Brown, Christopher A.
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.
Worcester Polytechnic Institute
Major Qualifying Project
All authors have granted to WPI a nonexclusive royalty-free license to distribute copies of the work, subject to other agreements. Copyright is held by the author or authors, with all rights reserved, unless otherwise noted.