Two years ago I would have bet money the saw gave a cleaner cut than a knife, and then a guy at the shop put a saw cut next to a hand cut on the same pork loin and I couldn't argue anymore. The blade heat was smearing the fat just like you said, and the hand cut piece held its shape way better on the block. I still keep the saw for bone in work, but everything boneless goes through the knife now.

I read somewhere that old repair techs swore by ultrasonic tanks for all kinds of small parts, not just camera gear. Some guys even run carburetor jets and watch movements through them with the right fluid. Just be careful with anything painted or coated, since it can strip stuff you wanted to keep.

What made you pick up that notebook in the first place, was there a fix you didn't want to forget?