This cutlery set was created as part of another school assignment in which, as a group, we had to create a holistically designed dining unit complete with table, chair, crockery, cutlery and linens, inspired by a boutique hotel assigned to us by our teacher. As part of that group I was responsible for creating the cutlery.
The main motif which we agreed should be carried throughout all the elements was circles. As such the holes at the bottom of the handle coincide with that motif while providing an easy storage solution for the cutlery itself, as I feel that, in a restaurant, it would be more efficient to have the cutlery hanging rather than in a drawer. This would solve some issues that are faced when caring for cutlery such as the little brown spots that appear on stainless steel and silver, through research I found that these mostly occur when there is a large amount of cutlery piled in together and things such as dirt and dust settle in between the pieces and stays in place because it is not seen by the naked eye. By hanging the cutlery, you avoid this problem entirely. I feel that it is also faster for a waiter to pull something that is hanging off a pin rather than sitting in a drawer or cubby.
Additionally, the sides of the spoon and fork are coming up in order to be able to hold more food easily without defeating their primary functions. Ergonomically, the cutlery follows the rules, in that they are easy and comfortable to hold and use. The handles of the fork and spoon are slightly curved in order to fit inside the hand of the user with the bowl of the spoon and head of the fork angling themselves upwards. The knife is fashioned out of one whole curved piece, concaving in on itself and following the angle of the hand whilst cutting a piece of food. This is the strongest force put onto a knife and so forming the knife to follow this angle in its natural form makes it sturdier.
Finally, these pieces were fashioned in brass and then silver plated to create a high finished piece.
