Originally Posted by
MudderChuck
The trick to keeping my sawsall going when cutting/trimming green wood is to keep the blade oiled. I have a Black and Decker electric chain saw I found dumpster diving and an old antique metal case Black and Decker sawsall. For both I keep a can of Bio chain saw oil handy and dip the blade often.
I've turned many a sawsall blade into a pretzel trying to cut green wood, sap is like glue, the oil helps. I'm no newbie using a sawsall, but those raw tooth wood blades always give me the willies. A little oil really helps keeps them sawing smooth.
I really like my old tools, like old friends, I have a couple of chainsaws I bought when Reagan was President.
I have a half garage/shed full of tools I've rescued, reconditioned or repaired, all of them sharp.
Also check out "machete specialist" they have lots of good options.
OKC, Tamotina, imacasa,Condor, and marbles(made by imacasa)
The OKC are made in the U.S. and are much heavier and thicker. The 18" is too heavy for my liking but the 12" is a fantastic little tool. That is what I carry in my trail camera bag for setting and/or checking cameras and I also use that one around camp a lot. It runs about $20 and I believe these are what the U.S. military uses.
For brush, chopping etc. I prefer the heavier OKC in 12" or less and the Tramotinas 14" or longer and the smaller Trams for large butcher knives.