EP1688225A1 - Profiled carving knife - Google Patents
Profiled carving knife Download PDFInfo
- Publication number
- EP1688225A1 EP1688225A1 EP06002505A EP06002505A EP1688225A1 EP 1688225 A1 EP1688225 A1 EP 1688225A1 EP 06002505 A EP06002505 A EP 06002505A EP 06002505 A EP06002505 A EP 06002505A EP 1688225 A1 EP1688225 A1 EP 1688225A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- handle
- cutting edge
- edge
- carving
- working element
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B44—DECORATIVE ARTS
- B44B—MACHINES, APPARATUS OR TOOLS FOR ARTISTIC WORK, e.g. FOR SCULPTURING, GUILLOCHING, CARVING, BRANDING, INLAYING
- B44B11/00—Artists' hand tools for sculpturing, kneading, carving, engraving, guilloching or embossing; Accessories therefor
-
- 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
-
- 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
- B44—DECORATIVE ARTS
- B44C—PRODUCING DECORATIVE EFFECTS; MOSAICS; TARSIA WORK; PAPERHANGING
- B44C5/00—Processes for producing special ornamental bodies
- B44C5/06—Natural ornaments; Imitations thereof
Definitions
- the invention relates to kitchen utensils used for slicing fruits and vegetables and for producing artistic products made from fruits and vegetables for decorating tables and various foods.
- a knife which has a working element with a curvilinear convex cutting edge and a handle with hand supports on its lower side.
- the knife is equipped with a wide knife blade and intended for the kitchen work related to meat cuts etc. For the decorative carving of fruits and vegetables, it is not suitable because of its dimensions.
- the present invention is closest to the known from DE 197 12 615 profile knife, which has a narrow curvilinear, secured with a shaft in the handle working element with a cutting edge, the handle with a hand rest on its underside and with a thickening on its side surfaces in is provided in the front section.
- the working element (the knife blade) of this knife is formed by two curves which converge at an acute angle, with the cutting edge lying on the lower convex curve.
- This knife offers more possibilities for the decorative carving of fruits and vegetables compared to the aforementioned prior art, but it is not universally applicable because it is virtually impossible to carve complicated three-dimensional curvilinear elements with this knife from fruits.
- the object of the present invention is to expand the functional capabilities of a cutting set while simplifying the operations for the decorative fruit and vegetable carving, ensuring the easy and safe use of cutting equipment, the reduction of the applied force in the cutting process, and increasing the speed and quality of the cutting cutting process.
- the profile knife according to the invention for carving foods, especially fruits and vegetables comprises a narrow curvilinear work element having a cutting edge and is secured by a shaft in a handle, the handle on its underside with a hand rest and on its front portion is provided with a thickening on its side surfaces.
- the working element has a convex arcuate back edge and a step-like inner edge, wherein the inner edge consists of a rectilinear portion and a handle side arranged rounded step-like element.
- the cutting edge is disposed on the rectilinear portion of the inner edge, wherein the angle ⁇ between the arcuate back edge and the cutting edge is 9-10 °.
- the handle has a trapezoidal cross-section with rounded edges, which slightly diverge towards the free end face of the handle.
- the lower surface of the handle is arc-shaped, wherein the working element facing the front end face and the free rear end face of the handle are arranged obliquely converging towards the bottom and rounded.
- the thickening on the handle has a triangular shape on the side surfaces and a trapezoidal cross-section, wherein the distance between the sides of the cross-section increases toward the free end face.
- the carving knife has a handle 6 and a shaped tapered elongated working element 1 with a convex arcuate outer back edge 2 and a cutting edge 3 on a rectilinear portion of the stepwise inner edge and with a rounded element 4 on a base 5.
- the knife handle 6 has a trapezoidal cross-section (FIG. 3) with side edges 7 becoming wider towards its free end face 8 on.
- the handle 6 has the following elements: a rectilinear top 9 and an arcuate bottom 10, rounded edges 11, a hand rest 12 on the underside 10 and a continuous triangular thickening 13 in the transition region to the working element 1, which merges flush into the hand rest 12, and an oblique and rounded front end face 14 and a free rear end face 8.
