Ergonomic Analysis of Modern Day Kitchen Knives

Stone, Richard; Janusz, Olivia; Schnieders, Thomas M.

doi:10.1177/1541931218621306

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…Every day, millions of women spend time at home preparing food to eat or to serve their household (Stone, 2018). In 2014, the US Department of labor reported 56.3% of the population engaged in food preparation and cleanup, averaging 1.04 hours daily spent on this activity (Bureau of Labor Statistics, 2014).…”

Section: Introductionmentioning

confidence: 99%

Testing and Evaluation of Peeling Tools

Chahal

Singh

2021

BKAP

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Background: In different regions of the country, they use the only knife for cutting, peeling and chopping the vegetables. The knife caused some design related problems when it is used for peeling. The present study was undertaken to identify those problems and suggest appropriate tool for same purposes.Methods: The performance of each tool (knife and peeler) was studied after a year of use by rural women for peeling purposes. Performance of peeling was analyzed on the basis of peeling efficient, peel thickness, peel weight proportion and capacity of each tool. A psychophysical study was done to compare the both tools based on women preferences. Conclusion: The capacity and peeling efficiency of the peeler (x=980.39±80.5 grams/min and respectively) were found to be higher than knife (x=440.26±38.9 grams/min. and). The wastage of fruits/vegetables in peel was also found less (9.0% with thickness of peel was (x=1.1±1.9mm) by using peeler. Peeler was found to be reducing the peeling time (35.29%) as well as making the peeling task easy (∑=3.54) for women. As well as use of peeler was significantly (p=0.05) reducing the problems of pain, stiffness, cuts in hands and was found highly accepted (∑=4.37) by women for peeling purposes.

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Section: Introductionmentioning

confidence: 99%

Testing and Evaluation of Peeling Tools

Chahal

Singh

2021

BKAP

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“…This grip is able to support the tool to reduce any tremble in the tool (Konz, 1974). The different types of grip on the knife has been discussed as a potential factor when considering the ergonomics of modern kitchen knives (Stone, Janusz, & Schnieders, 2018) Figure 1: Thumb placement for the pinch grip Figure 2: Index finger placement for the pinch grip An analogy from Cutting Edge Knives is the handle grip is like typing with the end of a pencil (Cutting Edge Knives, n.d.). It is possible, but you have much less control and is harder to do.…”

Section: Introductionmentioning

confidence: 99%

Ergonomic Analysis of An Affordance Tool for Modern Kitchen Knives

Stone

Janusz

Schnieders

2019

Proceedings of the Human Factors and Ergonomics Society Annual

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The focus of this study was on how different knife characteristics affect the consumer’s ability to slice vegetables. There are many variables to a knife and there are beliefs about what makes a better knife. There are two common multipurpose knives used for slicing vegetables: the chef knife and the santoku knife. For this study, an affordance tool was designed, manufactured and tested. This tool was designed to be placed on the knife to create an affordance for users to hold the knife in a pinch grip. This grip aligns the wrist and forearm and decreases fatigue and increases stability and control while cutting. The tool was tested with 16 participants to ensure it did not require more muscle activation, time, discomfort, or cause lower slice performance. Ultimately, the designed affordance tool provided an affordance without negatively effecting a cutting task compared to using a knife without the affordance tool.

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