Timeline for Why does sawing action increase the effectiveness of cutting knives?
Current License: CC BY-SA 3.0
15 events
| when toggle format | what | by | license | comment | |
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| Dec 7, 2017 at 0:46 | vote | accept | CoilKid | ||
| Nov 22, 2017 at 15:22 | answer | added | Floris | timeline score: 1 | |
| Nov 22, 2017 at 5:24 | history | edited | CoilKid | CC BY-SA 3.0 |
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| Nov 21, 2017 at 8:48 | comment | added | J. Murray | By which I mean, smooth blades "slice" while serrated blades "rip." | |
| Nov 21, 2017 at 8:46 | comment | added | J. Murray | Your question is interesting, but I would add that my experience with sharp knives is contrary to the premise of the question. With my non-serrated knives, I only "saw" when I'm forced to by geometry. The structure of a serrated blade is close to that of an actual saw, so the "sawing" motion makes more sense. Serrated and non-serrated knives cut via different mechanisms. | |
| Nov 21, 2017 at 7:28 | history | tweeted | twitter.com/StackPhysics/status/932873233761792000 | ||
| Nov 21, 2017 at 6:45 | history | edited | CoilKid | CC BY-SA 3.0 |
Corrected spelling in title
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| Nov 21, 2017 at 3:00 | comment | added | userLTK | @CoilKid You may be right. I tried to verify one way or the other without success. (and I did say I don't think, meaning I wasn't sure). The other comment suggest you're idea is right. There's some trickiness to this question. | |
| Nov 20, 2017 at 13:26 | history | edited | sammy gerbil |
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| Nov 20, 2017 at 7:24 | comment | added | safesphere | Your logic is correct. There are two sharpening techniques, German using a sharpening steel that makes micro-serrations requiring a sawing action to engage, and Japanese using super fine sharpener stones (up to 8000 grit) to make the blade razor sharp that does not require a sawing action. | |
| Nov 20, 2017 at 6:02 | comment | added | CoilKid | @userLTK It was something I'd heard. Some definitely are sharpened that much, though maybe not a common kitchen knife. Also, I'm not referring to actual "sawing"; it's just the term that best describes it. What else do you call it when you wiggle the knife in the plane of the blade a bit? | |
| Nov 20, 2017 at 5:51 | comment | added | userLTK | I'll add that nobody saws the skin off an apple, just straight pressure with a flat blade while steak is usually cut with serrated blade. The difference is the structure of the material being cut. | |
| Nov 20, 2017 at 5:47 | comment | added | Floris | Possibly relevant question: physics.stackexchange.com/q/134119/26969 | |
| Nov 20, 2017 at 5:46 | comment | added | userLTK | I don't think knives are sharpened to a few atoms thick, but the sawing likely depends on the material. Nobody saws butter for example. Stringy fibers in meat (appetizing, right?), cut better when stretched (by the back and forth) while being cut similar to how a taut string cuts more easily than a lose one by a scissor. Sawing is also a more natural human motion. Ease of movement should be taken into account too. | |
| Nov 20, 2017 at 5:10 | history | asked | CoilKid | CC BY-SA 3.0 |