- the thickening 13 on the handle 6 has a trapezoidal cross-section with the free end face 8 towards slightly wider side edges.
- the working element 1 and the handle 6 are designed so that the knife can be moved in three directions (radial, axial and rotating) to decoratively carve fruits and vegetables.
- the carving knife is used as follows: Almost all known fruits and vegetables can be used to make decorative ornaments.
- a blank is made with one of the following shapes: a tapered cone (made of daikon radishes, carrots, etc.), barrel-shaped (of onions, radishes, etc.), shaped plate (for leaves in decorative compositions), a hollow cylinder or cone (if the selected fruit is hollow) or the natural shape of the fruit is used, if it fits the intended composition.
- the fruit is held in one hand and the knife in the other hand.
- incisions, recesses and other decorative elements i.a. Petals formed by moving the knife up and down in a row, one row at a time, or layer by layer. It can be worked both in the direction of the axis of the blank, as well as in the direction away from its axis. The remaining cut blank parts are removed in each layer with a knife or with your hands.
- the finished products in the form of different flowers and leaves are dyed as required with natural dyes from other fruits and vegetables, for example, the juice of beetroot, carrots, tomatoes, green radish, etc. This gives them different colors and tones. Subsequently, artistic compositions for decorations of a table or a court are put together (Figs. 10, 16, 17).
- an effective radial cutting can be performed.
- the thickening 13 and the hand support 12 of the handle 6 ensures effective axial cutting in conjunction with a very acute angle ⁇ between the back edge 2 and the cutting edge 3 of the working element 1.
- the combination of the arcuate back edge 2 and the cutting edge 3 on the rectilinear portion of the stepwise inner edge and the rounded element 4 on the base 5 enables the forming of cutouts and figures of complicated shape by means of rotary movements.
- Such a carving knife allows a fast, decorative, ornate carving of fruits and vegetables, whereby edible compositions are put together without substantial expenditure of time.
- the problem is solved in the extension of the functional possibilities of a cutting set while simplifying the work operations for the decorative fruit and vegetable carving, ensuring the simple and safe use of cutting equipment, reducing the applicable Body strength in the cutting process, increasing the speed and quality of the cutting process consists.
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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)
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Abstract
Description
Die Erfindung betrifft Küchengeräte, die zum Schneiden von Obst und Gemüse sowie zum Herstellen von künstlerischen Erzeugnissen aus Obst und Gemüse zur Dekoration von Tischen und verschiedenen Speisen verwendet werden.The invention relates to kitchen utensils used for slicing fruits and vegetables and for producing artistic products made from fruits and vegetables for decorating tables and various foods.
Aus der DE 34 32 589 ist ein Messer bekannt, das ein Arbeitselement mit einer krummlinigen konvexen Schneidkante und einen Griff mit Handstützen auf seiner unteren Seite aufweist. Das Messer ist mit einer breiten Messerklinge ausgestattet und für die Küchenarbeiten bestimmt, die mit Fleischzerteilen usw. zusammenhängen. Für das dekorative Schnitzen von Obst und Gemüse ist es wegen seiner Abmessungen nicht geeignet.From DE 34 32 589 a knife is known which has a working element with a curvilinear convex cutting edge and a handle with hand supports on its lower side. The knife is equipped with a wide knife blade and intended for the kitchen work related to meat cuts etc. For the decorative carving of fruits and vegetables, it is not suitable because of its dimensions.
