Spatula
The spatula was fabricated from beech wood, chosen for its strength and fine grain. The fabrication drawing separated the form into two silhouettes representing the different axes of the object. This allowed the wood block to be flipped between cuts so each axis could be traced and cut on the band saw, gradually revealing the full three-dimensional outline. After establishing the profile, the form was refined using belt and spindle sanders and finished through hand shaping and progressive sanding to achieve smooth curves and a tactile surface
Fabrication
The spatula was fabricated from beech wood, chosen for its strength and fine grain. The fabrication drawing separated the form into two silhouettes representing the different axes of the object. This allowed the wood block to be flipped between cuts so each axis could be traced and cut on the band saw, gradually revealing the full three-dimensional outline. After establishing the profile, the form was refined using belt and spindle sanders and finished through hand shaping and progressive sanding to achieve smooth curves and a tactile surface
Model Making
The form was refined through a series of physical models made in progressively more rigid materials. I began with a soft purple foam model to quickly explore the overall proportions and gesture of the spatula. Because the low-density foam was too weak to support thin structures and complex curvature, the first model remained more blocky and simplified. I then moved to high-density modeling foam, which allowed for smoother and more controlled curved transitions through the middle of the form, though this version revealed that the center section had become too thin. The next prototype was fabricated in beech wood, translating the design into a functional material, but some curvature became muted as I worked through decisions about which edges should remain sharp and which transitions should stay soft. Finally, I produced a second wooden version in cypress, refining the flow of the curves and improving the overall continuity of the form.
Form Development
The final spatula form emerged through extensive drawing and iterative analysis. I explored many variations to study the overall flow between the head, neck, and handle, eventually arriving at a form where the top and bottom curves subtly mirror each other to create visual balance. Additional sketches examined the head for effective scraping and scooping, handle ergonomics for a comfortable grip, and how the spatula interacts with a table surface. These studies helped refine the final shape so it balances function, ergonomics, and a continuous flowing form.
Overall Form and Flow
These sketches explore the overall flow of the spatula’s profile. By iterating through elongated silhouettes with shifting curves and tapers, I tested how the form could move smoothly from handle to head. The goal was to create a continuous gesture that feels balanced in the hand while guiding the eye and force toward the working edge of the tool.
Head and Scoop Exploration
This series focuses on the geometry of the spatula head and scoop. I experimented with variations in width, curvature, and depth to understand how the tool could effectively slide under food while still providing enough surface to lift and scoop. The sketches explore how the head transitions into the neck, refining the angle and curvature that improve leverage during cooking.
Handle Ergonomics
These sketches study how the handle sits in the hand. Different cross-sections and contours were tested to understand how the palm and fingers naturally wrap around the tool. The goal was to create a handle that distributes pressure comfortably across the hand while maintaining precise control and stability during use.
Ergonomics and Interaction
The spatula is designed to work with natural hand movement while interacting efficiently with the pan. Its curved edge follows the round geometry of a pan, allowing the tool to scrape along the sides and bottom without leaving gaps. The head opens slightly toward the side, making it easier to push food side-to-side and toward the body—motions that are naturally stronger and more controlled based on body mechanics. The handle angle supports a gentle rotational movement, allowing food to be lifted and turned with minimal wrist strain. When set down, the form rests on two contact points so the food-facing surface remains elevated and does not touch the table. The gap created between these points also makes it easy to slide fingers underneath the spatula and pick it up without scraping it across the surface.
