Sharpness and cutting edge retention are critical performance metrics for kitchen knives. Their combined effectiveness is governed by the synergistic effects of edge geometry and material microstructure. The present study selected six representative knife steels, namely 3Cr13, 1.4116, 9Cr18MoV, T10, GCr15, and CPM 3V, to fabricate the experimental knives with edge inclusive angles of 18°, 24°, and 30°. Standardized CATRA cutting tests were conducted to evaluate the effects of material microstructure and edge geometry on initial cutting performance (ICP) and total card cut (TCC), serving as the direct metrics for sharpness and cutting edge retention, respectively. The underlying mechanisms responsible for the cutting behavior were elucidated through scanning electron microscopy, quantitative analysis of carbides, and measurements of edge wear volume. The roles of carbide number, size, and morphology in ICP and TCC were systematically analyzed. Furthermore, multivariate linear regression models were established to quantitatively correlate ICP and TCC with edge inclusive angle, material hardness, average carbide diameter, and edge width. The results indicate that the edge inclusive angle predominantly determines ICP, while TCC is primarily controlled by the synergistic interaction between carbide characteristics and matrix hardness. Although a smaller edge inclusive angle significantly enhances ICP, it also accelerates edge wear and reduces cutting efficiency. By comprehensively considering both ICP and TCC, an optimal edge inclusive angle range was identified for each material to achieve balanced cutting performance. This work provides experimental evidence and quantitative guidance for the material selection and edge geometry design of high-performance kitchen knives.
Xu et al. (Sun,) studied this question.