Aus der RU 2 077 429 ist eine Vorrichtung für Holzschnitzereien auf flachen Oberflächen bekannt, die mit einigen Schneidegeräten mit unterschiedlich geformten dekorativen Schneidkanten ausgestattet ist. Mittels dieser Vorrichtung lassen sich komplizierte dekorative Elemente auf einer Holzfläche darstellen, dafür werden jedoch mehrere Schneidgeräte miteinander kombiniert.From
Der vorliegenden Erfindung steht am nächsten das aus der DE 197 12 615 bekannte Profilesser, das ein schmales krummliniges, mit einem Schaft im Griff befestigtes Arbeitselement mit einer Schneidkante aufweist, wobei der Griff mit einer Handstütze auf seiner Unterseite sowie mit einer Verdickung auf seinen Seitenflächen im im vorderen Abschnitt versehen ist. Das Arbeitselement (die Messerklinge) dieses Messers wird von zwei Kurven gebildet, die unter einem spitzen Winkel zusammenlaufen, wobei die Schneidkante auf der unteren Konvexkurve liegt. Dieses Messer bietet im Vergleich zu dem vorgenannten Stand der Technik mehr Möglichkeiten für das dekorative Schnitzen von Obst und Gemüse, es ist jedoch nicht universal einsetzbar, weil es praktisch unmöglich ist, komplizierte dreidimensionale krummlinige Elemente mit diesem Messer aus Früchten auszuschnitzen.The present invention is closest to the known from DE 197 12 615 profile knife, which has a narrow curvilinear, secured with a shaft in the handle working element with a cutting edge, the handle with a hand rest on its underside and with a thickening on its side surfaces in is provided in the front section. The working element (the knife blade) of this knife is formed by two curves which converge at an acute angle, with the cutting edge lying on the lower convex curve. This knife offers more possibilities for the decorative carving of fruits and vegetables compared to the aforementioned prior art, but it is not universally applicable because it is virtually impossible to carve complicated three-dimensional curvilinear elements with this knife from fruits.
Die Aufgabe der vorliegenden Erfindung ist die Erweiterung der Funktionsmöglichkeiten eines Schneidesets bei gleichzeitiger Vereinfachung der Arbeitsoperationen für das dekorative Obst- und Gemüseschnitzen, die Gewährleistung der einfachen und sicheren Verwendung von Schneidegeräten, die Reduzierung der anzuwendenden Körperkraft beim Schneideprozess, und Erhöhung der Geschwindigkeit und Qualität des Schneideprozesses.The object of the present invention is to expand the functional capabilities of a cutting set while simplifying the operations for the decorative fruit and vegetable carving, ensuring the easy and safe use of cutting equipment, the reduction of the applied force in the cutting process, and increasing the speed and quality of the cutting cutting process.
Die gestellte Aufgabe wird durch ein Carvingmesser mit den Merkmalen des Patentanspruchs 1 gelöst.The stated object is achieved by a carving knife with the features of
Das erfindungsgemäße Profilmesser zum Schnitzen von Lebensmitteln, insbesondere Obst und Gemüse (im folgenden Carvingmesser genannt), umfasst ein schmales krummliniges Arbeitselement, das eine Schneidkante aufweist und mit einem Schaft in einem Griff befestigt ist, wobei der Griff auf seiner Unterseite mit einer Handstütze und an seinem vorderen Abschnitt mit einer Verdickung auf seinen Seitenflächen versehen ist. Das Arbeitselement weist eine konvexe bogenförmige Rückenkante und eine stufenartige Innenkante aufweist, wobei die Innenkante aus einem geradlinigen Abschnitt und einem griffseitig angeordneten abgerundeten stufenartigen Element besteht. Die Schneidkante ist auf dem geradlinigen Abschnitt der Innenkante angeordnet, wobei der Winkel λ zwischen der bogenförmigen Rückenkante und der Schneidkante 9-10° beträgt. Das Verhältnis zwischen der Länge 1 der Schneidkante und der Breite k des Arbeitselements an der Verbindungsstelle zwischen der Schneidkante und dem stufenartigen Element beträgt in etwa 1/k=5,6-5,8. Der Griff weist einen trapezförmigen Querschnitt mit abgerundeten Kanten auf, die in Richtung zur freien Stirnfläche des Griffs hin leicht auseinander laufen. Die untere Fläche des Griffs ist bogenförmig ausgebildet, wobei die dem Arbeitselement zugewandte vordere Stirnfläche sowie die freie hintere Stirnfläche des Griffs zur Unterseite hin schräg zusammenlaufend angeordnet und abgerundet sind.The profile knife according to the invention for carving foods, especially fruits and vegetables (hereinafter called carving knife), comprises a narrow curvilinear work element having a cutting edge and is secured by a shaft in a handle, the handle on its underside with a hand rest and on its front portion is provided with a thickening on its side surfaces. The working element has a convex arcuate back edge and a step-like inner edge, wherein the inner edge consists of a rectilinear portion and a handle side arranged rounded step-like element. The cutting edge is disposed on the rectilinear portion of the inner edge, wherein the angle λ between the arcuate back edge and the cutting edge is 9-10 °. The ratio between the
Vorzugsweise weist die Verdickung auf dem Griff eine Dreieckform auf den Seitenflächen und einen trapezförmigen Querschnitt auf, wobei sich der Abstand zwischen den Seiten des Querschnitts zur freien Stirnfläche hin vergrößert.Preferably, the thickening on the handle has a triangular shape on the side surfaces and a trapezoidal cross-section, wherein the distance between the sides of the cross-section increases toward the free end face.
Ausführungsbeispiele der vorliegenden Erfindung werden anhand von Zeichnungen näher erläutert. Es zeigt:
- Fig. 1
- eine Seitenansicht eines Carvingmessers,
- Fig. 2
- eine Draufsicht auf das Carvingmesser,
- Fig. 3
- den Schnitt A-A von Fig. 1,
- Fig. 4
- Vorbereitung eines Rohlings für eine "dekorative Kamille" aus Daikonradieschen, Möhren, länglichen roten Rüben,
- Fig. 5
- das Formen der Blütenblätter an dem Rohling von Fig. 4,
- Fig. 6
- das Entfernen von restlichen Teilen an dem Rohling von Fig. 4,
- Fig. 7
- Formen eines Rohlings für Blätter aus Äpfeln, Radieschen, Möhren, Daikonradieschen,
- Fig. 8
- das Auftragen des Musters auf die Blätter des Rohling von Fig. 7,
- Fig. 9
- ein fertiges Blatt aus dem Rohling von Fig. 7,
- Fig. 10
- eine fertige Komposition mit Blättern aus dem Rohling von Fig. 7,
- Fig. 11
- Vorbereitung eines Rohlings aus einer Gurke für eine dekorative Komposition,
- Fig. 12
- Ausschnitzen der Blütenblätter aus dem Rohling von Fig. 11,
- Fig. 13
- Formen der Spitzen auf den Blütenblättern von Fig. 12,
- Fig. 14
- Zerschneiden der Blütenblätter von Fig. 12 in einige Innenschichten,
- Fig. 15
- eine geformte Blume,
- Fig. 16
- eine fertige Komposition,
- Fig. 17
- eine fertige Komposition in Form eines Rosenstraußes.
- Fig. 1
- a side view of a carving knife,
- Fig. 2
- a top view of the carving knife,
- Fig. 3
- the section AA of Fig. 1,
- Fig. 4
- Preparation of a blank for a "decorative chamomile" of daikon radishes, carrots, elongated beets,
- Fig. 5
- forming the petals on the blank of Fig. 4,
- Fig. 6
- the removal of residual parts on the blank of Fig. 4,
- Fig. 7
- Forming a blank for leaves of apples, radishes, carrots, daikon radishes,
- Fig. 8
- the application of the pattern to the sheets of the blank of Fig. 7,
- Fig. 9
- a finished sheet from the blank of Fig. 7,
- Fig. 10
- a finished composition with leaves from the blank of Fig. 7,
- Fig. 11
- Preparing a blank from a cucumber for a decorative composition,
- Fig. 12
- Carving out the petals from the blank of Fig. 11,
- Fig. 13
- Shapes of the tips on the petals of Fig. 12,
- Fig. 14
- Cutting the petals of FIG. 12 into some inner layers,
- Fig. 15
- a shaped flower,
- Fig. 16
- a finished composition,
- Fig. 17
- a finished composition in the form of a bouquet of roses.
