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Ergonomic Analysis of Modern Day Kitchen Knives Richard T Industrial and Manufacturing Systems Engineering Industrial and Manufacturing Systems Engineering Conference Proceedings and Posters 9-1-2018 Ergonomic Analysis of Modern Day Kitchen Knives Richard T. Stone Iowa State University, [email protected] Olivia Janusz Iowa State University Thomas M. Schnieders Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/imse_conf Part of the Ergonomics Commons, and the Operational Research Commons Recommended Citation Stone, Richard T.; Janusz, Olivia; and Schnieders, Thomas M., "Ergonomic Analysis of Modern Day Kitchen Knives" (2018). Industrial and Manufacturing Systems Engineering Conference Proceedings and Posters. 155. https://lib.dr.iastate.edu/imse_conf/155 This Conference Proceeding is brought to you for free and open access by the Industrial and Manufacturing Systems Engineering at Iowa State University Digital Repository. It has been accepted for inclusion in Industrial and Manufacturing Systems Engineering Conference Proceedings and Posters by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Ergonomic Analysis of Modern Day Kitchen Knives Abstract The focus of this study was on how different knife characteristics affect the consumer’s ability to slice vegetables. The aim of this study was to investigate if there is a difference in cutting between a chef knife and a santoku knife, a ceramic knife and a stainless-steel knife, and a sharp and dull knife in terms of muscle activation, body part discomfort, time, and slice performance. The er sults show for the consumer that knife characteristics do not affect the user’s performance. Disciplines Ergonomics | Operational Research Comments This is a manuscript of a proceeding published as Stone, Richard T., Olivia Janusz, and Thomas Schnieders. "Ergonomic Analysis of Modern Day Kitchen Knives." In: Proceedings of the Human Factors and Ergonomics Society Annual Meeting 62, no. 1 (2018): 1338-1342. DOI: 10.1177%2F1541931218621306 . Posted with permission. This conference proceeding is available at Iowa State University Digital Repository: https://lib.dr.iastate.edu/imse_conf/155 ERGONOMIC ANALYSIS OF MODERN DAY KITCHEN KNIVES Richard T. Stone, Ph.D.; Olivia Janusz MS; Thomas Schnieders Ph.D Candidate Industrial and Manufacturing Systems Engineering Iowa State University The focus of this study was on how different knife characteristics affect the consumer’s ability to slice vegetables. The aim of this study was to investigate if there is a difference in cutting between a chef knife and a santoku knife, a ceramic knife and a stainless-steel knife, and a sharp and dull knife in terms of muscle activation, body part discomfort, time, and slice performance. The results show for the consumer that knife characteristics do not affect the user’s performance. INTRODUCTION important to create tools for everyone to use, there are other areas of food preparation to study (Williamson, 2012). Slicing Every day, millions of Americans spend time at home vegetables is one task a power grip cannot easily be applied to. preparing food to eat or to serve their household. In 2014, the US Department of labor reported 56.3% of the population engaged in food preparation and cleanup, averaging 1.04 hours daily spent on this activity (Bureau of Labor Statistics, BACKGROUND 2014). While the younger population might have no trouble completing kitchen tasks, those who are aging or have other Slicing vegetables with a knife is a tiring activity, and physical disabilities might have problems using certain kitchen there are no easy short cuts or ways to complete the task tools to prepare food the way they want to (Gustafsson, 2002). (Lang, 2000). Although there are many different variables in Cooking in the kitchen is a necessity for many people, and the knife market (type of knife, material, and sharpness being making tools and tasks easier or less time consuming can have the three main ones) there is no research done on the consumer a significant effect on the person’s ability to complete them level to see if these variables affect the user’s ability. This (Ritzel & Donelson, 2001& Bowers, 2000). study concentrates on the kitchen task of slicing vegetables, Arthritis and old age can greatly affect the task of food specifically carrots and potatoes, in the home setting. preparation (Reisine, Goodenow, & Grady, 1987 & U, 1996). Commercial operations have workers cutting for extended One study interviews 48 older people between the ages of 60 lengths of time. Studies have been done to examine fields such and 90 about food preparation. Of the participants, 19 percent as meatpacking, where the risk of cumulative trauma is 30 had trouble completing tasks related to food preparation, or times greater than the average for all other industries had modifications for