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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Rodriguez, Amanda Marie
• Lopez, Riley Matthew-Clancy
• Bossio, Evan Robert
• Leitzman, Sophia M.

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-041819-200844

Advisor

• Brown, Christopher A.

Year

• 2019

Date created

• 2019-04-18

Resource type

• Major Qualifying Project

Major

• Mechanical Engineering

Rights statement

• In Copyright