On a meat saw, the blade is installed so the teeth cut on the downstroke to pull the product into the table, control the kerf, and keep bone dust from aerosolizing. With a 5/8-inch, 3 TPI blade we get cleaner cuts through beef femurs with less smear, which trims faster and leaves a cleaner bone face for QC. Anyone else track yield or cleanup time differences when staff accidentally flip it and run the teeth up?