GB2509553A

GB2509553A - Vegetable cutting guide and cutter

Info

Publication number: GB2509553A
Application number: GB201300294A
Authority: GB
Inventors: Ian Wilkinson
Original assignee: WILKINSON CHINA Ltd
Current assignee: WILKINSON CHINA Ltd
Priority date: 2013-01-08
Filing date: 2013-01-08
Publication date: 2014-07-09
Also published as: GB201300294D0

Abstract

The present invention relates to a vegetable cutting guide, a cutting member and a method of cutting a vegetable, particularly, although not exclusively suitable for cutting chilli peppers. A cutting guide 10, shown here as a spiral, and cutting member 20, are used to cut an object within an opening 16 for the body 11of cutting guide 10 to receive at least part of a vegetable. The cutting member 20 has at least one cutter that may be flexible and may cooperate with at least one slot 12 in the cutting guide. The cutter member 20 may have a plurality of cutters 22. The cutting guide may be held stationary whilst cutting member 20 is depressed through slots 12 or holder (18) can be used to rotate the cutting guide 10 whilst the cutting member 20 is held stationary. A cleaning member may be used as part of the vegetable cutter 100 in order to remove residuals from the cutting guide 10 after the vegetable is cut.

Description

VEGETABLE CUTTING GUIDE

The present invention relates to a vegetable cutting guide, a cutting member and a method of cutting a vegetable and is particularly, although not exclusively, suitable for cutting chilli peppers.

When a chilli pepper is cut, the moisture contained within its structure is released. This moisture contains irritants with varying intensity. In domestic environments where gloves are not commonly used, these irritants can be easily transferred on to fingers during contact with the chilli pepper and spread to sensitive areas of the body, such as the eyes. In contrast, the skin or stalk of a chilli pepper contains little or no irritants.

Conventionally, a chilli pepper is chopped using a knife, whilst the chilli pepper is stabilised by hand on a chopping board. Once chopped, the chilli pepper may be transferred from the chopping board and on to the food being prepared. At each step, there is a risk of contact with the irritant. If the irritant is transferred onto the skin at any step, it can cause great discomfort to the person preparing the food. Therefore, great care is taken when cutting chilli peppers. Any irritants from the chilli pepper that contact the skin are then removed by washing the skin. In commercial environments, gloves are sometimes used to establish a barrier between the skin and the irritant and to avoid the need to wash the skin. However, the irritant can be easily passed from the gloves, knife or chopping board to other ingredients during preparation, especially when these surfaces are in contact with the chilli pepper.

It is an object of the present invention to reduce or overcome, at least one of the above or other disadvantages.

It is a specific aim of the present invention to provide a vegetable cutter that greatly reduces or removes the chance of transferring the irritants contained within a chilli pepper to other surfaces, such as the human skin.

According to the present invention, there is provided a vegetable cutter and a method of operating the same as set forth in the appended claims. Other features of the invention will be apparent from the dependent claims, and the description which follows.

According to one aspect of the present invention a vegetable cutting guide for use within a cutter is provided, the cutting guide comprising: a body including an opening arranged in use to receive at least part of a vegetable; and at least one slot, wherein the at least one slot is arranged, in use, to cooperate with at least one cutter to allow relative movement of the at least one slot and the at least one cutter to effect a vegetable cut on the at least part of the vegetable located in the opening.

The vegetable cutter is not limited to specific types of materials, although it is preferably made from plastics, rubber, metal, wood, glass or ceramic materials. The cutting guide improves the accuracy of aligning the cutter and reduces the skill required to cut through the vegetable. The cutting guide also increases the speed and repeatability of the pieces of the vegetable that are cut and a cutting surface may be provided on the cutting guide so that a sufficient cutting force is achieved. It will be appreciated that the exemplary embodiments provide a vegetable cutter that reduces or removes the risk of contact with irritants contained in the vegetables, such as a chilli pepper.

