GB/T 40356-2021Kitchen knife (English PDF)

Foreword

This document is a recommended national standard for food-related products.

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"

Drafting.

This document uses the redrafting method to refer to ISO 8442-1.1997, Part 1 of Products and Materials in Contact with Food (knives and tableware)

Points. Technical Requirements for Knives for Food Preparation and ISO 8442-5.2004 Part 5 of Products and Materials in Contact with Food (Knives and Tableware)

Points. "Sharpness and Durability Test Methods" compiled, and the degree of consistency with ISO 8442-1.1997 and ISO 8442-5.2004 is not equivalent.

1 Scope

This document specifies the terms and definitions of kitchen knives (hereinafter referred to as knives), product classification, requirements, test methods, inspection rules, signs,

Labels, instructions for use and packaging, transportation and storage.

This document applies to kitchen knives whose blades are made of metal materials.

2 Normative references

The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations

Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to

This document.

GB/T 191 Packaging, storage and transportation pictorial signs

GB/T 1633-2000 Thermoplastics Determination of Vicat Softening Temperature (VST)

GB/T 2828.1 Sampling inspection procedure by attributes Part 1.Batch inspection sampling plan retrieved by acceptance quality limit (AQL)

GB/T 2829 Periodic Inspection Sampling Procedures and Tables by Attributes (Applicable to the Inspection of Process Stability)

GB/T 6388 Transport packaging receiving and dispatching signs

GB/T 6543 Single corrugated box and double corrugated box for transport packaging

GB/T 15067.2-2016 Stainless steel cutlery

JB/T 7498-2018 coated abrasive sandpaper

3 Terms and definitions

The following terms and definitions apply to this document.

3.1

Used for processing and preparing food, it is a tool with a cutting edge and a cutting (dividing) function.

Note. See Appendix A for its structure diagram.

3.2

Blade

The collective name of the tool except for the handle and auxiliary parts.

3.3

Handle

The part where the hand holds the knife.

Note. Also called handle.

3.4

Edgesection

Blade edge area.