EP1688225A1 - Profiled carving knife - Google Patents

Abstract

The carving knife has a cutting edge and a shank where a grasp is fastened. The grasp on its lower surface is provided with a hand support and the front section has a swelling on its sides. A power component is provided having a convex arc-shaped back edge and a graduated like inner edge. The inner edge has a straight-line section and a laterally arranged rounded off graduated-like element. The cutting edge on the straight-line section of the inner edge is arranged where the angle between the arc-shaped back edge and the cutting edge is 9-10 deg.

Description

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.

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.

From RU 2 077 429 a device for wood carvings on flat surfaces is known, which is equipped with some cutting devices with differently shaped decorative cutting edges. By means of this device can be complicated decorative elements on a wooden surface, but several cutters are combined.

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 stated object is achieved by a carving knife with the features of claim 1.

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 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 is approximately 1 / k = 5.6-5.8. 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.

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.

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.

Embodiments of the present invention will be explained in more detail with reference to drawings. It shows:

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.

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. Furthermore, 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.

It has been found through experiments that an optimum angle λ between the back edge 2 and the cutting edge 3 of the working element 1 is 9-10 °, the ratio between the length 1 of the cutting edge 3 and the width k of the working element 1 at the junction between the cutting edge 3 and the rounded element 4 at l / k = 5.6-5.8. 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. 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.

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).

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).

By combining the handle 6 with the straight cutting edge 3 of the working element 1, 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 λ between the back edge 2 and the cutting edge 3 of the working element 1. Further, 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.

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)

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. The carving blade according to claim 1, characterized in that 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 towards the free end face.

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