According to another aspect of the present invention a vegetable cutter for use with a vegetable cutting guide as herein claimed comprises: a cutter holder; and at least one cutter wherein the or each cutter has at least one cutting edge.

According to a further aspect of the present invention, a method of cutting a vegetable using a vegetable cutter as herein claimed and a cutter as herein claimed comprises placing at least part of a vegetable into the opening of the vegetable cutting guide; passing the cutter at least partially through the at least one slot of the vegetable cutting guide; thereby cutting at least part of a vegetable by relative movement of the vegetable cutting guide and the cutter to produce cut vegetable pieces.

All of the features described herein may be combined with any of the above aspects, in any combination, within the scope of the claims.

For a better understanding of the invention, and to show how embodiments of the same may be carried into effect, reference will now be made, by way of example, to the accompanying diagrammatic drawings in which: Figure 1 is a perspective view of a vegetable cutter; Figure 2 is a perspective view of a cutting guide with a holder; Figure 3 is a perspective view of a cutting member with low profile cutters; Figure 4a is perspective view of a cutting guide that is tapered towards the longitudinal extent; Figure 4b is perspective view of a cutting guide that is curved along the longitudinal extent; Figure 4c is perspective view of a cutting guide that is both tapered and curved towards the longitudinal extent; and Figures 5a to 5c are perspective views of the steps used to cut a chilli pepper using a vegetable cutter of Figure 1.

In the drawings, like reference numerals are used throughout to identify like features.

The terms top, bottom, side and like terms are used for convenience and refer to the apparatus as shown in the drawings, but should not be taken as otherwise limiting.

An exemplary vegetable cutter 100 is shown in Figure 1. Here, a cutting guide 10 is shown as a spiral. The cutting guide 10 and a cutting member 20 are used to cut an object within an opening 16 of the body 11 of cutting guide 10 to receive at least part of a vegetable.

The cutting member 20 has at least one cutter that may be flexible and may cooperate with at least one slot 12 in the cutting guide 10. This cooperation allows relative movement of the at least one slot and the at least one cutter to effect a vegetable cut on the at least part of the vegetable located in the opening. Accordingly, a height of the cutter may correspond to a depth of the opening. Alternatively or additionally, the height of the cutter may correspond to only part of the depth of the opening. The cutter may be flexible. Specifically, each cutter 22 may have a stem 22a and at least one cutting edge 22b. Additionally, the cutting member 20 may have a plurality of cutters 22. The cutting edge 22b may be located at the tip of the cutter 22 and the stem 22a links a cutter holder 24 and the cutting edge 22b. The stem 22a and cutting edge 22b are shown in the example embodiment to be integral although they may be made from two separate components. Furthermore, the cutter 22 and cutter holder 24 may be integrally formed.

The cutter 22 may interact with the cutting surface 14 of the cutting guide 10. The cutter 22 may be flexible so that the cutting edge 22b continuously slides along the cutting surface 14. The angle of each slot 12 is followed simultaneously, such as downwardly or spirally, between cooperating cutters 22 and slots 12. Accordingly, in the exemplary embodiment, the angle of the cutters 22 is shown to be the same or substantially similar to the angle of the slots 12 and the at least one slot leads towards the opening. This is the angle to the perpendicular of the longitudinal axis of the opening, which is equal to the vertical axis of the downwards movement of the cutting member during the cutting process.

Advantageously, the cooperating components of the vegetable cutter 100 avoid the need to handle the object being cut which also avoids any interaction with irritants contained in the object. Furthermore, the vegetable cutter 100 provides a repeatable and accurate cutting process.

It can be appreciated that the number of cutters 22 can be varied to increase the number of cuts. Alternatively, the ratio between the contact surface area of the cutter holder 24 and the contact surface area of the cutting edges 22b can be varied to affect the pressure on the object being cut. For instance, when cutting a soft object, the ratio may be low, but for a tough object the ratio may be high with a relatively lower contact surface are of the cutting edges 22b.

