Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
  • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
  • B26B3/00—Hand knives with fixed blades
  • B26B3/03—Hand knives with fixed blades specially adapted for cutting-off slices one by one
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
  • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
  • B26B9/00—Blades for hand knives
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
  • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
  • B26B3/00—Hand knives with fixed blades

Definitions

• the present invention relates to the technical field of cooking tools, and in particular to a kitchen knife.
• Knives play a very important role in everyday kitchen utensils.
• a kitchen knife used for cutting vegetables typically has two smooth cutting surfaces.
• the surface of a knife tends to stick to the ingredients, especially when slicing items such as potatoes.
• the sliced ingredients will be pressed against the knife surface by the atmospheric pressure, requiring manual removal, which slows down the cutting process and makes it less convenient to use.
• an objective of the present invention is to provide a kitchen knife to solve the problem in the prior art that the knife surface may easily stick to ingredients during use.
• the kitchen knife comprises a knife body having a first surface and a second surface opposite to each other, the first surface being provided with an anti-stick pattern, while the second surface being flat.
• the anti-stick pattern allows the cut ingredients to be quickly separated from the first surface of the kitchen knife without the need for manual separation, thereby improving the cutting efficiency.
• arranging the anti-stick pattern on the knife body can avoid affecting the cutting function of the blade. Since the second surface is flat, meaning it is plane and has no anti-stick pattern, the cutting resistance in the horizontal direction is small during cutting, making cutting convenient.
• the kitchen knife further comprises a blade provided on one side of the width direction of the knife body and connected with the knife body, the anti-stick pattern being a plurality of grooves and ribs alternately arranged along the length direction of the kitchen knife and extending upwards from a position close to the blade.
• the plurality of grooves and ribs can be formed by existing molds. Comparing to the grooving method, this can simplify the formation of the anti-sticking pattern, thereby facilitating manufacturing.
• the plurality of grooves and ribs form a continuous wavy concave-convex structure arranged along the length direction of the kitchen knife.
• the fillet radii of the troughs and crests of the concave-convex structure have an appropriate ratio, so that the troughs of the concave-convex structure thus formed are easier to clean, thereby ensuring the hygiene of the kitchen knife during use.
• the fillet radius of the crests is relatively small, so that the contact area between the crests and ingredients is reduced, allowing the crests to support the separation between the ingredients and the kitchen knife, thereby improving the separation effect.
• each groove and rib in the concave-convex structure has a smoothly transitioning outer surface to prevent the kitchen knife from feeling rough against the skin, thereby improving the user experience.
• the depth h from the crest to the trough of the concave-convex structure is 0.2 mm to 0.25 mm, and the width w between two adjacent crests is 5 mm to 6 mm.
• the depth from the crest to the trough of the concave-convex structure is a reasonable depth that can currently be achieved by existing molds to produce a uniform wavy anti-stick pattern.
• the depth and width form a reasonable space that has been tested to have an anti-stick effect, which can ensure the formation of air flow between the kitchen knife and the ingredients to reduce sticking.
• each line of the anti-stick pattern extends in an oblique direction relative to the width of the kitchen knife. Specifically, the inclination angle of the lines of the anti-stick pattern is 17.5° to 35.5°.
• the ribs at the crest positions can separate the ingredients from the surface of the knife body, thereby improving the anti-stick effect.
• the surfaces on both sides of the blade are smooth surfaces, and the blade has a cutting edge on the side away from the knife body, the distance d between the cutting edge and the lower edge of the anti-stick pattern being 10mm-20mm.
• the surfaces on both sides of the blade are smooth surfaces.
• the material of the kitchen knife is carbon steel, martensitic stainless steel or ceramic material.
• the anti-stick pattern can be applied to kitchen knives made of a wide range of materials, making it highly versatile.
• first first
• second second
• third second
• first first
• second second
• second third
• a kitchen knife As shown in Figures 1 and 2 , the kitchen knife 10 has a length, a width and a thickness.
• the kitchen knife 10 comprises a knife body 11.
• the knife body 11 extends along the length direction.
• a handle 30 can be connected at one end of the length direction for convenient gripping by a user.
• the knife body 11 has a first surface 111 and a second surface 112 opposite to each other.
• the first surface 111 is provided with an anti-stick pattern 20, while the second surface 112 is flat, with no anti-stick pattern.
• the first surface 111 is the surface of the kitchen knife away from the user's body during use
• the second surface 112 is the surface of the kitchen knife near the user's body during use.
• the surface of the knife body close to the user is flat, and the surface of the knife body away from the user is provided with the anti-stick pattern 20.
• the anti-stick pattern 20 allows the cut ingredients to be quickly separated from the first surface 111 of the kitchen knife during use, without the need for manual separation, thereby improving the cutting efficiency.
