DE2749685A1 - FORK-KNIFE CUTLERY FOR ONE-HANDED - Google Patents

Description

10

15th

Fork and knife cutlery for one-handed use

One-handed people, such as arm amputees or other disabled people, e.g. because of an arm fracture, had to be used up to now Pre-cut the food, especially meat, into bite-sized pieces.

The invention is based on the object of creating cutlery that combines the functions of fork and knife and thus allows one-handed people to eat completely independently.

This object is achieved with a fork and knife cutlery, which is characterized according to the invention by a fork body on a fork shaft, a knife body guided on the fork shaft for forward movement over the fork body and for subsequent movement back, and by gripping surfaces on the fork shaft and on the knife body for consecutive impaling of a piece of food and then moving the knife forward

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body for the purpose of separating the impaled piece of food,

The fork and knife cutlery is grasped with the right or left hand so that the thumb is at the rear end of the fork shaft rests, while the rest of the hand comes into attack on the knife body, be it by grasping an extension of the knife body or by placing the lower edge of the hand on the knife body. After skewering the piece of food through With thumb pressure on the rear end of the fork shaft, the knife body can be advanced by means of the palm of the hand gripping it in order to separate the impaled piece of food with de: .- 3en cutting edge. The knife body will then be back pulled up by holding it in your hand while at the same time placing your thumb on the rear end of the steerer tube presses. The pulling up of the knife body can be done by a return spring acting between the fork body and the knife body get supported.

The axially movable back and forth on the steerer tube, but knife bodies guided axially non-rotatably can have a straight or curved cutting edge. In any case, the The cutting edge runs along the back of the fork prongs so that the fork prongs and the knife body separated pieces of food can be passed directly into the mouth after pulling up the knife body.

Embodiments of the invention are described in more detail below with reference to the accompanying drawings. Show it

1 shows a perspective view of a first embodiment of a fork and knife cutlery;

Fig. 2 shows a cross section along the line II-II in Fig.l; 3 shows a perspective view of a second embodiment of the fork and knife cutlery; and FIG. 4 shows a cross section along the line IV-IV in FIG.

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As shown, the fork and knife cutlery is exposed a fork body 1 with a fork shaft 2 and a knife body 3 together. While the fork body roughly corresponds to that of a conventional fork, the steerer tube is made of one cylindrical tube formed with an oval cross-section. The steerer tube 2 is at its rear and over its side parts enclosed by the sleeve-like knife body 3, on the front edge of which a cutting or punching edge 4 is formed. The knife body 3 is axially displaceable on the fork shaft 2 borrowed, depending on the oval cross-section of the steerer tube but held non-rotatably. A tongue-and-groove connection (not shown) could also serve as an anti-twist device, with you are then largely independent in the cross-sectional shape of the steerer tube.

The knife body 3, which in this embodiment extends essentially over the entire length of the fork shaft 2 extends, carries in its lower area a splash 5, which when grasping the cutlery with the hand as a support for the lower edge of the hand is used. One at the top of the fork Shank 2 trained grip surface 6 is used to support the Thumb of the user, so that the cutlery can be handled as follows:

The user grasps the knife body 3 above the flange 5 with his whole hand, placing his thumb on the handle surface 6 and the lower edge of the hand on the flange 5. An extension 7 on the gripping surface 6 prevents the knife body 3 from moving away from the fork shaft 2 when the cutlery is lifted solves. With the prongs of the fork body 1, the piece of food to be eaten is now applied to the gripping surface by pressing with your thumb impaled. To cut off the piece of food, especially if it is a piece of meat, the knife body 3, which is gripped with the whole hand, is moved downwards, with the thumb open the grip surface 6 remains. As a result of the downward movement, food is created through the cutting edge 4 of the knife body 3 piece punched out, the size and shape of which depends on the respective

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Design of the Schineidkante determined. After pulling back the knife body 3 by pressing with your thumb on the gripping surface 6 of the fork shaft 2 while holding the knife body 3, which is enclosed by hand, the impaled, Bite-sized pieces of food are brought to the mouth and eaten.

