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General Information
    • ISSN: 1793-8198 (Print)
    • Abbreviated Title: Int. J. Mater. Mech. Manuf.
    • Frequency: Bimonthly
    • DOI: 10.18178/IJMMM
    • Editor-in-Chief: Prof. Ian McAndrew
    • Co-editor-in-Chief: Prof. K. M. Gupta
    • Executive Editor: Cherry L. Chen
    • Abstracting/Indexing: Inspec (IET), Chemical Abstracts Services (CAS),  ProQuest, Crossref, Ulrich's Periodicals Directory,  EBSCO.
    • E-mail ijmmm@ejournal.net

Editor-in-chief
Prof. Ian McAndrew
Capitol Technology University, USA
It is my honor to be the editor-in-chief of IJMMM. I will do my best to work with the editorial team and help make this journal better.

IJMMM 2014 Vol.2(2): 113-116 ISSN: 1793-8198
DOI: 10.7763/IJMMM.2014.V2.111

Evaluating the Cutting Mechanics of Woodworking Hand-Saw Teeth

Andrew Naylor
Abstract—The research detailed in this paper investigates the chip formation modes for woodworking handsaw teeth. Two tooth geometries (beveled and un-beveled) were evaluated using a single tooth rig. A high speed video camera was used to observe the chip formation in real time. For both tooth geometries the video footage provides evidence of a shearing mechanism cutting along the wood grain, and a bending mechanism cutting across the wood grain. Un-beveled teeth (with orthogonal edges) generally yield high cutting forces yet are very effective at removing material along the wood grain in a “chisel like” cutting action. Beveled teeth with sharp lateral edges generally yield low cutting forces and are well suited to severing the wood fibers perpendicular to the grain in a “knife like” cutting action.

Index Terms—Wood sawing, high speed photography, cutting mechanics.

The author are with the School of Mechanical and Systems Engineering, Newcastle University, Newcastle upon Tyne, United Kingdom (e-mail: andrew2.naylor@gmail.com).

[PDF]

Cite:Andrew Naylor, "Evaluating the Cutting Mechanics of Woodworking Hand-Saw Teeth," International Journal of Materials, Mechanics and Manufacturing vol. 2, no. 2, pp. 113-116, 2014.

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