CN216577970U - Non-stick knife - Google Patents

Abstract

The utility model discloses a non-stick knife which comprises a knife body and a knife handle, wherein a cutting edge is arranged on one side of the knife body, anti-sticking guide strips are arranged on the regions of the two sides of the knife body, which are close to one side of the cutting edge, a slope surface is arranged on one side of the anti-sticking guide strips, which is close to the cutting edge, and the regions of the two sides of the knife body, which are positioned at the bottom of the slope surface, are inwards sunken and smoothly form grooves. This non-stick knife sets up antiseized gib block in the both sides of current cutter body, and one side that antiseized gib block is close to the cutting edge simultaneously is provided with domaticly, and such design makes the cutter body when the material is eaten in the cutting, along with the cutter body stretches into to eat in the material, eat the material and can be guided and outwards extend gradually by two antiseized gib blocks, avoid eating the material and slide along the knife face and can avoid eating material section adhesion on the knife face. Domatic bottom is provided with the recess, utilizes recess cooperation knife face and domatic and form concave-convex stripe for it is difficult to the adhesion on unevenness to the knife face to eat the material tangent plane.

Description

Non-stick knife

Technical Field

The utility model relates to the technical field of cutters, in particular to a non-stick cutter.

Background

A kitchen knife is a kitchen utensil commonly used in daily life of people and is mainly used for cutting food materials. The kitchen knife is divided into a cutter, a chopping knife, a tool knife and the like according to different food material cutting requirements, wherein the cutter has the widest application.

At present, the two sides of the cutter are generally relatively flat and smooth, the cutting edge is flat, so that when the food is cut, especially, the flaky food is relatively smooth due to the fact that the section of the food and the knife face are relatively smooth, juice or grease generally exists in the food, and tension exists on the surfaces of the juice and the grease, so that when the vegetable is attached to the knife face, the vegetable can be adsorbed on the knife face only by the tension on the surfaces of the juice or the grease, and the food is easily adhered to the knife face. At the in-process of the edible material of continuous cutting, the edible material of adhesion constantly upwards slides on the knife face, very influences the effect of cutting the dish, and the edible material of adhesion on the knife face can be thrown away along with the action of cutter simultaneously and fly, and the user need constantly know the edible material of adhesion on the knife face for this reason, influences the efficiency of cutting the dish.

Disclosure of Invention

The utility model aims to solve at least one of the technical problems and provides a non-stick knife which is simple in structure and can effectively reduce the condition that food materials are stuck on knife surfaces in the process of cutting vegetables.

In order to achieve the purpose, the utility model adopts the technical scheme that:

the utility model provides a non-stick knife, includes cutter body and handle of a knife, be provided with the cutting edge on one side of cutter body, all be provided with antiseized gib block on the cutter body both sides are close to the region of cutting edge one side, one side that antiseized gib block is close to the cutting edge is provided with domaticly, the region inwards sunken and rounding off formation recess that the both sides of cutter body both sides are located domatic bottom.

Furthermore, the anti-sticking guide strip is parallel to the cutting edge, and the side surface of one side of the anti-sticking guide strip, which is far away from the cutting edge, is in smooth transition with the side surface of the cutter body.

Furthermore, the antiseized guide bar of both sides all is provided with anti-sticking structure.

Furthermore, the anti-sticking structure is a plurality of groups of convex particles which are uniformly distributed on the slope surface, and one end of each convex particle, which faces outwards, is a hemispherical end.

Further, anti-sticking structure is the sand grip, the sand grip is provided with a plurality of groups, the sand grip extends to domatic bottom along domatic top.

Further, the cross section of the convex strip is gradually reduced towards one side of the blade.

Furthermore, one end of the cutter body, which is far away from the cutter handle, extends outwards to form a cutter tip, and the cutting edge and the anti-sticking guide strip extend to the cutter tip.

Furthermore, the thickness of the cutter body becomes thicker gradually from one side of the cutting edge to one side of the cutter back, and the cutter body is wedge-shaped.

Further, the slope surface is an inwards concave slope surface, and the top of the slope surface is in smooth transition with the anti-sticking guide strip.

Furthermore, a plurality of thin stripes are arranged on the slope surface, and all the thin stripes are arranged in parallel with the cutting edge.