In order to prevent the hand from slipping off the knife body 3 when it is pulled up, the knife body an appropriately handy profile can be given. In particular the flange 5 could be designed so that the lowermost finger of the user reach under this flange and can pull it up together with the knife body. A (not return spring could take over or support the return of the knife body.

Around there? To facilitate the severing of a piece of food, the cutting edge 4 of the knife body 3 is expediently a reciprocating motion communicated. The cutting edge can also be given a saw profile. The back and forth The subsequent movement of the cutting edge 4 can take place with the aid of a battery-powered oscillating drive, which the knife body communicates a vibratory movement, the batteries and the oscillating drive advantageously housed in the steerer tube are. The power transmission from the oscillating drive to the knife body 3 can be carried out contactlessly by means of magnetic entrainment take place. Mechanically, a back and forth movement of the cutting edge 4 of the knife body by a (not shown ^ Link guide are generated, which communicates a back and forth movement to the knife body during its downward movement. The fork-knife cutlery described can be easily cleaned by the knife body 3 forward over the Fork body 1 or after turning the extension 7 is pulled back through the gap 8 of the knife body.

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The fork-knife cutlery according to FIGS. 3 and 4 differs from that according to FIGS. 1 and 2 in that the C : belschaft 2 * has a tapered diameter and the measuring body 3 'is shortened and not up to the upper end 6 * of the steerer tube is enough. The hand does not grip around the knife body itself, as in the embodiment described above, but rather the thinner fork shaft, so that the result is more comfortable handling. In addition, the fork stem, which is drawn here with an oval cross-section, can be attached to a conventional fork. have approximate shape. This cutlery could be grasped in a similar way to a normal fork, but with the thumb on the upper end 6 'of the fork shaft 2 * and roughly the angled middle finger on the upper end 9 of the knife body 3 *. Pulling up the knife body 3 * after subsequent separation of the food item would be done by a return spring 10, which is located in the annular chamber between the top of the fork body 1 * and the upper end 9 of the Knife body 3 · is clamped. The pulling up of the knife body 3 * could also be similar to using a syringe With the help of a bracket formed on the knife body, which is gripped from below by the index finger, for example.

A back and forth movement of the cutting edge 4 * during the downward movement of the knife body can take place in the same way as in the previously described embodiment.

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Claims (9)

Claims Fork and knife cutlery for one-handed use, characterized by a fork body (1.1 *) on a fork shaft (2.2 *), one on the fork shaft for forward movement The knife body guided over the fork body and for the subsequent return movement (3.3 and 5.9) on the steerer tube and on the knife body for successive impaling of a piece of food and subsequent advancement of the knife body for the purpose of severing of the impaled piece of food. 909819/0303 7 L Ρ η R 2. Cutlery according to claim 1, characterized in that that the knife body (3.3 *) the steerer tube (2.2 ·) and Fork body (1,1 ·) on its back and at least its side parts encloses sleeve-like and the front edge of the sleeve-like The knife body is designed as a cutting edge (4,4 ·). 3. Cutlery according to claim 1 or 2, characterized in that the measuring body (3.3 ·) is essentially is guided non-rotatably on the fork shaft (2.2 ·). 4. Cutlery according to one of claims 1 to 3, characterized in that that the fork shaft (2.2 ·) at its rear end a support (6.6 ·) for the user's thumb and the knife body (3, 3) has a support (5, 9) for the lower edge of the hand or an angled finger of the user. 5. Cutlery according to one of claims 1 to 4, characterized Laugh through the grip on the knife body (3.3 ·) to pull the knife body up again after cutting off one Piece of food. 6. cutlery according to claim 5, characterized in that that as a handle laugh to pull up again on the knife body (3,3 ·) a flange or bracket is designed for reaching under with a finger. 7.Besteck according to one of claims 1 to 6, characterized in that between the fork body (1 ·) and a return spring (10) engages the knife body (3). 8. Cutlery according to one of claims 1 to 7, characterized by a battery-powered oscillating drive for the knife body arranged inside the fork shaft (2.2 ·) (3,3 ·), which communicates a vibratory movement to the knife body. 9.Besteck according to one of claims 1 to 7, characterized by a link guide between the knife body (3 ·) and the fork shaft (2 ·), which the knife body during the downward movement communicates a back and forth motion. 909819/0303