Re-Innovation

Re-InnovationCreating a product based on the notion of sharing

Joseph Sadler

Maps

My starting point for this project was to get people doing things for them-selves again.

From this idea, I then mapped out areas that people have been strug-gling with in recent years. Things like exercise and being outdoors.

This map illustrates this process.

Maps

The next stage are a fur-ther series of maps start-ing with the areas that people could improve on and finishing with poten-tial products.

This map illustrates ways people motivate them-selves to do things for themselves.

Maps


Getting people to want to do exercise, is also im-portant, so I looked intot the possiblility of getting people to actually want to do it.

Maps


Gardening is something that has been increasing neglected by people and is something that gets people outside, doing things for themselves and can bring families doing things together.

Concepts

I then took the ideas I got from all the map-ping and started forming them into ideas for actual products.

I like the idea of the square drinks can. theo-retically, it would reduce the amount of space the six pack would take up.

A tea tray with mulitple layers so that you could carry more stuff and would protect them from the elements.

I also like the instruc-tional cooking utensils and the protein dispenser ideas.

Development

I started the development of the instructional cut-ting board by doing some research on different kinds of cutting boards and what has been done to set them apart from other boards.

Maps


Nutrition is another area that I could look into and have come up with some products that could help create awareness about nutrition.

Maps

I then took the ideas I got from all the map-ping and started forming them into ideas for actual products.

I like the idea of the square drinks can. theo-retically, it would reduce the amount of space the six pack would take up.

A tea tray with mulitple layers so that you could carry more stuff and would protect them from the elements.

I also like the instruc-tional cooking utensils and the protein dispenser ideas.

Development

The protein dispenser to be installed in a gym I think is a good idea and could be used as some sort of incentive scheme in gyms.

Development

Tea tray development.

Development

Square can development to decide upon the best shape and way of going about the idea.

Development

I like the idea of adding scales to the block so that you could weight the meat you were cutting however I don’t think it fits in with what I want to achieve. I want something that would promote more traditional skills.

Development

I wanted to explore other features that a cutting board could include. I like the idea of two trays that slide out to catch the fat and meat as a way of separating them easily.

Development

I wanted to decide upon the shape of the block in this part of the develop-ment.

I decided upon a rectan-gular shape with 4 of the 8 edges rounded.

Dimensions

500x400x60

500x500x50

500x500x60

600x400x50

I have decided that I want the block to be a basic rectangle, so now the aim is to find the exact dimensions to get the final design.

I used both solidworks and physical models made from card to make a final decision. The solidworks meant I could very quickly visualise the proportions of the shape and the models meant I could see what they would look like full size.

For the models, I started off by drawing out several surfaces on one sheet of card (top right). I then decided on two to cut out and look at in more detail (bottom right), finally deciding I want it to be 500x400.

I also cut out card for the depth of the block (top far right), ranging from 40mm-100mm before deciding on 70mm

So finally, I have decided that the block will be 500x400x70. I want the fil-let edges to be a third of the height of the block so 70/3 (23.3334) and they should be on the top and bottom edge.

There are three structures that make up butchers blocks. Face grain shows off the grain of the wood better although they aren’t as good for cutting as they are thinner and the cut marks will be more noticeable. Edge grain provides a thicker, sturdier countertops than face grain. It provides a very hard surface, so much so that if the block is made from a very hard wood it can actually dull the knives. End grain blocks are preferred by many professional chefs. End grain is more open and allows the knife to cut through the board, dulling the knife less and as the wood fibers in the grain is more open, it tends to return to its original position, hiding cutting marks.

Structure

Maple

General Description: Hard maple is the hardest of all maple hardwood species. It is known as one of the most re-liable hardwoods found in North America, with a fine and uniform texture, straight grain, and natural strength and stability. These qualities make hard maple a great choice for many applications.

Janka Hardness: 1450

Finishing: Takes stain satisfactorily and polishes well.

Characteristics: Heavy, hard, strong, close-grained and possesses a uniform texture. Hard maple has excellent resistance to abrasion and wear, making it ideal for cutting boards and chopping blocks.

Teak

General Description: Teak has been prized for centuries as one of the worlds most durable and stable woods for outdoor use. Traditionally used on boats and in outdoor furniture, Teak has also been widely used for flooring.


Finishing: True Teak is known to have adverse reactions when many oil based finishes are used with this wood. Many oil finishes will not dry properly when used on True Teak. In general, most water based finishes work with True Teak.

Characteristics: Heartwood extremely resistant to preserva-tive treatments, sapwood also of low permeability. Teak is often used in ship building. It is very durable with respect to decay fungi and termites.

Walnut

General Description: North American walnut is attractive, tight-grained, and polishes to a very smooth finish. It im-proves with age, finishing beautifully and stands as a decora-tive hardwood which is widely used throughout the world.


Finishing: Finishes well with a natural finish.

Characteristics: A favored wood for using in contrast with lighter-colored species. Walnut is a popular furniture wood around the world due to its natural durability.

Beech

General Description: Beech is a reddish brown hardwood with straight, fine close grain, and has a very even uniform appearance.