• arranging the anti-stick pattern 20 on the knife body can avoid affecting the cutting function of the blade can be avoided. Since there is no anti-stick pattern 20 on the second surface 112 (close to the user's body) of the knife body, cutting resistance in the horizontal direction is small during the cutting process, rendering cutting more convenient.
• the anti-stick pattern 20 is arranged on the surface located on the right side of the handle 30, and the surface located on the left side of the handle 30 is flat. Therefore, the surface located on the right side of the handle 30 is the first surface 111, and the surface located on the left side of the handle 30 is the second surface 112.
• the present invention is not limited thereto.
• the anti-stick pattern 20 is arranged on the surface located on the left side of the handle 30, and the surface located on the right side of the handle 30 is flat. In this case, the surface located on the left side of the handle 30 is the first surface 111, and the surface located on the right side of the handle 30 is the second surface 112.
• the kitchen knife 10 further comprises a blade 12.
• the blade 12 is arranged on one side of the knife body 11 in the width direction and extends along the length direction. It should be noted that the blade 12 and the knife body 11 can be integrally formed. The blade 12 and the knife body 11 are distinguished here only for the convenience of description. However, the present invention is not limited thereto. The blade 12 and the knife body 11 according to the present invention can also be two parts connected to each other.
• the anti-stick pattern 20 can be grooves, ribs or ridges formed on the knife body 11.
• the knife body can be grooved to form the kitchen knife of the present invention.
• the anti-stick pattern 20 is a plurality of grooves and ribs alternately arranged along the length direction of the kitchen knife and extending upward from a position close to the blade 12.
• the plurality of grooves and ribs can be formed by existing molds, which can simplify the formation of the anti-stick pattern 20 compared to the grooving method, thereby facilitating manufacturing.
• the multiple grooves and ribs in the anti-stick pattern 20 are sequentially connected to each other. By arranging the anti-stick pattern 20 in an interconnected shape, it can meet the anti-stick requirements for cutting different ingredients.
• the multiple grooves and ribs form a continuous wavy concave-convex structure along the length direction of the kitchen knife.
• the anti-stick pattern 20 with the continuous wavy concave-convex structure can meet the anti-stick requirements for cutting different ingredients, and the appearance of the kitchen knife thus formed is more esthetic.
• each groove and rib in the concave-convex structure is stripe-shaped and has a smoothly transitioning outer surface with.
• the fillet radius R2 of the crest is greater than or equal to 2 mm.
• the fillet radii of the troughs and crests of the concave-convex structure have an appropriate ratio, so that the troughs of the concave-convex structure are easier to clean, thereby ensuring the hygiene of the kitchen knife during use.
• the fillet radius of the crests is relatively small, so that the contact area between the crests and ingredients is reduced, allowing the crests to support the separation between the ingredients and the kitchen knife, thereby improving the separation effect.
• each groove and rib in the concave-convex structure has a smoothly transitioning outer surface to prevent the kitchen knife from feeling rough against the skin, thereby improving the user experience.
• the depth h from the crest to the trough of the concave-convex structure is 0.2mm-0.25mm, and the width w between two adjacent crests is 5mm-6mm.
• the depth from the crest to the trough of the concave-convex structure is a reasonable depth that can currently be achieved by existing molds to produce a uniform wavy anti-stick pattern 20.
• the depth and width form a reasonable space that has been tested to have an anti-stick effect, which can ensure the formation of air flow between the kitchen knife and the ingredients to reduce sticking.
• each line of the anti-stick pattern 20 extends in an oblique direction relative to the width of the kitchen knife. In some exemplary embodiments, the inclination angle of the lines of the anti-stick pattern 20 is 17.5°-35.5°.
• ribs at the crest positions can separate the ingredients from the surface of the kitchen knife, thereby improving the anti-stick effect.
• the surfaces both sides of the blade 12 are smooth surfaces, and the blade 12 has a cutting edge 121 on the side away from the knife body 11.
• the distance d between the cutting edge 121 and the lower end of the anti-stick pattern 20 is 10mm-20mm.
• the surfaces on both sides of the blade 12 are smooth surfaces.
• the material of the kitchen knife 10 is carbon steel, martensitic stainless steel or ceramic material.
• the stainless steel can be martensitic stainless steel. Martensitic stainless steel can include 3Cr13 stainless steel, 4Cr13 stainless steel, 5Cr15MoV stainless steel, 6Cr13MoV stainless steel, 7Cr17MoV stainless steel and 102Cr17MoV stainless steel.
• the ceramic material can be zirconium oxide.
• the anti-stick pattern 20 can be applied to kitchen knives made of a wide range of materials, making it highly versatile.
• a method for manufacturing a kitchen knife comprises the following steps:

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• Life Sciences & Earth Sciences (AREA)
• Forests & Forestry (AREA)
• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Knives (AREA)
• Food-Manufacturing Devices (AREA)

Applications Claiming Priority (2)

Publications (2)

Family

ID=84639130

Family Applications (1)

Country Status (5)

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Family Cites Families (5)

• 2022
  • 2022-09-29 CN CN202222602044.4U patent/CN218195309U/zh active Active
• 2023
  • 2023-09-25 EP EP23871169.1A patent/EP4596190A4/fr not_active Withdrawn
  • 2023-09-25 WO PCT/IB2023/059438 patent/WO2024069347A1/fr not_active Ceased
  • 2023-09-25 KR KR1020257012807A patent/KR20250085755A/ko active Pending
  • 2023-09-25 JP JP2025517607A patent/JP2025531443A/ja active Pending

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