Note: Descriptions are shown in the official language in which they were submitted.
FOOD CUTTING UTENSIL
FIELD OF THE INVENTION
[001] The present invention relates generally to food cutting utensils and,
more particularly, to a cutting utensil particularly adapted for cutting
relatively
large and hard-skinned fruits and vegetables.
BACKGROUND OF THE INVENTION
[002] Food cutting utensil such as knives, scissors and food slicers are well
known in the art. These known food cutting implements are generally efficient
and easy to manipulate for cutting and/or slicing relatively small fruits and
vegetables such as apples, pears, carrots, cucumbers and the likes.
[003] But when relatively large and hard-skinned fruits and vegetables have
to be cut into pieces such as, for examples, squash, turnips, melons,
pumpkins, cauliflowers, pineapples and the likes, the cutting operation using
these known food cutting utensils can represent a challenge, particularly for
relatively small and delicate hands.
[004] For example, to cut in two one of these relatively large fruits and
vegetables, typically having a generally rounded shape, hard skin and a heavy
weight, one needs to firmly secure and stabilize the latter on a table with
one
hand, followed with manipulating a typically large knife with the other hand
in
order to initiate and complete a cut across the relatively hard outer skin
thereof.
[005] Not everybody feels fully comfortable and secure in accomplishing
such a challenging task.
[006] Thus there is a need in the industry for an improved food cutting
utensil
that is more particularly adapted for cutting food elements such as relatively
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large and hard-skinned fruits and vegetables. In a broad aspect, the present
invention provides such an improved food cutting utensil.
SUMMARY OF THE INVENTION
[007] In a broad aspect, the present invention provides an improved food
cutting utensil particularly adapted for significantly facilitating the task
of
cutting relatively large food elements such as, preferably, hard-skinned
fruits
and vegetables.
[008] The food cutting utensil comprises a first and a second knife element.
Each one of the first and second knife elements includes a handle portion and
a blade portion respectively.
[009] The blade portion of each one of the first and second knife elements
extends longitudinally and distally from one end of the handle portion and
terminates in a pointed end.
[010] Furthermore, each blade portion has two longitudinal edges.
[011] The first and second knife elements are each pivotally connected to
one another via a pivot pin element extending transversally through apertures
defined at their respective pointed end so as to rotate in parallel planes
relative to one another.
[012] Furthermore, the food cutting utensil is movable between a first
position wherein the first and second knife elements are parallel to each
other
and a second position wherein at least one of the first and second knife
elements is rotated relative to the other a predetermined number of degrees.
[013] A cutting edge is defined along at least one of the longitudinal edges
of
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each blade portion such that a cutting edge of one blade portion is moved
towards the cutting edge of the other blade portion when the food cutting
utensil is moved from the first position towards the second position.
[014] With the food cutting utensil 100 in the first position, a method of
cutting a food element using the food cutting utensil comprises, in a first
step,
penetrating the cooperatively pointed ends of the blade portions in the food
element 300. In a second step, moving the food cutting utensil 100 from the
first position towards the second position.
[015] In some embodiments of the food cutting utensil, at least one cutting
edge includes a rounded recess therealong for engaging therein a portion of a
food element that is desired to be cut.
[016] In some embodiments of the food cutting utensil, each handle portion
is configured such that the predetermined number of degrees of rotation
between the first and second knife elements is limited to less than 360 degree
relative to the first position.
[017] In some other embodiments of the food cutting utensil, each handle
portion is configured so as to allow the first and second knife elements to
freely rotate relative to one another.
[018] In some embodiments of the food cutting utensil, the handle portions
include a releasable latch means adapted for releasably latching the first and
second knife elements together when the food utensil is in the first position.
[019] In some embodiments of the food cutting utensil, at least one of the
handle portions has a closed handle configuration extending distally from a
longitudinal side portion thereof, and substantially parallel to the blade
portions.
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[020] The handle portions may each include a handle element attached to or
integrated therewith, and made of silicone, wood, plastic, metal or a
combination thereof.
[021] The blade portions may be made of, for example, stainless steel,
ceramic or a substantially rigid plastic.
[022] Thus, the present invention represents of a food cutting utensil that
significantly improves and facilitates in a safe way a cutting operation of,
typically, a relatively large and hard-skinned fruit or vegetable, compared to
known food cutting utensil of the prior art.