Finishing: Finishes well with stains or transparent finishes.

Characteristics: Beech is widely used in furniture where its light orangey tan color along with its fine graining and small rays offer a distinct contemporary look.

Oak

General Description: White Oak is known for its strength and general durability. It is impermeable to moisture, and has been extensively used for ship timber and barrels.


Finishing: Oaks can be stained beautifully with a wide range of finish tones.

Characteristics: Heavy, very strong and very hard. White oak provides great wear-resistance.

Wenge

General Description: Wenge is a uniform dark chocolate brown color that is used primarily where a bold dark color or contrasting light and dark accent strips are desired.


Finishing: Water based finishes work well, but some oil fin-ishes may not dry well when applied to this wood.

Characteristics: Wenge is very hard, heavy, and durable, with an excellent dimensional stability.

Materials

ConclusionI am going to create an end grain block as I believe they are not only the best quality but they also look the best. Aesthetically, my favourite woods are the darker ones such as wenge and walnut. Taking cost of material and function into consideration though, I do not believe them to be ap-propriate for this application. I also like the idea of mixing two woods together although for this product I am going to use a hard maple.

Informtaion was sourced from:www.devoswoodworking.com

Development

The main point of the butchers block is that it is for someone who doesn’t really know what they are doing. This sheet is the start of the iformational section that will be added on the design in some way, likely on a cover.

Development

In the informational sec-tion, I want to include a diagram of a cow illus-trating the different cuts of beef.

This page shows the diagram I drew and am deciding on different line thicknesses

Development

Once I had the picture decided upon, I needed to decide upon a font, wanting quite a tradi-tional looking font and as British as possible.

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of MeatCuts of Meat

Cuts of MeatCuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of Meat

Cuts of MeatBeef

CUTS OF MEAT

CUTS OF MEAT

CUTS OF MEAT

CUTS OF MEAT

cuts of meatcuts of meatcuts of meat

cuts of meat

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Cuts of MeatBeef

Neck

Chuck and Blade

Fore RibSirloin Rump Topside

Silverside

Oxt

ail

Clod�ick Rib �in Rib

Brisket

ShinLeg

�ick

Flan

k�in Flank

F

1

E

D

32

C

B

A

1 2 3 4

76 8

F

E

D

5 6 7

C

B

8

A

RevNo Revision note Date Signature Checked

FSCM NO

SIZE

REV

CONTRACT NO

APPR.

ISSUED

CHECK

DRAWN

FILE NAME SCALESHEET

DWG NO

Joseph Sadler

1 - Butchers Block

1:81 of 3MainBody.dwg

06/05/13

546.67

446.67

500

400

50

50

23.33

446.67

23.3323.33100

123.33

70

R23.33446.67

F

1

E

D

32

C

B

A

1 2 3 4

76 8

F

E

D

5 6 7

C

B

8

A


FSCM NO

SIZE

REV

CONTRACT NO

APPR.

ISSUED

CHECK

DRAWN


DWG NO

Joseph Sadler

2 - Slate Cover

1:42 of 3Slate.dwg

06/05/13

500

400

10

10

500

F

1

E

D

32

C

B

A

1 2 3 4

76 8

F

E

D

5 6 7

C

B

8

A


FSCM NO

SIZE

REV

CONTRACT NO

APPR.

ISSUED

CHECK

DRAWN


DWG NO

Joseph Sadler

3 - Separating Trays

1:43 of 3Tray.dwg

06/05/13

446.67

15

R278.35

150

150R1095.07

23.33

R23.33

Its time to do things for yourself againDon’t panic, its not that hard

Butcher’s block by RawlinsonA cut above

You’ve got a beautiful kitchen, why ruin it with cheap products?The kitchen is the most social room in the house, its where people congregate. Impress them

Butcher’s block by RawlinsonA cut above

Separate the meat from the fat

Butcher’s Block

Although commonplace in a butchers or a professional kitchen, the butcher’s block is considered a luxury item in the home. They are becoming increasingly popular in ev-eryday homes and are an item that could be considered to

be an heirloom. They are extremely well lasting and, as long as they are properly maintained, will last for decades.

The characteristics of the butchers block makes it ideal for me to illustrate my idea for the brief. I wanted to get people

to start doing things for themselves instead of ‘getting a man in’.

The kitchen is considered the most social room in the house. It is where people automatically congregate, cook,

eat and spend most of their time. It’s the room where fami-lies consistently get together. Creating a product that stands out in this social room and could be used as both a talking point and a family heirloom as well as its primary function

definitely implies that it is shared.

The helpful information provided on the cover of the block itself is there primarily to share knowledge with the cus-

tomer about how to use their block.

I haven’t just created a block of wood for cutting meat on though, as well as putting thought into how it was made, I wanted to make sure that it did something extra that a normal block would not. The two trays designed to catch

the fat and the meat from what you are cutting. They make the mundane task of cutting meat easier and therefore, is in

itself, an event. It makes it a more pleasant experience.

Re-Innovation

Documents

Transcript of Re-Innovation