Presentation
Ergonomic Analysis of Modern Day Kitchen Knives
Proceedings of the Human Factors and Ergonomics Society Annual Meeting
Document Type
Conference Proceeding
Disciplines
Publication Version
Accepted Manuscript
Link to Published Version
https://doi.org/10.1177%2F1541931218621306
Publication Date
9-1-2018
DOI
10.1177%2F1541931218621306
Conference Title
2018 Human Factors and Ergonomics Society Annual Meeting
Conference Date
October 1-5, 2018
Geolocation
(39.9525839, -75.16522150000003)
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.
Copyright Owner
The Authors
Copyright Date
2018
Language
en
File Format
application/pdf
Citation Information
Richard T. Stone, Olivia Janusz and Thomas M. Schnieders. "Ergonomic Analysis of Modern Day Kitchen Knives" Philadelphia, PAProceedings of the Human Factors and Ergonomics Society Annual Meeting Vol. 62 Iss. 1 (2018) p. 1338 - 1342 Available at: http://works.bepress.com/richard_stone/25/
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.