The
best way to cut bricks is to use a masonry saw that uses a diamond
cutting
blade. A diamond saw is specially designed to cut through
tough-to-carve materials such as granite and brick. Many of these
blades employ wet-cutting methods that use a constant stream of water
to prevent the saw blade from getting too hot while cutting.
Cutting
Bricks with a Diamond
Saw Blade
Start
by clearly outlining the area that needs to be cut with a piece
chalk. Mark off the area both on the top as well as the sides of the
brick so you that you have a clear line to follow regardless of which
angle you look from.
Start
the masonry saw and slowly insert the blade into the brick at an
angle. It is important to ensure that the water is running freely
over the blade to prevent the cutting area from overheating and
damaging either the blade or the brick. Slowly move through the brick
by applying a gentle steady pressure. Do not try to move too fast as
it might cause the blade to veer off and shear a chunk of the desired
brick.
Once
you have sliced completely through the brick, power down the saw and
keep it aside. Finish by chiseling or sanding down any rough edges to
make sure the surface of the brick feels smooth and looks good.
Maintaining
Your Diamond Saw Blade
A
diamond bladed masonry saw is an expensive piece of equipment and
needs to be carefully maintained. The most important maintenance task
is to clean the surface of the blade carefully whenever it starts
getting gummed up. This ensures that the cutting efficiency remains
as good as ever and also helps increase the life of the blade.
The
best way to clean a diamond blade is to use a long piece of concrete
or cement. Start the saw and turn it up to full power before making
a couple of shallow cuts or slashes into the concrete or cement
block. Ensure that you cut the block from multiple angles to cover
the entire blade surface. You will not need to do so for more than 10
to 20 seconds, half a minute at the maximum, to get a sparkling clean
diamond
saw
blade that cuts through bricks as smoothly as a hot knife moves
through butter.
