Ergonomic Analysis of Modern Day Kitchen Knives
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.
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.