Abstract
Breakage, curling edge and bluntness are the common failure forms of kitchen knife edge. A comprehensive characterization index, knife edge toughness, has been proposed, which including sharpness, durability and roll/breakage edge resistance indexes. The definition, testing method and testing equipment for each index have been described. Gradation for each index has been taken by market sampling and testing. The grade marking method for kitchen knife edge toughness has been demonstrated by image case.
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