Das Carvingmesser weist einen Griff 6 und ein geformtes zugespitztes gestrecktes Arbeitselement 1 mit einer konvexen bogenförmigen äußeren Rückenkante 2 und einer Schneidkante 3 auf einem geradlinigen Abschnitt der stufenartigen Innenkante und mit einem abgerundeten Element 4 an einer Basis 5 auf. Der Messergriff 6 weist einen trapezförmigen Querschnitt (Fig. 3) mit zu seiner freien Stirnfläche 8 hin breiter werdenden Seitenkanten 7 auf. Ferner weist der Griff 6 folgende Elemente auf: Eine geradlinige Oberseite 9 und eine bogenförmige Unterseite 10, abgerundete Kanten 11, eine Handstütze 12 auf der Unterseite 10 und eine kontinuierliche dreiecksförmige Verdickung 13 im Übergangsbereich zum Arbeitselement 1, die in die Handstütze 12 bündig übergeht, sowie eine schräge und abgerundete vordere Stirnfläche 14 und eine freie hintere Stirnfläche 8. Dabei hat die Verdickung 13 auf dem Griff 6 einen trapezförmigen Querschnitt mit zur freien Stirnfläche 8 hin leicht breiter werdenden Seitenkanten.The carving knife has a
Durch Versuche wurde festgestellt, dass ein optimaler Winkel λ zwischen der Rückenkante 2 und der Schneidkante 3 des Arbeitselements 1 9-10° beträgt, wobei das Verhältnis zwischen der Länge 1 der Schneidkante 3 und der Breite k des Arbeitselements 1 an der Verbindungsstelle zwischen der Schneidkante 3 und dem abgerundeten Element 4 bei l/k=5,6-5,8 liegt. Das Arbeitselement 1 und der Griff 6 sind so ausgebildet, dass das Messer in drei Richtungen bewegt werden kann (radial, axial und drehend), um Obst und Gemüse dekorativ zu schnitzen.It has been found through experiments that an optimum angle λ between the
Das Carvingmesser wird folgendermaßen verwendet: Zur Herstellung dekorativer Verzierungen können fast alle bekannten Obst- und Gemüsesorten verwendet werden. Zuerst wird ein Rohling mit einer der folgenden Formen angefertigt: Ein zugespitzter Konus (aus Daikonradieschen, Möhren usw.), tonnenförmig (aus Zwiebeln, Radieschen usw.), geformte Platte (für Blätter in dekorativen Kompositionen), ein hohler Zylinder oder Konus (wenn die gewählte Frucht hohl ist) oder es wird die natürliche Form der Frucht verwendet, wenn sie für die geplante Komposition passt. Beim Ausschneiden der dekorativen Elemente wird die Frucht in der einen Hand und das Messer in der anderen Hand gehalten. Später werden Einschnitte, Vertiefungen und andere dekorative Elemente, u.a. Blütenblätter, geformt, indem das Messer entweder im Kreis Reihe für Reihe oder Schicht für Schicht auf- und abwärts bewegt wird. Es kann sowohl in Richtung zur Achse des Rohlings hin, als auch in Richtung von seiner Achse weg gearbeitet werden. Dabei werden die restlichen abgeschnittenen Rohlingteile in jeder Schicht mit dem Messer oder mit den Händen entfernt.The carving knife is used as follows: Almost all known fruits and vegetables can be used to make decorative ornaments. First, a blank is made with one of the following shapes: a tapered cone (made of daikon radishes, carrots, etc.), barrel-shaped (of onions, radishes, etc.), shaped plate (for leaves in decorative compositions), a hollow cylinder or cone (if the selected fruit is hollow) or the natural shape of the fruit is used, if it fits the intended composition. When cutting out the decorative elements, the fruit is held in one hand and the knife in the other hand. Later, incisions, recesses and other decorative elements, i.a. Petals formed by moving the knife up and down in a row, one row at a time, or layer by layer. It can be worked both in the direction of the axis of the blank, as well as in the direction away from its axis. The remaining cut blank parts are removed in each layer with a knife or with your hands.
Beim Formen einer "dekorativen Kamille" werden zuerst Blütenblätter schräg geschnitten (siehe Fig. 4, 5), danach wird die Mitte ausgeschnitten (Fig. 6) und man erhält somit eine dekorative Blume. Beim Formen der Blätter für eine Komposition wird zuerst ein flacher Rohling angefertigt (Fig. 7), anschließend werden mit axialen, radialen und drehenden Bewegungen des Messers komplizierte dekorative, dreidimensionale, Äderchen nachahmende Ausschnitte auf den Kunstblättern geformt (Fig. 8, 9). Für eine Komposition aus Gurken wird zuerst ein Rohling mit einfachen radialen Messerbewegungen gefertigt (Fig. 11). Danach werden mit schrägen Schnitten Blütenblätter geformt (Fig. 12) und anschließend werden mit axialen und radialen Bewegungen Spitzen der Blütenblätter (Fig. 13) zurechtgeschnitten. Danach werden die Blütenblätter mit axialen, radialen und drehenden Bewegungen (Fig. 14, 15) schichtweise getrennt. Mit dem erfindungsgemäßen Carvingmesser lassen sich auch Rosenblumen anfertigen (Fig. 17).When forming a "decorative camomile" petals are first cut obliquely (see Fig. 4, 5), then the center is cut out (Fig. 6) and thus obtains a decorative flower. When forming the sheets for a composition, a flatter becomes first Blank (Fig. 7), then complicated, three-dimensional, veining mimicking cutouts are formed on the artificial leaves with axial, radial and rotating movements of the knife (Fig. 8, 9). For a composition of cucumbers, a blank is first made with simple radial knife movements (Figure 11). Thereafter, petals are formed with oblique sections (FIG. 12) and then, with axial and radial movements, tips of the petals (FIG. 13) are cut to size. Thereafter, the petals with axial, radial and rotating movements (Fig. 14, 15) are separated in layers. The carving knife according to the invention can also be used to make rose flowers (FIG. 17).
Die fertigen Erzeugnisse in Form von verschiedenen Blumen und Blättern werden nach Bedarf mit natürlichen Farbstoffen aus anderen Obst- und Gemüsesorten gefärbt, zum Beispiel mit dem Saft von roter Bete, Möhren, Tomaten, grünem Rettich usw. Dadurch werden ihnen unterschiedliche Farben und Töne verliehen. Anschließend werden daraus kunstvolle Kompositionen für Dekorationen eines Tisches bzw. eines Gerichtes zusammengestellt (Fig. 10, 16, 17).The finished products in the form of different flowers and leaves are dyed as required with natural dyes from other fruits and vegetables, for example, the juice of beetroot, carrots, tomatoes, green radish, etc. This gives them different colors and tones. Subsequently, artistic compositions for decorations of a table or a court are put together (Figs. 10, 16, 17).
Durch Kombination des Griffs 6 mit der geradlinigen Schneidkante 3 des Arbeitselementes 1 lässt sich ein effektives radiales Schneiden durchführen. Die Verdickung 13 sowie die Handstütze 12 des Griffs 6 sichert in Verbindung mit einem sehr spitzen Winkel λ zwischen der Rückenkante 2 und der Schneidkante 3 des Arbeitselements 1 ein effektives axiales Schneiden. Ferner ermöglicht die Kombination der bogenförmigen Rückenkante 2 und der Schneidkante 3 auf dem geradlinigen Abschnitt der stufenartigen Innenkante sowie das abgerundete Element 4 an der Basis 5 das Formen von Ausschnitten und Figuren komplizierter Form mittels drehender Bewegungen. Ein solches Carvingmesser ermöglicht ein schnelles, dekoratives, kunstvolles Schnitzen von Obst und Gemüse, wobei ohne wesentlichen Zeitaufwand essbare Kompositionen zusammenstellt werden.By combining the
Somit wird mittels der vorgeschlagenen Erfindung die Aufgabe gelöst, die in der Erweiterung der Funktionsmöglichkeiten eines Schneidesets bei gleichzeitiger Vereinfachung der Arbeitsoperationen für das dekorative Obst- und Gemüseschnitzen, Gewährleistung der einfachen und sicheren Verwendung von Schneidegeräten, Reduzierung der anzuwendenden Körperkraft beim Schneideprozess, Erhöhung der Geschwindigkeit und Qualität des Schneideprozesses besteht.Thus, by the proposed invention, the problem is solved in the extension of the functional possibilities of a cutting set while simplifying the work operations for the decorative fruit and vegetable carving, ensuring the simple and safe use of cutting equipment, reducing the applicable Body strength in the cutting process, increasing the speed and quality of the cutting process consists.
Claims (2)
das Arbeitselement eine konvexe bogenförmige Rückenkante und eine stufenartige Innenkante aufweist, wobei die Innenkante aus einem geradlinigen Abschnitt und einem griffseitig angeordneten abgerundeten stufenartigen Element besteht, wobei die Schneidkante auf dem geradlinigen Abschnitt der Innenkante angeordnet ist, wobei der Winkel λ zwischen der bogenförmigen Rückenkante und der Schneidkante 9-10° beträgt, wobei das Verhältnis zwischen der Länge 1 der Schneidkante und der Breite k des Arbeitselements an der Verbindungsstelle zwischen der Schneidkante und dem stufenartigen Element in etwa 1/k=5,6-5,8 beträgt, wobei der Griff einen trapezförmigen Querschnitt mit abgerundeten Kanten aufweist, die in Richtung zur freien Stirnfläche des Griffs hin leicht auseinander laufen, wobei die untere Fläche des Griffs bogenförmig ausgebildet ist, wobei die dem Arbeitselement zugewandte vordere Stirnfläche sowie die freie hintere Stirnfläche des Griffs zur Unterseite hin schräg zusammenlaufend angeordnet und abgerundet sind.A profiled carving knife for carving of foods with a narrow curvilinear working element which has a cutting edge and is secured with a shank in a handle, wherein the handle is provided on its underside with a hand support and on its front portion with a thickening on its side surfaces, characterized marked that
the working element has a convex arcuate back edge and a step-like inner edge, the inner edge consisting of a rectilinear portion and a rounded stepped step-like element disposed on the handle side, the cutting edge being disposed on the rectilinear portion of the inner edge, the angle λ between the arcuate back edge and the Cutting edge 9-10 °, wherein the ratio between the length 1 of the cutting edge and the width k of the working element at the junction between the cutting edge and the step-like element in about 1 / k = 5.6-5.8, wherein the handle a trapezoidal cross-section having rounded edges which slightly diverge towards the free end surface of the handle, wherein the lower surface of the handle is arcuate, wherein the working element facing front end face and the free rear end face of the handle obliquely zusae towards the bottom Mmenlaufend arranged and rounded.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL06002505T PL1688225T3 (en) | 2005-02-08 | 2006-02-07 | Profiled carving knife |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2005103130/12A RU2284899C1 (en) | 2005-02-08 | 2005-02-08 | Shaped knife for carving |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1688225A1 true EP1688225A1 (en) | 2006-08-09 |
EP1688225B1 EP1688225B1 (en) | 2008-04-16 |
Family
ID=36264074
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP06002505A Not-in-force EP1688225B1 (en) | 2005-02-08 | 2006-02-07 | Profiled carving knife |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP1688225B1 (en) |
AT (1) | ATE392298T1 (en) |
DE (1) | DE502006000613D1 (en) |
ES (1) | ES2304744T3 (en) |
HK (1) | HK1093465A1 (en) |
PL (1) | PL1688225T3 (en) |
RU (1) | RU2284899C1 (en) |
