CN219680291U - Suspension chopsticks - Google Patents
Suspension chopsticks Download PDFInfo
- Publication number
- CN219680291U CN219680291U CN202223270902.6U CN202223270902U CN219680291U CN 219680291 U CN219680291 U CN 219680291U CN 202223270902 U CN202223270902 U CN 202223270902U CN 219680291 U CN219680291 U CN 219680291U
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- China
- Prior art keywords
- half part
- upper half
- lower half
- chopsticks
- chopstick
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- 239000000725 suspension Substances 0.000 title claims abstract description 10
- 239000004033 plastic Substances 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241001330002 Bambuseae Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000000741 silica gel Substances 0.000 claims description 4
- 229910002027 silica gel Inorganic materials 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 230000005484 gravity Effects 0.000 abstract description 5
- 230000003749 cleanliness Effects 0.000 abstract description 4
- 210000003811 finger Anatomy 0.000 description 19
- 235000021403 cultural food Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 210000003813 thumb Anatomy 0.000 description 5
- 210000004905 finger nail Anatomy 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000282376 Panthera tigris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- Table Equipment (AREA)
Abstract
The utility model discloses a suspension chopstick, which belongs to the technical field of tableware and comprises a chopstick main body, wherein the chopstick main body comprises an upper half part and a lower half part, a concave part is arranged at the joint of the upper half part and the lower half part, the length of the upper half part is greater than or equal to that of the lower half part, and the section circumference of the upper half part is greater than that of the lower half part. The concave part is arranged at the joint of the upper half part and the lower half part, the length of the upper half part is larger than or equal to that of the lower half part, the section circumference of the upper half part is larger than that of the lower half part, namely, the upper half part is thicker, the lower half part is thinner, when the chopsticks are placed on the tabletop, the gravity center of the chopsticks is at the upper half part, the surface of the upper half part is contacted with the tabletop, and therefore, the lower half part of the chopsticks can suspend on the tabletop by itself and is parallel to the tabletop and is not contacted with the tabletop, and the sanitation and the cleanliness of the dish clamping end are ensured.
Description
Technical Field
The utility model relates to the technical field of tableware, in particular to chopsticks with a suspended chopstick head which is not contacted with a tabletop.
Background
The chopsticks are common eating tools in China, are used for clamping food and sending the food into the mouth, and are one of the signs of Chinese eating culture. The chopsticks are invented in China and then transferred to the culture circles of Chinese characters such as Korean, japanese, vietnam and the like. During a meal, people often put chopsticks on one side halfway due to talking or other reasons. If the chopsticks are directly placed on a table, the dish clamping ends of the chopsticks are directly contacted with the table top during dining, so that the cleanness and sanitation of the chopsticks are seriously affected. In general, people can use articles such as chopstick holders or dishes to assist in supporting the dish clamping ends of the chopsticks so as to ensure sanitation and cleanliness of the tableware in use, but extra tableware can be added, so that subsequent tableware is more troublesome to pick up and clean.
In addition, the existing chopsticks are simple in structure, the whole chopsticks have no obvious grasping mark points or obvious touch sense guiding areas, and have great confusion and obstruction for beginners or foreigners with different food cultures to use, so that bad chopstick using habits are easy to form. We have therefore proposed a floating chopstick in order to solve the problems presented above.
Disclosure of Invention
The utility model aims to provide the suspension chopsticks, which can suspend the dish clamping ends of the chopsticks on the tabletop without using auxiliary articles such as chopstick holders and the like, and meanwhile, the appearance of the chopsticks is convenient for beginners or foreigners with different food cultures to learn how to use correctly.
In order to achieve the above purpose, the utility model provides a suspension chopstick, which comprises a chopstick main body, wherein the chopstick main body comprises an upper half part and a lower half part, a concave part is arranged at the joint of the upper half part and the lower half part, the length of the upper half part is greater than or equal to that of the lower half part, the section circumference of the upper half part is greater than that of the lower half part, and a rough part I is arranged on the surface of the upper half part, which is close to the concave part.
Preferably, the upper half is integrally formed with the lower half.
Preferably, the end of the lower half part is provided with a second rough part.
Preferably, the chopstick body is made of wood, bamboo, hard plastic, soft plastic, ceramic, silica gel, metal, animal and plant rootstock or bone material.