As additionally shown in Figure 2, the cutting guide 10 is shown to comprise a holder 18 to improve the handling of the cutting guide 10. The cutting guide 10 can be held stationary whilst the cutting member 20 is depressed through the slots 12 in order to cut the object.

Alternatively, the holder 18 can be used to rotate the cutting guide 10 while the cutting member 20 is held substantially stationary. In this alternative mode, the cutter 22 passively cuts the object along the length of the cutting guide 10.

The cutting guide 10 has been described as having a constant cross-section. The cross-section may be selected to be sized so that the object is tightly fitted to the cutting guide 10. Alternatively, the cutting guide 10 may be flexible so that the cross-sections between slots 12 may be varied according to the shape of the object within the cutting guide 10.

As shown in Figure 3, the cutting member 26 is shown with low profile cutters 28.

Accordingly, the stem 28a of each cutter 28 has two downwardly facing parts that are connected to the cutting edge 28b. The length of each stem 28a is related to the cutting path and when inserted into the gaps of the cutting guide shown in Figure 1, the cutting path 15 should be sufficiently long enough to cut through the object. The number of stems 28a for each cutting member 26 is not limited to the embodiments shown. Furthermore, the length of the stems 28a may be varied between stems 28a. This introduces a cutting angle which may improve the lateral movement of the cutter 20 and improve the slicing or sawing action. The width and length of the stems 26a may therefore also affect a cut.

Whilst the foregoing has been explained in relation to a cutter 20 and a cutting guide 10, the cutting guide 10 may additionally or alternatively be used with other cutting edge types that are known in the art. However, the cutter 20 in the present invention is suited to the cutting guide 10 and provides a precise fit across multiple slots. For instance, the cutting guide 10 may be used with a standard knife. The knife may have a constant sharp edge or may have serrations. Therefore, the object is cut using the relative movement of the knife only.

However, the exemplary embodiments show the advantage of producing a relative movement by means of rotation of the cutting guide 10. For instance, this allows the cutting member 20 to be held in place, whilst the cutting guide 10 is rotated.

In the particularly suitable embodiment, the slots may have a constant pitch, that is, a constant distance between adjacent slots. However, the pitch may also be varied towards the opening to provide slices that are cut from the chilli pepper with different widths. Equally, the width of each slot may be varied towards the opening.

Various further embodiments of the cutting guide 10 are shown in Figures 4a to 4c.

In Figure 4a, the cutting guide 30 is shown with a taper in the longitudinal direction away from the holder 34. This results in an incremental increase in the width of the slots 32 as well as the pitch, or the distance between slots 32. The cutting guide 30 may also have constant widths and pitches and variations of which are not limited to this embodiment.

In Figure 4b, the cutting guide 40 is shown downwardly curved. This allows the cutting guide 40 to wrap around vegetables with varying curvature so that preset slots 42 may be used. As a consequence of the curvature, the cutting path 45 is altered for each slot 42 along the longitudinal axis of the cutting guide 40 and towards the opening of the cutting guide 40. In this instance, the cutting path 45 in each slot 42 increases in curvature however, the cutting guide 40 may be modified to have a more substantially linear cutting path 45.

Figure 4c shows a cutting guide 50 that combines the tapered and curved aspects of the former embodiments shown in Figure 4a and 4b, respectively. Although in this instance, the tapering results in a narrowing cross-section in the longitudinal direction away from the holder 54.

Any of the holders may be integrally formed with the cutters or may be attached to the cutters.

The method of cutting using a vegetable cutter 100 is shown in Figures Sa to Sc.

First, the object 200 such as a vegetable and more particularly, a chilli pepper is inserted into the cutting guide 10 through the opening 16. The length of the cutting guide 10 is shown to be similar to the length of the object 200. However, the cutting guide 10 may adapt to various lengths that the object may have. Equally, the cutting guide 10 may be moved along the object 200 as required, such as when the cut advances along the object 200.

