包丁による調理操作のパフォーマンスと調節能に対する利き手と非利き手の比較とその解析

概要

論文の詳細を見る
The difference was studied between use of the dominant hand and non-dominant hand in the cutting performance and control by women of a kitchen knife. Each subject was instructed to slice a radish to a thickness of 5mm, the number of radish slices cut in 15 sec and the actual thickness of each being measured. The number of radish slices cut by the kitchen knife held in the dominant hand was significantly greater than when held in the non-dominant hand. The actual thickness of radish slices cut by the dominant hand was almost the same as the specified 5mm, while those by the non-dominant hand tended to be thicker. The percentage of radish slices which were not fully cut was significantly higher by the non-dominant hand than by the dominant hand. These results indicate that the cutting performance and control of a kitchen knife held in the non-dominant hand were inferior to the levels achieved by the dominant hand.
日本調理科学会の論文
2006-02-20