International Standard
ISO 8442-5:2004
Materials and articles in contact with foodstuffs — Cutlery and table holloware — Part 5: Specification for sharpness and edge retention test of cutlery
Reference number
ISO 8442-5:2004
Edition 1
2004-12
International Standard
Read sample
ISO 8442-5:2004
30037
Published (Edition 1, 2004)
This standard was last reviewed and confirmed in 2021. Therefore this version remains current.

ISO 8442-5:2004

ISO 8442-5:2004
30037
Language
Format
CHF 63
Convert Swiss francs (CHF) to your currency

Abstract

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.

General information

  •  : Published
     : 2004-12
    : International Standard confirmed [90.93]
  •  : 1
     : 12
  • ISO/TC 186
    67.250  97.040.60 
  • RSS updates

Life cycle

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)