B2 An analysis of skill acquisition process for sharpening a kitchen knife
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- Miyamoto Naokazu
- Kyoto Institute of Technology
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- Hamada Akemi
- Kyoto Koka Women's University
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- Odawara Akiko
- Kyoto Institute of Technology
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- Aiba Terumi
- Kyoto Koka Women's University
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- Ii Akira
- Taiwa Gakuen
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- Nishimura Yoshifumi
- Taiwa Gakuen
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- Nakai Asami
- Kyoto Institute of Technology
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- Ujihashi Sadayuki
- Tokyo Institute of Technology
Bibliographic Information
- Other Title
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- B2 包丁研ぎ動作の技術習得過程(スキルサイエンス1)
- 包丁研ぎ動作の技術習得過程
- ホウチョウトギ ドウサ ノ ギジュツ シュウトク カテイ
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Abstract
We investigated the process in which a person acquires a skill for sharpening a kitchen knife for three weeks. We applied a motion capture (60Hz) device and 8-ch electromyography to measure bodily movement of the subject and four muscles' activities of both upper limbs. Data were collected on immediately after the first training, the following day, 1 and 3 weeks later. As his experience enlarges, motion duration during each stroke became shorter, while reproducibility of motion duration and motion pathway in each stroke became lower. Additionally, EMG activities in extensor carpi ulnaris, triceps brachii, and deltoid muscle turned to be prominent while EMG activity of biceps brachii disappeared. We also examined the shape of the sharpened knife blade. The front edge and central region of the knife sharpened only on 3 weeks later changed from straight into odd-shaped.
Journal
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- The Proceedings of Joint Symposium: Symposium on Sports Engineering, Symposium on Human Dynamics
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The Proceedings of Joint Symposium: Symposium on Sports Engineering, Symposium on Human Dynamics 2006 (0), 193-198, 2006
The Japan Society of Mechanical Engineers
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Details 詳細情報について
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- CRID
- 1390282681046583168
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- NII Article ID
- 110006639061
- 10018762554
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- NII Book ID
- AA11902376
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- ISSN
- 24331309
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- NDL BIB ID
- 9597713
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed