KR200306080Y1 - A kitchen knife haveing surface adhesion pervention means - Google Patents

Abstract

The present invention prevents the surface from sticking to the surface of the blade when cutting vegetables, fruits, food products, and other juicy foods, and also when cutting foods with a large area to be cut, such as meat and fish. The present invention relates to an esophagus having surface adhesion preventing means capable of preventing surface adhesion and releasing inconveniences in use caused by an angle to be cut.

In this invention, the present invention comprises a blade portion of a metal material with a cutting blade and a handle portion, the means for preventing surface adhesion when cutting food containing moisture, in the esophagus formed on any one side of both sides of the blade portion, As a means of preventing the surface adhesion, a plurality of vertically shaped projections vertically rugby ball shape (48 in the drawing or the size of the blade, or depending on the size and spacing of the projections, etc.) Variable) protrusions.

It provides an esophagus having means for preventing surface adhesion of the material to be cut during cooking by the protruding protrusions.

Description

Esophagus with surface adhesion means {A kitchen knife haveing surface adhesion pervention means}

This paper relates to the esophagus for cutting food, and in particular, it prevents the cuts from sticking to the surface of the blade when cutting food containing water such as vegetables, fruits, and the like. The present invention relates to an esophagus having a surface adhesion to prevent surface adhesion even when cutting food having a large area to be cut, such as fish and the like, and to relieve inconvenience in use caused by the cutting angle.

The kitchen of a typical home or restaurant is provided with an esophagus for cutting food exclusively, such esophagus is a kitchen utensil that is indispensable in cooking food such as various vegetables, fruit meat, fish, food processing.

Since the esophagus is directly related to cooking of food, it is made of stainless steel with excellent corrosion resistance and strength to prevent rust or surface from being damaged by the moisture of the food, and the blade is polished to have an extremely fine surface roughness. do.

In the above esophagus, when cutting foods such as vegetables containing water, the surface of the cut pieces adheres to the side of the blade portion due to the moisture, and thus the user has to remove the adhered cuts from time to time.

In addition, when the cutting operation is continuously performed without removing the cut material, it is difficult to cut the next cut part correctly, and the cut material continuously adheres to the blade part, resulting in a defect such as breaking the cut part that was cut first. Due to this, a process of detaching the adhered cuts from time to time is inevitably performed, which delays the cooking time and causes a problem such as a user's hand on the blade in the process of removing the cuts.

In order to solve this problem, a conventional esophagus disclosed in Korean Utility Model Registration No. 20-21464 (Date of Application No. 2000.00.15, name: kitchen esophagus formed with embossing, hereinafter referred to as an application draft) has been presented.

Figure 1 shows the esophagus of the above-described design, the esophagus 10 is a plurality of embossing (11) having a predetermined interval and shape at a horizontal position adjacent to the blade by selecting at least one of the left, right surface ) Is formed integrally.

The esophagus 10 is such that the cut material is released from the esophagus 10 without being surface-adhered by the protruding embossing 11 when cutting the soft material, which is easy to cut, such as mainly leafy vegetables containing a lot of moisture. The above problem is solved.

The above-mentioned application is devised to prevent surface adhesion by the projections when cutting soft materials such as leafy vegetables, which are easy to cut. However, the cut surface is wide and the foods having some firmness such as fruits or rice cakes are used. When cutting, the blade part is not easily inserted into the material by the embossing 11 formed close to the cutting blade, so that the cutting is not easy and the meat, fish, food processing, etc., which have a cutting surface wider than the width of the esophagus, can be cut. When the meat is soft, the surface of the embossing 11 is still covered with water, so that the surface of the blade portion is still adhered to the surface of the blade portion.

In particular, such a phenomenon is more aggravated when the blade is laid down and cut, the act of lying down and cut with a weaker force than the force cut from the top to the bottom cuts meat (fish, fish, etc.). When the meat and fish cover the entire surface of the embossing (11) and the blade portion, the frictional force is increased, which makes the blade more difficult to insert.

Accordingly, it is inevitable that a lot of power and time is consumed in the act of laying down the above-mentioned food, and the cut surface is not uniform, which causes a problem of inhibiting more advanced food cooking.

The present invention has been devised to solve the above problems, and in order to prevent the surface food from being adhered to the food, the scope of the food being performed is expanded, and the action of cutting the blade down is more effective. It is an object of the present invention to provide an esophagus (hereinafter referred to as an esophagus) having a surface adhesion preventing means to facilitate it.

1 is a perspective view of an existing draft

2 is a perspective view of the esophagus according to the present invention

3 is a front view of the esophagus according to the present invention

4 is a plan view of FIG.

5 is an enlarged perspective view of another embodiment of the present invention

Fig. 6 (A) (B) is an enlarged partial cross-sectional view of the embodiment.

<Description of the code | symbol about the principal part of drawing>

20: Esophagus 21: blade portion

23: cutting blade 30: adhesion prevention projection

In order to achieve the above object, the present invention has the configuration of the following features.

The present invention comprises a blade portion of a metal material with a projection and a handle portion, wherein in the esophagus formed with means for preventing surface adhesion when cutting food containing moisture on at least one side of both sides of the blade portion, As a means to prevent surface adhesion, a plurality of vertically shaped projections having a vertically terminated rugby ball (48 in the drawing or varying depending on the size of blades or the size and spacing of protrusions) Possible to protrude.

These protrusions are placed on the upper and lower sides of the blade portion 21 (upper-upper L1 dotted line on the back side of the knife, middle-L2 dotted line on the middle part, and on the lower L3 dotted line on the lower side of the cutting blade (23)). (24) side L1 1 row, middle-middle part L2 1 row, small-cutting blade (23) side L3 1 row) in the form of a three-column arrangement, the blade end (25) in the handle portion (22) The protrusions arranged in this way are gradually reduced in size according to the width of the blade portion 21, and the gap D of the protrusion period is formed to be gradually narrowed.

The round angle R with respect to the blade portion 21 surface of the protrusions 30 is smoothly rounded to the blade portion 21 surface at an angle of 5 degrees to 35 degrees.

The adhesion preventing projection 30 is characterized in that the projection center line (M) is formed so as to be perpendicular to the cutting edge (23) (C).

Hereinafter, with reference to the accompanying drawings an embodiment of the present invention to which the configuration of the feature is applied will be described in detail.

Figure 2 is a perspective view showing the configuration of the esophagus according to the present invention, Figure 3 is an enlarged front view showing the front configuration of Figure 1, Figure 4 is a plan view of FIG.

Referring to these drawings, the esophagus 20 according to the present invention has a blade portion 21 made of a material having excellent corrosion resistance and strength, such as stainless steel, a handle portion 22 for a user to hold by hand, and food (0). ) Is made of anti-adhesion projections 30 to prevent food (0) from surface adhesion when cutting.

The blade portion 21 includes a cutting blade 23, one side of the cross section is formed on the tip of the cross section for cutting food, the handle portion 22 is mainly made of wood or synthetic resin material on one side of the blade portion 21 Combined.

The anti-adhesion projection 30 has a plurality of vertical projections (48 in the figure) in the form of terminating the rugby ball in half on one side of the blade portion 21 above the cutting blade 23. Or the number of protrusions can be variable depending on the size and length of the blade or the distance and size of the protrusions set. These protrusions 30 are formed at the upper and lower sides of the blade portion 21 surface (up-knife back 24) L1. Dotted line, middle-middle part L2 dotted line, lower-cutting edge (23) side L3 dotted line) Large and small (large-knife back 24 side L1 1 row, middle-middle part L2 1 row, bottom-cutting It is formed to protrude in the form of three rows in the form of L3 one row on the blade 23 side, the size of the projections 30 arranged in this way from the handle portion 22 to the blade tip 25 is the blade portion 21. It becomes gradually smaller with the width, and accordingly, the space | interval D between the projections 30 is also gradually narrowed, and the protrusion is formed.

The round angle R with respect to the blade portion 21 surface of the protrusion 30 is smoothly rounded to the blade portion 21 surface at an angle of 5 degrees to 35 degrees.

The adhesion preventing projection 30 is characterized in that the projection center line (M) is formed so as to be perpendicular to the cutting edge (23) (C).

At this time, the direction of protruding the anti-adhesion projections may be any of both sides, but if the user using the right hand holds the handle as shown in the embodiment of FIG. Increase the size of the, the middle portion of the middle size, the projections on the lower side (cutting edge 23 side) is small so that the food (0) to be cut is naturally induced to the outside by these protrusions. .

In addition, the projecting degree of inclination (R) is to form a natural inclination with respect to the blade surface is smoothly rounded to about 5 to 35 degrees (degree of inclination (R) of the blade surface of the protrusion depending on the purpose of the esophagus. Is variable)

When the limited angle (inclination) value has an inclination degree (R) of 5 degrees or less, surface adhesion is prevented when cutting a small cut surface or a certain kind of vegetable or soft material, but meat, fish, food When cutting a wide cutting surface or a lot of moisture, such as processed products, it was too small to prevent surface adhesion.

On the contrary, the degree of inclination R of 35 degrees or more is so excessive that its protruding height is so great that it causes damage to the cut material depending on the material, so it is appropriate to maintain the degree of inclination R of 5 degrees to 35 degrees.

And, when the bent anti-adhesion projections 30 are formed in a predetermined shape to be round as shown in the drawing, the shape may be formed in a square shape, a triangular shape, etc. Since the contact with the anti-adhesion projections 30 is to be formed round to prevent breakage of the cutting surface.

