Is there a solution to cutting through spam? We think so. And it's so much more than keeping our forum free of pesky car insurance ads. So, do consider these coating facts for your own machine knife design.

Take a close look at your blade. Perhaps you've seen the sticking zone, already: Food or other material adherents, the result of friction at the cutting or sliding interface. Good news is that knife smoothness or lubrication can make a difference.

Whether you're cutting metal, plastic, cheese, fruit, meat, vegetable, or just plain spam, consider its chemical and physical properties. What effect will temperature have? Don't forget frictional heat. Or shear stress, the result of pressure and cutting velocity normal to the surface.

Want to maintain blade smoothness? Hard thin protective finishes can be ideal. Especially when abrasive materials are involved. Though coating toughness may be preferred, if knife blade (and non stick, low friction coating) must absorb the energy of impact, resist plastic deformation without fracture.

We apologize, dear viewer, if you are not a fan of spam, that our image may be too graphic.