The utility model has the beneficial effects that:

according to the non-stick knife, the anti-sticking guide strips are arranged on the two sides of the existing knife body, and the slope is arranged on one side, close to the cutting edge, of each anti-sticking guide strip, so that when the knife body cuts food materials, the food materials can be guided by the two anti-sticking guide strips and gradually extend outwards along the knife surface as the knife body extends into the food materials, the food materials are prevented from sliding along the knife surface, and the food materials can be prevented from being sliced and adhered to the knife surface. Simultaneously domatic bottom is provided with the recess, utilizes recess cooperation knife face and domatic and form concave-convex stripe, can be so that the cutting edge is stretching into the in-process of eating the material, and it is difficult to the adhesion on unevenness to the knife face to eat the material tangent plane.

Drawings

The following detailed description of embodiments of the utility model is provided in conjunction with the appended drawings, in which:

FIG. 1 is a first schematic structural diagram according to an embodiment of the present invention;

FIG. 2 is a second schematic structural diagram according to an embodiment of the present invention;

FIG. 3 is a cross-sectional view of an embodiment of the present invention;

FIG. 4 is a schematic structural view of a release structure in an embodiment of the present invention;

fig. 5 is a schematic structural diagram of another embodiment of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When a component is referred to as being "connected" to another component, it can be directly connected to the other component or intervening components may also be present. When a component is referred to as being "disposed on" another component, it can be directly on the other component or there can be intervening components, and when a component is referred to as being "disposed in the middle," it is not just disposed in the middle, so long as it is not disposed at both ends, but rather is within the scope of the middle. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.

Referring to fig. 1 to 5, the present application provides a non-stick knife, including cutter body 10 and handle of a knife 20, be provided with cutting edge 30 on one side of cutter body 10, all be provided with antiseized gib block 11 on the region that cutter body 10 both sides are close to cutting edge 30 one side, one side that antiseized gib block 11 is close to cutting edge 30 is provided with domatic 12, the region that the both sides of cutter body 10 both sides are located domatic 12 bottom inwards caves in and rounding off forms recess 13. In the present application, the anti-sticking guide strip 11 itself may be designed as only one strip, or may be provided as multiple strips; meanwhile, the width of the anti-sticking guide strip 11 and the knife face binding surface is larger than or equal to the width of the groove 13. Meanwhile, in order to facilitate the later cleaning of the cutter body 10, the connecting part of the groove 13 and the cutter surface can be provided with a round corner in smooth transition, so that juice and vegetable scraps are prevented from being adhered to the connecting part.

In one embodiment of the present application, in order to reduce the resistance to cutting vegetables and facilitate interference of different anti-sticking guide strips 11 parallel to the cutting edge 30, the side surface of the anti-sticking guide strip 11 away from the cutting edge 30 is smoothly transited to the side surface of the knife body 10, so that the adhesion of vegetable juice and vegetable scraps on the edge can be reduced, and the cleaning is facilitated; in addition, the food material can slide along the slope surface of the anti-sticking guide strip 11, and the food material and the knife surface can be peeled and fall off more easily due to the smooth transition structure.

Referring to fig. 4 and 5, in one embodiment of the present application, in order to better enable the whole anti-adhesion guide strip 11 to have better anti-adhesion effect, anti-adhesion structures are disposed on the anti-adhesion guide strips 11 on both sides. Referring to fig. 4, the anti-sticking structures are convex particles, the convex particles are provided with a plurality of groups and uniformly distributed on the slope surface 12, and one end of each convex particle facing outwards is a hemispherical end. The plane that the antiseized gib block 11 of unevenness, recess 13 and knife face are constituteed is utilized to the appearance, combines the thickness condition of eating the material before the knife face difference side simultaneously for the edible material of thin one side is when laminating the knife face, because the uneven plane that protruding grain and domatic 12 are constituteed, and can have the air gap when making to eat the material laminating on the knife face, and then can avoid the adhesion of vegetable piece on the knife face.

With further reference to fig. 4, in another embodiment of the present application, the anti-adhesion structure is a plurality of ribs 15, and the plurality of ribs 15 are provided in a plurality of groups, and the plurality of ribs 15 extend from the top of the slope 12 to the bottom of the slope 12. Wherein, there is the clearance between adjacent sand grip 15 at this moment, makes the vegetable slice like this when sliding along the knife face, can reduce the knife face and antiseized area of contact between guide strip 11 and the vegetable slice, keeps the circulation of air simultaneously, reduces the adsorption affinity of vegetable juice and grease to the vegetable slice. In addition, the cross section of the convex strip 15 is gradually reduced towards the side of the cutting edge 30, so that the resistance to cutting the vegetable can be reduced.

Referring further to fig. 1 to 3, in order to facilitate cutting of vegetables and reduce the weight of the entire kitchen knife, the knife body 10 is provided with a knife tip 16 extending outward from one end of the knife handle 20, and the knife edge 30 and the anti-sticking guide strip 11 extend to the knife tip 16. Wherein the tip 16 is formed by an outward extension of the cutting edge 30 away from the handle 20, which extends the entire length of the cutting edge 30.

In addition, the thickness of the knife body 10 gradually becomes thicker from the side of the cutting edge 30 to the side of the knife back, and the whole knife body 10 is wedge-shaped, so that the weight of the knife back can be increased, and the inertia force is increased to facilitate cutting vegetables; while the side of the cutting edge 30 is relatively thin, the design of the anti-sticking guide strip 11 and the groove 13 can increase the strength of the cutter body 10 located near the side of the cutting edge 30.

Referring to fig. 3, in the present application, the slope surface 12 may be a straight slope surface, or may be a convex slope surface, and in order to have a better anti-sticking effect, it is preferable that the slope surface 12 is a concave slope surface, and the top of the slope surface 12 is in smooth transition with the anti-sticking guide strip 11. When the vegetable slice slides along the slope surface 12 and the knife surface, the upper end of the vegetable slice can better slide outwards under the guiding action of the slope surface 12 when the vegetable slice slides towards the knife back, so that the vegetable slice separating effect is achieved.

Referring further to fig. 5, in another embodiment of the present application, in order to better enhance the anti-sticking effect, a plurality of stripes 14 may be further disposed on the sloping surface 12, and all the stripes 14 are disposed parallel to the cutting edge 30. The main function of the striae 14 is to make the entire slope 12 have a non-continuous plane, so that the vegetable pieces are more difficult to adhere to the slope 12.

According to the non-stick knife, the anti-sticking guide strips 11 are arranged on the two sides of the existing knife body 10, and the slope 12 is arranged on one side, close to the cutting edge 30, of the anti-sticking guide strips 11, so that when the knife body 10 cuts food materials, the food materials are guided by the two anti-sticking guide strips 11 and gradually extend outwards along with the knife body 10 extending into the food materials, the food materials are prevented from sliding along a knife face, and the food materials can be prevented from being sliced and adhered to the knife face. Simultaneously, the bottom of the slope surface 12 is provided with the groove 13, the groove 13 is matched with the knife surface and the slope surface 12 to form the concave-convex strips 15 lines, so that the cutting edge 30 can stretch into the in-process of food materials, the cut surfaces of the food materials are difficult to adhere to the uneven knife surface, and the capability of the food materials adhering to the knife surface is reduced.

The above embodiments are only for illustrating the technical solutions of the present invention and are not limited thereto, and any modification or equivalent replacement without departing from the spirit and scope of the present invention should be covered within the technical solutions of the present invention.

Claims (10)

1. The utility model provides a non-stick knife, includes cutter body and handle of a knife, be provided with the cutting edge on one side of cutter body, its characterized in that, all be provided with antiseized gib block on the cutter body both sides are close to the region of cutting edge one side, one side that antiseized gib block is close to the cutting edge is provided with domaticly, the region inwards sunken and rounding off formation recess that the both sides of cutter body both sides are located domatic bottom.

2. The non-stick knife of claim 1, wherein the anti-sticking guide bar is parallel to the cutting edge, and a side surface of the anti-sticking guide bar away from the cutting edge is smoothly transited to a side surface of the knife body.

3. The non-stick knife of claim 1, wherein the anti-sticking guide strips on both sides are provided with anti-sticking structures.

4. The non-stick knife of claim 3, wherein the anti-sticking structures are raised grains, the raised grains are arranged in groups and evenly distributed on the slope, and the outward ends of the raised grains are hemispherical ends.

5. The non-stick knife of claim 3, wherein the anti-sticking structure is a plurality of sets of ribs extending along the top of the ramp toward the bottom of the ramp.

6. The non-stick knife of claim 5, wherein the ribs taper in cross section along the side toward the blade.

7. The non-stick knife of claim 1, wherein a tip extends outwardly from an end of the knife body away from the handle, and the cutting edge and the anti-sticking guide strip extend to the tip.

8. The non-stick knife of any one of claims 1-6, wherein the thickness of the knife body gradually increases from the edge side to the back side and is wedge-shaped.

9. The non-stick knife of any one of claims 1-6, wherein the slope is a concave slope, and the top of the slope is smoothly transited to the anti-sticking guide strip.

10. The non-stick knife of any one of claims 1-6, wherein the ramp has a plurality of striations disposed thereon, all of the striations being disposed parallel to the cutting edge.

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