JP2014217715A

JP2014217715A - Cutting auxiliary tool of kitchen knife

Info

Publication number: JP2014217715A
Application number: JP2013108390A
Authority: JP
Inventors: 邦夫梶ヶ谷; Kunio Kajigaya
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-05-03
Filing date: 2013-05-03
Publication date: 2014-11-20

Abstract

PROBLEM TO BE SOLVED: To solve the problem of a conventional cutting auxiliary tool of a kitchen knife that a user sometimes hurts him/herself accidentally since a hard food material has to be cut with the kitchen knife by using force when cutting the food material with the kitchen knife and that a structure is complicated and handling and storage have difficulties.SOLUTION: A cutting auxiliary tool of a kitchen knife includes: lock parts arranged in a guide part for holding the point of a kitchen knife when a food material is cut; insertion ports arranged in the lock parts and allowing a kitchen knife to be freely put in/out; a placement board integrally attached with a guide part body and allowing a food material to be placed; and groove parts meeting the width of the insertion ports and extending to the end of the placement board.

Description

本発明は、料理の際に包丁で食材が硬くて切りにくいものを切断するのに補助具を用いて少ない力で切断する包丁の切断用補助具に関する。 [Technical Field] The present invention relates to a cutting aid for a knife that cuts with a small force using an auxiliary tool to cut a hard knife that is difficult to cut when cooking.

従来、硬い食材を包丁で切断する時には色々な補助具を用いて切断していた。例えばまな板に金属のスライドバーが付いていて、そこに包丁の先に加工された溝に合わせて包丁をこていして使うものや、まな板の板面に取付けられた支柱の受け部に包丁の刃身を挿入して切断していた。 Conventionally, when a hard food material is cut with a knife, it has been cut with various auxiliary tools. For example, a metal slide bar is attached to the cutting board, and the knife is used to fit the groove processed at the tip of the knife, or the knife is attached to the support of the support attached to the board surface of the cutting board. The blade was inserted and cut.

特開２０１０−２７９４１２号公報 JP 2010-279212 A 特開平２−１５９９６号公報 Japanese Patent Laid-Open No. 2-15996

食材を包丁で切断する時、次のような問題点があった。
（１）まな板に金属のスライドバーが付いていて、そこに包丁の先に加工された溝に合わせて包丁をこていして使うものが知られていたが、専用のまな板とそこに取り付ける包丁も特別のものを使用しなくてはならなかったので、不便であった。
（２）特許文献１で示されている、まな板及びまな板の補助具については、専用のまな板を用意する必要があり、補助具が大きく収納や洗う際に突起等があり衛生上問題が有った。
（３）特許文献２で示されている、かぼちゃ類切断機も専用のまな板と包丁を用いなければならなかった。
本発明は、以上の問題点を解決するためになされたものである。When cutting food with a knife, there were the following problems.
(1) It is known that a metal slide bar is attached to the cutting board, and the knife is used by squeezing the knife into the groove processed at the tip of the knife. However, it was inconvenient because I had to use a special one.
(2) For the cutting board and cutting board auxiliary tool shown in Patent Document 1, it is necessary to prepare a dedicated cutting board, and the auxiliary tool is large and has projections and the like when stored and washed. It was.
(3) The pumpkin cutter shown in Patent Document 2 must also use a dedicated cutting board and knife.
The present invention has been made to solve the above problems.

食材を切断する際に包丁の先端を保持するガイド部に係止部を設け、係止部には包丁の出し入れ自在な挿入口を設け、ガイド部本体と一体に取付けられた食材を載せる載置板を設け、挿入口の幅に合わせた溝部を載置板の端まで延ばして設けた包丁の切断用補助具。 A locking part is provided in the guide part that holds the tip of the kitchen knife when cutting the food, and the locking part is provided with an insertion port through which the knife can be taken in and out, and the food that is attached integrally with the guide part body is placed on it. A knife cutting aid provided by providing a plate and extending a groove corresponding to the width of the insertion slot to the end of the mounting plate.

従来は専用のまな板に切断機を取り付けた複雑な装置であったので、切断用補助具がシンプルで使いやすく収納にかさばら無い。使い終わった後も複雑な形状をしていないために、洗い易いので調理用品としては衛生的に保たれる。又、包丁も専用の包丁ではなく従来使用していた包丁がそのまま使用できるので使い易く、綺麗に切断出来る。
当然、調理の際でも硬い食材を少ない力で容易に切断出来るので、調理の際に手を滑らせて、怪我をすることが無くなる。例えば子供が調理をする場合でも安心である。又、高齢者で手が不自由でも本発明の切断用補助具を用いることによって、硬い食材でも両手が使えるので、容易に切断できるので使い易いので便利である。Conventionally, it was a complicated device with a cutting machine attached to a dedicated cutting board, so the cutting aids are simple and easy to use and not bulky. Since it does not have a complicated shape after use, it is easy to wash, so it is kept hygienic as a cooking utensil. In addition, the kitchen knife is not an exclusive knife, but a conventional knife can be used as it is, so it is easy to use and can be cut cleanly.
Naturally, hard ingredients can be easily cut with little force even during cooking, so there is no risk of injury by sliding hands during cooking. For example, it is safe even if a child cooks. Moreover, even if it is an elderly person and a hand is inconvenient, by using the cutting aid of this invention, since both hands can be used even with a hard food, it is convenient because it can be easily cut and used.

