Cutlery design undergoes extensive evaluation of hand-object interaction, leading to improved products for people with hand use limitations.
Get full access to this article
View all access options for this article.
References
1.
BobjerO. (1989). Ergonomic knives. In MitalA. (Ed.), Advances in industrial ergonomics and safety I (pp. 291–298). London: Taylor & Francis.
2.
BrownF. R.TorrensG. E.WrightD. K. (1992). Research into optimising hand and body function for tasks in everyday living: The development of a range of “easy use” saucepan handles. In BracaleM.DenothF. (Eds.), Medicon ′92, Proceedings of the VI Mediterranean Conference on Medical and Biological Engineering (pp. 549–553). Naples: Associazione Italiana di Medica e Biologica.
3.
McDonagh-PhilpD. C.LebbonC.TorrensG. E. (1999). An evidence based design method within a user-centred design approach. In Proceedings of The 4th Asian Design Conference International Symposium on Design Science. Nagaoka, Japan: The Program Committee. [CD-ROM].
4.
TorrensG. E. (1995). Designing for physical disability: A discussion of research and development methods through to a commercial conclusion. In CooperR. (Ed.), Designing interfaces: Inaugural conference of the European Academy of Design (pp. 13–21). Salford, England: University College Salford.
5.
TorrensG. E. (1997). What is the optimum surface feature? In RobertsonS. A. (Ed.), Contemporary ergonomics (pp. 314–319). London: Taylor & Francis.
6.
TorrensG. E.GyiD. E. (1999). Towards the integrated measurement of hand and object interaction. In Proceedings of the 7th International Conference on Product Safety Research (pp. 217–226). Washington, DC: U.S. Consumer Product Safety Commission.