Cutting cheese with wire

Wire cutting involves fracture, plastic deformation and surface friction effects so that, in principle, it provides a method for determining parameters for all these properties. This paper describes an analysis in terms of the fracture toughness, Gc, the yield stress, σy, and the coefficient of friction, μ. By measuring the cutting force as a function of wire diameter, Gc and (1 + μ)σy can be found. These values are compared with direct measurements in notched bending for Gc, in simple compression for μ and σy, and in sliding tests for μ. A comparison of values obtained for a range of cheeses shows encouraging agreement.