EP1688226B1 - Carvingset - Google Patents

Abstract

The carving set has three-dimensional formed power components and implemented in the form of a semicircular with different radii of curvature and with a diagonal semicircular cutting edge. A further part is implemented with different angles between the side panels where free faces of the side panels are arranged under different pointed angles to the edges and so that the cut edges form. Part of the components is provided in the form of hollow hemispheres with different diameters and sharp cut edges where each hemisphere is fastened on a flat shank in form of a rectangular plate.

Description

The invention relates to kitchen utensils used for carving fruit and vegetables, and for assembling decorative compositions of fruits and vegetables for dishes and table decorations.

A flat knife, which consists of two interconnected arcs with a cutting edge on the rounded side, is from the DE 197 12 615 known. This knife can be used for some activities in the decorative carving of fruits and vegetables, but its possibilities are severely limited.

From SU 342 604 a cutting device for the removal of cores from fruits and vegetables is known, which consists of a hollow cylinder with a cutting edge on one side. Due to the design, however, the design options of this cutting device are limited.

From the JP 251 985 a cutting device is known, with the help of which you can carve fruits and vegetables into pieces with a rectangular section. The device consists of a hollow hemisphere with a cutting edge along the lower circumference and with elongated knives mounted inside the hemisphere. For decorative vegetable and fruit cutting this cutter has however quite limited possibilities.

From SU 1 743 907 a device for the engraving of hard objects is known, which consists of a cutting element with triangular section and an oblique cutting edge. However, this cutter can only be used for cuts of a certain shape on hard surfaces, for decorative fruit and vegetable cutting, it is not suitable.

The CH 213 729 describes a fruit stoner having a trough-shaped knife piece, the side edges are formed into cutting, the knife carries a semi-hollow spherical cutter body.

From the DE 12 94 606 For example, a multi-purpose kitchen utensil is known which comprises a knife having two legs which are V-shaped and which are provided with cutters both at their common vertex and at their outer edges and which taper at their front end to bite towards a point.

From the WO 96/35359 A special fruit peeler is known which is intended for removing the peel of pineapple fruits and has a sharp cutting edge consisting of two cutting surfaces connected at a certain angle. With this fruit peeler pineapple peels can be cut in oblique triangular stripes. However, this cutter is not suitable for artistic decorative fruit and vegetable cutting.

From the RU 2 077 429 is a cutting set for wood carving on flat wooden surfaces is known, which consists of various cutting devices with decorative cutting edges. This cutting set has several possibilities for decorative cutting, but can not be used for decorative compositions of fruits and vegetables.

The present invention is closest to one of DE 24 24 323 known composite set consisting of a container with various functional cutting tools - knives and scissors with flat working elements, which are attached with their shanks in handles. This compact set is designed for performing various cutting processes. However, this cutting set can not be used for the production of complicated decorative compositions of fruits and vegetables, since not only a certain skill, but also specially prefabricated cutting devices and set at certain angles cutting edges are needed.

The main object of the present invention is to expand the functional capabilities of the cutting set while simplifying the operations of decorative fruit and vegetable slicing, ensuring easy and safe use of cutters, reducing the body force to be applied during the cutting process, and increasing the speed and quality of the cutting process.

All the above objects are achieved by the fact that the set of foodstuffs for carving foods, in particular fruit and vegetables, (hereinafter carving set) according to the invention comprises a container with functional cutting devices, namely knives and scissors with flat, So having two-dimensionally shaped working elements, wherein the two-dimensionally shaped working elements are secured by means of shanks on handles. In this case, more knives are provided with three-dimensionally shaped working elements, wherein a part of the three-dimensionally shaped working elements is designed in the form of semicircular grooves with different radii of curvature and with an oblique semicircular cutting edge. Another part of the three-dimensionally shaped working elements is in the form of polygonal channels with different angles between the side walls, wherein the free end faces of the side walls are arranged at different acute angles to the channel edges and thus form the cutting edges. Another part of the three-dimensionally shaped working elements is in the form of hollow hemispheres with different diameters and with sharp cutting edges on the respective circumference, each hemisphere being mounted on a flat shaft in the form of a rectangular plate. Each working element is fastened with its shaft to a separate handle, wherein a part of the two-dimensionally shaped working elements is designed in the form of a right-angled triangle with a cutting edge arranged on its hypotenuse and slightly rounded towards the free end. Another part of the two-dimensionally shaped working elements has a saber-shaped form with a concave cutting edge. Another part of the two-dimensionally shaped working elements has an elongated tapered shape with a curved arcuate outer face and a stepped inner face with a rounded angle on a stepped base, the cutting edge being on the rectilinear part of the inner face. Knife handles with three-dimensionally shaped working elements as well as the saber-shaped two-dimensional working element are barrel-shaped and have metal caps with mounting slots for the shafts of the working elements. The handles for the remaining knives with two-dimensionally shaped working elements have a trapezoidal cross-section with slightly towards the free end side diverging side surfaces and are provided with rounded edges and with hand supports on the lower arcuate surface and with oblique rounded free end faces. The handle for the knives with three-dimensionally shaped working elements in the form of hollow hemispheres has an oval cross-section with the sides tapering towards the flat shanks. The carving set is equipped with a detailed instructions for the fruit and vegetable carving.

