Development of Self-instructional System for Japanese Kitchen Knives Sharpening

• Project/Area Number: 24501133
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Educational technology
• Research Institution: Kyoto Institute of Technology
• Principal Investigator: II Akira 京都工芸繊維大学, 伝統みらい教育研究センター, 特任教授 (70456903)
• Co-Investigator(Renkei-kenkyūsha): HAMADA Akemi 京都光華大学, 短期大学部, 准教授 (20581896) ; GOTO Akihiko 大阪産業大学, デザイン工学部, 教授 (50257888) ; TAKAI Yuka 大阪産業大学, デザイン工学部, 講師 (90626368) ; NAKAI Asami 岐阜大学, 工学部, 教授 (10324724)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Project Status: Completed (Fiscal Year 2014)
• Budget Amount: ¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000); Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2012: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
• Keywords: 包丁研ぎ / 自習支援システム / 反力 / アンケート調査 / 伝統産業工学 / 技能伝承 / 技術教育 / 調理師 / 習熟 / 自習 / 技術伝承

Outline of Final Research Achievements

A lot of time is spent teaching students knife sharpening at culinary technical colleges, both as a part of tool maintenance and as a key culinary technique. However, it is difficult for students to objectively grasp the state of their own knife sharpening abilities and it is often the case that students practice it by themselves without knowing whether or not they are correctly following the teacher’s instructions. The objective of this study was to develop and evaluate a self-instructional system for Japanese kitchen knives sharpening. First, differences between the knife sharpening of experts and students in terms of movement and finishing were quantified and visualized. Next, a self-instructional system was developed that enables students to compare their own sharpening with model examples in terms of the load placed on the knife and the knife trajectory during sharpening. The results showed that the system is effective for self-instructional of knife sharpening.

Research Products

• [Presentation] 包丁研ぎ自習支援システムの有効性の評価 (2015)
  • Author(s): 高井 由佳、後藤 彰彦、濱田 明美、飯 聡
  • Organizer: 教育システム情報学会 2014年度特集論文研究会
  • Place of Presentation: 香川大学
  • Year and Date: 2015-03-21
• [Presentation] Comparative Study on the Feature of Kitchen Knife Sharpening Skill Between Expert And Non-Expert (2014)
  • Author(s): Yuka Takai, Masahiko Yamada, Akihiko Goto,Wang Zelong, Akira Ii
  • Organizer: 16th International Conference on Human-Computer Interaction HCII2014
  • Place of Presentation: Creta Maris Beach Resort
  • Year and Date: 2014-06-22 – 2014-06-27
• [Presentation] 包丁研ぎ自習支援システムの開発
  • Author(s): 後藤 彰彦
  • Organizer: 日本教育工学会第29回全国大会
  • Place of Presentation: 秋田大学
• [Presentation] DEVELOPMENT OF SELF-INSTRUCTIONAL TOOL OF SHARPENING JAPANESE KITCHEN KNIVES FOR STUDENTS OF TRAINING COLLEGES FOR COOKS
  • Author(s): Masahiko Yamada
  • Organizer: 13TH JAPAN INTERNATIONAL SAMPE SYMOSIUM AND EXHIBITION
  • Place of Presentation: 愛知県産業労働センター ウインクあいち
• [Presentation] 山田真彦
  • Author(s): 包丁研ぎにおける熟練者および非熟練者の特徴比較
  • Organizer: 平成25年度 日本人間工学会 関西支部大会
  • Place of Presentation: 京都工芸繊維大学
• [Presentation] 包丁研ぎにおける熟練者と非熟練者の圧迫力の比較
  • Author(s): 高井由佳
  • Organizer: 日本機械学会機械材料・材料加工部門第20回機械材料・材料加工技術講演会
  • Place of Presentation: 大阪工業大学（大阪府）
• [Presentation] 薄刃包丁研ぎにおける力の負荷と刃先の形状変化
  • Author(s): 家根谷佑希
  • Organizer: 平成24年度日本人間工学会関西支部大会
  • Place of Presentation: 関西大学（大阪府）