[023] Other advantages, novel features and alternate embodiments of the
present invention will be more apparent from the following drawings and
detailed description.
BRIEF DESCRIPTION OF THE DRAWINGS
[024] FIGURE 1, in a front end, side perspective view, illustrates an
embodiment of a food cutting utensil according to the present invention, here
shown in a first position;
[025] FIGURE 2, in a rear end, side perspective view, illustrates the food
cutting utensil in Fig. 1, here showing the same side as in FIG.1, but from a
different angle;
[026] FIGURE 3, in a first side elevational view, illustrates the food cutting
utensil in Fig. 1;
[027] FIGURE 4, in a side elevational view, opposite the one in FIG. 3,
illustrates the food cutting utensil in Fig. 1;
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[028] FIGURE 5, in a perspective, exploded view, illustrates the food cutting
utensil in FIG. 1;
[029] FIGURE 6, in a top plan view, illustrates the food cutting utensil in
Fig.
1;
[030] FIGURE 7, in a front end elevational view, illustrates the food cutting
utensil in Fig. 1;
[031] FIGURE 8, in an outer side elevational view, illustrates an embodiment
of a first knife element, here shown without a handle element attached
thereto;
[032] FIGURE 9, in a top plan view, illustrates the first knife element in
Fig.
9, here shown from a first blade front edge thereof;
[033] FIGURE 10, in an outer side elevational view, illustrates an
embodiment of a second knife element, here shown without a handle element
attached thereto;
[034] FIGURE 11, in a top plan view, illustrates the second knife element in
Fig. 10, here shown from a second blade front edge thereof;
[035] FIGURES 12 to 15 inclusively, in a first side elevational view, second
side elevational view, top plan view and forward end elevational view
respectively, illustrate a first handle element;
[036] FIGURES 16 to 19 inclusively, in a first side elevational view, second
side elevational view, top plan view and forward end elevational view
respectively, illustrate a second handle element suitably shaped and sized for
compatibly engaging the first handle element in FIGS. 12 to 15;
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[037] FIGURES 20 to 23 inclusively, in an outer side elevational view, top
plan view, pointed end elevational view and first side perspective view
respectively, illustrate another embodiment of a first blade element,
according
to the present invention;
[038] FIGURES 24 to 27 inclusively, in an outer side elevational view, top
plan view, pointed end elevational view and first side perspective view
= respectively, illustrate another embodiment of a second blade element,
according to the present invention;
[039] FIGURE 28, in a side eevational view, illustrates the food cutting
utensil in Fig. 1, here shown in a first position and penetrating a relatively
large fruit or vegetable, which is represented by the dotted circle;
= [040] FIGURE 29, in a side elevational view, illustrates the food cutting
utensil in FIG. 28, here shown in a movement toward a second position and
cutting through a transversal portion of the relatively large fruit or
vegetable,
which is represented by the dotted line;
[041] FIGURE 30 in a side elevational view, illustrates the food cutting
utensil in Fig. 1, here shown in a movement of cutting in a shear like-fashion
a
= relatively large fruit or vegetable, which is represented by the dotted
line;
[042] FIGURE 31 in a side elevational view, illustrates another embodiment
of the food cutting utensil in a first position, wherein a second knife
element is
provided with a closed handle;
[043] FIGURES 32 and 33, in side elevational views, illustrate the food
cutting utensil of FIG. 31, here shown in a sequential movement of cutting in
a
shear like-fashion a relatively small and hard skinned fruit or vegetable;
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[044] FIGURES 34 and 35, in end elevational views of another embodiment of the
food cutting utensil taken transversally across the handle elements,
illustrates handle
elements defining finger engaging grooves extending longitudinally along
respective
outer surface portions thereof, the food cutting utensil is further shown in a
sequential
movement wherein the handle element of each knife element is moved away from
the
other;
[045] FIGURE 36, in a side elevational view, illustrates yet another
embodiment of the
food cutting utensil in a first position, wherein a first knife element is
provided with a
closed handle; and
[046] FIGURE 37, in a side elevational view, illustrates the food cutting
utensil of FIG.
36, here shown in a movement of cutting in a shear-like fashion a relatively
hard
skinned fruit or vegetable, which is represented by the dotted line.
DETAILED DESCRIPTION OF THE INVENTION
[047] FIGS. 1 to 19 inclusively, and 28 and 29, illustrate various aspects of
an
embodiment, according to the present invention, of a food cutting utensil 100
particularly
adapted for significantly facilitating the task of cutting relatively large
food elements
such as, preferably, hard-skinned fruits and vegetables.
[048] The food cutting utensil 100 comprises a first and a second knife
element 102
and 104. Each one of the first and second knife elements 102, 104 includes a
handle
portion 108, 126, and a blade portion 110, 128 respectively.
[049] The blade portion 110, 128 of each one of the first and second knife
elements
102, 104 extends rectilinearly longitudinally and distally from one end of the
handle
portion 108, 126, and terminates in a pointed end 116, 134.
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[050] Furthermore, each blade portion 110, 128 has two opposed longitudinal
edges.
Namely, blade portion 110 includes an outside longitudinal edge 118 and an
inside
longitudinal edge 120, and blade portion 128 includes an outside longitudinal
edge 136
and an inside longitudinal edge 138.
[051] As best illustrated in FIG. 5, the first and second knife elements 102
and 104 are
each pivotally connected to one another via a pivot pin element 144 extending
transversally through apertures 146, 148 defined at their respective pointed
end 116,
134 so as to rotate in proximally extending parallel planes relative to one
another.
[052] Furthermore, the food cutting utensil 100 is movable between a first
position
wherein the first and second knife elements 102, 104 are parallel to each
other (as
illustrated in FIG. 28), and a second position wherein at least one of the
first and second
knife elements 102, 104 is rotated relative to the other a predetermined
number of
degrees (as illustrated in FIG. 29).
[053] A cutting edge is defined along at least one of the longitudinal edges
of each
blade portion 110, 128 such that a cutting edge of one blade portion is moved
towards
the cutting edge of the other blade portion when the food cutting utensil 100
is moved
from the first position towards the second position.
[054] As can be clearly observed through FIGS. 1 to 5, the description above
results in
that one of the at least one cutting edge of each blade portion 110, 128
extends along a
respective one of the opposed longitudinal edge of the elongated pointed blade
configuration that is cooperatively formed when both knife elements 102, 104
are in the
first position. Hence two cutting edges are necessarily moved towards one
another
when the food cutting utensil 100 is moved from the first position to the
second position
illustrated in FIGS. 27 and 28.
[055] With respect to the description in the preceding paragraph, in one
preferred
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embodiment of the invention, as illustrated in FIGS. 1 to 5, 8 and 10, at
least outside
longitudinal edge 118 of blade portion 110, and outside longitudinal edge 136
of blade
portion 128 each define a cutting edge. Thus, the respective outside
longitudinal edge
118, 136 of each blade portion 110, 128 extends along a respective opposed
longitudinal edge of the elongated pointed blade configuration. Hence, the
cutting edge
of each outside longitudinal edge 118, 136 is moved towards the other cutting
edge
when the food cutting utensil 100 is moved from the first position to the
second position.
[056] A method of cutting a food element 300 using the food cutting utensil
100 will
now be described.
[057] In a first step, with the food cutting utensil 100 in the first
position, penetrating
the cooperatively pointed ends of the blade portions in the food element 300
as
illustrated in FIG. 28. In a second step, moving the food cutting utensil 100
from the first
position towards the second position, as illustrated in FIG. 29.
[058] The cut thus formed in the food element 300 extends substantially
transversally
relative to the food element 300, and angularly around the pivot pin 144
located
substantially proximally the deepest point of penetration of the food cutting
utensil 100
in the food element 300.
[059] In an embodiment of the food cutting utensil 100, according to the
present
invention, the blade portions 110, 128 have oppositely facing lateral side
surfaces 122,
140 that are flat and coplanarly in contact with each other when the food
cutting utensil
100 is in the first position, as best illustrated through FIGS. 5, 22 and 26.
[060] Thus, the contacting flat lateral side surfaces 122, 140 allow a
shearing action
between the cutting edges when the food cutting utensil 100 is moved from the
first
position to the second position.
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[061] In some embodiments of the food cutting utensil 100, as illustrated, for
example,
in FIGS. 5, 8 and 10, a blade bevel portion 152 extends away from the cutting
edge
defined along the at least one longitudinal edge of the blade portion 110,
128, and along
a portion of longitudinal side surfaces 124, 142 thereof oriented oppositely
distally
relative to the contacting flat lateral side surfaces 122, 140. Blade bevels
are well known
in the art of cutting blades.
