CEN/TC 194/WG 4 - Cutlery and related items

DIN - Modification to 7.1 b), translation error

ISO 8442-5:2004 specifies 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.
Powered blade instruments of any kind are excluded.
Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability.
The following two types of knife blade are suitable for the cutting test.
Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm;Type B edges: cutting edges which are not intended to be resharpened on a steel.
Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met.
The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.

This Standard specifies material and performance requirements for table holloware and cast attachments, made from metals which are lightly silver-plated and protected by lacquer. This Standard is applicable to such items as jugs, dishes, wine coolers, tea- and coffee-pots, trays and tureens. Requirements are specified for brass, copper, bronze, nickel-silver, pewter and stainless steel holloware with a light silver-plating and a lacquered coating.

This European Standard specifies material and perfomance reqirements for table cutlery made of silver, other precious metals and their alloys (knives with stainless steel blades, forks, spoons, carving sets, ladles and other pieces). It does not include requirements for design, size, type of finish, blade flexibility, or similar characteristics which are matters of personal choice or which can be readily assessed by the purchaser at the point of sale. No sampling provisions are included in this standard, the requirements specified are applicable for each and every item produced.

This Standard specifies material, performance and marking requirements for silver table and decorative holloware, intended for use at or upon the dining table. This standard extends to decorative items such as vases and candlesticks and includes such items as jugs, dishes, tea- and coffee-pots, trays and tureens and wine-coolers.

This part of this European Standard specifies material, performance requirements and test methods for table cutlery (knives, forks, spoons, carving sets, ladles, children's cutlery and other serving pieces). This European Standard is applicable to stainless steel cutlery and to silver-plated nickel silver, or silver-plated stainless steel, cutlery. It does not cover cutlery made wholly of precious metals, aluminium, non-stainless steel or that made entirely of nickel silver etc.

This part of this European Standard specifies material, performance requirements and test methods for silver-plated table and decorative holloware made principally from metals, and intended for use at or upon the dining table. Composition limits are specified for the basic metals for fabrication of the holloware prior to silver-plating.

This European Standard specifies the following requirements for gold plated cutlery: a) performance requirements for table cutlery (e.g. knives, forks, spoons, carving sets, ladles, and other serving pieces); b) composition limits for base metals for cutlery; c) tests for resistance to permanent deformation, firmness of handle attachment, hardness of blades, resistance to corrosion and the thickness and adhesion of gold coatings; d) three minimum thicknesses of gold plating: a first class, a second class and a third class

This part of this standard specifies material and performance requirements and test methods for metal cutlery and related implements intended for use in the preparation of food. Two grades of cutlery are specified: - a normal grade with corrosion resistant blades or prongs capable of withstanding dishwasher cleaning procedures; - a special grade with corrosion resistant blades capable of withstanding dishwasher cleaning procedures and sterilization processes.