podcast with you. from shodin and i, his leading scientific journalist grigory tarasevich, today we ares who are well versed in this matter, truth from different points of view: candidate of sciences, physicist, nikolai melovanov and chef mikhail samonov. mikhail, tell me, are frozen foods and warm foods cut differently? conditionally, in any case, everything is cut differently, if, for example, it is some kind of steak with sashimi, it is cut very simply, easily, and if the knife is sharp at a certain angle and with a certain pressure, if, for example, we are talking about a frozen product , for example, like carpaccio from beef or salmon, which is cut there in a slicer, again this is a rapidly rotating disk, this is also a knife, at high speed. it with the force of pressure, that is, the speed rotates quickly , the pressure that is created by the cook or whoever cuts it, cuts it into a thin slice, that is, this also requires more energy and pressure, as far as i remember, when we skate on ice, due to pressure and friction at the point of contact between the skate and the ice , the wat