[062] In some embodiments of the food cutting utensil 100, each longitudinal
edges
118, 120 and 136, 138 of each blade portion 110, 128 defines a cutting edge,
as best
illustrated in FIGS. 23 and 27.
[063] In some embodiments of the food cutting utensil 100, at least one
cutting edge
includes a rounded recess 154 therealong for engaging therein a portion of a
food
element 300 that is desired to be cut, as best illustrated in FIGS. 5, 27, 30
and 32.
[064] In some embodiments of the food cutting utensil 100, each handle portion
108,
126 is configured such that the predetermined number of degrees of rotation
between
the first and second knife elements 102, 104 is limited to less than 360
degree relative
to the first position.
[065] For example, in the embodiments of the food cutting utensil 100
illustrated in
FIGS. 1 and 31, the shape configuration of the handle elements 108, 126 does
not allow
the first and second knife elements 102, 104 to rotate a full rotation
relative to one
another.
[066] In some other embodiments of the food cutting utensil 100, each handle
portion
108, 126 is configured so as to allow the first and second knife elements 102,
104 to
freely rotate relative to one another. This aspect is best
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exemplified in FIGS. 34 and 35 illustrating in cross-section the handle
portions
108 and 126 that include handle elements 160 and 162 having suitably
shaped inner lateral side surfaces allowing the first and second knife
elements
102, 104 to rotate un-obstructively relative to one another.
[063] Referring to FIGS. 20, 21, 24 and 25, in some embodiments of the
food cutting utensil 100, the handle portions 108, 126 include a releasable
latch means 170 adapted for releasably latching the first and second knife
elements 102, 104 together when the food utensil 100 is in the first position,
such as when it is not in use.
[064] For example, the releasable latch means 170 may be represented by a
pair of oppositely polarized magnet elements embedded in oppositely facing
lateral surface portions of the handle portions 108, 126 when the food cutting
utensil 100 is in the first position.
[065] Alternatively, the releasable latch means 170 may be represented by
at least one rounded bulge and a recess (not shown in the figures) adapted to
closely fit the rounded bulge that are defined along oppositely facing lateral
surface portions of the handle portions 108, 126 when the food cutting utensil
100 is in the first position.
[066] Referring to FIGS. 31, 32 and 33, in some embodiments of the food
cutting utensil 100, at least one of the handle portions 108, 126 has a closed
handle configuration 190 extending distally from a longitudinal side portion
thereof, and substantially parallel to the blade portions.
[067] As exemplified in FIG. 33, a user may advantageously stably rest the
first knife element 102 longitudinally along the top surface of a stationary
support such as a table or kitchen counter top 302, and force both edges 154
and 118 of the food cutting utensil 100 through a rounded food element 300,
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such as a particularly hard-skinned fruit or vegetable, without risk of
pinching
his or her fingers by handling the closed handle configuration 190.
[068] Referring to FIGS. 34 and 35, in some embodiments of the food cutting
utensil 100, distally oriented lateral side surface portions 194 of the handle
portions 108, 126 each defines a groove 192 extending longitudinally
therealong for engaging therein finger ends of a user so as to allow a better
handling of the food cutting utensil 100.
[069] As best illustrated in FIGS. 1, 2, 12 to 19, and 34 and 35, in some
embodiments of the food cutting utensil 100, each one of the handle portions
108, 126 includes a handle element 160, 162 attached to the respective
handle portion and at least partially covers the latter, and wherein the
handle
element 160, 162 is made of silicone, wood, plastic, metal or a combination
thereof.
[070] The blade portions 110, 128 may be made of any suitable material or a
combination of materials typically used in the manufacture of knife blades
such as, for example, stainless steel, ceramic or a substantially rigid
plastic
[071] Thus, there has been described various embodiments of a food cutting
utensil 100 that significantly improves and facilitates in a safe way a
cutting
operation of a relatively large and hard-skinned fruit or vegetable, compared
to known food cutting utensils of the prior art.
[072] Although the above description contains much specificity, these should
not be construed as limitations on the scope of the invention but is merely
representative of the presently preferred embodiments of this invention.
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