Thomas Kitchen Knives Guidance

1、Thomas Kitchen Knives Quality Guidance Page 1: How do we make our Thomas Knives?Page 2 - 3: What testing do we do?Page 4 -5: Managing defects and defect ratesBrief overview of the production process used to make our Thomas KnivesHow do we ensure our cutlery products are safe and of good qualityThere wont be many, but what defects might you see and how can you manage your clients expectations How do we make our Knives?Thomas Knives are made using traditional metal working processes:Blanks cut fro

2、m steel raw materialHeating, Forging and ShapingWelding (Blade + Bolster/ TangCutting edge sharpening, etch mark and final packagingNeed photo of Thomas handle Serration/ DimplingFood Safety Testing (Chemical Testing)Thomas Knives meet all major food safety legislation requirements worldwide.Specific testing has been done to show compliance with the following European regulations:Germany LFGB (sections 30 and 31) Heavy Metal ReleaseItaly Ministerial Decree 21/3/1973 Global Migration and Specific

3、 MigrationThese regulations ensure that no harmful metals, such as lead or cadmium, might leach out of the product and in to food.In addition, all products in this range comply with the European REACH regulation EU 1907/2006.Page 2 What testing do we do?Performance and Quality testing is based on a standard called ISO 8442. It covers several important aspects - . Corrosion Resistance a salt solution is used to test the resistance to corrosion and pitting. The Cutlery is repeatedly dipped in and

4、out of the solution, and then inspected for any signs of corrosion or pitting on the surface.Hardness - the blades of the knives must meet a certain requirement for hardness, measured using a scale called Rockwell Hardness (HRC). We require a hardness of 48 to 52 HRC for our cutlery knife blades (if the blades are too hard then they can become brittle).Material Composition we check that the stainless steel used to make sure it contains the correct amount of Chromium - a metal which provides dura

5、bility and corrosion resistance in stainless steel products.Schulte Ufer Knife blades are made from a grade of stainless steel called 13/0 , which means they contain around 13% chromium (actually the range is from 12.5% to 13.5% chromium content). What testing do we do?Performance and Quality Testing Managing defects and consumer returnsOver the years we have run this range, we have received very few complaints about product quality. Thomas knives have a low defect rate with the range average at

6、 0.06%.We expect a small amount of defects in our Knives, due to the very large volumes of product that we make each year.We set tight quality standards with our manufacturers to ensure the overall quality of each shipment is to a high standard, and each shipment is inspected before it leaves the factory. We have a standard 2 years warranty agreement with our manufacturers for this rangeDefects examples for Schulte Ufer KnivesIt is difficult to show all the typical Kitchen Knife defects in photos, but some examples of defects which the consumer might complain about are:Scratches on the surfacePolishing Marks (where the surface has become dull in one spot due to over polishing)Rough edges or burrsPinholes on the bladeRust or CorrosionPoor Welding at jointAll of these would be classed as manufacturing defects

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