MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CUTLERY AND TABLE HOLLOWWARE - PART 5: SPECIFICATION FOR SHARPNESS AND EDGE RETENTION TEST OF CUTLERY

Published date

12-01-2013

Publisher

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)
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
DIN EN ISO 8442-5 E : 2005	Identical

View more information

Sorry this product is not available in your region.

Access your standards online with a subscription

Features

Simple online access to standards, technical information and regulations.
Critical updates of standards and customisable alerts and notifications.
Multi-user online standards collection: secure, flexible and cost effective.

Learn more on subscription solutions

Get in touch with us

NF EN ISO 8442-5 : 2003

MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - CUTLERY AND TABLE HOLLOWWARE - PART 5: SPECIFICATION FOR SHARPNESS AND EDGE RETENTION TEST OF CUTLERY

Table of Contents

Abstract

General Product Information

International Equivalents

Category

Subcategory