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Author Topic: Cutting Jade.  (Read 1187 times)

tinker

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Cutting Jade.
« on: October 24, 2017, 06:04:50 PM »
Hi all I was given a 3.5kg chunk of dark green Cowel Jade and attempted to cut it with my 14 inch Slabbing Saw but it caused the motor to smoke up, any suggestions on what type of blade to slab this with and  or is the a certain way you should cut this stuff.


Any help
Appreciated
Regards Tinker

Shivan

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Re: Cutting Jade.
« Reply #1 on: October 26, 2017, 04:42:48 PM »
G'day tinker, I use the notched blade 301 for all my slabbing, would never dream of going near the cheap Chinese pinched blades, as i have heard a few horror stories now. I personally like the notched compared to continuous rim, as the mud seems to clear from the blade and cut a little better.

Did the stone slip at all? Is it too big to be slabbing on the 14"? Can you adjust the speed on your blade or vice feed?
All those things can add strain to the motor.

mick B

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Re: Cutting Jade.
« Reply #2 on: October 27, 2017, 07:12:43 AM »
Nephrite jade can be challenging to cut and shape, most professionals do not use oil to cut, only water, this counts out the 301, I use the 303 MK or baranca, or even better is the Ukam smart cut, the diamond in the smart cut is finer and cuts nephrite smoother, I have found the 303 cuts harder gems better than the smart cut, both are top shelf products, I have 18 and 10 inch blades, if using auto feed slow it down do not force it as it will glaze the blade, sometimes its best to dress the blade on large blocks to expose the diamond.
Best off luck   

tinker

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Re: Cutting Jade.
« Reply #3 on: October 27, 2017, 09:09:17 AM »
Thanks Shivan and Mick B, I have the 303MK notched blade so I might put it on and give it a go.  The piece of Jade is only 10cm thick so my saw has plenty of room, I was using the cheaper brand of chinese saw, so might go back to using the reliable ones.  The saw is a caterpillar feed (thats what I call it) feeds slowly so, I think my problem maybe the cheap saw.  Once again thanks for the information.


Keep on rockin
Tinker beers

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