The Effects of Bamboo Spoon Raw Material Flexural Properties on Machining Performance

The study investigated the influence of flexural properties of bamboo spoon raw materials of different ages, parts, and moisture contents on the processing of bamboo spoon. By using the three-point bending test method, the flexural properties and fracture mechanisms of bamboo spoon made from different raw materials under different moisture conditions were analyzed, and the changes in bending performance of raw materials before and after processing into bamboo ladles were compared. The results showed that bamboo spoon had the same bending strength change pattern before and after processing, with better bending after, especially when processed at a moisture content of 10%. In terms of raw materials, bamboo spoon made from bamboo with a age of 7 years in the middle part exhibited the best bending strength. Observation of its fracture mechanism revealed that cracks extended outward when fracture occurred, dissipating energy, thus exhibiting a certain bending toughness during the bending process, while possessing good bending strength and bending toughness at the same time.