Facts About Scissors

Modern cross-bladed scissors have been found in Rome as

early as 100 AD. Scissors simple design reflects the Romans love of
clean lines and simple construction. As the Romans traveled through
the trade routes, so did the scissors onto the hands of barbers, tailors,
and households.

After the Roman period, greater care was given to the

scissors quality and design. And as calligraphy spread throughout the
Islamic countries, concave blades were developed to cut
paper. Scissors became a part of everyones life and not just for the
use of guilds and the wealthy.

In London in 1761 Robert Hinchcliffe developed the method

for steel-casting scissors. What he produced took the form we
recognize today.

By the beginning of the twentieth century, scissors were

simplified in design to accommodate mechanized production. Instead
of being forged entirely by hand, blades and handles were now formed
by using drop hammers. Powered by steam, these large, heavy devices
used dies to shape the scissors from bars of steel. Modern versions of
drop hammers are still used to manufacture scissors today.
The Modern Manufacturing Process of Forged
Scissors and Shears

-Materials
Scissors are usually made of steel. Steel scissors exist in two basic
forms.

Carbon steel:

An alloy of iron and carbon, the last being the main constituent. As
the carbon content rises, steel has the ability to become harder and
stronger through heat treating, but this also makes it less ductile.
Is manufactured from iron and about 1% carbon.
Is used to make scissors in which the blade and the handle form one
continuous piece.
Very sharp.
Easily sharpened.
Scissors made from carbon steel are usually plated with nickel or
chromium to prevent them from rusting.

Stainless steel:

Is manufactured from iron, about 1% carbon, and at least 10%

chromium. The handles of stainless steel scissors are made from a
strong, light substance such as ABS (acrylonitrile-butadiene-styrene)
plastic.
Has antibacterial properties.
Low maintenance.
Light and rust-proof.
Commonly used in cookware, cutlery, jewelry, hardware, surgical
instruments, appliances, construction material in large buildings,
industrial equipment, and in automotive and aerospace alloys.
 100% recyclable. The average stainless steel object is composed of
about 60% recycled material of which approximately 40% originates
from end-of-life products and about 60% comes from manufacturing
processes.
 Manufacturing Steps of Scissors

The raw material is given the appropriate form for further

processing. For the production of scissors and shears flat material
made of carbon steel is used. The most important processing steps are
 shown below.

Cutting to shape: slugs formed in the shape of long, pointed triangles

 are split from the flat material.

Heating: the slugs are heated up to white heat.

Forging: in the forging die (forging form) the slug is given its first rough
shape of a scissor (upper and lower shear blades).

Cutting out the blank: burrs and excess material are cut away on an
eccentric press and the scissor eye rings are punched out.

Milling of the closing surfaces (handle, joint area projection and the
blade inset).

Drilling of the screw or stud hole.

Cutting the thread into the lower shear blade.

Stamping the trademark onto the joint area of the lower shear blade.

Tempering: this heat treatment takes tension off the steel.

Hard-straightening: the scissor blades are pressed against each other

and turned.

Grinding scissors: scissors and shears made of stainless steel are

polished or brushed.
 Screwing the blades together and straightening them.
Final inspection: testing the cutting property and action of the scissors
or shears.
Parts Of Kitchen Scissors

1.- Blade with fine end, suitable to perforate and to guide the cut.
2.- Blade of wide end, provides a power of homogenous cut throughout
all the edge.

3.- Micro teethed, micro teethed avoids that the foods being slip.

4.- Screw or nut, of robust design, to maximize the cut power.

5.- Thimbles, with ergonomic design that facilitates the use of the
scissors, increasing the faying surface with the hand.

6.- Limit, of care design, to avoid accidental pinch.

7.- Redcution of shaft. Maximun hygiene, design of ample curves to

facitate the cleaning

8.- Shaft.

9.- Limit.

Quality Control

The most important aspect of quality control for scissors is the

proper alignment of the two blades. In order for scissors to cut
smoothly, the blades must meet at one point only, without a gap
between them or any overlap.