Hello all! I am a product design student from Brunel University (uk). the current brief specifies the generation of an innovative kitchen product. During research, i have seen that many kinds of whisks are available for a range of different applications. I see flat whisks are good for sauces and dressings and baloon, piano and french whisks are better for whipping and general all purpose tasks. I read some blogs about whisks from certain chefs and it seems even amamtuer chefs see it neccesary to own at least 2 or three different whisks. Hence my project aims to combine functionality of these different whisks into a single product. I feel this would be a useful product as it saves time and also storage. The storage aspect is something i hope to develop in the project, possibly by storing the whisk wires in the handle, i will also keep ease of hand washing in mind as the project progresses. What i would like from you guys is a bit of feedback, am i correct in assuming this would be a useful thing for chefs to have?? I know from personal experience that whisks can easily jam a draw closed, but is there a need in having functionality of whisks combined into one unit. Assuming my final product (at least) matches performance of each individual whisk, does this concept present hinderances in other areas? Any ideas whtsoever are appreciated.....for example, what are your most frustrating whisking tasks? are there any mixtures that do not respond well to whisks?? Anyway i know its a long post so your time is greatly appreciated, Colin Webb.