BS 5577-1999 Specification for table cutlery with non-metallic handles《非金属手柄餐桌用刀叉餐具规范》.pdf

1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 5577:1999 ICS 97.040.6

2、0 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Specification for table cutlery with non-metallic handlesThis British Standard, having been prepared under the direction of the Consumer Products and Services Sector Committee, was published under the authority of the Standards

3、 Committee and comes into effect on 15 December 1999 BSI 12-1999 The following BSI references relate to the work on this standard: Committtee reference CW/17 Draft for comment 98/715230 DC ISBN 0 580 33092 3 BS 5577:1999 Amendments issued since publication Amd. No. Date Comments Committees responsib

4、le for this British Standard The preparation of this British Standard was entrusted to Technical Committee CW/17, Cutlery and table holloware, upon which the following bodies were represented: Association of British Cutlers and Allied Trades British Cutlery and Silverware Association CESA The Associ

5、ation of Catering Equipment Manufacturers and Importers Consumer Policy Committee of BSI Cutlery and Allied Trades Research Association Institute of Trading Standards Administration National Centre of Tribology National Federation of Self-Employed and Small Businesses Ltd.BS 5577:1999 BSI 12-1999 i

6、Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Normative references 1 3 Definitions 1 4 Materials and their applications 1 5 Construction 4 6 Silver-plated cutlery 4 7 Performance requirements 4 8 Marking and labelling 6 Annex A (informative) Types of material 7 Anne

7、x B (normative) Methods of test 7 Annex C (normative) Detergent for the determination of resistance to environmental stress cracking 11 Annex D (normative) Selection and care of cutlery 11 Bibliography 13 Figure 1 Strength test for a spoon 5 Figure B.1 Apparatus for corrosion test 9 Figure B.2 Stren

8、gth test apparatus for knives and carving forks 10 Figure B.3 Determination of the angle of permanent deformation 11 Table 1 Steels for table cutlery 3 Table 2 Average thickness of classes of silver coating 4 Table A.1 Materials 7ii BSI 12-1999 BS 5577:1999 Foreword This revision of BS 5577 has been

9、 prepared by Technical Committee CW/17. It partially replaces BS 5577:1984 which is withdrawn. This new edition now only applies to cutlery with non-metallic handles. Cutlery with metallic handles is covered by BS EN ISO 8442-2:1998. A British Standard does not purport to include all the necessary p

10、rovisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 1

11、3 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. BSI 12-1999 1 BS 5577:1999 1 Scope This British Standard specifies material and performance requirements for cutlery with non-metallic handles intended for use at the dining table. It

12、 includes knives, forks, spoons, carving sets, ladles and other serving pieces. Requirements are specified for stainless steel cutlery and silver-plated nickel-silver or silver-plated stainless steel cutlery. This standard does not cover cutlery wholly made of precious metals, aluminium, non-stainle

13、ss steel or that made entirely of plastics, nor does it cover gold-plated or chromium-plated cutlery except for chromium-plated sharpening steels. However, cutlery incorporating sterling silver caps and ferrules or unplated nickel-silver rivets and caps are within the scope of this standard. Composi

14、tion limits are specified for steels and non-ferrous metals for cutlery. Requirements are specified for non-metal handles made from the more commonly used materials (see 4.2.4), but not those made from exotic materials such as ivory or mother-of-pearl. The standard includes requirements for cutlery

15、with non-metal handles for use in a dishwashing machine. In the case of silver-plated cutlery, three minimum average thicknesses are specified, first, second and third class, with decreasing thickness of the silver deposit. 2 Normative references The following normative documents contain provisions

16、which, through reference in this text, constitute provisions of this British Standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. For undated references, the latest edition of the publication referred to applies. BS EN 10109-1, Metallic m

17、aterials Hardness test Rockwell test (scales A, B, C, D, E, F, G, H, K) and Rockwell superficial test (scales 15 N, 30 N, 45 N, 15 T, 30 T and 45 T). BS EN ISO 2177, Metallic coatings Measurement of coating thickness Coulometric method by anodic dissolution. BS EN ISO 1463, Metallic and oxide coatin

18、gs Measurement of coating thickness Microscopical method. BS EN ISO 3543, Metallic and non-metallic coatings Measurement of thickness Beta backscatter method. BS EN ISO 6507-1, Metallic materials Vickers hardness test Part 1: Test method. BS 498, Specification for rasps and engineers files. BS 2782-

19、1:Method 120C, Determination of the 1/10 Vicat softening temperature of thermoplastics. BS 1006, Methods of test for colour fastness of textiles and leather. ISO 4481:1977, Cutlery and flatware Nomenclature. ISO 3497, Metallic coatings Measurement of coating thickness X-ray spectrometric methods. 3

