熟練者が研いだ包丁の刃先形状と官能評価との関係  [in Japanese] Relationship Between the Edge Shape and Sensory Evaluation of Japanese Kitchen Knives Sharpened by Experts  [in Japanese]

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Author(s)

Abstract

和包丁における,様々な刃先形状と官能評価の関係を明らかにするために,熟練者が研いだ4つの完成度(50%,70%,80%,100%)の包丁について,刃先粗さ,“切れ味”および“研ぎ味”を測定し,これらの項目間の関係を調査した。顕微鏡写真から測定された刃先粗さに関しては,70%の刃先は他の完成度のものよりも粗かった,その一方で100%の包丁は最も刃先粗さが小さかった。レーザー変位計を用いて測定した刃表面粗さと刃先角度は,完成度間で類似した傾向が認められた。“切れ味”および“研ぎ味”については,シェッフェの一対比較法を用いて評価を行った結果,100%の包丁が他の完成度に比べて高い点数を示した。100%の包丁の切れ味は50%の包丁に比べて高い値を示したが,包丁の刃先粗さは100%の包丁が小さかった。また,刃先粗さは“切れ味”との関係において有意な負の相関(p<0.05)が認められた。このように,表面粗さや刃先角度の変化が比較的小さいとき,刃先の細かい粗さが“切れ味”を向上させることが示唆された。

To clarify the relationship between the edge shape and sensory evaluation of Japanese kitchen knives (JKKs), we measured the roughness, sharpness and ground taste of four edges of JKK at 50%, 70%, 80% and 100% of completion as sharpened by two experts, and examined the relationship between these parameters. The 70% and 80% edges were significantly (P<0.05~0.01) rougher than the other edges, while the 100% edge was the smoothest of all as measured on a photomicrograph. The edge surface roughness and edge angle measured by a laser displacement meter tended to be similar among the edges. The scores for the sharpness and “ground taste” evaluated by an expert, using Sheffe's method of pair comparison, tended to be higher for the 100% edge than the other edges. The sharpness of the 100% edge was greater than that of 50% edge, even when the roughness of 100% edge was limited, and the roughness of the edge was significantly correlated negatively (p<0.05) with the sharpness. Thus, a small degree of roughness of a knife edge may improve the sharpness when the variation in surface roughness and edge angle is relatively small.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 42(2), 123-128, 2009-04-20

    The Japan Society of Cookery Science

References:  8

Codes

  • NII Article ID (NAID)
    110007227693
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    13411535
  • NDL Article ID
    10283859
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS  J-STAGE  NDL-Digital 
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