Compared with the prior art, the utility model has the beneficial effects that:
(1) The concave part is arranged at the joint of the upper half part and the lower half part, the length of the upper half part is larger than or equal to that of the lower half part, the section circumference of the upper half part is larger than that of the lower half part, namely, the upper half part is thicker, the lower half part is thinner, when the chopsticks are placed on the tabletop, the gravity center of the chopsticks is at the upper half part, the surface of the upper half part is contacted with the tabletop, and therefore, the lower half part of the chopsticks can suspend on the tabletop by itself and is parallel to the tabletop and is not contacted with the tabletop, and the sanitation and the cleanliness of the dish clamping end are ensured.
(2) The concave part is arranged at the joint of the upper half part and the lower half part, the length of the upper half part is larger than or equal to that of the lower half part, the first rough part is arranged on the surface of the upper half part close to the concave part, when the chopsticks are used, the concave part of one chopstick is put on the finger head of the ring finger, the concave part of the other chopstick is put on the finger head of the middle finger and is put on the index finger to clamp, then the thumb is put on the first rough part and is close to the index finger nail, and the concave part and the first rough part are positioned, so that the force point can be more firmly grasped, the chopsticks can be used more firmly, meanwhile, the chopsticks can be used as grasping mark points and touch sense guiding areas, so that a beginner or a foreigner with different food cultures can master the correct use method of the chopsticks more quickly and better, and good use habits of the chopsticks can be maintained.
(3) According to the utility model, the rough part II is arranged at the end part of the lower half part, so that the friction force of the end part of the chopsticks is increased, smoother and finer food can be better clamped, and the chopsticks are more convenient to use.
Drawings
FIG. 1 is a schematic diagram of the main structure of the present utility model;
FIG. 2 is a schematic cross-sectional view of the present utility model;
FIG. 3 is a schematic diagram of a front view of an embodiment of the present utility model;
FIG. 4 is a schematic diagram of a second front view of an embodiment of the present utility model;
fig. 5 is a schematic view of the hand grasping position in the use state of the utility model.
In the figure: 1. an upper half; 2. a lower half; 201. a rough part II; 3. a recessed portion; 4. and the rough part I.
Detailed Description
The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.
Referring to fig. 1-5, the present utility model provides a suspension chopstick, which comprises a chopstick body, wherein the chopstick body comprises an upper half 1 and a lower half 2, a concave part 3 is arranged at the joint of the upper half 1 and the lower half 2, the length of the upper half 1 is greater than or equal to the length of the lower half 2, and the cross-section circumference of the upper half 1 is greater than the cross-section circumference of the lower half 2.
The upper half 1 and the lower half 2 are integrally formed.
The surface of the upper half part 1 is provided with a rough part I4 close to the concave part 3.
The end of the lower half 2 is provided with a second roughness 201.
The chopstick body is made of wood, bamboo, hard plastic, soft plastic, ceramic, silica gel, metal, animal and plant rootstock or skeleton and other materials.
Example 1
Referring to fig. 1, 2, 3 and 5, a suspension chopstick comprises a chopstick body, wherein the chopstick body comprises an upper half part 1 and a lower half part 2, the upper half part 1 and the lower half part 2 are integrally formed, and a rough part two 201 is arranged at the end part of the lower half part 2, so that the friction force of the end part of the chopstick is increased, and smoother and finer food can be better clamped. The length of the upper half part 1 is equal to that of the lower half part 2, the cross section circumference of the upper half part 1 is larger than that of the lower half part 2, namely, the upper half part 1 is thicker and the lower half part 2 is thinner, as shown in fig. 3, the cross section of the upper half part 1 and the cross section of the lower half part 2 are both circular, when the chopstick main body is placed on a table top, the gravity center of the chopstick main body is in contact with the table top on the upper half part 1, and the surface of the upper half part 1 is in contact with the table top, so that the lower half part 2 of the chopstick is suspended on the table top by oneself and is parallel to the table top and is not in contact with the table top.
The rough part I4 is arranged on the surface of the upper half part 1 near the concave part 3, the concave part 3 is arranged at the joint of the upper half part 1 and the lower half part 2, as shown in figure 5, the concave part 3 of one chopstick is put on the ring finger head when in use, the concave part 3 of the other chopstick is put on the ring finger head and the index finger is put on the ring finger head to clamp, then the thumb is put on the rough part I4 near the index finger nail, and the force point can be more firmly grasped through the positioning of the concave part 3 and the rough part I4, so that the chopsticks can be more firmly used, and meanwhile, the chopsticks can be used as grasping mark points and touch sense guiding areas, so that a beginner or foreigner with different food cultures can master the correct use method of the chopsticks more quickly and better.
