In this report are described results of experimental study on failure of cutting edge of Kitchen-Knife by cutting action. As the failure of cutting edge of Kitchen-Knife will be influenced by property of pieces cut and impact suffered when it touches on chopping board by cutting down motion, experiments were carried out to find the influence of the repeat times of cutting action on food stuff on failure of cutting edge.
In these experiments Vegetable Kitchen-Knife and Japanese radish as specimen cut were used, under two types of cutting mode namely cutting action on chopping board and without it, material of chopping board being Japanese cypress and plastics.
Direction of cutting motion were took perpendicular to the cutting edge and after each definite cutting times the cutting edge was observed under metallographic microscope. Moreover at these times cutting resistance forces, cutting speed and deformation of cut specimen are obtained using standard specimen.
In case of using chopping board chipping of cutting edge occured in comparatively great rate until about one thousand times and after that point increased slowly. Cutting resistance force increased and cutting speed decreased with increase of cutting times. The state of wear and chopping of cutting edge were different according to materials of chopping board. In case of without chopping board the failure of cutting edge were comparatively less that of using chopping board.