How to Peel with a Knife: Aligning Fine-Grained Manipulation with Human Preference
Toru Lin, Shuying Deng, Zhao-Heng Yin, Pieter Abbeel, Jitendra Malik
Many essential manipulation tasks - such as food preparation, surgery, and craftsmanship - remain difficult for autonomous robots. These tasks are characterized not only by contact-rich, force-sensitive dynamics, but also by their "implicit" success criteria: unlike pick-and-place, task quality in these domains is continuous and subjective (e.g. how well a potato is peeled), making quantitative evaluation and reward design difficult. We present a learning framework for such tasks, using peeling with a knife as a representative example. Our approach follows a two-stage pipeline: first, we learn a robust initial policy via force-aware data collection and imitation learning, enabling generalization across object variations; second, we refine the policy through preference-based finetuning using a learned reward model that combines quantitative task metrics with qualitative human feedback, aligning policy behavior with human-evaluated task quality. Using only 50~200 peeling trajectories, our system achieves 100% same-produce success on cucumbers, apples, and potatoes, with performance improving by up to 40% through preference-based finetuning. Remarkably, policies trained on one produce category also transfer zero-shot to selected held-out produce categories, achieving 50% success on zucchini, 90% on pear, and 80% on daikon radish.
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