Fig. 1:

Carvingset gepackt im Behälter,

Fig. 2:

Seitenansicht eines großen halbrunden Messers in Form einer Rinne mit einer schrägen Schneidekante auf ihrer Stirnseite,

Fig. 3:

Stirnansicht des Messers aus Fig. 2,

Fig. 4:

Draufsicht auf die Stirnseite der in Fig. 2 gezeigten Schneidekante,

Fig. 5:

Seitenansicht eines mittleren halbrunden Messers in Form einer Rinne mit einer schrägen halbrunden Schneidekante auf ihrer Stirnseite,

Fig. 6:

Stirnansicht des Messers aus Fig. 5,

Fig. 7:

Draufsicht der in Fig. 5 gezeigten Schneidekante,

Fig. 8:

Seitenansicht eines kleinen halbrunden Messers in Form einer Rinne,

Fig. 9:

Stirnansicht des Messers aus Fig. 8,

Fig. 10:

Draufsicht auf die Stirnfläche der in Fig. 8 gezeigten Schneidekante,

Fig. 11:

Seitenansicht eines großen eckigen Messers in Form einer Rinne,

Fig. 12:

Stirnansicht des Messers aus Fig. 11,

Fig. 13:

Draufsicht auf das Messer aus Fig. 11,

Fig. 14:

Seitenansicht eines mittleren eckigen Messers in Form einer Rinne,

Fig. 15:

Stirnansicht des Messers aus Fig. 14,

Fig. 16:

Draufsicht auf das Messer aus Fig. 14,

Fig. 17:

Seitenansicht eines kleinen eckigen Messers in Form einer Rinne,

Fig. 18:

Stirnansicht des Messers aus Fig. 17,

Fig. 19:

Draufsicht auf das Messer aus Fig. 17,

Fig. 20:

Schneidegerät in Form von hohlen Halbkugeln, Ansicht von der Seite der Schneidekanten,

Fig. 21:

Seitenansicht des Schneidegerätes aus Fig. 20,

Fig. 22:

Schnitt A-A aus Fig. 20,

Fig. 23:

ein flaches Messer in Form eines rechtwinkligen Dreieckes,

Fig. 24:

ein flaches säbelförmiges Messer,

Fig. 25:

ein flaches gestrecktes zugespitztes Messer,

Fig. 26:

Schnitt B-B aus Fig. 23 bzw. Schnitt C-C aus Fig. 25,

Fig. 27:

Titelblatt einer Arbeitsanleitung für Obst- und Gemüsecarving,

Fig. 28:

das Arbeitsprinzip beim Formen der Blütenblätter einer Aster aus Daikonradieschen mit Hilfe eines großen halbrunden Messers in Form einer Rinne,

Fig. 29:

Entfernen des restlichen Fruchtfleisches mit Hilfe eines flachen Messers in Form eines rechtwinkligen Dreieckes,

Fig. 30:

das Arbeitsprinzip beim Formen der Blütenblätter einer Chrysantheme aus Pekingkohl mit Hilfe eines kleinen halbrunden Messers in Form einer Rinne,

Fig. 31:

Abbiegen einzelner Blütenblätter mit Hilfe desselben Messers,

Fig. 32:

Formen der nachfolgenden Blütenblätterreihen mit Hilfe desselben Messers,

Fig. 33:

das Arbeitsprinzip beim Formen der Blütenblätter einer Artischocke aus Zwiebeln mit Hilfe eines großen eckigen Messers in Form einer Rinne,

Fig. 34:

Formen der nachfolgenden Blütenblätterreihen mit Hilfe desselben Messers,

Fig. 35:

das Arbeitsprinzip beim Ausschneiden eines Formlings aus einer Gurke mit Hilfe eines flachen säbelförmigen Messers,

Fig. 36:

Formen einzelner Blütenblättern mit Hilfe desselben Messers,

Fig. 37:

Bearbeitung des vorgefertigten Formlings aus einer Gurke mit Hilfe eines gestreckten zugespitzten Messers,

Fig. 38:

Formen der restlichen Blumenteilen mit Hilfe desselben Messers,

Fig. 39:

das Arbeitsprinzip beim Formen einer Blume aus Peperoni mit Hilfe einer Schere,

Fig. 40 - 46:

fertige Erzeugnisse und Kompositionen.

