Traditional cutting is to use a knife with a sharp edge to press against the material being cut. This pressure is concentrated at the edge of the blade, the pressure is greater than the shear strength of the material being cut, the molecular bond of the material is pulled apart, and it is cut off. Since the material is pulled apart by compression, the cutting edge of the cutting tool should be sharp, and the material itself must be subjected to relatively high pressure. The cutting result is not good for soft and elastic materials, but it is difficult for sticky materials
Compared with traditional food cutting knives, ultrasonic bread cutters do not require sharp edges, nor do they require a lot of pressure, and the food is not damaged. At the same time, because the cutting blade is doing ultrasonic vibration, the friction resistance is small, and the material to be cut is not easy to stick to the blade. This pair of sticky and elastic materials, frozen materials, such as cream cake, ice cream, etc.
