Note: Descriptions are shown in the official language in which they were submitted.
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I. TITLE: "CUTTING BOARD"
II. RELATED APPLICATIONS
The present application is related to US Patent Application Serial No.
16/053,735
filed on 2 August 2018 and US Patent Application Serial No. 29/661,802 filed
on 30
August 2018 which are both incorporated in their entirety herein by reference
and to
which priority is claimed.
III. TECHNICAL FIELD
The present invention relates to kitchen cooking devices, and more
particularly,
to an improved cutting board.
IV. BACKGROUND ART
Several designs for cutting boards have been designed in the past. None of
them, however, includes feet at each corner of the board that extend beyond
both upper
and lower surfaces and beyond both adjacent edges of the board. These features
prevent any surface or edge of the board from contacting a flat surface, such
as a
counter top, in all orientations of the cutting board.
Applicant believes that the closest reference corresponds to commercially
available cutting boards that include feet. However, it differs from the
present invention
because other the present invention has feet in each corner of a generally
rectangular
cutting board that extend beyond both top and bottom surfaces and extend
beyond both
adjacent edges that form each of the four corners of the board.
The present invention is further distinguished from all known prior art in the
lower
surface of each of the feet is concave and supple to better form a non-slip
contact with
the counter upon which the cutting board is being used. The top surface of
each of the
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feet is convex to complement the concavity of the upper surface so that boards
can
stack in a stable configuration with airspace between boards.
Other patents describing the closest subject matter provide for a number of
more
or less complicated features that fail to solve the problem in an efficient
and economical
way. None of these patents suggest the novel features of the present
invention.
A brief abstract of the technical disclosure in the specification and title
are
provided as well for the purposes of complying with 37 CFR 1.72 and are not
intended
to be used for interpreting or limiting the scope of the claims.
Without limiting the scope of the invention, a brief summary of some of the
claimed embodiments of the invention is set forth below. Additional details of
the
summarized embodiments of the invention and/or additional embodiments of the
invention may be found in the detailed description of the invention below.
V. SUMMARY OF THE INVENTION
It is one of the main objects of the present invention to provide a cutting
board
that when in any position both surfaces and all four edges of the cutting
board do not
contact a counter top.
It is another object of this invention to provide a cutting board that stands
vertically on any two adjacent feet without further support.
It is still another object of the present invention to provide a cutting board
that
securely nests with other similarly dimensioned cutting boards without the
surfaces
touching thereby preventing cross contamination of the board surfaces.
It is yet another object of this invention to provide such a device that is
inexpensive to manufacture and maintain while retaining its effectiveness.
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Further objects of the invention will be brought out in the following part of
the
specification, wherein detailed description is for the purpose of fully
disclosing the
invention without placing limitations thereon.
These and other embodiments which characterize the invention are pointed out
with particularity in the claims annexed hereto and forming a part hereof.
However, for a
better understanding of the invention, its advantages and objectives obtained
by its
use, reference can be made to the drawings which form a further part hereof
and the
accompanying descriptive matter, in which there are illustrated and described
various
embodiments of the invention.
VI. DESCRIPTION OF THE DRAWINGS
With the above and other related objects in view, the invention consists in
the
details of construction and combination of parts as will be more fully
understood from
the following description, when read in conjunction with the accompanying
drawings in
which:
Figure 1 shows a perspective view of a cutting board.
Figure 2 shows a top side plan view of a cutting board.
Figure 3 shows a side elevation view of a cutting board resting on all four
feet on
a counter top.
Figure 4 shows a side elevation view of a cutting board standing vertically on
two
of its feet on a counter top.
Figure 5 shows an elevation view of several cutting boards stacked on a
counter
top.
Figure 6 shows a detail perspective view of a bottom side of a foot on a
cutting
board.
Figure 7 shows an elevation view of a pair of feet in the stacking process.
Figure 8 shows an elevation view of a pair of stacked feet nested together.
