GAUGE or fence-should slide back and forth freely, LOCK in position, and be adjustable with the knob.There should be no slop or give to the gauge plate.For BIRO and older HOBART ( with knob )check the worm gear is not worn and that the worm gear fully engages into the grooves on the slide rod.BIROsCheck the springs and the gauge plate pin ( the rod the cotter pin is in ) it should not be worn or have grooves at either end where it goes through release handle ( the part you squeeze with your palm )older HOBARTshook your thumb over the plate and squeeze the knob with your fingersit should SNAP backif it doesn’t it could give under pressureget it fixed ASAP !for newer HOBARTs( thumb pressure locking lever )should have good pressuresame as abovesqueeze and releaseit should SNAP back and lock gauge plate in placeif notit could slip while in usefix it ASAPBUTCHER BOYmake sure lock stud( square head bolt ) is tight and fits securely into ratchet lockand end catch( U shaped part ) is tightly bolted down.
MAKE SURE MEAT CARRIAGE AND STATIONARY TABLE ARE LEVEL WITH EACH OTHERif the carriage is lowera bone could catch the plattercausing your hands to slip off the producttowards the blade.
A FEW OTHER OBSERVATIONSOver the years I've noticed more injuries on certain products
FROZEN COW FEETAlways split them in half between the toes,then lay them flat to cut smaller. Some of the nastiest injuries I've ever seen are from trying to cut them full round,they always pull out of your hand.
PIGS FEETfresh or frozensame as aboveonly more slippery.
BONE IN PORK LOIN / FROZEN OX TAILsome cutters go too fast for the saw causing bounce off the blade or get into a rhythm of repetitive cuttingex:18 cuts18 cuts18 cutsgets a smaller piece doesn't notice151617oops !
I CAN GET ONE MORE PIECEif you even think this STOP !use the end cut pusher platethat’s what it’s there for or at least it should bejust under the carriage bracketIf you don’t know where it is find it.If you don’t have oneget one.If more cutters used it there would be a lot less injuries.Safety guards are there for a reason,use them.
SOME FAMOUS EXCUSESfor not doing it the right way
“ That’s the way I’ve always done it. “
“ It won’t happen to me, I’m careful “
“ It never happened before.”
Or my favorite“ Yeah, I know, but . . . “
Sorry to be so long winded, and I hope everyone already knew everything I just said,but if all this prevents just one meatcutter from just one injury,then it’s all worth it.
There is no such thing as too much safety. Nobody is accident proof.
Thanks for listeningandsafe cutting everyoneBandsaw Bob
P.S.The Hobart slant saw mentioned above was a dangerous machine,it caused a lot of serious injuries.If anyone out there still uses onethink twiceif that doesn't workthink 3 x’s.
Poor guy, I know that had to hurt, he is very lucky that they could sew that back on. I remember the first time I got cut on the saw, it took the fingerprint off of my left middle finger, but luckily I didn't hit the bone, it took almost two months to heal. When it happened I felt it all over my body, it felt like being electrocuted. The worst pain I've ever experienced. I give the young man props for wanting to go back to work the next day, I hope he has a full and speedy recovery.