KR20040011908A - Cooking knife - Google Patents

Abstract

PURPOSE: A kitchen knife for cooking is provided to form steps to separate sliced materials from the side surface of a main body of the kitchen knife. CONSTITUTION: A tang is inserted into a handle of a kitchen knife. The kitchen knife forms the certain height(H3) from a back(33) of the knife to a blade(34) of the knife. The kitchen knife includes recesses(36a,36b) to form right and left steps(35a,35b) from a third part of the height from the blade of the knife in a longitudinal direction at right and left sides of a main body(30) of the knife. The angle of the blade is about 10 to 25 degrees. The errors of a right angle(theta2) between a left angle(theta1) is within about 2 to 4 degrees from the center line(CL) of the depth portion of the blade of the knife.

Description

Cooking knife {COOKING KNIFE}

The present invention relates to a cooking knife, when cutting the food ingredients, so that the sliced pieces do not stick to the outer side of the knife, when cutting down the material larger than the height of the knife body, the blade always moves in the vertical direction, It is characterized by being able to use the left hand as well as the handle.

A common cooking knife that has no contrast to the side of the knife body will not only prevent the next cut because the sliced pieces stick to the side of the blade when the food ingredients are repeatedly cut, and the sliced pieces are not laid out neatly. Occasionally, these problems can hurt you.

On the other hand, in recent years it is known to form a variety of holes or protrusions in the knife body to solve this problem.

For example, the conventional knife as shown in Figure 1 is a hole through the air through the air 11 through the side of the knife body 10, when cutting the food material, air flows between the cut portion and the blade To be automatically isolated.

However, in such a case, the above-mentioned through-hole 11 cannot be enlarged indefinitely, and even if the through-hole is enlarged, it does not have a great effect because it sticks to a part other than the through-hole.

Also, as shown in FIG. 2, the upper surface 22 is formed on the blade 21 side of the knife main body 20 so that the cut pieces of food material do not stick to the side of the blade on the upper surface 22.

This achieves the desired goal of falling sliced food ingredients, but the following points are pointed out.

That is, since the upper surface 22 is formed only on either side, it is difficult to use a few people.

For example, knives made for right-handed use are difficult for left-handed, while knives made for left-handed are difficult for right-handed.

In addition, since the angle on the left side and the angle on the right side are asymmetrical from the center point of the knife, the resistance is cut while the resistance is pushed toward the smaller side according to the blade angle. For example, when slicing relatively large foods such as large pumpkins, radishes, and watermelons, the blades do not go down in an unpredictable direction (vertical), but are always cut in an unpredictable direction with the blade angles from the center toward the smaller side. Not only is it uncomfortable, but sometimes it is also a risk factor.

Therefore, the present invention has been made to solve the conventional problems as described above, the main object of the invention when cutting the food ingredients, the sliced pieces do not stick to the side of the blade immediately fall so as not to interfere with the next cut. And it is going to go further to consider the use of both left-handed or right-handed, and on the other hand there is another purpose to improve the cutting force to be left and right evenly cut so as not to be cut to one side.

A characteristic feature of the present invention for achieving the above object is a cooking knife having a rear umbe inserted into the handle of the knife, and having an arbitrary height from the knife back to the blade, the angle of the blade is about 10 ° to 25 The angle between the left side and right side angles should be within 2 ° to 4 ° from the center line of the blade thickness, and the left and right sides of the knife body will be positioned at about 1/3 or less of the height from the blade. In each of the left and right stepped along the longitudinal direction to be provided with each depression.

1 is an exemplary view showing a conventional knife

Figure 2 is an exemplary view showing another conventional knife

3 is a perspective view showing a knife of the present invention

4 is a cross-sectional view showing a knife of the present invention.

5 is a cross-sectional view illustrating the manufacture of a knife according to the present invention.

6 is a perspective view of another embodiment of the present invention

<Code Description of Main Parts of Drawing>

30: knife body

31: umbe

32: handle

33: knife back

34: blade

35a, 35b: stepped portion

36a, 36b: depression

37a, 37b: corner

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the accompanying drawings.

3 is a perspective view of a knife according to the present invention, Figure 4 is a cross-sectional view thereof.

As shown in the figure, the knife of the present invention also inserts and fixes the rear cap 31 into the knife handle 32, and has an arbitrary height H3 from the knife back 33 to the blade 34.

In this case, the characteristic of the present invention is that the angle θ3 of the blade 34 is about 10 ° to 25 °, and the left side angle θ2 and the right side angle θ1 from the center line CL of the blade thickness. The error should be within about 2 ° to 4 °.

