I bought my Makita 14” abrasive chop new for the farm saw over 35 years ago. No complaints whatsoever. It cuts quick and dirty (just the way I like it). [emoji3]
The key to using these saws is to NOT apply continuous pressure throughout the entire cut. Apply even pressure 2-3 seconds, lift slightly then apply pressure to the cut again. It is called a “chop” saw partially for this reason.
Continuous pressure on a deep cut will cause unnecessary heating, blade glazing and an unsquare cut.
The next (slightly more costly) option would be a quality DRY cut saw.
Here’s a pic of my Makita dry cut.
It cuts fast, clean and cool, but I’ll always keep the abrasive chop saw for “dirty” hard and materials of unknown composition.
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