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:
The sharpness and edge retention specifications for knives used in food preparation in both commercial and household settings are laid out in the standard ISO 8442-5:2004. Only knives made for hand use are covered by this rule; motorized blade devices are not included.
Two different types of knife blades that can pass the cutting test are distinguished by the standard. Cutting edges with a pitch greater than 1mm are classified as Type A edges because they can be resharpened by the user. On the other hand, type B edges are cutting edges that are not meant to be sharpened again on a steel.
The majority of these knives are produced with blades made of different grades of heat-treated steel, although the standard does not prohibit testing knives with alternative structures or blade materials, provided they match the requirements for the test.
The standard's testing procedure calls for simulating a cutting action with forward and backward strokes against a batch of synthetic test medium. This makes it possible to conduct tests in controlled settings.
| Edition | 1 |
| ICS Codes | 67.250 - Materials and articles in contact with foodstuffs 97.040.60 - Cookware, cutlery and flatware |
| Language(s) | English |
| File Size | 307.2 KB |