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VII. DETAILED DESCRIPTION
While this invention may be embodied in many different forms, there are
described in detail herein specific embodiments of the invention. This
description is an
exemplary of the principles of the invention and is not intended to limit the
invention to
the particular embodiments illustrated and described.
For the purpose of this disclosure, like reference numerals in the figures
shall
refer to like features unless otherwise indicated or is obvious by context.
The subject device and method of use is sometimes referred to as the device,
the invention, the cutting board, the board, the machine or other similar
terms. These
terms may be used interchangeably as context requires and from use the intent
becomes apparent. The masculine can sometimes refer to the feminine and neuter
and
vice versa. The plural may include the singular and singular the plural as
appropriate
from a fair and reasonable interpretation in the situation.
Cross-contamination in the kitchen has long been a problem. Raw meats, poultry
and fish should be carefully handled around foods that are not cooked, such as
some
vegetables. Surfaces such as cutting boards, counters, knives and other tools
can
transfer biological hazards that can result in illnesses for those that come
into contact
with those substances or eat them.
Prior art designs for cutting boards usually lay flat on the counter top and
may
come into contact with hazardous substances that were previously on that
counter top.
Even cleaning will not always remove all contaminants.
Keeping a cutting board from contacting the underlying counter top in the
first
place goes far towards preventing it from depositing hazards onto the counter
when
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used with, for example, raw meat. Further, the next user of that surface can
also avoid
contact with deposits of hazards on the counter top by elevating the cutting
board.
Even after washing care must be taken to not re-contaminate a cutting board.
Stacking flat cutting boards while wet can inhibit the drying process and risk
contaminating that cutting board after the washing process is complete.
Referring now to the drawings, where the present invention is generally
referred
to with numeral 10, it can be observed that it basically includes a board 12,
feet 14, a
top 16, a bottom 18, a surface 20, a surface 22, an edge 23, an edge 24, an
edge 25, a
counter 26 and an edge 27.
The board 12 is generally rectangular and has an upper surface 20 and a
parallel
lower surface 22. The sides of the board 12 are bounded by edges 23, 24, 25
and 27.
At each corner of the board is a foot 14 for a total of four feet 14.
The top 16 of each of the feet 14 is convex. The bottom 18 of each of the feet
14
is concave. The dimensions and concavity of the bottoms 18 are complimentary
of the
convex top 16 so they essentially nest with feet 14 of a second cutting board
when
stacked such as seen in figure 5.
The concave bottom 18 is made of a supple material such as plastic or rubber.
When the bottom 18 is pressed against a counter top 26 the supple bottom 18
tends to
be anti-skid and holds the cutting board 12 in place on the counter 26.
Further, the
supple bottom 18 can deform slightly and act somewhat like a suction cup to
lend
further anti-skid character to the board and limit slipping on the counter 26.
The feet 14 each extend above the plane of surface 20 and below the plane of
surface 22. In a stacking mode, such as shown in figure 5, the feet 14 rest on
top of the
feet 14 of the cutting board below. The feet 14 are affixed to the corners of
the board at
about a forty-five degree angle as best seen in figure 2.
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The forty-five degree angle is not critical. It is important that the feet 14
extend
beyond both adjacent edges. For example, in figure 4 when the board is
standing on it
edge 24, the edge 24 does not touch the counter 26. The board is held off the
counter
by the feet 14 located at the intersection of edges 23 and 23 and the feet at
the
intersection of edges 24 and 27. In fact, standing the board on any two
adjacent feet 14
will hold the cutting board off of the counter 26 so that without contact all
cross-
contamination can be avoided.
When the cutting board is set onto any flat surface, in any orientation, only
the
feet 14 will touch the cutting board. This applies equally to the edges 23,
24, 25 and 27
as will as the surfaces 20 or 22. Taking this example further, if tossed onto
a flat floor or
flat counter 26 it will land only touching on the feet 14 and no part of the
board 12 itself
will come into contact with that floor or counter 26.
