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The study aims to explore how edge geometry and material microstructure influence the cutting performance of kitchen knives.

March 25, 2026MetalsOpen Access

Dynamic Cutting Analysis: How Edge Geometry and Material Microstructure Affect Knife Cutting Performance

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Dynamic analysis shows how edge geometry and microstructure affect cutting performance in knives, suggesting optimization strategies.

The study aims to explore how edge geometry and material microstructure influence the cutting performance of kitchen knives.
Fabricated knives from six different steel types with varying edge angles.
Conducted standardized CATRA cutting tests to measure sharpness and edge retention.
Analyzed cutting behavior through scanning electron microscopy and carbide measurements.
Used multivariate linear regression to correlate performance metrics with edge and material properties.
Edge inclusive angle significantly influenced initial cutting performance (ICP).
Total card cut (TCC) was mainly affected by the interaction between carbide properties and matrix hardness.
Smaller edge angles improved ICP but increased edge wear and reduced cutting efficiency.
Optimal edge angle ranges were identified for balanced performance across materials.

Xu et al. (2026) studied this question.

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