EP2457703A1 - Kitchen knife - Google Patents

Kitchen knife Download PDF

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Publication number
EP2457703A1
EP2457703A1 EP11007942A EP11007942A EP2457703A1 EP 2457703 A1 EP2457703 A1 EP 2457703A1 EP 11007942 A EP11007942 A EP 11007942A EP 11007942 A EP11007942 A EP 11007942A EP 2457703 A1 EP2457703 A1 EP 2457703A1
Authority
EP
European Patent Office
Prior art keywords
blade
cutting
handle
cutting angle
chef
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.)
Withdrawn
Application number
EP11007942A
Other languages
German (de)
French (fr)
Inventor
Joachim Dr. Droese
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zwilling JA Henckels AG
Original Assignee
Zwilling JA Henckels AG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zwilling JA Henckels AG filed Critical Zwilling JA Henckels AG
Publication of EP2457703A1 publication Critical patent/EP2457703A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B9/00—Blades for hand knives
    • B26B9/02—Blades for hand knives characterised by the shape of the cutting edge, e.g. wavy

Definitions

  • the invention relates to a chef's knife with blade blade and handle, wherein the cutting edge is ground on both sides to form the cutting burr and forms an acute cutting angle.
  • Chef's knives are not only used for cutting but also for chopping.
  • For an optimal dynamic cut (drawing cut) it is necessary that the cutting edge of the blade blade to form a cutting burr make as acute as possible a cutting angle.
  • a blade trigger with such an acute cutting angle is vulnerable to static cuts (chopping work) and thus easily leads to damage in the area of the cutting edge.
  • the object of the invention is to improve a chef's knife so that it is always optimally used in the various uses without being damaged.
  • This object is achieved in that the cutting angle of the handle near the area towards the blade tip is continuously smaller.
  • the difference between the largest and the smallest cutting angle is at least 8 degrees.
  • the cutting angle in the range close to the grip, the cutting angle may be 15 to 35 degrees, and in the range near the tip, the cutting angle may be 10 to 20 degrees.
  • the width of the wate over the length of the cutting edge is substantially equal. Also, at least in the area near the cutting edge, the blade should decrease in thickness (thickness) from the area near the handle to the blade tip.
  • the cutting blade has a blade blade 1, a goiter 2 located between the handle and the blade blade and a tang 3 molded on the crop, which is only partially shown and on which the grip shells are fastened on both sides.
  • the blade blade 1 has a cutting edge 4, which is sanded on both sides to form the cutting burr 5, in order to form a wedge 6 in each case on both blade blade sides.
  • the cutting edge 4 forms an acute cutting angle ⁇ , which decreases continuously from the region 7 near the handle to the region 8 near the blade tip.
  • the difference between the largest and the smallest cutting angle is at least eight degrees.
  • the cutting angle is preferably 15 to 35 degrees, and in the area 8 near the blade tip, the cutting angle is 10 to 20 degrees.
  • the continuous change of the cutting angle is performed such that the width of the wate 6 remains substantially the same length over the length of the cutting edge. This is also achieved by the blade blade 1 decreasing in thickness (thickness) from the region 7 near the handle to the blade tip, at least in the region near the cutting edge.

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Knives (AREA)

Abstract

The knife has cutting blade (1) and handle. The cutting edge (4) for forming grate portion (5), is sharpened on both sides to form an acute cutting angle. The value of the acute cutting angle is set to decrease in the region (7) along the tip of the cutting blade.

Description

Die Erfindung betrifft ein Kochmesser mit Klingenblatt und Griff, wobei die Schneide zum Bilden des Schneidgrates beidseitig angeschliffen ist und einen spitzen Schneidwinkel bildet.The invention relates to a chef's knife with blade blade and handle, wherein the cutting edge is ground on both sides to form the cutting burr and forms an acute cutting angle.

