Comparative Study on the Feature of Kitchen Knife Sharpening Skill between Expert and Non-Expert

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.