UNI EN ISO 8442-1 : 2000

National foreword
      Foreword
      Introduction
1 Scope
2 Normative references
3 Definitions
4 Materials
5 Construction
6 Performance
7 Marking and labelling
Annex A (normative) Test methods
Annex B (informative) A-Deviations
Annex C (informative) Bibliography
Figure 1 - Exemption from requirements for 6.1 for cutlery
           with blade length exceeding 100mm
Figure 2 - Screening test for thin flexible blades
Figure A.1 - Apparatus for corrosion test
Figure A.2 - Strength test apparatus for knives, carving
             forks and spatulas
Figure A.3 - Determination of angle of permanent deformation
Table 1 - Metals for cutlery blades, composition limits
Table 2 - Relationship between bend test forces and blade
          length
Table 3 - Relationship between mass, pulling force and torque

Defines material and performance criteria, as well as test procedures for metal cutlery and related instruments used for food preparation.