In the discipline of Furniture and Equipment Design I, a kitchen utensil was developed, with skewers for appetizers being chosen as the object of study.

One side of the skewer has a sharper tip, designed to skewer the “entrance”. However, not everyone eats the “entrace” at once, so the other end of the skewer is equipped with a blade, which allows the user to cut the “entrace” when he prefers not to consume it all at once.