http://www.fastcodesign.com/3049608/the-spork-redesigned?partner=rss#3
Exciting time to be alive.
Whether you call it a spork, a splayed, or a sporf, Mapthe London-based design consultancy (previously)thinks they may have finally perfected it. They teamed up with Fortnum & Mason, the 300-year-old U.K. department store, to create a tritensil that combines the best parts of a fork, knife, and spoon, substantially less clumsily than previous attempts.
"It's inherently a compromise to combine three different utensils into one design," says Scott Barwick, a designer and associate at Map. "If you have a spoon with tines, you can't eat soup with it; likewise, a round, concave fork isn't as good at spearing food as a regular one." Going in, then, Map knew there would be compromises in designing a new three-in-one utensil for Fortnum & Mason. The only question was how well those compromises could be balanced.
For the tritensil, Map has favored an ergonomic, asymmetric design that combines a fork's tines, a spoon's curve, and a knife's serrated edge in such a way that each feature's effectiveness is maximized. Holding the tritensil in your hand, the tines of the fork slant downwards, allowing you to pierce food with the edge. The serrated knife edge, meanwhile, faces in the opposite direction, and is part of the soup's bowl, unlike splayds where one of the tines is essentially a large knife. "People don't really like shoving a knife in their mouth, so we wanted to minimize how much people needed to do that," says Barwick. The serrations on the tritensil are also softer than a normal knife, making it nearly impossible to cut yourself on that edge.
Exciting time to be alive.