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Through our observation, we found that when cutting vegetables, people are used to thumbing on the top of the knife to increase thumb stress area in order to cut food more conveniently (that is to say, it is easier to chop the food). However, the top width of the existing kitchen knife is only 3 mm. When thumbing on it, we will have a strong feeling of pressure up to pain. And when chopping food, we use another hand press on the top of the knife, which also cause pressure and pain. Therefore, we considered from the angle of increasing stress area to reduce pressure, and then to redesign the existing kitchen knife, finally finished our kitchen
The China Academy of Art
The China Academy of Art ,China, China
Haolin Qu Lei chen Xi Yang Rong Zhang