I have a Makita carbide chop saw which has worked GREAT for a while now, but I recently had to get a new blade ($100 ) and observed on the packaging for the blade that there are restrictions on its use. Like you are supposed to use a different blade for stainless and a different blade for channel . Like, the thing is OK with angle but channel is bad?
By the way, I've been using the old blade to cut everything, which is probably, in hindsight, how I toased it.
What's the scoop with these saws?
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