Furthermore, more than one cutting guides 10 may be used to increase the number of slots 12.

Once the object 200 is adequately inserted into the cutting guide 10, as shown in Figure Sb, the cutting member 20 can be aligned for cutting. The cutting member 20 is aligned by lowering the cutters 22 until the cutting edge 22b begin to enter the slots 12. This prepares the cutting members 20 for the final step of cutting the object 200, as shown in Figure Sc. Here, the cutters 22 are guided through the slots 12 and onto the cutting surface 14 of the cutting guide 10. Using a downward force on the cutter holder 24, the cutting edge 22b is then forced onto the surface of the object 200, which, in this instance, is the skin of the chilli pepper 200.

The cutting edge may abut at least one edge of the cutting surface and then slide down the inside face of the cutting guide down to a bottom face of the opening of the cutting guide. The cutter 22 may be allowed to elastically deform or flex as the cutters 22 pass along the cutting path 15. Consequently, a shearing force between the cutting edge 22b and the cutting surface 14 is exerted on the chilli pepper 200 which results in the chilli pepper 200 being cut. Finally, the cutting member 20 is pushed to the furthest extent of the cutting path 15, which allows a cut through the chilli pepper 200 to be completed.

Although not shown in the drawings, the method may further comprise a step of releasing the cut vegetable or chilli pepper pieces. Once the chilli pepper has been cut, the cutting guide may be shaken by the user over the food being prepared. The flexibility of the guide may assist in releasing any vegetable trapped in the slots as they may open and close during shaking.

The or each cutter may cooperate with the slots such that, on withdrawal of the or each cutter, the or each cutter is wiped by the slots.

The method may further include a cleaning member that is provided to clean the cutting guide. This cleaning member may be a brush or a cleaning skewer. The cleaning member may directly cooperate with the opening of the cutting guide by passing a cleaner through the opening of the cutting guide or through the slots of the cutting guide. Although not shown in the drawings, the cleaner may be arranged on a stem and may contact the surfaces of the cutting guide in order to remove any residuals that may remain after the chilli pepper has been cut. Such residuals include debris that may remains from the cut chilli pepper after the cutting process. The cleaner may assist in distributing a vegetable that has been cut.

In one particular exemplary embodiment, the cross-section of the cutting guide may be substantially circular. However, the cutting guide may also have a substantially oval, square or rectangular cross-section or alternatively any suitable cross-section that allows a vegetable, such as a chilli pepper to be accommodated therein. Alternatively, the body of the cutting guide may be flexible in order to adapt to the shape of the vegetable that is inserted into it.

More than one vegetable may be inserted at any one time and several vegetables may be cut simultaneously. The cutting guide will preferably have a relatively thin wall in comparison to the width of the cutting guide or compared to the length of the cutting guide. The width and length of the cutting guide may be varied in situ or during manufacture to suit the average dimensions of the desired vegetable to be cut.

Attention is directed to all papers and documents which are filed concurrently with or previous to this specification in connection with this application and which are open to public inspection with this specification, and the contents of all such papers and documents are incorporated herein by reference.

All of the features disclosed in this specification (including any accompanying claims, abstract and drawings), and/or all of the steps of any method or process so disclosed, may be combined in any combination, except combinations where at least some of such features and/or steps are mutually exclusive.

