# Effect of Feed Rate on the Force and Energy in the Cutting Process Using Planar Technical Blades
## 1 Introduction
[19], in addition to blade angle and cutting speed, point out other important factors related to the cutting characteristics of plastics such as the introduction of vibrations, which can have a significant impact on the forces involved in the process and the surfaces left after cutting. In their 2015 study, [PERSON] [20] investigated the impact of blade wear on cutting force when slicing through carbon fibers. The cutting process was demonstrated to be impacted by blade wear in two different ways. The first involves how, as wear increases and the blade's overall height decreases, the effective depth of the blade's penetration into the substrate can decrease dramatically. Only when the knife blades protrude a particular amount from the knife mounting bracket is this wear effect noticeable. By monitoring the knife edges' protrusion from the reference surface, it is simple to regulate how much the depth changes. Changes in blade geometry that necessitate increasing the cutting pressure force are a second impact of advancing knife wear. Cutting studies conducted in the literature describe experiments performed on different types of materials and tissues using different types of technical blades (with different edge shapes and different wedge angle values). In their works, the authors conduct cutting tests often under quasi-static conditions. The literature also describes tests carried out for various materials (mainly foods such as meat, vegetables, cheese, and sorghum stalks) at 10 mm/s [11], where the significance of the cutting speed parameter was neglected, and also from 30 mm/s [21], through to 280 mm/s [22] and 500 mm/s (where no statistically significant differences were found) [23; 24], up to 2000 mm/s [25]. An analysis of the available literature sources [26] showed that for some of the materials tested, increasing the cutting speed leads to a decrease in the cutting forces present in the process [22], while for others it leads to growth in the forces [21; 27]. Therefore, there is a need to determine the optimal cutting speed, depending on the type of cut material used. The study described in this paper refers to the one conducted by [PERSON] et al. [9]. Analysis of the effect of cutting speed on cutting force and energy consumption of the process was the main aim of this study. The cutting speed range for the tests conducted is 70-400 mm/s. The parameter was selected based on the possible speeds in the process of skinning flatfish under industrial conditions. Tests on the effect of cutting speed on cutting forces were carried out on a special bench characterized by a range of the cutting speed: \(v_{f}\) = 1-400 mm/s. A novel element distinguishing this work is the approach in which the range of measured velocities on the test bench is very wide (in this case, from 70 mm/s to 400 mm/s). In addition to relying on a wide range of cutting speeds for testing, a novel element of the study of cutting specimens that mimic soft tissues is the use of the authors' rectilinear motion kinematics test stand, equipped with a high-speed data acquisition system.