NF EN ISO 8442-5 : 2003
Current
The latest, up-to-date edition.
MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CUTLERY AND TABLE HOLLOWWARE - PART 5: SPECIFICATION FOR SHARPNESS AND EDGE RETENTION TEST OF CUTLERY
12-01-2013
Avant-propos
1 Domaine d'application
2 Termes et définitions
3 Essais
4 Principe
5 Matériau d'essai
6 Appareillage
7 Mode opératoire d'essai
8 Expression des résultats
Annexe A (normative) Étalonnage de l'appareillage d'essai
de coupe
Defines 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.
| DevelopmentNote |
Indice de classement: D29-011-5. PR NF EN ISO 8442-5 October 1999. (06/2002)
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| DocumentType |
Standard
|
| PublisherName |
Association Francaise de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| BS EN ISO 8442-5:2004 | Identical |
| ISO 8442-5:2004 | Identical |
| DIN EN ISO 8442-5:2005-04 | Identical |
| EN ISO 8442-5:2004 | Identical |
| UNI EN ISO 8442-5 : 2005 | Identical |
| UNE-EN ISO 8442-5:2005 | Identical |
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