Ergonomic Analysis of Modern Day Kitchen Knives

Date
2018-09-01
Authors
Stone, Richard
Janusz, Olivia
Schnieders, Thomas
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Journal Issue
Series
Abstract

The focus of this study was on how different knife characteristics affect the consumer’s ability to slice vegetables. The aim of this study was to investigate if there is a difference in cutting between a chef knife and a santoku knife, a ceramic knife and a stainless-steel knife, and a sharp and dull knife in terms of muscle activation, body part discomfort, time, and slice performance. The results show for the consumer that knife characteristics do not affect the user’s performance.

Description

This is a manuscript of a proceeding published as Stone, Richard T., Olivia Janusz, and Thomas Schnieders. "Ergonomic Analysis of Modern Day Kitchen Knives." In: Proceedings of the Human Factors and Ergonomics Society Annual Meeting 62, no. 1 (2018): 1338-1342. DOI: 10.1177%2F1541931218621306 . Posted with permission.

Keywords
Citation
DOI