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Materials and articles in contact with foodstuffs — Cutlery and table holloware — Part 5: Specification for s…

Overview ISO 8442-5:2004 specifies a reproducible laboratory method to assess the sharpness and edge retention of hand knives used in food preparation (professional and domestic). The standard define…

Materials and articles in contact with foodstuffs. Cutlery and holloware - Specification for sharpness and ed…