20、Definitions For the purposes of this Standard the definitions given in ISO 4481:1977 apply together with the following. 3.1 items of frequent use pieces of cutlery regularly used at the dining table such as: coffee or teaspoon; soup spoon; dessert spoon; menu spoon; table spoon; dessert fork; menu f

21、ork; fish-eating fork; table fork; dessert knife; menu knife; fish-eating knife; table knife 3.2 items of infrequent use pieces of cutlery which are occasionally used at the dining table. These items are defined in ISO 4481:1977 and exclude those listed in 3.1 3.3 significant surfaces parts of cutle

22、ry in contact with a flat horizontal surface upon which they are laid; for spoons, forks and ladles this will be the convex face, i.e. their bowls or fork prongs are uppermost; for knives both sides are regarded as having significant surfaces 3.4 unsharpened knives knives that do not have a sharpene

23、d blade because they are intended for use with soft foods such as fish, butter, tart and cake and whose blades are therefore not made of martensitic stainless steel 4 Materials and their applications 4.1 General Table cutlery shall be made from materials that enable the finished cutlery to meet the

24、performance requirements of clause 7 and shall be in accordance with 4.2 and 4.2.4 as appropriate.2 BSI 12-1999 BS 5577:1999 4.2 Metals 4.2.1 The composition of metal parts of steel table cutlery shall be as given in Table 1. The composition of nickel-silver for spoons, forks, ladles, unsharpened kn

25、ives, carving forks, sharpening steels, caps, ferrules and rivets shall be as follows: Cu: 60.0 % min.; Ni: 9.0 % min.; Mn: 0.50 % max.; Fe: 0.30 % max.; Pb: 0.05 % max.; Total impurities 0.50 % max.; Zn remainder. Silver coatings, caps and ferrules shall have a minimum silver content of 92,5 %. NOT

26、E Some of the British Standard materials that meet the relevant composition requirements are given in annex A. 4.2.2 Any parts of table cutlery made of nickel-silver (copper-zinc-nickel-alloy) shall be silver-plated in accordance with clause 6 except that caps and rivets made from nickel-silver as s

27、pecified in 4.2.1 need not be plated. 4.2.3 Any parts of cutlery made of stainless steel and silver-plated shall be in accordance with clause 6. NOTE The non-stainless steel parts of sharpening steels may be chromium-plated. 4.2.4 Non-metal handles shall be made of plastics, wood, wood-plastics lami

28、nates, impregnated wood, ceramics or stag horn or any material such that the finished cutlery conforms to the relevant performance requirements of clause 7. Handles which are superficially protected by paint, varnish lacquer or a similar coating shall meet the requirements of clause 7. BSI 12-1999 3

29、 BS 5577:1999 Table 1 Steels for table cutlery Applications Materials Chemical composition CP (max.) S (max.) Cr (min.) Ni (min.) Mo (max.) (see note) V (max.) (see note) % Spoons, forks, ladles, unsharpened knives, carving forks. Guards and prongs of carving items. Caps, ferrules and rivets Austeni

30、tic stainless steel 0.15 max. 0.045 0.030 16.0 6.0 4.0 Ferritic stainless steel 0.10 max. 0.040 0.030 16.0 1.30 Guards and prongs of carving items Martensitic stainless steel (low carbon) 0.16 min. 0.040 0.030 12.0 1.30 0.40 Knife blades Martensitic stainless steel (higher carbon) 0.26 min. 0.040 0.

31、030 12.0 1.30 0.40 Blades of sharpening steels High carbon steel 1.10 min. 0.035 0.035 NOTE Additions of Mo and V are optional.4 BSI 12-1999 BS 5577:1999 5 Construction 5.1 General Cutlery shall be so constructed that it meets all the relevant performance requirements of clause 7. 5.2 Alignment, uni

32、formity and absence of defects 5.2.1 All surfaces shall be free from cracks, pits and other defects. 5.2.2 All cutlery shall be straight and symmetrical except when the lack of straightness or symmetry is an intentional feature of the design. 5.2.3 Like items within a batch shall show no noticeably

33、significant variation in dimension or form. 5.2.4 All edges, including the edges of spoons, forks, ladles and the insides of fork prongs shall be free from fash, flash and burrs and the roughness of blanked edges shall have been removed. 5.2.5 Table knives shall be balanced so that when the knife is

