Abstract
To clarify the process from the sharp to the dull of Japanese Kitchen Knives (JKK), we measured the change of edge roughness, angle, and "shape" or "quality of sharpness" in JKKs while three women used the JKK continuously during 6 weeks. The edge roughness or angles of three JKK used continuously were rougher or greater, respectively, than these before using. In the "shape" and "quality of sharpness", there was no difference between three used JKKs, but the evaluation of the used JKKs were lower than that of unused JKK. These results suggest that changes of edge roughness and angles affect to the "shape" and "quality of sharpness" when JKK was used continuously.
