Journal of Materials Science

, Volume 39, Issue 8, pp 2761–2766

Cutting, by ‘pressing and slicing,’ of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami

Authors

    • School of Construction Management and Engineering, Engineering BldgUniversity of Reading
  • X. Xu
    • School of Construction Management and Engineering, Engineering BldgUniversity of Reading
  • G. Jeronimidis
    • School of Construction Management and Engineering, Engineering BldgUniversity of Reading
Article

DOI: 10.1023/B:JMSC.0000021451.17182.86

Cite this article as:
Atkins, A.G., Xu, X. & Jeronimidis, G. Journal of Materials Science (2004) 39: 2761. doi:10.1023/B:JMSC.0000021451.17182.86

Abstract

Why it is easier to cut with even the sharpest knife when ‘pressing down and sliding’ than when merely ‘pressing down alone’ is explained. A variety of cases of cutting where the blade and workpiece have different relative motions is analysed and it is shown that the greater the ‘slice/push ratio’ ξ given by (blade speed parallel to the cutting edge/blade speed perpendicular to the cutting edge), the lower the cutting forces. However, friction limits the reductions attainable at the highest ξ. The analysis is applied to the geometry of a wheel cutting device (delicatessan slicer) and experiments with a cheddar cheese and a salami using such an instrumented device confirm the general predictions.

Copyright information

© Kluwer Academic Publishers 2004