34、 pivoted on its bolster, or at the junction of the handle and blade if no bolster is present, the handle shall be heavier than the blade. 5.2.6 There shall be no gaps in excess of 0.2 mm between components unless this is a design feature. 5.2.7 Conformance to the requirements of 5.2.1 to 5.2.5 shall

35、 be checked by touch or by visual inspection and for 5.2.6 by measurement. 5.3 Hollow handles The seams joining hollow handles together and to the metal parts shall be water-tight. 5.4 Knife edges The cutting edge of sharpened table knives shall be either scalloped or serrated or shall be sharpened

36、to an included angle of not greater than 608. The edges of carving knife blades shall be whetted to an included angle no greater than 408 and they shall be no thicker than 0.46 mm when measured. 5.5 Sprung fork guards When fitted, sprung fork guards shall have a positive opening and closing snap act

37、ion. 6 Silver-plated cutlery 6.1 General Silver-plated cutlery shall be in accordance with 5.2 to 5.4. 6.2 Plated surfaces There shall be a silver deposit on all surfaces deemed to be silver-plated. 6.3 Average thickness The average thickness of silver coating on each finished piece when measured in

38、 accordance with the methods described in B.1 (mass of coating) and B.2 (area of coating) shall be as given in Table 2. Table 2 Average thickness of classes of silver coating Description Symbol Items for frequent use Items for frequent use First class I min. 30mm min. 17mm Second class II min. 20mm

39、min. 12mm Third class III min. 10mm min. 7mm 6.4 Local thickness The minimum local thickness of silver coatings on significant surfaces (i.e. those parts of cutlery subject to greatest wear; see 3.3) shall not be less than 60 % of the average thickness deemed to be on the piece. Minimum local thickn

40、ess shall be measured in accordance with one of the methods specified in BS EN ISO 2177, BS EN ISO 1463, BS EN ISO 3543 or ISO 3497. 7 Performance requirements 7.1 Resistance to corrosion The surfaces of stainless steel parts of table cutlery shall conform to the following requirements when tested i

41、n accordance with B.3. No transverse cracks shall have developed and no longitudinal cracks of a length exceeding 1.5 mm shall have developed. There should be not more than three pits each having an area greater than a circle of 0.4 mm diameter (0.26 mm 2 ) on the blade. There shall be no pits havin

42、g an area greater than a circle of 0.75 mm diameter (0.442 mm 2 ) on any part. 7.2 Strength 7.2.1 Knives with martensitic stainless steel blades and carving forks A knife or carving fork shall not crack or break and shall not acquire permanent deformation of more than 3 mm when tested in accordance

43、with B.4.I n addition, the handle-blade joint shall not have noticeably loosened. 7.2.2 Spoons, forks, ladles and unsharpened knives The piece shall not acquire a permanent deformation of more than 1 mm at the highest point of the handle when, laid across plane surfaces with that point uppermost, a

44、force of 0.7 N for each mm of overall length or 100 N, whichever is the lesser, is applied to it for 10 s (as shown in Figure 1 for a spoon). During the application of this force the point of rest of the handle (A in Figure 1) shall be not more than 10 mm from the edge of the supporting surface. In

45、the case of pieces with attached handles, the cutlery shall also withstand a load of 100 N at the joint between the handle and the rest of the item, without acquiring more than 1 mm permanent deformation at that position. BSI 12-1999 5 BS 5577:1999 Figure 1 Strength test for a spoon 7.3 Firmness of

46、handle attachment Handles shall be attached by a method that prevents the handle turning relative to the rest of the piece or pulling away from the blade when, immediately after being immersed for 10 min in water at a temperature of 508C the item is subjected to the following: a) a pulling force of

47、90 N for 10 s; b) a torque of 2.25 Nm for 10 s. If the handles are part of cutlery claimed to be of dishwasher grade, each test shall be carried out immediately after the piece has been immersed for 10 min in water at a temperature of 758C. The pulling force and torque shall be applied successively,

48、 immersing the handles for 10 min in water at 508Co r7 58 C, as appropriate, immediately before the application of each force. 7.4 Hardness 7.4.1 Knife blades Knife blades made from martensitic stainless steel shall have a minimum hardness of 52 HRC when tested in accordance with BS EN 10109-1 or 56

49、0 HV when tested in accordance with BS EN ISO 6507-1. Readings shall be taken not less than 25 mm from the handle. 7.4.2 Sharpening steels Sharpening steels shall withstand, without visible detriment, a single stroke of length (100 10) mm from the flat of a taper saw file, second cut single, conforming to BS 498, subject to a normal load of (25 1) N. 7.5 Adhesion of silver coatings Silver coatings shall show no sign of looseness, blistering or peeling when the cutlery is ball-burnished for 40