Campus Units

Industrial and Manufacturing Systems Engineering, Mechanical Engineering

Document Type

Conference Proceeding

Publication Version

Accepted Manuscript

Link to Published Version

https://doi.org/10.1177%2F1541931218621306

Publication Date

9-1-2018

Journal or Book Title

Proceedings of the Human Factors and Ergonomics Society Annual Meeting

Volume

62

Issue

1

First Page

1338

Last Page

1342

DOI

10.1177%2F1541931218621306

Conference Title

2018 Human Factors and Ergonomics Society Annual Meeting

Conference Date

October 1-5, 2018

City

Philadelphia, PA

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.

Comments

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.

Copyright Owner

The Authors

Language

en

File Format

application/pdf

Published Version

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Article Location

 
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