Product Designer and AI Enthusiast
Mukti
Context
People with weaker bones and joints often struggle with limited hand, wrist, and finger mobility, impacting daily tasks like opening bottle caps, cutting, and eating. Adaptive utensils and cutlery are being researched and manufactured to aid hand and finger functionality.
Existing adaptive tools tend to adopt an industrialized, blocky approach, lacking adaptability for fine dining. Limited attempts have been made to address niche issues, but further refinement is needed to ensure functionality in upscale dining settings.
Research Insights:
The optimal lift angle for food-shoveling tasks is 25°, contrasting with previous studies that suggested a 35° angle.
Ideal angles for spatulas and cutlery range between 15 and 35 degrees.
Circular handles are the most comfortable due to the absence of hot spots, while rectangular or polyhedral handles offer greater purchase but are less comfortable.
A handle angle of 30 degrees results in the highest maximal acceptable weight for lifting and the lowest wrist rating of perceived exertion, indicating better user comfort and efficiency.
The Brief
Create a 3 piece set of accessible fine-dining cutlery with a 25° - 35° incline, ergonomically fit to be comfortable for weaker bones with appropriate weight management, and aesthetically appropriate in fine-dining settings for older Indian users who enjoy fine dining experiences.
Ideation
Prototyping
During prototyping, initial Chemiwood designs prioritized grip and ergonomics. A refined version emerged with symmetry and curvature, alongside other guiding models. Further wood iterations focused on handle design for fine dining scenarios. The top three designs were chosen, emphasizing ergonomic compatibility. The standout design was refined through digital 3D rendering and printing, resulting in a viable prototype.
The Final Output
