ErgonomicsProduct – Vegetable cutting Knife

Alomi Chishi , Richa Thakker , Subhash GuptaNational Institute of Design

Different parts of a knife

1. End - The very end of the knife, which is used for piercing.

2. Blade - The first third of the blade (approximately), which is used for small or delicate work.

3. Edge - The entire cutting surface of the knife, which extends from the point to the heel.

4. Spine - The top, thicker portion of the blade, which adds weight and strength.

5. Finger guard - it provides security and comfort.

6. Bolster - Integral part of the blade that provides weight and perfect balance.

7. Handle - Gives the knife a better grip and prevents slipping.

8. Heel or base - it provides more control and security when holding the knife.

Main componentsType of blade

Blade with straight edge allows a clean cut. It can be used for the soft or semi hard food cut, and also to make delicate cuts, like skin or decorating.

End of the blade

The back of the blade is straight and the edge is curved. This form allows the balance of the end on the cut surface.

Handle

• Water/oil resistant• High quality plastic• Easy to clean• High durability• Resistant to sudden temperature changes

Task Analysis and Ergo Audit

• A power grip – The total inner hand surfaces grasps the handle which runs parallel to the knuckles and generally protrudes from one or both the sides of the hand.

• Support by little finger and side of the hand.

• The shaft passes under the thumb.

In many cases hand itself is supported on the work surface.

The change in the cross section of the handle reduces the forward and backward movement of the knife and permits greater force to be exerted.

Guard on the front of the handle permits holding the tool farther forward, which may improve accuracy. It also acts as a shield against heat. The guard prevents injury from the movement of the knife itself.

Grip

Drury’s Matrix

Percentile

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