A fillet, in mechanical engineering, refers to a concave or convex rounded edge or corner of a manufactured object, intended to minimize stress concentration, improve longevity, and simplify production processes. Though primarily a technical term, the idea of a fillet has been used metaphorically in literature.
Authors such as Mary Randolph mention it in culinary contexts, for instance, when preparing cuts of meat, while others, like Miriam Michelson and Henry Van Dyke, associate it with the gentle, rounded features of a child’s body or the comforting embrace of parenthood, likening it to the smooth transitions and protective curves found in fillet design. This dual use highlights how the term connects precise engineering with the organic, human experience of tenderness and emotional connection.