ways they could accomplish tasks. One (McGorry, Dowd, & Dempsey, 2005). Professional chefs of the participants felt pain while peeling and chopping, and spend years learning the skills that give them the precision and another said she didn’t have enough strength in her hands to expertise they need (Trotter, Wareing, Hill, & Hall, 2008). be able to do certain food preparation tasks. An alternative Consumers, on the other hand, will not be using a knife for a suggestion was buying prepared meals or pre-sliced vegetables long length of time when preparing a meal and are not going instead of doing the work yourself (Maguire et al., 2014). This to dedicate a period of time to learning the proper way to cut is an unfortunate substitute when “older people often find it each type of food with accuracy. The focus of this study was personally rewarding to continue with familiar kitchen on how different types of knives, materials, and levels of routines and skills known throughout their lives” (Maguire et sharpness affect the user while slicing carrots and potatoes. al., 2014, p. 77). When aging, cooking is the last thing a The user was outfitted with electromyography (EMG) sensors, person wants to give up (Shanas, 1968). and the percent of their maximum voluntary contraction Much of past human factors and ergonomics work in the (MVC) was used as a metric. The other dependent variables kitchen has focused on the layout and creating universally were body part discomfort, the duration of the task, and slice designed kitchen tools (Mitchell, n.d.). Sam Farber started performance, tested from a sampling of their vegetable slices. OXO in 1990, when his wife suffering from arthritis found There are many types of knives serving different kitchen tools increasingly harder to use. He did not want to purposes. There are two multipurpose knives recommended make a special needs product, so universal design became the for slicing vegetables, the chef knife and the santoku knife. philosophy of OXO (Coleman, 2007). OXO is now one of the The chef knife is the all-purpose knife most people know and leading companies in kitchen tools and their approach has use. It’s used for chopping, slicing, dicing, and mincing most been identifying what tools hurt to use and how can they be food. This knife is “wide enough to give you plenty of knuckle made more comfortable (“Simply better design,” 2008). Many clearance when you’re working on a cutting board; long of their products feature a comfortable power grip. A power enough to cut large items efficiently and small items precisely; grip wraps the finger and thumb around the tool and gives the and curved enough to let you rock the blade as you chop” (Jay user strength to perform the task (Konz, 1974). While it is & Sur La Table, 2008, p. 21). Another knife, that has gained popularity in recent years, is the santoku knife. This is a with two paired together. The first pair was a sharp JA Japanese utility knife and translates to the “knife of three Henckels International chef knife and a dull JA Henckels virtues.” There are three different theories for what the three International chef knife. The knives were the same, but one virtues are. The first is the ability to cut fish, vegetables, and was dulled. The second pair was a sharp JA Henckels meat. The second is that the knife excels in slicing, mincing, International santoku knife and a sharp KitchenAid ceramic and chopping. And the final theory is the ability to use “the tip chef knife. Both JA Henckels International chef knives and the of the knife for fine work, the cutting edge for general duty, JA Henckels International santoku knife had the same handle. and the heel of the knife for heavy-duty chopping” (Ward & A ceramic knife with the same grip was not available, so Regan, 2008, p. 49). These two knives were selected for this another brand and design was used. This knife has a soft grip study due to their wide range of uses and popularity in the to it, while the JA Henckels brand knives were hard. The order home. Most home cooks are likely to own versatile knives and of the paired knives was balanced among the participants. not ones for specific uses. To maintain the same level of sharpness an EST One debate about knives is what material is better to K100 Knife Edge Sharpness Tester was used. A tolerance use, stainless steel or ceramic. Stainless steel knives have been zone was developed to ensure the sharp knife remained at the around for a long time. They’re strong, durable, and easily same sharpness, and the dull knife remained at the same sharpened. New metals are being used and mixed to optimize dullness (Edge On Up, n.d.). the knife; for instance, sharp brittle carbon steel is placed EMG was used to capture the muscle activity during between flexible stainless-steel, giving the user the sharp the study.
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