Inventive embodiments will be explained in more detail with reference to drawings. It shows:

Fig. 1:

Carving set packed in container,

Fig. 2:

Side view of a large semicircular knife in the form of a channel with an oblique cutting edge on its front side,

3:

End view of the knife of Fig. 2,

4:

Top view of the front side of the cutting edge shown in Fig. 2,

Fig. 5:

Side view of a central semicircular knife in the form of a channel with an oblique semicircular cutting edge on its front side,

Fig. 6:

End view of the knife of Fig. 5,

Fig. 7:

Top view of the cutting edge shown in Fig. 5,

Fig. 8:

Side view of a small semicircular knife in the form of a gutter,

Fig. 9:

End view of the knife of Fig. 8,

Fig. 10:

Top view of the end face of the cutting edge shown in Fig. 8,

Fig. 11:

Side view of a large square knife in the form of a gutter,

Fig. 12:

End view of the knife of Fig. 11,

Fig. 13:

Top view of the knife of Fig. 11,

Fig. 14:

Side view of a central angular knife in the form of a gutter,

Fig. 15:

End view of the knife of Fig. 14,

Fig. 16:

Top view of the knife of Fig. 14,

Fig. 17:

Side view of a small square knife in the form of a gutter,

Fig. 18:

End view of the knife of Fig. 17,

Fig. 19:

Top view of the knife of Fig. 17,

Fig. 20:

Cutting device in the form of hollow hemispheres, view from the side of the cutting edges,

Fig. 21:

Side view of the cutting device of FIG. 20,

Fig. 22:

Section AA of Fig. 20,

Fig. 23:

a flat knife in the form of a right-angled triangle,

Fig. 24:

a flat saber-shaped knife,

Fig. 25:

a flat elongated sharpened knife,

Fig. 26:

Section BB of FIG. 23 or section CC of FIG. 25,

Fig. 27:

Title page of a manual for fruit and vegetable carving,

Fig. 28:

the working principle when forming the petals of an aster from Daikonradieschen with the help of a large semicircular knife in the form of a groove,

Fig. 29:

Removing the remaining pulp with the aid of a flat knife in the form of a right-angled triangle,

Fig. 30:

The working principle of forming the petals of a chrysanthemum from Peking cabbage with the help of a small semicircular knife in the form of a gutter,

Fig. 31:

Bending of individual petals with the help of the same knife,

Fig. 32:

Forms of subsequent petals with the help of the same knife,

Fig. 33:

the working principle when forming the petals of an artichoke made of onions with the help of a large square knife in the form of a gutter,

Fig. 34:

Forms of subsequent petals with the help of the same knife,

Fig. 35:

the working principle of cutting a molded product out of a cucumber using a flat saber-shaped knife,

Fig. 36:

Forms of individual petals with the help of the same knife,

Fig. 37:

Processing of the prefabricated molded product from a cucumber using a stretched sharpened knife,

Fig. 38:

Shaping the remaining flower parts with the help of the same knife,

Fig. 39:

the working principle of forming a flower of hot peppers with the help of scissors,

Fig. 40 - 46:

finished products and compositions.

The carving set according to the invention consists of a user-friendly compact container 1, instruction manual 2 and the following functional cutting devices: knives 3, 4, 5, 6, 7, 8, 9 with molded working elements, knives 10, 11, 12 with flat working elements and scissors 13. Die Working elements for the knives 3, 4, 5 are in the form of semicircular grooves 14 of different sizes with an oblique semicircular front cutting edge on the front side 15 and an end piece 16 which is fixed in the end face of the cylindrical plastic handle 17, executed. On the plastic handle 17 is a metallic cap 18 with a mounting slot for a shaft 16. The diameter and size of the semicircular grooves 14 and their cutting edges 15 depend on the size and strength of the selected fruits and on the size of the planned composition part.

The working elements of the knives 6, 7, 8 are in the form of a polygonal channel 19 with different angles β between surfaces 20 whose free end faces lie at different acute angles λ to an edge 21 and form cutting edges 22. In the case of the large square blade 19 in the form of a groove (FIGS. 11 and 12), the optimum angle β between the faces 20 is approximately 80-90 ° and the optimum angle λ between the edge 21 and the cutting edge 22 is 45-55 ° , In the case of the center square blade 19 in the form of a channel (FIGS. 14 and 15), the optimum angle β between the surfaces 20 is approximately 70-80 ° and the optimum angle λ between the edge 21 and the cutting edge 22 is in the range of 35 - 45 °. In the case of the small square blade 19 in the form of a channel (FIGS. 17 and 18), the optimum angle β between the surfaces 20 is approximately 70-80 ° and the optimum angle λ between the edge 21 and the cutting edge 22 is in the region of FIG - 35 °. The edge 21 in all square blades 19 in the form of a groove is slightly rounded between the surfaces 20. The shafts 16 of the square blades 19 in the form of a groove are secured in the cylindrical plastic handles 17 with metallic caps 18. The size of the square blades 19 in the form of a groove and their cutting edges 22 depends on the size and strength of the selected fruits and on the size of the planned composition part.

The knife 9 has hollow hemispheres 23 and 24 with end pieces 25 and 26 in the form of rectangular plates (see Figures 20-22) which are included in a handle 27 of oval cross-section the flat shafts 25 and 26 are fastened towards slightly narrowing sides. On the end faces of the hollow hemispheres 23 and 24 are cutting edges 27 and 28th

The blade 10 is provided with a working element 29 (see Fig. 23), which is designed in the manner of a right triangle with a cutting edge 30, wherein the cutting edge is arranged on the hypotenuse of the triangle and slightly rounded at the free end 31. The knife 11 is equipped with a saber-shaped working element 32 (see Fig. 24), which has a concave cutting edge 33 and a shank 16. In this case, the shaft is mounted on the front side of the cylindrical plastic handle 17, on which a metallic cap 18 with a mounting slot for the shaft 16 is located. The knife 12 is provided with an elongated tapered working element 34 (see Fig. 25) having a curved arcuate outer ridge 35, a cutting edge 36 on the stepped inside with a rectilinear portion and a rounded angle 37 on a stepped baseline 38. Handle 39 for the knives 10 and 12 have a trapezoidal cross-section (FIG. 26) with side surfaces 40 that slightly diverge towards a free end face 41, with straight top sides 42, arcuate bottom sides 43, rounded edges 44, and hand supports 45 the lower side 43 on. In addition, these handles have an oblique rounded end face 41 and a triangular segment 46, which is arranged in the transition region to the working element 29 or 34 and is connected to hand supports 45. The barrel-like shape of the handles 17 and the presence of the cutting edges 15 and 22 on the front end faces are due to the purpose of the knives 3, 4, 5, 6, 7, 8, 11, they are used for longitudinal cuts by axial cutting movements. The knife 10 is, however, intended for radial cuts, so its handle 39 has a different shape. The knife 11 with the saber-shaped working element 32 is used for both axial and radial cuts, therefore it is equipped with a curved arcuate cutting edge 33 and a barrel-shaped handle 17. The knife 12 is intended for axial, radial and rotary movements when carving the composition parts.

The carving set is used in the following way: for the decorative carving compositions you can use almost all known fruits and vegetables. First, you make a shaped product, ie a tapered cone (made of diki radishes, carrots, etc.), cylinders (of onions, radishes, etc.), shaped plates (for future leaves in decorative compositions), a hollow cylinder or cone (if the selected Fruit is hollow) or one uses the natural form of the fruit, if it fits for the planned composition. To prepare the blank, use the knives 10, 11, 12 with the flat working elements 29, 32, 34. To do this, hold the fruit in one hand and the knife in the other, and make the cuts with radial movements. The knife and the shape of the cutting edge are chosen according to the intended shape of the molding. Thereafter, the elongated elements - the future leaves - can be formed sequentially, layer by layer, with axial blade movements. In this case, it is possible to work both in the direction of the axis of the molding (FIGS. 28, 30, 32, 33, 34) and in the direction away from the axis of the molding. The remaining flesh is removed in each layer with the help of the knives with flat working elements (Fig. 29) or hands. In order to form petals, the knives 3, 4, 5 are used with half-round working elements 14 in the form of a channel (FIG. 28) or the knives 6, 7, 8 with angular working elements 19 in the form of a channel (FIGS. 30, 32, FIG. 33, 34). The resulting elongated elements are bent slightly downward from the axis of the molding (Figure 31). The blade 9 with the hollow hemispheres 23 and 24 is used for spherical cutouts. The scissors 13 are used for forms of the petals or leaves of hollow fruits. (Figure 39).

The size of the knives 3, 4, 5, 6, 7, 8 is selected according to the size of the petals and flowers and the fruit size. For an "aster" you need the knife 4 with the middle semicircular working element 14 in the form of a groove, because the petals of this flower are semicircular and very narrow. For a "chrysanthemum" to use the knife 8 with the small square working element 19 in the form of a groove, since the petals of this flower are narrow, long and triangular. For an "artichoke" one uses the knives 6 and 7 with the medium or large square working element 19 in the form of a groove, because the petals of this flower are very large. For a "Dahlia" you need the knife 3 with the large semicircular work element 14 in the form of a groove. The finished parts of the composition - leaves and various flowers - are additionally dyed with natural dyes from other types of fruit and vegetables, for example with the juice of tomatoes, carrots, beetroot, green radish, etc. In this way you will not only get an intense color but also gentle fresh shades. From prefabricated shaped platelets different leaves are cut out: In Fig. 35, the preparation of a molded product from a cucumber by means of the knife 11 with the saber-shaped working element 32 shown; In Fig. 36, forming the sheets for future composition with the same knife 11 is shown. Thorough preparation requires working with the knife 12 with the tapered elongated working element 34: Figure 37 shows the preparation of the molded article from a cucumber using the knife 12, in Figure 38 the final shaping of the flower is shown with the same knife 12 , If necessary, the finished flowers and leaves are additionally dyed with juice from other fruits and vegetables. Then the individual parts of the composition are combined in elaborate compositions for dishes and table decoration. (See Figures 40, 41, 42, 43, 44, 45). The carving set according to the invention ensures a quick and simple decorative cutting of fruit and vegetables, easy composition of beautiful edible compositions that find their use everywhere, ie in everyday life, on the festive table, in the cafe and restaurant.

In this way, the registered invention fulfills its main task, namely the expansion of the functional possibilities of Carvingsets while simplifying the work operations for the decorative fruit and vegetable slicing, ensuring easy and safe use of cutters, reducing the body force used in the cutting process, increasing the speed and Quality of the cutting process.

Claims (1)

1. A carving set with a container (1), in which are arranged as functional cutting devices knives (10,11,12) and scissors (13) with two-dimensionally shaped working elements, wherein the two-dimensionally shaped working elements are fastened to handles (39) by means of shanks (16), characterised by further knives (3,4,5,6,7,8,9) with three-dimensionally shaped working elements,

   - wherein one section (3,4,5) of the three-dimensionally shaped working elements is in the form of semicircular channels (14) with different radii of curvature and with an oblique semicircular cutting edge (15),

   - wherein another section (6,7,8) of the three-dimensionally shaped working elements is in the form of angular channels (19) with different angles between the side walls (20), wherein the free end faces of the side walls are arranged at different acute angles to the channel edges (21) and thereby form the cutting edges (22),

   - wherein another section (9) of the three-dimensionally shaped working elements is in the form of hollow hemispheres (23,24) with different diameters and with sharp cutting edges (27,28) on the respective circle circumference, wherein each hemisphere is fastened to a flat shank (25,26) in the form of a rectangular plate,

   - wherein each working element is fastened to its shank (16) on a separate handle (17,39),

   - wherein one section (10) of the two-dimensionally shaped working elements (29) is in the form of a right-angled triangle with a cutting edge (30) disposed on its hypotenuse and slightly rounded towards the free end (31),

   - wherein another section (11) of the two-dimensionally shaped working elements is sabre-shaped with a concave cutting edge (33),

   - wherein another section (12) of the two-dimensionally shaped working elements is of elongate pointed shape with a curved arcuate outer end face (35) and with a stepped inner end face with a rounded angle (37) on a stepped base part (38), wherein the cutting edge (36) is situated on the straight part of the inner end face,

   - wherein the handles (17) for knives (3,4,5,6,7,8,11) with three-dimensionally shaped working elements and also with the sabre-shaped two-dimensional working element are barrel-shaped and have metal caps (18) with mounting slots for the shanks (16) of the working elements,

   - wherein the handles (39) for the remaining knives (10,12) with two-dimensionally shaped working elements are of trapezium-shaped cross-section with lateral surfaces (40) slightly diverging towards the free end face (41), and are provided with rounded edges (44) and with hand supports (45) on the lower arcuate surface, as well as with inclined rounded free end faces (41), and

   - wherein the handle (17) for the knife (9) with three-dimensionally shaped working elements in the form of hollow hemispheres (23,24) is of oval cross-section with sides tapering towards the flat shanks (25).

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