141 熟練者の包丁研ぎにおける刃先形状と官能評価との関連性

概要

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To clarify relationship between shapes of edges and sensory evaluations in Japanese Kitchen Knives (JKK), we measured the roughness, "sharpness" and "grind taste" in four completion (50, 70, 80 and 100%) sharpened, and examined the relationship between these parameters. In the roughness of edges, 50% were similar to 100%. "sharpness" and "grind taste" was evaluated using the Sheffey's method of pair comparison. There was no significant correlation between "the sharpness", "grind taste" and roughness in four JKK. These results suggest that several factors other than roughness of edges might be dependent on the sensory evaluation in JKK.
社団法人日本機械学会の論文
2007-09-25