By having the board suspended off the counter it is easy for the use to pick
up
the board by placing their fingers under the edge and lifting the board. This
is true
especially because a cook often will have wet or slippery fingers. The entire
edge is off
the underlying surface so both hands can get a grasp under the board to pick
it up
without slipping. Similarly, the entire stack of boards can easily be lifted
together
because they all nest and stack securely together. No more boards slipping
against
each other when moving the boards.
The gap between boards when stacked and the gap between the bottom board
and the counter permit adequate airflow to dry the boards while in the stacked
and
stored mode. A rapid airdry can also aid in the boards drying without water
spotting.
This allows the aesthetics of the boards to be improved by having a more clean
and
pure appearance after washing without towel drying.
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Avoiding contact between adjacent boards also avoids cross-contamination
between the boards thereby increasing food safety and decreasing pathogens,
germs
and soiling from passing between boards that otherwise would be in direct
contact.
When boards are stacked on top of each other several boards can occupy the
space above the footprint of only one board. A dozen or more can be set on a
counter
top in the same area of space where one would lie flat. The feet also allow
the boards to
stand with the surface vertical. This allows another space saving
configuration of the
boards while in a storage mode.
Another advantage of the stacking feature is observed when multiple boards are
used to prepare various ingredients. Each separate ingredient can be cut on
its own
cutting board and then stacked on the board until needed in the cooking
process. For
example, one herb is cut and left on the first board. Then a second ingredient
is cut on
another board. Before the third board is used the first two are stacked so
that they retain
the cut ingredients on their upper surfaces but only occupy the footprint of
one board on
the counter top. Multiple boards, each having their own ingredient on it, can
be stacked
and ready for use and only the area of one board is occupied by the stack.
Looking at figures 7 and 8, a detail of the stacking and nesting feet are
demonstrated. Each foot 14 has a top 16 that is convex and a bottom 18 that is
concave. When the boards are aligned and stacked the convex top 16 of the
lower foot
14 fits into the concave bottom 18 of the upper board. This way the boards
have some
lateral stability when stacked and stay in a neatly organized stack.
An important version of the invention can be fairly described as a cutting
board
comprised of a board and four feet, one foot at each corner. The board is
rectangular
and has an upper surface, a lower surface and four corners. Each of the
corners has
two adjacent edges/surfaces that are perpendicular to each other. A foot is
affixed to
each corner of the board. Each foot has a top that extends above the upper
surface of
the board. Each foot has a bottom that extends below the lower surface of the
board so
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that when the board is on a counter there is an airspace completely under the
board.
Each foot has a vertical edge/surface perpendicular to the upper surface. When
the
board is stored vertically the vertical edge/surface rests horizontally on the
counter
supporting the board upright. The vertical edge on each foot is outside a
perimeter of
the upper surface and extends beyond both adjacent edges so that the board is
stably
and vertically supported on any two adjacent feet on a counter without the
board
touching any part of a counter. The bottom of each foot is concave and the top
of each
foot is complimentary convex such that when multiple similarly dimensioned
cutting
boards are horizontally stacked the bottom of each foot nests onto the top of
a
corresponding foot on a lower cutting board. Essentially when horizontally
stacked like
this the boards occupy one footprint and all the corresponding feet stack up
as seen in
figure 5. Optionally, the bottom of each foot is sufficiently supple to
suction cup onto the
counter below to prevent slippage of the cutting board during use. Also
optionally, the
top of each foot is cut resistant because it could easily get nicked by a
knife used to cut
food on the surface of the board.
The foregoing description conveys the best understanding of the objectives and
advantages of the present invention. Different embodiments may be made of the
inventive concept of this invention. It is to be understood that all matter
disclosed herein
is to be interpreted merely as illustrative, and not in a limiting sense.
VIII. INDUSTRIAL APPLICABILITY
It is evident that an invention such as the cutting board has industrial
applicability
in that it is a more sanitary board because the feet prevent the board itself
from
contacting a surface onto which the board is placed in any orientation. This
also
provides for an airspace completely around all surface of the board to improve
drying
and thereby improving sanitation.
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