Abstract
Sharpening is one of basic culinary for a cook. In this study, 10 experts and 10 non-experts from Kyoto culinary art college were employed to investigate the gesture of sharpening. The feature of processing was recorded and summarized by a force plate and two cameras. All participants’ main movement elements were counted and summarized. The most representative subjects of expert and non-expert in each type were observed and analyzed by Digital Microscopy. The movement gesture performing with right hand deeply holding the knife was the recommended knife position.
Keywords
- Sharpening
- Expert
- Non-Expert
- Gesture
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© 2014 Springer International Publishing Switzerland
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Takai, Y., Yamada, M., Goto, A., Zelong, W., Ii, A. (2014). Comparative Study on the Feature of Kitchen Knife Sharpening Skill between Expert and Non-Expert. In: Duffy, V.G. (eds) Digital Human Modeling. Applications in Health, Safety, Ergonomics and Risk Management. DHM 2014. Lecture Notes in Computer Science, vol 8529. Springer, Cham. https://doi.org/10.1007/978-3-319-07725-3_29
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DOI: https://doi.org/10.1007/978-3-319-07725-3_29
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-07724-6
Online ISBN: 978-3-319-07725-3
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