T/WJS 3-2021 civil scissors

Scope

Main Technical Content: **5 Requirements** 5.1 Materials 5.1.1 Scissors shall be manufactured using materials that ensure their finished products meet all the performance requirements of this document, and the scissors shall not contain any components that may harm health or adversely affect any organic tissue under foreseeable usage conditions. 5.1.2 The main material of the scissors shall be manufactured in accordance with the requirements of GB/T 3280 and GB/T 699, or other materials that meet the requirements of this document. 5.1.3 The non-metallic parts of the scissors shall be made of materials that meet the corresponding technical requirements of this document. The materials of the non-metallic parts must comply with the corresponding technical requirements of relevant national standards. 5.1.4 The coating materials used on the scissors surface shall comply with the requirements of relevant national standards. 5.2 Hygiene Requirements The metal parts of stainless steel kitchen scissors that come into direct contact with food shall comply with the provisions of GB 4806.9. 5.3 Dimensional Tolerances The allowable deviations of the total length and cutting edge length of the scissors shall be ±2 mm. 5.4 Hardness The hardness of stainless steel scissors and alloy steel scissors shall not be less than 50 HRC, and the hardness of carbon steel scissors shall not be less than 52 HRC. The hardness difference between the corresponding points of the two cutting edges shall not exceed 3 HRC. 5.5 Microstructure 5.5.1 For scissors with carbon steel blade materials, the microstructure shall be tempered martensite (with permissible lower bainite), and the martensite grade shall not exceed level 6. 5.5.2 For scissors with stainless steel blade materials, the microstructure shall be tempered martensite with fine needle-like structure + granular carbides + a small amount of residual austenite (with permissible lower bainite). 5.6 Cutting Perform

Development Information

Related Standards