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German to English translations [PRO]
Science - Science (general) / Scientific instrumentation | | German term or phrase: gleiten (von einem Messer) | Context:
um sicherzustellen, dass die Reduktion der Geschwindigkeit dann stattfindet, wenn das Messer durch das Objekt gleitet und nicht während des Rückwegs des Objekts
(Talking about a rotary microtome.)
Is there a technical term for "gleiten" in this context that I'm unaware of and is either undocumented or so different that I can't find it? |
| | | pass through | Explanation:
I am not aware that there is a specific technical term for this.
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Note added at 17 hrs (2009-06-26 06:21:36 GMT)
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Actually, my point was to say that there is (AFAIK) no specific term for a microtome blade cutting through a tissue sample. Depending on the type of text, "glide" or "slide" may be as well as "pass" (particularly, if the author intends or welcomes an advertising or picturesque touch to his/her description). |
| Selected response from:
 Anne Schulz
Local time: 18:44
| Grading comment Selected automatically based on peer agreement.
4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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6 mins confidence:   peer agreement (net): +4 gliding through...
Explanation:
Was expecting great things, given the glowing reviews. Have to say out of the box I was disappointed with the sharpness, cutting anything requires a little 'push' to start, whereas I'm used to my previous knife just gliding through tomatoes, onions etc. I'll use my whetstone on it and see if this can be improved. I also found the knife very 'handle heavy'. I'll persevere, see if I can get used to this one, either that or it'll find it's way into the bin. It is cheap so maybe I shouldn't grumble, but I don't think it's anywhere near worth the praise that have been heaped on it here.
http://www.amazon.co.uk/product-reviews/B0001GRPTM;
With its ultra-thin profile and keen edge, this Inox steel knife glides through food without drag or resistance. Togiharu Inox knives are easy to sharpen, making it possible to hone the knife to a sharp edge quickly. The highest level of knife-crafting skill is employed to make these blades from a blend of high-grade Chromium and Molybdenum Inox steel.
http://www.japanese-knife.com/index.php?categoryID=586;
| Ingrid Moore
Local time: 18:44
Works in field
Native speaker of: German
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The translation workplace 