Example two
Referring to fig. 1, 2, 4 and 5, a suspension chopstick comprises a chopstick body, wherein the chopstick body comprises an upper half part 1 and a lower half part 2, the upper half part 1 and the lower half part 2 are integrally formed, and a rough part two 201 is arranged at the end part of the lower half part 2, so that the friction force of the end part of the chopstick is increased, and smoother and finer food can be better clamped. The length of the upper half part 1 is equal to that of the lower half part 2, the cross section circumference of the upper half part 1 is larger than that of the lower half part 2, namely, the upper half part 1 is thicker and the lower half part 2 is thinner, as shown in fig. 4, the cross section of the upper half part 1 is square, the cross section of the lower half part 2 is circular, when the chopstick main body is placed on a table top, the gravity center of the chopstick main body is in contact with the table top on the upper half part 1, and the surface of the upper half part 1 is in contact with the table top, so that the lower half part 2 of the chopstick is suspended on the table top by oneself and is parallel to the table top and is not in contact with the table top.
The rough part I4 is arranged on the surface of the upper half part 1 near the concave part 3, the concave part 3 is arranged at the joint of the upper half part 1 and the lower half part 2, as shown in figure 5, the concave part 3 of one chopstick is put on the ring finger head when in use, the concave part 3 of the other chopstick is put on the ring finger head and the index finger is put on the ring finger head to clamp, then the thumb is put on the rough part I4 near the index finger nail, and the force point can be more firmly grasped through the positioning of the concave part 3 and the rough part I4, so that the chopsticks can be more firmly used, and meanwhile, the chopsticks can be used as grasping mark points and touch sense guiding areas, so that a beginner or foreigner with different food cultures can master the correct use method of the chopsticks more quickly and better.
The chopstick body is made of wood, bamboo, hard plastic, soft plastic, ceramic, silica gel, metal, animal and plant rootstock or skeleton and other materials.
Working principle: when the suspension chopsticks are used, firstly, the concave part 3 of one chopstick is put on the ring finger head, the concave part 3 of the other chopstick is put on the middle finger head and the index finger is put on the upper part to clamp, then the thumb is put on the first rough part 4 to be close to the index finger nail, namely, one chopstick is put on the ring finger and the tiger mouth to be fixed, the other chopstick is clamped and moved by the middle finger, the index finger and the thumb, so that dish clamping is carried out, the concave part 3 and the first rough part 4 can be used for firmly grasping the force point, so that the chopsticks are used firmly, and meanwhile, the concave part 3 and the first rough part 4 can be used as grasping points and touch guiding areas, so that a beginner or a foreman with different food culture can master the correct use method of the chopsticks more quickly and better. The end part of the lower half part 2 of the chopstick body is provided with the second rough part 201, so that the friction force of the end part of the chopstick body is increased, and smoother and finer food can be better clamped.
When the chopstick main body is placed on the tabletop, the gravity center of the chopstick main body is in contact with the tabletop at the upper half part 1, so that the lower half part 2 of the chopstick is suspended on the tabletop in parallel with the tabletop and is not in contact with the tabletop, and the sanitation and the cleanliness of the dish clamping end are ensured. And all that is not described in detail in this specification is within the skill of the art.
Although the present utility model has been described with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements and changes may be made without departing from the spirit and principles of the present utility model.
Claims (4)
1. The utility model provides a suspension chopsticks, includes chopsticks main part, its characterized in that: the chopsticks comprise a chopstick body and are characterized in that the chopstick body comprises an upper half part (1) and a lower half part (2), a concave part (3) is arranged at the joint of the upper half part (1) and the lower half part (2), the length of the upper half part (1) is larger than or equal to that of the lower half part (2), the section circumference of the upper half part (1) is larger than that of the lower half part (2), and a rough part (4) is arranged on the surface of the upper half part (1) close to the concave part (3).
2. A pair of floating chopsticks according to claim 1, wherein: the upper half part (1) and the lower half part (2) are integrally formed.
3. A pair of floating chopsticks according to claim 1, wherein: the end part of the lower half part (2) is provided with a second rough part (201).
4. A pair of floating chopsticks according to claim 1, wherein: the chopstick main body is made of wood, bamboo, hard plastic, soft plastic, ceramic, silica gel, metal, animal and plant rootstock or bone material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223270902.6U CN219680291U (en) | 2022-12-07 | 2022-12-07 | Suspension chopsticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223270902.6U CN219680291U (en) | 2022-12-07 | 2022-12-07 | Suspension chopsticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN219680291U true CN219680291U (en) | 2023-09-15 |
Family
ID=87961997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202223270902.6U Active CN219680291U (en) | 2022-12-07 | 2022-12-07 | Suspension chopsticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN219680291U (en) |
-
2022
- 2022-12-07 CN CN202223270902.6U patent/CN219680291U/en active Active
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| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |