抄録
In the present report, are described some results of studies carried out on cutting performance of the blade point of vegetable kitchen-knife, which is used for a long time for cooking and also that of the knives, the sharpness of which changed by whetting. It is said that for some materials it is better to wet the kitchen-knife for cutting. To find out the reason for this an experiment is made. The experimental procedure is the same as discribed in previous papers.
From these studies it has been clarified that it is necessary to contrive correct method of whetting the knife.
As a basic experiment of cutting foodstuffs of soft and sticky nature, vinyl clay is used for cutting with wet knife and dry knife in order to see if there is any difference between cutting process of these cases. The cut surface appears smooth, when the materials are cut with wet knife.
