B2 包丁研ぎ動作の技術習得過程(スキルサイエンス1)

概要

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We investigated the process in which a person acquires a skill for sharpening a kitchen knife for three weeks. We applied a motion capture (60Hz) device and 8-ch electromyography to measure bodily movement of the subject and four muscles' activities of both upper limbs. Data were collected on immediately after the first training, the following day, 1 and 3 weeks later. As his experience enlarges, motion duration during each stroke became shorter, while reproducibility of motion duration and motion pathway in each stroke became lower. Additionally, EMG activities in extensor carpi ulnaris, triceps brachii, and deltoid muscle turned to be prominent while EMG activity of biceps brachii disappeared. We also examined the shape of the sharpened knife blade. The front edge and central region of the knife sharpened only on 3 weeks later changed from straight into odd-shaped.
社団法人日本機械学会の論文
2006-11-08