Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T006
DOI: https://doi.org/10.24326/ICDSUPL5.T006
Published online: 22 April 2026
Blade geometry and its influence on onion cutting performance
Tomasz Kiczek*1,2, Paweł Woźniak1, Agata Bieńczak1, Maksymilian Galiński1 and Łukasz Ignasiak1
1 Research Group of Mechanical Engineering, Łukasiewicz Research Network – Poznań Institute of Technology, 6 Estkowski St., 61-755 Poznań, Poland
2 Faculty of Mechanical Engineering, Poznań University of Technology, Piotrowo 3, 60-965 Poznań, Poland
* Corresponding author: tomasz.kiczek@pit.lukasiewicz.gov.pl
Cutting is one of the fundamental unit operations in the food industry, directly affecting both process efficiency and final product quality. In industrial onion processing, particularly during the mechanical removal of the top and root sections, maintaining long-term blade sharpness is a key engineering challenge. Rapid edge degradation increases cutting forces, causes raw material deformation, accelerates tool wear, and leads to reduced product quality and production downtime. Blade geometry, especially the cutting edge angle, plays a crucial role in maintaining sharpness by reducing cutting resistance, friction, and adhesive effects that contribute to wear. The aim of this study was to determine the optimal edge angle of a proprietary knife designed for use in an industrial onion topping and tailing line, with a focus on maximizing sharpness retention. A series of knives with identical overall geometry but different edge angles were manufactured and tested under controlled conditions using a dedicated research stand.
The tests involved repeated cutting cycles of unpeeled onions to replicate industrial conditions. After each cycle, blade sharpness was evaluated using the BESS (Brubacher Edge Sharpness Scale), which measures the force required to cut a standardized test filament. The results allowed identification of the edge geometry providing the longest sharpness retention and highest process efficiency. Comparative tests with selected commercial knives were also conducted, confirming the competitiveness of the proposed design in terms of durability and wear resistance. The findings contribute to the development of more wear-resistant industrial cutting tools with improved long-term cutting stability.
The research was conducted within the 6th edition of the “Implementation Doctorate (Doktorat Wdrożeniowy)” program funded by the Ministry of Science and Higher Education (contract signed on August 18, 2022).
Keywords: blade; food; knife; onion cutting; onion topping; onion tailing
How to cite
Kiczek T., Woźniak P., Bieńczak A., Galiński M., Ignasiak Ł., 2026. Blade geometry and its influence on onion cutting performance. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.T006