Specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, especially those knives intended for hand use
KS ISO 8442-5:2004
Materials and articles in contact with foodstuffs - Cutlery and table hollowware - Part 5: Specification for sharpness and edge retention test of cutlery.
Number of Pages:12
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Kes 3,167.00