Studium povrchové úpravy jídelních příborů

Abstract

This master thesis examines corrosion resistance of dinner knives. For the experimental part of my work, which consists of two main chapters, there are used samples with two types of blade surface. The first part includes surface tests of samples where purity, dust and roughness were measured. The second experimental part is focused on corrosion resistance where firstly corrosion test in water bath was implemented and subsequently the knives were washed in the dishwasher. Two distinct kinds of detergents were used for this test and as a part of the research water bath pH value was also measured. Subsequently a corrosion test according to the norm intended for cutlery testing was performed. Finally micro-hardness measurements of various parts of the knives blades were carried out. Assessment and results are stated in the thesis conclusion.