305 包丁を継続使用した際の刃先形状と官能評価の変化

概要

論文の詳細を見る
To clarify the process from the sharp to the dull of Japanese Kitchen Knives (JKK), we measured the change of edge roughness, angle, and "shape" or "quality of sharpness" in JKKs while three women used the JKK continuously during 6 weeks. The edge roughness or angles of three JKK used continuously were rougher or greater, respectively, than these before using. In the "shape" and "quality of sharpness", there was no difference between three used JKKs, but the evaluation of the used JKKs were lower than that of unused JKK. These results suggest that changes of edge roughness and angles affect to the "shape" and "quality of sharpness" when JKK was used continuously.
2008-09-02