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\"[This] is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills\"--Amazon.com.

Users of technical blades expect new generations of tools to feature reduced power requirements for process and maximized tool life. The second aspect is reflected in the reduction in costs associated with the purchase of tools and in the reduction in process line downtime due to tool replacement. Meeting these demands is particularly challenging in cutting operations involving heterogeneous materials, especially when the processed raw material contains inclusions and impurities significantly harder than the material itself. This situation occurs, among others, during flatfish skinning operations analyzed in this paper, a common process in the fish processing industry. These fish, due to their natural living environment and behavior, contain a significant proportion of hard inclusions and impurities (shell fragments, sand grains) embedded in their skin. Contact between the tool and hard inclusions causes deformation, wrapping, crushing, and even chipping of the cutting edge of planar knives, resulting in non-uniform blade wear, which manifests as areas of uncut skin on the fish fillet. This necessitates frequent tool changes, resulting in higher tooling costs and longer operating times. This study provides a unique opportunity to review the results of in-service pre-implementation tests of planar knives in the skinning operation conducted under industrial conditions. The main objective was to verify positive laboratory research results regarding the extension of technical blade tool life through optimization of sharpening conditions during grinding. Durability test results are presented for the skinning process of fillets from plaice (Pleuronectes platessa) and flounder (Platichthys flesus). The study also examined the effect of varying cooling and lubrication conditions in the grinding zone on the tool life of technical planar blades. Sharpening knives under flood cooling conditions and using the hybrid method (combining minimum quantity lubrication and cold compressed air) increased their service life in the plaice skinning process (Pleuronectes platessa) by 12.39% and 8.85%, respectively. The increase in effective working time of knives during flounder (Platichthys flesus) skinning was even greater, reaching 17.7% and 16.3% for the flood cooling and hybrid methods, respectively.

The existing plows of smooth, furless plowing do not ensure efficient use of the power of energy-rich arable tractors, high-quality soil preparation for sowing and an increase in the productivity of the unit. The aim of the study is to substantiate the parameters of the active working body of the combined frontal plow, which ensures the efficient use of the power of energy-saturated arable tractors, high-quality soil preparation for sowing and an increase in the productivity of the unit. A constructive scheme of a combined frontal plow with active working bodies has been developed. Analytical dependencies are obtained that describe the process of interaction of an active working body with the soil and, on their basis, rational parameters of an active working body are determined. In the research, the laws and rules of theoretical mechanics, mathematical statistics, mathematical planning of experiments and methods of strain gauge were applied. It was found that when the active working body of the combined plow is in the form of an active cutter, its diameter is 572 mm, the number of knives is 5 pieces, the length of the knives is 16 cm and the sharpening angle is 20°, the required quality of plowing is ensured with the least energy consumption. In this case, the longitudinal distance from the nose of the body share to the shaft of the active working body of the combined frontal plow should be 3 cm, the indicator of the kinematic operating mode of the active working body - 2.19 the transverse distance between adjacent working bodies along the shaft of the active working body -26 cm.

The production of wood chips can be achieved using different types of wood chippers whose productivity can be influenced by many factors including proper knife management. Research was conducted to determine the productivity of the new Diamant chipper in chipping air-dried tops stacked at a roadside landing and to compare the efficiency of dry sharpening and wet sharpening in restoring chipper productivity, the time required by dry sharpening with that of knife replacement, and the cost of dry sharpening to knife change in real-life conditions. To clearly define the influence of knife management, a model of the effect of knife wear on chipper productivity was produced. Analysis of variance was used to check the significance of any differences in chipping and total time consumption per cycle. Multiple regression was used to express the relationship between chipping time consumption per cycle and the cumulated mass processed by a set of knives—the latter taken as an indicator of knife wear. The study lasted 10 full workdays, included a total of 136 truckloads or 3560 t of fresh wood chips (or green tons = gt), and resulted in the average productivity of 59.0 gt per productive chipping hour (excluding all delays) or 39.4 gt per machine scheduled hour (including all delays). Delays represented 37% of total worksite time. Knife management (dry sharpening or change) accounted for 30% of the total delay time due to raw material contamination. Dry sharpening took 30% less time than a full knife change. As wear accumulated and knives lost their edge, the chipping time per cycle increased from 25 in the first cycle (full truck load) to 38 min in the third cycle. The presented study offers robust productivity figures, together with a reliable estimate of the productivity losses caused by knife wear, and could help improve knife management in order to increase chipper productivity as well as reduce unnecessary delays.