UA (1) | UA90088C2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101885284A (en) * | 2010-06-30 | 2010-11-17 | 株洲钻石切削刀具股份有限公司 | Burin for mold machining |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
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US2612687A (en) * | 1949-08-19 | 1952-10-07 | Paul G Burch | Fruit-coring utensil |
FR1602057A (en) * | 1968-12-12 | 1970-10-05 | ||
GB1345743A (en) * | 1970-08-27 | 1974-02-06 | Ern L | Burtchers knife |
US4098157A (en) * | 1975-06-26 | 1978-07-04 | Doyle Donald E | Method for suture removal |
DE3432589A1 (en) | 1984-05-17 | 1985-11-21 | Hoffman Design, Inc., Agoura Hills, Calif. | KNIFE HANDLE |
US4825552A (en) * | 1987-03-05 | 1989-05-02 | Fiskars Oy Ab | Fillet knife having a flexible handle |
RU2077429C1 (en) | 1992-09-03 | 1997-04-20 | Василий Никифорович Овчинников | Gear to cut tread on flat wooden surfaces |
DE19712615C1 (en) | 1997-03-26 | 1998-07-16 | Schneider Hubert Wolfgang | Knife handle body |
US6598302B1 (en) * | 2000-06-30 | 2003-07-29 | Dexter-Russell, Inc. | Poultry knife ergonomic handle |
-
2005
- 2005-02-08 RU RU2005103130/12A patent/RU2284899C1/en not_active IP Right Cessation
-
2006
- 2006-02-07 PL PL06002505T patent/PL1688225T3/en unknown
- 2006-02-07 EP EP06002505A patent/EP1688225B1/en not_active Not-in-force
- 2006-02-07 UA UAA200601221A patent/UA90088C2/en unknown
- 2006-02-07 ES ES06002505T patent/ES2304744T3/en active Active
- 2006-02-07 DE DE502006000613T patent/DE502006000613D1/en active Active
- 2006-02-07 AT AT06002505T patent/ATE392298T1/en active
-
2007
- 2007-01-15 HK HK07100480A patent/HK1093465A1/en not_active IP Right Cessation
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2612687A (en) * | 1949-08-19 | 1952-10-07 | Paul G Burch | Fruit-coring utensil |
FR1602057A (en) * | 1968-12-12 | 1970-10-05 | ||
GB1345743A (en) * | 1970-08-27 | 1974-02-06 | Ern L | Burtchers knife |
US4098157A (en) * | 1975-06-26 | 1978-07-04 | Doyle Donald E | Method for suture removal |
DE3432589A1 (en) | 1984-05-17 | 1985-11-21 | Hoffman Design, Inc., Agoura Hills, Calif. | KNIFE HANDLE |
US4825552A (en) * | 1987-03-05 | 1989-05-02 | Fiskars Oy Ab | Fillet knife having a flexible handle |
RU2077429C1 (en) | 1992-09-03 | 1997-04-20 | Василий Никифорович Овчинников | Gear to cut tread on flat wooden surfaces |
DE19712615C1 (en) | 1997-03-26 | 1998-07-16 | Schneider Hubert Wolfgang | Knife handle body |
US6598302B1 (en) * | 2000-06-30 | 2003-07-29 | Dexter-Russell, Inc. | Poultry knife ergonomic handle |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101885284A (en) * | 2010-06-30 | 2010-11-17 | 株洲钻石切削刀具股份有限公司 | Burin for mold machining |
CN101885284B (en) * | 2010-06-30 | 2013-03-20 | 株洲钻石切削刀具股份有限公司 | Burin for mold machining |
Also Published As
Publication number | Publication date |
---|---|
UA90088C2 (en) | 2010-04-12 |
ES2304744T3 (en) | 2008-10-16 |
ATE392298T1 (en) | 2008-05-15 |
HK1093465A1 (en) | 2007-03-02 |
RU2005103130A (en) | 2006-08-20 |
DE502006000613D1 (en) | 2008-05-29 |
EP1688225B1 (en) | 2008-04-16 |
PL1688225T3 (en) | 2008-11-28 |
RU2284899C1 (en) | 2006-10-10 |
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