While maintaining the above conditions, the left and right stepped portions 35a along the lengthwise direction of the left and right sides of the knife body 30 at the position of about 1/3 or less of the height H3 from the blade 34. Each of the recesses 36a and 36b is provided so as to generate 35b.

In addition, the left and right depressions 36a and 36b and the left and right stepped portions 35a and 35b generated by the depressions are preferably formed to be in a staggered position without being at the same height. This is to avoid making the knife vulnerable.

In addition, the left and right stepped portions 35a and 35b do not allow the maximum width W1 of each of the corners 37a and 37b to be larger than the thickness W2 of the knife back 33 described above. . This is to ensure that even if the stepped portions 35a and 35b are formed, they do not significantly deviate from the original shape of the knife.

30A of FIG. 5 is a material for making a knife of the present invention.

Since the knife of the present invention configured as described above has the stepped portions 35a and 35b generated as the depressions 36a and 36b on the left and right sides of the knife main body 30, the cutting material is cut when the food material is cut. Piece does not stick to the side of the knife body.

That is, the cross section in which the sliced pieces of food ash are first cut is necessarily passed through the depressions 36a and 36b after the stepped portions 35a and 35b, and is exposed to the air during the depressions 36a and 36b. In addition, because the blade begins to open outward due to the angle θ3, it cannot be attached to the side of the knife body 30 again.

In the knife of the present invention, the person who cuts with his right hand has the right stepped portion 35b and the depression 36b acting, and the person who cuts with his left hand has the left stepped portion 35a and the depression 36a put in place. Because it works, whether left-handed or right-handed, anyone gets the same effect.

In addition, the angle θ3 of the blade 34 is set to about 10 ° to 25 °, and the error between the left side angle θ2 and the right side angle θ1 is about 2 ° to 4 ° from the center line CL of the blade thickness. Since it is possible to cut the food ingredients, it is possible to cut almost vertically without slicing left or right.

Figure 5 briefly shows a manufacturing method for effectively manufacturing the knife of the present invention. In other words, the material for making a knife is processed by a method such as forging, but the thickness of the knife to be zigzag bent to the step portion (35a) (35b) and depressions (36a) (36b) on the side of the blade rather than the knife After that, necessary parts can be easily cut or polished to produce them.

At this time, the blade angle θ3, the depressions 36a and 36b, the dimensions of the edges 37a and 37b of the stepped portions 35a and 35b, and the like follow the conditions described above.

Meanwhile, the present invention can also be implemented as shown in FIG.

In other words, in the cooking knife having a rear height 31 is inserted into the knife handle 32 and has an arbitrary height (H3) from the knife back 33 to the blade 34, from the blade 34 Only the depressions 36a and 36b are provided on the left and right sides of the knife body 30 along the length direction at the lower half of the height H3.

At this time, it is better to place the depressions at different heights, and in the form of a relatively wide and gentle semi-circle groove, the effect that the cut pieces of food ingredients are not easily adhered as described above, and there is an advantage in that it is easy to manufacture. .

The present invention as described in detail above has the advantage that the sliced pieces do not stick to the side of the blade immediately and do not interfere with the next cut since the cut portion is formed on the side of the knife body to start the spaced apart.

Moreover, since the stepped part is formed in both left and right sides, it can use both a left handed and a right handed.

In addition, since the stepped parts are formed on both left and right sides, the left and right angles have the same angle without a large error. It is very safe because it is cut in a predictable direction rather than being cut.

Claims (4)

In the rear knife 31 is inserted into the knife handle 32, the cooking knife having an arbitrary height (H3) from the knife back 33 to the blade 34, The left and right stepped portions 35a and 35b are formed on the left and right sides of the knife body 30 along the length direction at positions of about 1/3 or less of the height H3 from the blade 34. Each depression 36a, 36b is provided so that The angle θ3 of the blade 34 is about 10 ° to 25 °, and the error between the left side angle θ2 and the right side angle θ1 is about 0 ° to 4 ° from the center line CL of the blade thickness. Cooking knife, characterized in that to be within. The method of claim 1, The left and right depressions 36a and 36b and the left and right stepped portions 35a and 35b generated by the depressions are formed so as not to be at the same height but in staggered positions. Cooking knife. The method of claim 1, The left and right stepped portions 35a and 35b are designed such that the width W1 of each of the corners 37a and 37b is not greater than the thickness W2 of the knife back 33. Cooking knife to do. In the rear knife 31 is inserted into the knife handle 32, the cooking knife having an arbitrary height (H3) from the knife back 33 to the blade 34, In the lower half of the height (H3) from the blade 34, the left and right sides of the knife body 30 are provided with recesses 36a and 36b having different heights along the length direction, respectively. Cooking knife to do.