Development of Self-instructional System for Japanese Kitchen Knives Sharpening

2014 Fiscal Year Final Research Report

• 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
• 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

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.

Free Research Field

調理学