UNI EN ISO 8442-5 : 2005
Current
The latest, up-to-date edition.
MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CUTLERY AND TABLE HOLLOWARE - PART 5: SPECIFICATION FOR SHARPNESS AND EDGE RETENTION TEST OF CUTLERY
01-07-2005
Foreword
1 Scope
2 Terms and definitions
3 Testing
4 Principle
5 Test medium
6 Apparatus
7 Test procedure
8 Expression of results
Annex A (normative) Calibration of cutting test apparatus
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.
| Committee |
CT 3
|
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| Standards | Relationship |
| ISO 8442-5:2004 | Identical |
| BS EN ISO 8442-5:2004 | Identical |
| UNE-EN ISO 8442-5:2005 | Identical |
| EN ISO 8442-5:2004 | Identical |
| SN EN ISO 8442-5 : 2005 | Identical |
| NEN EN ISO 8442-5 : 2005 | Identical |
| I.S. EN ISO 8442-5:2005 | Identical |
| NF EN ISO 8442-5 : 2003 | Identical |
| NBN EN ISO 8442-5 : 2005 | Identical |
| NS EN ISO 8442-5 : 1ED 2005 | Identical |
| DIN EN ISO 8442-5:2005-04 | Identical |
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