Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery
Also Known As:
SKU155244963
Published by
Deutsches Institut für Normung
DIN
Publication Date2005-04
Pages CountPages16
The sharpness and edge retention of cutlery, specifically blades used in contact with food, are the main topics of the DIN EN ISO 8442-5 standard. It is applicable to residential and professional knives used in the preparation of various foods. Only hand-held knives are covered by this standard, which excludes powered blade instruments.
The standard takes into account knives with various blade types, including blades with a plain edge design and blades with particular features that optimize or enhance cutting ability. It tries to offer requirements and instructions to make sure the knives adhere to a set of standards for sharpness and edge retention.
Details
| Descriptors | Articles, Blades, Cutlery, Cutting device, Cutting edge, Cutting tools, Cutting work, Definitions, Edge, Fitness for purpose, Flat ware, Food manufacturing processes, Food preparation equipment, Food products, Foodstuff, Hollow-ware, Knives, Marking, Materials, Materials specification, Metals, Preparation, Processing, Rating tests, Resistance, Sharpness, Specification, Specification (approval), Steels, Table holloware, Tableware, Testing, Testing conditions, Use |
| ICS Codes | 67.250 - Materials and articles in contact with foodstuffs 97.040.60 - Cookware, cutlery and flatware |
| Language(s) | English |
| File Size | 870.4 KB |
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