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Cutting seasoned oak.


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As per the title.
Im no longer in the Arb arena and back in construction so some advice would help.

I’ve got to cut and scarf several good sized oak purlins from an oak framed building and cutting them with my chainsaw would be significantly easier than any other tool ( circular saws etc) on my truck. 
My question is would you just use a standard chain on my old Makita saw as I have got a couple new of chains still in the box, or would you buy a hardend / carbide / toughened type chain. 
Don’t mind ‘investing’ in a specialist chain if that’s what needed or would you just use a standard chain and accept that it will dull quickly. No danger of nails just very hard seasoned oak. 

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I wouldn't be too worried about blunting, more about how clean the cut is. I would think narrow pruning type chain would be better than full chisel, then it'll need a tickle every now and then. The carbide type chains never go blunt but are never very sharp in the first place either. 

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If you’re cutting with the grain look at a ripping chain. But I wouldn’t worry about chain blunting, maybe a little quicker than green wood but not enough to stress bout.

I would say @Rob D if probably your best man for this question seeing as he has probably forgotten more about chains than some of us know! . 

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I've been cutting seasoned oak a couple of times in the last year and one bit was Turkey Oak(believe everything people say about it) the Stihl 3/8" x 0.063 semi chisel was throwing sparks in one bit of timber but the Stihl 3/8" x 0.043 Picco micro mini chain cut it no problem. The PMM3 also cuts very clean.

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