Classifications

• • 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
  • B26B9/02—Blades for hand knives characterised by the shape of the cutting edge, e.g. wavy

Definitions

• the present application relates to the technical field of kitchen knives, and in particular, to a kitchen knife.
• Knives play a very important role in daily kitchen utensils.
• most kitchen knives are made of a combination of carbon steel, stainless steel, ceramic material, etc..
• Such knives have inadequate sharpness. Their sharpness can only be increased by thinning the cutting edge. But this method will greatly affect the durable sharpness of the knives.
• an objective of the present application is to provide a knife to solve the problem in the prior art that knives have poor durable sharpness.
• a plurality of grooves are formed on the cutter part of a knife, which are distributed in the length direction and extend upward from the cutting edge.
• the contact area between the cutting edge and food is reduced.
• the pressure exerted by the cutting edge of the cutter part on a food ingredient is greater, making it easier for the cutting edge to cut into the food ingredient, thereby enabling the knife to have better sharpness.
• the grooves have a certain extension length, during subsequent use, a user can obtain good sharpness again after sharpening the knife, so that the knife can have good durable sharpness.
• a knife comprising a main body part and a cutter part, a cutting edge being formed at a side of the cutter part away from the main body part, the knife having a first surface and a second surface, which are opposite to each other, at least one of the first surface and the second surface being provided with a plurality of grooves that are distributed in a length direction of the knife and extend upwards from the cutting edge.
• the first surface and the second surface are both provided with a plurality of grooves, the grooves on the two surfaces being staggered in the length direction of the knife.
• the grooves extend upwards at a preset angle, the preset angle being the angle between an extension direction of the grooves and the cutting edge.
• the angle is 60° to 120°. Further, the angle is 90°.
• the grooves are recessed inwardly in a thickness direction of the knife, with a depth of recession of 10 ⁇ m to 100 ⁇ m.
• the grooves are in the shape of an elongated strip.
• the grooves have a width of 0.5 mm to 1.5 mm, the grooves extend upwards by a length of 0.5 mm to 5 mm, and there is a spacing of 0.5 mm to 1.5 mm between adjacent grooves.
• the grooves are in the shape of an arc or a triangle.
• the cutting edge has a micro-serrated structure distributed in the length direction of the knife.
• the knife is made of a carbon steel, martensitic stainless steel or ceramic material.
• the knife according to the present application by forming a plurality of grooves on the surface of the cutter part of the knife, which are distributed in the length direction and extend upward from the cutting edge, the contact area between the cutting edge and food is reduced.
• the pressure exerted by the cutting edge of the cutter part of the knife according to the present application on a food ingredient is greater, making it easier for the cutting edge to cut into the food ingredient, thereby enabling the knife to have better sharpness.
• the grooves have a certain extension length, during subsequent use, a user can obtain good sharpness again after sharpening the knife, so that the knife can have good durable sharpness.
• first first
• second second
• third second
• first first
• second second
• second third
• having both high toughness and high hardness enable the knife to have better durable sharpness.
• the present application aims to provide a knife with durable sharpness.
• the present inventor has found through research that by forming a plurality of grooves, which are distributed in the length direction and extend upward from the cutting edge, on the surface of the cutter part of a knife, the contact area between the cutting edge and food can be reduced. In this way, given the same force applied, compared to a knife of the prior art that has a flat cutting edge, the pressure exerted by the cutting edge of the cutter part of the knife according to the present application on a food ingredient is greater, making it easier for the cutting edge to cut into the food ingredient. Hence, such a knife has better sharpness. Since the grooves have a certain extension length, during subsequent use, a user can obtain good sharpness again after sharpening the knife. Thus, the knife can have good durable sharpness.
• a knife is provided.
• the knife 10 has a certain length, width and thickness, and comprises a main body part 11 and a cutter part 12.
• the main body part 11 extends in the length direction.
• the cutter part 12 is arranged on one side of the main body part 11 in the width direction and extends in the length direction.
• the cutter part 12 has one side adjacent to the main body part 11 and the other side away from the main body part 11.
• the cutter part 12 has a cutting edge 121 on said the other side.
• the knife 10 has a first surface and a second surface, which are opposite to each other. At least one of the first surface and the second surface is provided with a plurality of grooves 122 distributed in the length direction and extending upward from the cutting edge 121.
• the cutter part 12 and the main body part 11 can be formed integrally.
• the cutter part 12 and the main body part 11 are distinguished for the convenience of description.
• the present application is not limited thereto.
• the cutter part 12 and the main body part 11 according to the present application can also be two parts connected to each other.
• the grooves extend upward from the cutting edge, that is, extend from the position of the cutting edge of the cutter part 12 toward the knife body, thereby forming recessed grooves 122.
• the grooves can be formed on a knife by existing methods to form a knife according to the present application.
• the plurality of grooves 122 are formed by laser processing.
