ISO 8442-5:20 04规定了用于制备各种食物的专业和家庭使用的刀具的锋利度和刀刃保持度，特别是那些用于手用的刀具。 不包括任何类型的电动刀片器械。 通常，这些类型的刀被制造成具有平刃设计的刀片或具有结合特定特征以增强或优化切割能力的各个方面的刀刃。 以下两种类型的刀片适用于切割测试。 A型刃:可由用户重新锐化的切削刃和间距大于1mm的刃；B型刃:不打算在钢上重新磨锐的切削刃。 虽然这些刀主要由由各种等级的热处理钢制成的刀片制造，但不排除任何结构或刀片材料的刀的测试，只要满足测试标准。测试的原理是在受控参数下通过正向和反向冲程对一包合成测试介质再现切割动作。

ISO 8442-5:2004 specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability. The following two types of knife blade are suitable for the cutting test.

• Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm;
• Type B edges: cutting edges which are not intended to be resharpened on a steel.

Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met. The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.