Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery

This technical specification establishes a comprehensive framework for evaluating the sharpness and durability of cutting edges on knives, forks, and cutlery intended for contact with food. Developed within the European harmonization context, it outlines precise methodological procedures to assess the performance of bladed instruments under controlled conditions. The document defines key parameters such as blade geometry, edge retention after repeated use, and resistance to deformation during typical kitchen operations. It serves as a reference for manufacturers and testing laboratories to ensure consistent quality across different production batches. By adhering to these guidelines, industries can verify that products maintain their functional integrity without compromising safety during food preparation. The procedures described involve standardized mechanical tests designed to simulate real-world usage scenarios. These evaluations help in determining whether cutlery meets the necessary performance thresholds required for consumer products. The scope covers various types of blades found in household and commercial settings, providing a unified approach to quality assurance. Through rigorous testing protocols, the specification aims to promote reliability and user confidence in culinary tools without making subjective claims about market value or necessity.