• the recessed grooves 122 are formed by laser extending upward along the cutting edge. Forming the grooves 122 by laser processing can enhance the strength of the inner wall of the grooves 122, thereby making the strength of the cutter part 12 higher.
• Figure 3 is a schematic structural view of the knife when it is laid flat according to an embodiment of the present application.
• Figure 4 is an enlarged schematic structural view of part J in Figure 3 .
• the first surface and the second surface are both provided with a plurality of grooves 122.
• the grooves 122 on the two surfaces are staggered in the length direction of the knife 10.
• the grooves 122 on the upper surface and the grooves 122 on the lower surface are arranged alternately in the length direction on the two surfaces of the knife.
• the arrangement of the grooves does not affect the strength of the cutting edge 121.
• the grooves 122 are distributed on the cutter part 12 in a regular way, so that the sharpness of the knife can be distributed more evenly.
• the grooves can be of any shape.
• the grooves 122 can be in the shape of an elongated strip, an arc or a triangle.
• the grooves of the present application will be described in detail below, taking elongated strip shaped grooves as an example, and grooves of other shapes will be briefly described later.
• the groove 122 is in the shape of an elongated strip and can extend upward at a preset angle.
• the preset angle is the angle between the extension direction of the grooves 122 and the cutting edge 121. In an exemplary embodiment, the angle is 60° to 120°. If the angle between the extension direction of the grooves 122 and the cutting edge 121 is less than 60° or greater than 120°, the cutting resistance against the knife during cutting is large, resulting in a poor user experience for consumers. In addition, a large cutting resistance will render the grooves 122 prone to wear, thereby affecting durable sharpness.
• the angle between the grooves 122 and the cutting edge 121 is 90°.
• the grooves 122 extend from the cutting edge 121 in the width direction.
• the depth of recession of the grooves 122 (i.e., the depth of recession of the grooves in the thickness direction) is 10 ⁇ m to 100 ⁇ m. If the depth of recession of the grooves 122 is small, the durable sharpness will not be significantly improved. If the depth of recession of the grooves 122 is big, both the strength of the cutter part and the durable sharpness will be reduced.
• the width W of the grooves 122 is 0.5 mm to 1.5 mm. If the width of the grooves 122 is small, the durable sharpness is not significantly improved. If the width of the grooves 122 is large, both the strength of the cutter part and the durable sharpness will be reduced.
• the grooves 122 extend upward by a length L of 0.5 mm to 5 mm. If the length of the grooves 122 is small, they can easily be worn, resulting in a decrease in durable sharpness. If the length of the grooves 122 is large, the manufacturing cost will be high.
• the spacing H between adjacent grooves 122 is 0.5 mm to 1.5 mm. If the spacing of the grooves 122 is small or large, the durable sharpness will not be significantly improved.
• the grooves 122 can be in the shape of an arc or triangle.
• Figure 5 is a schematic structural view of the grooves in the knife according to another embodiment of the present application.
• Figure 6 is a schematic structural view of the grooves in the knife according to yet another embodiment of the present application.
• the grooves 122 are in the shape of a triangle.
• the length L1 of the bottom of the triangular grooves is 0.5 mm to 1.5 mm, and the height H1 is 0.5 mm to 5 mm.
• the grooves 122 are in the shape of an arc.
• the arc of the grooves intersects with the cutting edge 121 at points A and B, wherein the distance between points A and B (i.e., the chord length) is 0.5 mm to 1.5 mm, and the distance between points C and D (i.e., the chord height) is 0.5 mm to 5mm.
• the cutting edge 121 has a micro-serrated structure distributed in the length direction.
• the height of each tooth of the micro-serrated structure is in the range of 100 ⁇ m to 200 ⁇ m, and the width thereof is in the range of 100 ⁇ m to 200 ⁇ m.
• the shape of the micro-serrated structure can be set according to actual needs, and the present application does not require that it must be formed as a rack-like structure in the length direction of the knife.
• the micro-serrated structure according to the present application is for example, but not limited to, a continuous wavy structure formed in the extension direction of the cutting edge of the knife.
• the tooth of each micro-serrated structure in the thickness direction of the knife, can be an inverted cone structure.
• the tip of the micro-serrated structure of the present application can be selected according to actual needs, for example, but not limited to, based on the application of the knife and the cutting requirements of the knife (hardness of the object to be cut, etc.).
• the extension direction of the cutting edge of the knife can be strip-shaped or arc-shaped (see the drawings). When the extension direction of the cutting edge of the knife is strip-shaped, it is consistent with the length direction of the knife.
• the force-bearing mode is point force-bearing. Compared with the continuous arc-shaped cutting edge structure with line force-bearing mode, it can have better sharpness.
• the knife 10 is made of a carbon steel, stainless steel or ceramic material.
• the stainless steel can be martensitic stainless steel, which 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.
• a method for manufacturing a knife comprises the following steps:
• the method of the laser processing is briefly described as follows:

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• Life Sciences & Earth Sciences (AREA)
• Forests & Forestry (AREA)
• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Knives (AREA)

Applications Claiming Priority (2)

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• 2022
  • 2022-09-26 CN CN202222581759.6U patent/CN218195311U/zh active Active
• 2023
  • 2023-09-25 EP EP23871167.5A patent/EP4596191A4/fr not_active Withdrawn
  • 2023-09-25 WO PCT/IB2023/059436 patent/WO2024069345A1/fr not_active Ceased

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