Ergonomic Hand Tool Design: Interview of Users

摘要

Poor ergonomic hand tools design is a well-known factor contributing to biomechanical stresses and by the way increasing the risk of cumulative trauma disorders (CTD) for the workers. The meat industries, where knives and other hand tools are frequently used, are particularly concerned by the occurrence of CTD, The first step of a process to design an ergonomic hand tool consists in gathering information of hand tools users. So, 196 workers from 12 French meat-processing plants were interviewed by means of a questionnaire. The main problem reported by the workers concerns difficulties to sharp correctly the blades of the knives and to keep cutting edge. An improvement of the quality of the steel is strongly wished. The second one is related to the handle grasp in the hand. Many factors related to the tool itself as handle material and texture or to the worker like the types of glove worn and also to the work environment (blood and fat) contribute to decrease the coefficient of friction between the hand and the handle. Workers are also not entirely satisfied with the size and the shape of the handle, the guard and the rest knives boxes. Furthermore, the results showed also a lack of training to use and to maintain correctly a knife. Information gathered during this study will be included in the specifications in order to develop a new knife. New studies concerning the size, texture and shape of the handle and the quality of the steel to extend the duration of sharpness are needed to develop a less stressful and more comfortable knife.