Each feature disclosed in this specification (including any accompanying claims, abstract and drawings) may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

The invention is not restricted to the details of the foregoing embodiments. The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims

SClaims 1. A vegetable cutting guide for use with a cutter, the vegetable cutting guide comprising: a body including an opening arranged in use to receive at least part of a vegetable; and at least one slot, wherein the at least one slot is arranged, in use, to cooperate with at least one cutter to allow relative movement of the at least one slot and the at least one cutter to effect a vegetable cut on the at least part of the vegetable located in the opening.
2. The vegetable cutting guide of claim 1, wherein the body is a spiral.
3. The vegetable cutting guide of any preceding claim, wherein the body is flexible.
4. The vegetable cutting guide of any preceding claim, wherein a distance across the opening varies along the opening.
5. The vegetable cutting guide of claim 4, wherein the opening tapers from one extent along the opening towards another extent.
6. The vegetable cutting guide of any preceding claim, wherein a width of at least some slots varies along the vegetable cutting guide.
7. The vegetable cutting guide as claimed in any preceding claim, in which the axis along the opening in non-linear.
S. The vegetable cutting guide of any preceding claim, wherein the vegetable cutting guide incorporates a holder.
9. The vegetable cutting guide of claim 5, wherein the holder is a collar.
10. The vegetable cutting guide of claims 8 or 9, wherein the holder is integral with the body.
11. A cutting member for use with a vegetable cutting guide as claimed in any preceding claim, the cutting member comprising: a cutter holder; and at least one cutter wherein the or each cutter has at least one cutting edge.
12. The cutting member as claimed in claim 11, wherein the at least one cutter is arranged on the cutting member at an angle to the perpendicular of the longitudinal axis of the opening and in use, the at least one cutter passes through the at least one slot of the vegetable cutting guide.
13. The cutting member of any of claims 12, wherein the angle of the at least one cutter to the perpendicular of the longitudinal axis of the opening is the same as an angle of the at least one slot to the perpendicular of the longitudinal axis of the opening.
14. The cutting member of any of claims 11 or 13, wherein the cutting member has a plurality of cutters.
15. The cutting member of any of claims 11 to 14, wherein the cutter is flexible.
16. The cutting member of any of claims 11 to 15, wherein a height of the cutter corresponds to a depth of the opening.
17. The cutting member of any of claims 11 to 15, wherein a height of the cutter corresponds to only part of a depth of the opening.
18. A vegetable cutter, wherein the vegetable cutter comprises: a vegetable cutting guide; and a cutting member; wherein the cutting member has at least one cutter and the vegetable cutting guide has at least one slot through which the at least one cutter is arranged to pass into an opening of the vegetable cutting guide in order to, in use, cut a vegetable.
19. The vegetable cutter of claim 18, wherein the at least one slot leads towards the opening.
20. The vegetable cutter of claim 18 or 19, wherein the at least one cutter is flexible and arranged, in use, to abut the at least one slot.
21. The vegetable cutter as claimed in any of claims 18 to 20 including a vegetable cutting guide as claimed in any of claims 1 to 10 or a cutting member as claimed in any of claims 11 to 17.
22. A method of cutting a vegetable using a vegetable cutter as claimed in any of claims lBto 21 and a vegetable cutting guide as claimed in any of claims ito 17, the method comprising: placing at least part of a vegetable into the opening of the vegetable cutting guide; passing the cutter at least partially through the at least one slot of the vegetable cutting guide; thereby cutting at least part of a vegetable by relative movement of the vegetable cutting guide and the cutter to produce cut vegetable pieces.
23. The method of claim 22, comprising cutting the object by a downwards movement of the cutter.
24. The method of claim 22, comprising cutting the object by relative rotation of the cutter and the vegetable cutting guide.
25. The method of any of claims 22 to 24, comprising shaking the vegetable cutting guide to shake out the cut vegetable pieces from the vegetable cutting guide.
26. The method of claim 25 comprising causing the or each slot to open and at least partially close during the shaking.
27. The method of any of claims 22 to 26, comprising cleaning the vegetable cutting guide using a cleaning member by passing the cleaning member through the opening of the vegetable cutting guide.
28. The method of any of claims 22 to 27, using a vegetable cutting guide as claimed in any of claims 1 to 10 or a cuffing member as claimed in any of claims 11 to 17.