本発明の斜視図。The perspective view of this invention. 本発明の平面図。The top view of this invention. 本発明のガイド部に包丁を挿入した状態図。The state figure which inserted the knife in the guide part of this invention. 食材を切断する時の包丁と食材の位置を示す側面状態図。The side surface figure which shows the position of the kitchen knife and foodstuff when cutting a foodstuff.

以下、本発明の実施の形態について説明する。
（イ）包丁（１）の先端部（２）が挿入出来る係止部（３）を有する、ガイド部（４）を設ける。
（ロ）ガイド部（４）に設けられた係止部（３）には包丁（１）の先端部（２）が出し入れ自在に成し。図１に示されたように包丁の用途によって切刃が薄いものと、出刃包丁のように厚いものがあるので、係止部（３）の挿入口（５）の幅をそれらに合わせて用意すると良い。本実施例では二種類に対応可能にしてある実施例が示されている。
（ハ）ガイド部（４）の一端には調理具材、例えば硬い大根（６）等を置く載置板（７）がガイド部（４）と一体に設けてある。
（ニ）載置板（７）には係止部（３）の挿入口（５）の幅に合わせて、載置板（７）の一端まで、溝（８）が設けられ、包丁（１）にて大根（６）を切断した際の包丁（１）の刃面の逃げ部を設けることで、最後まで綺麗に切断する為に設けられている。
本発明は以上のような構造である。Embodiments of the present invention will be described below.
(A) A guide part (4) having a locking part (3) into which the tip part (2) of the knife (1) can be inserted is provided.
(B) The front end (2) of the knife (1) can be inserted and removed freely in the locking part (3) provided in the guide part (4). As shown in Fig. 1, there are thin blades depending on the use of the knife, and thick blades such as the knife, so the width of the insertion slot (5) of the locking part (3) is prepared according to them. Good. In this embodiment, there are shown embodiments that can cope with two types.
(C) A placing plate (7) for placing a cooking utensil, for example, a hard radish (6), etc. is provided integrally with the guide portion (4) at one end of the guide portion (4).
(D) The mounting plate (7) is provided with a groove (8) up to one end of the mounting plate (7) according to the width of the insertion port (5) of the locking portion (3). ) Is provided to cut cleanly to the end by providing a relief portion of the blade surface of the knife (1) when cutting the radish (6).
The present invention has the above structure.

本発明を使用する時は、調理する食材が例えばかぼちゃのような硬い場合、載置板（７）に食材を置き、図４では硬い大根（６）を載置板（７）に横向きセットする。（８）そして、使用する包丁（１）を確認して、ガイド部（４）の上方から包丁（１）（９）の先端を挿入して、挿入口（５）の下端に刃先を位置させ、大根（６）の切断位置を確認して、包丁（１）の柄（９）を持って下に圧接すると、包丁（１）の先端部は係止部（３）の所で保持される。つまり、包丁（１）の先端部（２）が支点となるので、テコの原理で柄（９）又は硬さに応じて、柄（９）と包丁（１）の背中部分も一緒に下に押すことによって対応できるので、従来の包丁での切断のやり方に比べ押圧力は少なくて済み、硬い食材を切断する場合でも楽な力で、溝（８）を設けたことによって綺麗に切断出来る。
又、連続して薄く切る場合も例えば、右から左に食材を押し出す事によって切断作業がスムーズに行うことが出来る。When using the present invention, if the food to be cooked is hard, such as a pumpkin, the food is placed on the mounting plate (7), and in FIG. 4, the hard radish (6) is set sideways on the mounting plate (7). . (8) Then, confirm the knife (1) to be used, insert the tip of the knife (1) (9) from above the guide part (4), and position the blade edge at the lower end of the insertion slot (5). When the cutting position of the radish (6) is confirmed and the knife (1) is held down with the handle (9), the tip of the knife (1) is held at the locking portion (3). . In other words, the tip (2) of the knife (1) serves as a fulcrum, so that the back of the handle (9) and the knife (1) are also brought down together according to the handle (9) or hardness according to the principle of leverage. Since it can respond by pushing, it requires less pressing force than the conventional method of cutting with a kitchen knife, and even when cutting hard food, it can be cut cleanly by providing the groove (8) with an easy force.
Also, when cutting thinly continuously, for example, the cutting operation can be performed smoothly by extruding food from right to left.

１包丁、２先端部、３係止部、４ガイド部、５挿入口、６大根、７載置板、８溝、９柄1 knife, 2 tip, 3 locking part, 4 guide part, 5 insertion slot, 6 radishes, 7 mounting plate, 8 grooves, 9 handles

Claims

A locking part is provided in the guide part that holds the tip of the kitchen knife when cutting the food, and the locking part is provided with an insertion port through which the knife can be taken in and out, and the food that is attached integrally with the guide part body is placed on it. A knife cutting aid provided by providing a plate and extending a groove corresponding to the width of the insertion slot to the end of the mounting plate.