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Iowa State University, Ames, US

A robot learns to slice onions

The effectiveness of cutting in general is measured by the ability to achieve material fracture with smooth knife movements. The work performed by a knife overcomes the material toughness, acts against the blade-material friction and generates shape deformation.

An article on explains how important it is to control a 2-DOF robotic arm equipped with a force/torque sensor to cut through an object in a sequence of three moves: press, push, and slice.

Experiments conducted over several types of natural foods have demonstrated smooth motions similar to the operation of a human hand.

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