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Van Veen

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No, I think you’re missing the point, though you’ve tacitly admitted it: taper has nothing to do with function, at least with respect to balance.
Actually I think I can see where our differences are.

you’re asking “is a taper necessary for the flatware to function?” The answer to that is obviously no.

I’m asking “can a taper improve its function?” The answer to that is yes. It is not purely aesthetic. It’s a variable that can be manipulated by a skilled designer to alter the object’s function.
 

Girardian

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This thread is like the Rip Van Winkle of Flatware discussions ... going to go back for a long winter nap and see when it returns to other topics.

And, probably already discussed, but I like the simplistic proportions of the Bouroullec Ovale.
 

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radicaldog

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I'm now dithering between the Bouroullec Ovale and the Prisme (I also really like the Pott 84 but it's too expensive for me, or anyhow not worth the price differential).

1615285561728.png


I like the look of the Prisme much better but I worry that it's trying too hard.
 

dopey

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This is an interesting discussion, especially when it comes to weight distribution and functional efficiency. Does anyone have any studies on how better weight distribution enables better forking, for example, i.e., with more efficient weight distribution, Foo could fork longer and harder, even faster, with a better designed tool. I would also be interested in the downside of some of the more over-designed pieces on food intake efficiency, i.e., it is not just counting the dropped peas, but also noting when they drop because that affects how far they bounce and how long is the recovery time. I feel like people are spending too much time treating this as just a trivial matter of personal taste and focusing on how flatware design affects the appearance of function and not enough time on how design affects the actual function of the appearance of function.

For context, thanks to this thread I bought two sets of WMF Taika for my kids' apartment and they look great (and very well made) but they are a stupid size and suck (the website didn't indicate the size). The extra length creates a longer lever arm, which takes more force to get moving and the food at the end of the implement, because of the larger radius, moves at a surprising speed once it gets going. I would like to measure whether the greater effort to overcome initial inertia is balanced by the shorter time under load to make for a more or a less refreshing meal. Rather than doing this work myself, it would be great if any of you have already done this or can point me to some existing research. Otherwise, I'll have to ask my kids to take detailed notes of their eating experience.
 
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soender

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Proportions of the top of Prisme area really good. And when I have held it in a store, it has always felt well balanced. Design of the bottom has ruled it out for me so far. But again, it is a very nice set.
 

dopey

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soender

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I did not know Bouroullec Ovale. Also a great looking set.
 

Van Veen

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I can't figure out how serious I am in this discussion. It's a little extra to get into this much detail about the function of everyday flatware, but transfer these discussions to, say, a violin bow, and all of these subtle details start to matter a hell of a lot more.

Or maybe we should think about distilling violins and bows to only the functional elements.

1615312489215.png
 

GeneralEmployer

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That would be useful if people were really still debating materials, but other than the choice between 18/10 stainless, sterling or a non-metal, that is a dead letter. And, of course, it doesn't do what we really need, which is analysis of the effect of design on function using empirical research and careful measurement.
But thanks. I know you were trying to be helpful.
I spent 2 minutes trying to find a physics article and that one was sub headed “the physics of a fork.” I was hoping nobody actually would read it.This trick of mine usually gets sniffed out after 9 or 10 such incidents but you caught me out the gate. Also, loving the new thinly veiled rage schtick and long po
 

double00

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I can't figure out how serious I am in this discussion. It's a little extra to get into this much detail about the function of everyday flatware, but transfer these discussions to, say, a violin bow, and all of these subtle details start to matter a hell of a lot more.
i think a lot of guitar players don't give the plectrum its due consideration
 

GeneralEmployer

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i think a lot of guitar players don't give the plectrum its due consideration
Look ma, no plectrum! (I purposefully picked a Beck track where it kind of sounds like he uses plectrum even though he is widely reputed to have disavowed the plectrum at this time).

 

GeneralEmployer

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But Beck with pick/instrumental only all day long. Ronnie Wood on bass FYI:

 

double00

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Look ma, no plectrum! (I purposefully picked a Beck track where it kind of sounds like he uses plectrum even though he is widely reputed to have disavowed the plectrum at this time).

yeah no pick. he kind of uses an *air pick* in a couple of moments haha.

lots of approaches: wes montgomery, freddie king, merle travis, i think knopfler, etc. i'll note those guys all figured out how to *get to the strings* so to speak.

worth considering all i'm saying. beck is great, yardbirds are my fave british invasion act.
 

Girardian

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I like the Prism overall, but quibble with the short knife. I'd probably learn to love it, but at first-sight find it truncated.

My first-sight eye also questions the proportions of the soup spoon (too large) and the. teaspoon (too small).

Then again, it's well established that a majority of successful models have some out-of-proportion features (i.e. a huge mouth, etc.).
 

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