Faculty Advisor

Brown, Christopher A.

Abstract

This project examines the relationship between knife surface features and food sticking to the side of the blade. Since no existing literature was found on the subject, we developed original blade designs and testing procedures. Our designs focused on limiting potential contact area by pushing food away from the blade. After testing 5 different knives, we found that the curved chip-breaker design resulted in the best performance.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2019

Major

Mechanical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Mechanical Engineering

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