The paper presents results of the study on defining the specific cutting force of Nutritop Star sorghum-Sudan hybrid when changing kinematic and design parameters of the knife grinding device, such as: speed, sliding angle, sharpening angle, thickness and sharpness of the cutting edge of the knife. The knives with one-sided sharpening, comb and U-shaped knives were used in the laboratory studies. The research results can be used in design of cutting devices for choppers of plant materials, equipment for feed preparation, for combine harvesters when implementing the energy saving principle.

The article covers experimental study of knives with different sharpening angles to determine the strength properties of molded half-finished product and associated energy consumption for cutting. Determination of the values of the limiting shear stress of products depending on moisture content of the dough and the radius of rounding of the knife.

The primary objectives of the food industry sectors in the Republic of Uzbekistan are to intensify and optimize technological processes, adopt new progressive equipment for efficient processing modes, reduce energy costs and raw material losses, and improve product quality. Accordingly, this article presents a solution to one of the problems and provides an analysis of the cutting ability of the tool based on the investigated set of blade microgeometry parameters. The research aims to determine the numerical values of the microgeometry parameters for lamellar knife blades, obtained through various formation methods, and to identify the nature of their changes during operation. Additionally, the study explores the possibility of achieving such blade microgeometry parameters during sharpening, which were obtained through the optimization of the cutting ability objective function. The system described in the article has been implemented using the method of microscopic examination of lamellar knives, which allows for the photography of the blade surface and facets, contributing to the visual control of the cutting-edge condition immediately after its formation and during operation.

A properly implemented strategy regarding the planer knife regeneration process, may not only restore the original cutting ability of the tool, but even increase its operational quality, including its durability for industrial woodworking processes. This article presents experimental results and discussion in respect of sharpening planer knives with cubic boron nitride grinding wheels. Both the grinding conditions and machining surface quality were analyzed. Application of improper size or loads of abrasive grains may lead to the appearance of grinding burns on a machined surface, or result in a surface with cracks and grooves. The results of the measurements carried out indicate that surfaces with reduced values of roughness and waviness parameters can be obtained, even up to 22% (as in the case of the reduced peak height parameter, Spk ) in relation to new knives, prepared at a factory. The value of St and Sds parameters are almost the same as reference knife (deviation up to 3%). Due to machining marks, the total waviness exceeds 33%. Our research also shows that due to the technological quality of the knife surfaces, it is beneficial to use CBN grains with a low depth of cut ( a e no more than 0.02 mm), but a moderate or high feed rate (the best choice is about 470 mm/min for v ft ). Presented results constitute an important know-how for the grinding process with the use of grinders used by operators (like WEINIG Rondamat 980) during the sharpening of planer cutter heads in the wood industry.

Background and objectives: The ability to prepare food can impact on people's food choices. Cooking skills have been devised, developed and perfected in all societies, and improved from generation to generation. However, it is of concern that young people are not acquiring the basic skills of cooking that enable them to have autonomy over the foods they choose. Given this scenario, it is necessary to develop strategies aimed at sensitizing people on the importance of cooking and improving culinary skills. The objective of the present study was to show a food and nutritional education program developed with audio-visual resources, to encourage the development of cooking skills in the community. Methods: The selection of themes to compound the program was based on a review of cooking techniques (cutting, chopping, peeling, tempering, and cooking methods like roasting, grilling, frying, steam cooking) involved in pre-preparation and preparation of foods. The elaboration of theoretical content used in the videos was based on books of gastronomy and scientific articles. The videos were recorded by three students of the undergraduate nutrition course of the Federal University of Santa Catarina, Brazil, supervised by teachers of disciplines related to food preparation. All videos were developed in the Dietetic Technique Laboratory of the university, using a semiprofessional camera and the program Final Cut Pro for Windows to edict the videos. Results: Twenty-five videos were developed on the following topics: cleaning fruits and vegetables, measuring techniques and ingredients weighing, types of knives, mise en place, use and functions of utensils in the kitchen (sieve, vegetables peeler, kitchen brush, sharpening steel, cutting board, fouet, spatula) use and functions of stand mixer, food processor, blender and oven. Up to now 15 videos have been posted weekly in a youtube channel developed for this purpose and they were shared in social networking's Facebook and Instagram for the dissemination of the activities developed in the program. The average video views on Facebook and Instagram were 259.27 and 103.42, respectively. Conclusions: The activities developed allowed the development of materials on topics of culinary practice that are fundamental for the development and improvement of the culinary skills of the community

Jean Shows Dean How to Make Thai-style Chicken Rice. Knife Forger Explains How to Keep Knives Sharp.