Redesigning of Wok - Carpal Tunnel Syndrome

mcdesigns_880315

Hi everyone,

I am a Product Design student who's currently doing a project on reducing the risk of carpal tunnel syndrome (CTS) specifically aiming to redesign a wok to make it more ergonomic for chefs.

My current goal is to reduce the strain on the wrist when using a heavy wok. Considering factors such as:

-handle improvement (grip, angle, distance from wok)

-wok improvement (form, weight, material)

-retaining/improve efficiency

I'm posting on this forum as I would appreciate any feedback relating to the topic. This can be if you have experienced CTS during your culinary career, or if you have suggestions on any ideal wok improvements that you wish can be done to improve your work efficiency but at the same time to keep healthy. 

Anything would be helpful.

Thank you.

tshewman

Working clinically, I formerly treated those w/ CTS and the majority were not wrist strains and such, but rather due to postural distortions and brachial plexus strain putting pressure/impinging on the roots or and the median nerve. This does not distract there could very well be injuries to he wrist due to poor, or overuse of the wrist. However, I would respectfully submit the postural compensation and possibly arm compensation due to poor biomechanical foundation Just food for thought.