AIMS OF EXPERIMENT

The aims of this experiment are fully fleshed out in the project proposal completed on February 14. The decision to focus on sharpness and durability testing was decided based on research in the applications of ceramic knives, inspiration from the previous MSE 3070 groups, and the standards set by Kyocera.  

EXPERIMENTAL APPROACH

The experimental approach for the sharpness testing was decided on based on the equipment available to us in the MSE undergraduate laboratory and research on knife testing. Our the course of this project, the experimental approach has been modified in order to fit with the equipment and time constraints of this course. There are still changes that need to be made as new problems arise with how the different samples work with the apparatus.

SHARPNESS TESTING

The first sharpness tests that were completed were on carrots which was finished by February 17. Since then, subteam B has carried out tests on cherry tomatoes, potatoes and chicken.

DURABILITY TESTING

While subteam B works on the sharpness tests, subteam A has been working on the construction of the durability testing apparatus. Durability testing and optical microscopy imaging will begin the week of March 6.

EVALUATION OF DATA

Since the inspiration for the experimental approaches to the durability testing are comparable to data given by Kyocera themselves. We will be, in part, evaluating the images by comparing them to the ones presented by Kyocera. For the sharpness testing, we will be analyzing the force profiles and specifically looking at the maximum force to compare the knives cutting abilities.