Dry metal chopsaws

I bought mine slightly used. It is certainly cleaner (smoke wise) and less smelly than abrasive blades. However, mine does not cut well through the flat side of steel (e.g., small pieces of sheet metal laying horizontally, or side of a square tube), though it works very well when cutting perpendicular through the steel (eg. angle iron with the peak up).

I'm not sure if this is a characteristic of these blades, or if mine was dulled before I bought it (myself, I have been careful to treat it nicely).

It does sound as if your blade might be slightly dull when compared to my experiences. Also remember that you want enough feed pressure to take chips so the blade doesn`t overheat on you, babying the cut will ruin the blade.