Kochmesser werden nicht nur zum Schneiden, sondern auch für Hackarbeiten verwendet. Für einen optimalen dynamischen Schnitt (Ziehschnitt) ist es erforderlich, dass die Schneide des Klingenblattes zum Bilden eines Schneidgrates einen möglichst spitzen Schneidwinkel bildet. Ein Klingenabzug mit einem solch spitzen Schneidwinkel ist jedoch bei statischen.Schnitten (Hackarbeiten) verletzlich und führt damit im Bereich der Schneide leicht zu Beschädigungen.Chef's knives are not only used for cutting but also for chopping. For an optimal dynamic cut (drawing cut), it is necessary that the cutting edge of the blade blade to form a cutting burr make as acute as possible a cutting angle. However, a blade trigger with such an acute cutting angle is vulnerable to static cuts (chopping work) and thus easily leads to damage in the area of the cutting edge.

Aufgabe der Erfindung ist es, ein Kochmesser derart zu verbessern, dass es bei den verschiedenen Verwendungsarten stets optimal verwendbar ist, ohne beschädigt zu werden.The object of the invention is to improve a chef's knife so that it is always optimally used in the various uses without being damaged.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, dass der Schneidwinkel von dem dem Griff nahen Bereich zur Klingenspitze hin kontinuierlich kleiner wird.This object is achieved in that the cutting angle of the handle near the area towards the blade tip is continuously smaller.

Durch eine solche Ausführung ist die Schneide im vorderen Bereich ausreichend scharf, um optimale Schneidergebnisse zu erhalten. Im hinteren Bereich, d. h. von der Klingenspitze weiter entfernt, ist die Schneide dagegen wesentlich stabiler ausgeführt und damit zum Hacken geeignet, ohne Beschädigungen davon zu tragen.Such a design makes the cutting edge in the front area sufficiently sharp for optimum cutting results. In the rear area, ie further away from the blade tip, the edge is much more stable executed and thus suitable for hacking, without damaging it.

Hierzu wird vorgeschlagen, dass die Differenz zwischen dem größten und dem kleinsten Schneidwinkel mindestens 8 Grad beträgt. Hierbei kann in dem dem Griff nahen Bereich der Schneidwinkel 15 bis 35 Grad und in dem der Spitze nahen Bereich der Schneidwinkel 10 bis 20 Grad betragen.For this purpose, it is proposed that the difference between the largest and the smallest cutting angle is at least 8 degrees. Here, in the range close to the grip, the cutting angle may be 15 to 35 degrees, and in the range near the tip, the cutting angle may be 10 to 20 degrees.

Vorzugsweise wird vorgeschlagen, dass die Breite der Wate über die Länge der Schneide im Wesentlichen gleich groß ist. Auch sollte zumindest im Bereich nahe der Schneide das Klingenblatt in seiner Stärke (Dicke) von dem dem Griff nahen Bereich zur Klingenspitze hin abnehmen.It is preferably proposed that the width of the wate over the length of the cutting edge is substantially equal. Also, at least in the area near the cutting edge, the blade should decrease in thickness (thickness) from the area near the handle to the blade tip.

Ein Ausführungsbeispiel der Erfindung ist in der Zeichnung dargestellt und wird im Folgenden näher beschrieben. Es zeigen

Fig. 1
eine Seitenansicht des erfindungsgemäßen Kochmessers ohne Darstellung des Griffes,
Fig. 2
einen Schnitt nach A-A in Fig. 1,
Fig. 3
einen vergrößerten Ausschnitt aus Fig. 2,
Fig. 4
einen Schnitt nach B-B in Fig. 1,
Fig. 5
einen vergrößerten Ausschnitt aus Fig. 4.
An embodiment of the invention is illustrated in the drawing and will be described in more detail below. Show it
Fig. 1
a side view of the cooking knife according to the invention without showing the handle,
Fig. 2
a cut to AA in Fig. 1 .
Fig. 3
an enlarged section Fig. 2 .
Fig. 4
a cut to BB in Fig. 1 .
Fig. 5
an enlarged section Fig. 4 ,

Das Schneidmesser besitzt ein Klingenblatt 1, einen zwischen dem Griff und dem Klingenblatt befindlichen Kropf 2 und einen am Kropf angeformten Erl 3, der nur teilweise dargestellt ist und an dem beidseitig die Griffschalen befestigt werden.The cutting blade has a blade blade 1, a goiter 2 located between the handle and the blade blade and a tang 3 molded on the crop, which is only partially shown and on which the grip shells are fastened on both sides.

Das Klingenblatt 1 besitzt eine Schneide 4, die zum Bilden des Schneidgrates 5 beidseitig angeschliffen ist, um zu beiden Klingenblattseiten jeweils eine Wate 6 zu bilden.The blade blade 1 has a cutting edge 4, which is sanded on both sides to form the cutting burr 5, in order to form a wedge 6 in each case on both blade blade sides.

Die Schneide 4 bildet einen spitzen Schneidwinkel α, der von dem dem Griff nahen Bereich 7 zu dem der Klingenspitze nahen Bereich 8 hin kontinuierlich kleiner wird. Hierbei beträgt die Differenz zwischen dem größten und dem kleinsten Schneidwinkel mindestens acht Grad.The cutting edge 4 forms an acute cutting angle α, which decreases continuously from the region 7 near the handle to the region 8 near the blade tip. Here, the difference between the largest and the smallest cutting angle is at least eight degrees.

In dem dem Griff nahen Bereich 7 beträgt der Schneidwinkel vorzugsweise 15 bis 35 Grad und in dem der Klingenspitze nahen Bereich 8 beträgt der Schneidwinkel 10 bis 20 Grad. Hierbei wird die kontinuierliche Veränderung des Schneidwinkels derart ausgeführt, dass die Breite der Wate 6 über die Länge der Schneide im Wesentlichen gleich groß bleibt. Dies gelingt auch dadurch, dass zumindest im Bereich nahe der Schneide das Klingenblatt 1 in seiner Stärke (Dicke) von dem dem Griff nahen Bereich 7 zur Klingenspitze hin abnimmt.In the area 7 near the handle, the cutting angle is preferably 15 to 35 degrees, and in the area 8 near the blade tip, the cutting angle is 10 to 20 degrees. Here, the continuous change of the cutting angle is performed such that the width of the wate 6 remains substantially the same length over the length of the cutting edge. This is also achieved by the blade blade 1 decreasing in thickness (thickness) from the region 7 near the handle to the blade tip, at least in the region near the cutting edge.

Claims (5)

Kochmesser mit Klingenblatt (1) und Griff, wobei die Schneide (4) zum Bilden des Schneidgrates (5) beidseitig angeschliffen ist und einen spitzen Schneidwinkel (α) bildet, dadurch gekennzeichnet, dass der Schneidwinkel (α) von dem dem Griff nahen Bereich (7) zur Klingenspitze hin kontinuierlich kleiner wird.A chef's knife with blade blade (1) and handle, wherein the cutting edge (4) is ground on both sides to form the cutting burr (5) and forms an acute cutting angle (α), characterized in that the cutting angle (α) of the area close to the handle ( 7) becomes continuously smaller toward the blade tip. Kochmesser nach Anspruch 1,dadurch gekennzeichnet, dass die Differenz zwischen dem größten und dem kleinsten Schneidwinkel (α) mindestens 8 Grad beträgt.Chef's knife according to claim 1, characterized in that the difference between the largest and the smallest cutting angle (α) is at least 8 degrees. Kochmesser nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass in dem dem Griff nahen Bereich (7) der Schneidwinkel (α) 15 bis 35 Grad und in dem der Spitze nahen Bereich (8) der Schneidwinkel (α) 10 bis 20 Grad beträgt.Chef's knife according to claim 1 or 2, characterized in that in the region near the handle (7) the cutting angle (α) is 15 to 35 degrees and in the region near the tip (8) the cutting angle (α) is 10 to 20 degrees. Kochmesser nach einem der vorherigen Ansprüche, dadurch gekennzeichnet, dass die Breite der Wate (6) über die Länge der Schneide (4) im Wesentlichen gleich groß ist.Chef's knife according to one of the preceding claims, characterized in that the width of the Wate (6) over the length of the cutting edge (4) is substantially equal. Kochmesser nach einem der vorherigen Ansprüche, dadurch gekennzeichnet, dass zumindest im Bereich nahe der Schneide (4) das Klingenblatt (1) in seiner Stärke (Dicke) von dem dem Griff nahen Bereich (7) zur Klingenspitze hin abnimmt.Chef's knife according to one of the preceding claims, characterized in that at least in the region near the cutting edge (4) the blade blade (1) decreases in thickness (thickness) from the area near the handle (7) towards the blade tip.
EP11007942A 2010-11-24 2011-09-30 Kitchen knife Withdrawn EP2457703A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102010052363A DE102010052363A1 (en) 2010-11-24 2010-11-24 chef's knife

Publications (1)

Publication Number Publication Date
EP2457703A1 true EP2457703A1 (en) 2012-05-30

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ID=44772658

Family Applications (1)

Application Number Title Priority Date Filing Date
EP11007942A Withdrawn EP2457703A1 (en) 2010-11-24 2011-09-30 Kitchen knife

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US (1) US20120124844A1 (en)
EP (1) EP2457703A1 (en)
CN (1) CN102554945A (en)
DE (1) DE102010052363A1 (en)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010138753A1 (en) * 2009-05-27 2010-12-02 Wki Holding Company Inc. Cutlery having improved gripping ergonomics
US20160270301A1 (en) * 2015-03-19 2016-09-22 Estwing Manufacturing Company, Inc. Machete
USD796915S1 (en) * 2015-12-01 2017-09-12 Yunxing Liu Knife bolster
USD803011S1 (en) * 2015-12-01 2017-11-21 Yunxing Liu Knife handle and bolster
USD796914S1 (en) * 2015-12-01 2017-09-12 Yunxing Liu Knife handle and bolster
USD796913S1 (en) * 2015-12-01 2017-09-12 Yunxing Liu Knife handle and bolster
CN107107217B (en) * 2016-02-15 2018-06-12 日锻汽门株式会社 Disconnecting device and cutoff tool
WO2019180806A1 (en) 2018-03-20 2019-09-26 日鍛バルブ株式会社 Hollow exhaust poppet valve
US20200061852A1 (en) * 2018-08-22 2020-02-27 Ianand Bissoondutt Safety chef knife
EP3882438A4 (en) 2018-11-12 2021-11-24 Nittan Valve Co., Ltd. Method for manufacturing engine poppet valve
CN115697584A (en) 2020-03-30 2023-02-03 日锻株式会社 Method for manufacturing poppet valve of engine
USD999029S1 (en) * 2021-08-10 2023-09-19 Brothers Brands, Inc. Knife blade
USD1016577S1 (en) * 2021-08-10 2024-03-05 Brothers Brands, Inc. Knife blade
USD998425S1 (en) * 2021-08-10 2023-09-12 Brothers Brands, Inc. Knife blade
USD1015824S1 (en) * 2021-08-10 2024-02-27 Brothers Brands, Inc. Knife blade
USD1007253S1 (en) * 2021-09-03 2023-12-12 Sharkninja Operating Llc Chef knife
GB2612367A (en) * 2021-11-01 2023-05-03 Alam Masood Methods for applying environmental forces to the total force acting upon the kitchen knife when it is moving forward
PL73319Y1 (en) * 2022-11-22 2024-01-29 Selena Industrial Tech Spolka Z Ograniczona Odpowiedzialnoscia Tool for processing cured polyurethane foam

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2429405A (en) * 1939-08-15 1947-10-21 Clarence A Dringman Knife
DE3101988A1 (en) * 1981-01-22 1982-09-02 Württembergische Metallwarenfabrik AG, 7340 Geislingen Knife
DE102006009619A1 (en) * 2005-03-03 2006-09-07 Kyocera Corp. Ceramic cutting knife

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1820234A (en) * 1928-09-29 1931-08-25 Lees Nora Elsa Cutlery and the like
DE8913469U1 (en) * 1989-11-10 1990-09-13 Fa. Paul Adrian, 5650 Solingen Knife blade for table and steak knives
FR2835694B1 (en) * 2002-02-08 2004-04-02 Deville Sa SHEARS
US7322113B2 (en) * 2004-12-03 2008-01-29 Calphalon Corporation Cutlery implement and block

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2429405A (en) * 1939-08-15 1947-10-21 Clarence A Dringman Knife
DE3101988A1 (en) * 1981-01-22 1982-09-02 Württembergische Metallwarenfabrik AG, 7340 Geislingen Knife
DE102006009619A1 (en) * 2005-03-03 2006-09-07 Kyocera Corp. Ceramic cutting knife

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Publication number Publication date
US20120124844A1 (en) 2012-05-24
CN102554945A (en) 2012-07-11
DE102010052363A1 (en) 2012-05-24

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