Further, the rounded rugby ball is cut in half so as to have a larger and wider width in the drawing than the cutting blade 23 side. The insertion of the blade 23 is made easier and at the same time the food (0) cut to the sides of the larger, thicker protrusions 30 formed toward the upper side is guided and pushed outward.

FIG. 5 is an exemplary view of a state in which the anti-adhesion protrusion 30 cuts the cutting object 0. According to the same figure, each of the anti-adhesion protrusions 30 is perpendicular to the cutting blade 23. It is formed in a state, which is why the user using the esophagus 20 is inclined at an angle of about 10 to 30 degrees about the blade portion 21, the blade portion 21 of the anti-adhesion projections 30 It is to increase cutting efficiency by allowing the cutting to be guided smoothly and sliding outwards along the inclined line (the edge portion formed in the shape of a rugby ball, terminated in a round shape).

Here, the cutting efficiency is increased as the sliding is generally due to the phenomenon that the knife presses a force from the upper side and slides to the front so that the tough food (0) is cut well, and the user simply cuts the cutting blade 23 in one direction. Even if it is pressurized by the blade portion 21 is naturally sliding, the sliding action is added to the pressing force is to increase the cutting efficiency.

Esophageal 20 is configured as described above is prevented that the food (0) to be cut is pushed out by the anti-adhesion projections 30 to adhere to the surface of the blade portion 21, in particular, as shown in Figures 3 and 4 Likewise, when cutting soft foods such as meat fish and food processing products that are wider than the width of the blade portion 21, the cuts (0: the cut of the foods are indicated by 0), due to the inclined protrusion of the anti-adhesion projections. It is induced to prevent surface adhesion.

In addition, when the cutting blade 23 of the esophagus 20 performs the cutting operation by laying down the blade portion with respect to the food (0) as described above, the protrusion size, which is inclined with respect to the direction in which the cutting force is applied, is large and small (大中小). It is possible to obtain a high cutting efficiency compared to the cutting force applied by sliding to one side by the edge portion to the anti-adhesion projections 30 formed by arranging in three rows).

Therefore, the above-described action is a great effect when cutting the food (0) in the state lying down the blade portion 21, it is as described above that a higher cutting efficiency for the unit cutting force is expressed.

The esophagus according to the present invention as described above can form the anti-adhesion projections 30 on any one side of both sides of the cutting blade 23 to prevent the adhesion.

In addition, it will be understood that the esophagus is understood to include a transient and several handheld knives, and therefore the above-described configuration and action may be applied to the transient and several handheld knives.

As described above, the present invention cuts vegetables, fruits, and other foods containing a lot of moisture, as well as meats larger than the width of the blade, meats such as fish, food processed foods, and other foods. In addition, the surface adhesion does not occur even when cooking, thereby expanding the range of application to various foods, thereby improving the consumer's satisfaction.

In addition, it is possible to consume less force when cutting the blade lying on the food to facilitate the cutting process, the upper and lower blade portion 21 of the small and medium (大中小) By maintaining the inclination of cutting by the sides of the anti-adhesion projections formed in size to facilitate the cutting action and the state of the cut surface is excellent to obtain a more advanced cooking effect.

Claims (4)

In forming a plurality of protrusions vertically terminated in the form of a rugby ball half on at least one side of both sides of the blade portion 21 as a means for preventing surface adhesion, these protrusions 30 are blades On the side of the part 21, it is arranged in three rows with the size of the small and medium. The upper side (L1 dotted line) on the back side of the knife is larger than the projections on the cutting edge 23 side (L3 dotted line), and the middle of the back side and the cutting edge side The middle side (L2 dotted line) is the middle size of the protrusions on the back of the knife and the protrusions on the cutting blade side, and the lower side (L3 dotted line) on the cutting edge side is formed in a three-row array form to prevent surface adhesion. Having esophagus. The upper side (L1 dotted line) protrusions 30 on the back side of the knife, the middle side (L2 dotted line) protrusions 30 which are the middle portions of the dorsal side and the cutting blade side, and the lower side (L3 point) Projections 30 of the line) The projections of each row are gradually reduced in size from the handle portion 22 to the blade tip 25 according to the width of the blade portion 21, and the spacing (D) is also reduced. Esophagus with surface adhesion prevention means characterized by gradually narrowing. According to claim 2, the degree of inclination (R) with respect to the blade portion 21 surface of each of the projections 30 is a surface adhesion preventing means characterized in that the rounded smoothly on the blade portion 21 surface at an angle of 5 to 35 degrees Having esophagus. The esophagus according to claim 3, wherein each of the protrusions (30) is formed such that the protrusion centerline (M) is perpendicular to the cutting edge (23).