与食品接触的材料和制品.刀具和凹形餐具.第5部分:刀具的锋利性和刃口保持的试验规范

[中文适用范围]： 该欧洲标准规定了专业和家庭用于制备各种食品的刀具的锋利度和边缘保留度，特别是那些供手工使用的刀具。 任何类型的动力刀片器械均不包括在内。 一般来说，这些类型的刀具是用平刃设计的刀片或带有结合特定特征的刀片制造的，以增强或优化切割能力的各个方面。 以下两种类型的刀片适合进行切割测试： A 型刀刃：可以由用户重新磨锐的刀刃以及齿距大于 1 毫米的刀刃； B 型刃：不适合在钢材上重新磨锐的切削刃。 虽然这些刀具主要由各种等级的热处理钢制成的刀片制成，但只要满足测试标准，就不排除对任何结构或刀片材料的刀具进行测试。 测试的原理是在受控参数下通过正向和反向行程对一组合成测试介质再现切割动作。 [外文原描述]： ISO 8442-5:2004 specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability. The following two types of knife blade are suitable for the cutting test. Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm; Type B edges: cutting edges which are not intended to be resharpened on a steel. Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met. The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.