US20170347821A1

US20170347821A1 - Hand forged metal eating utensils

Info

Publication number: US20170347821A1
Application number: US15/171,507
Authority: US
Inventors: Daniel Leopold
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-06-02
Filing date: 2016-06-02
Publication date: 2017-12-07

Abstract

A hand forged metal eating utensil comprising a fulcrum, an eating end and a handle with the fulcrum having a raised protrusion disposed between the eating end and the distal end of the handle and having a large cross-sectional thickness and with the eating utensil further comprising a first curvilinear portion located adjacent a side of the fulcrum extending toward the eating end of the utensil for elevating the height of eating end of the utensil such that the eating end is not able to make physical contact with a table surface when the utensil is placed on a level table surface and a second curvilinear portion extending from an opposite side of the fulcrum extending toward the distal end of the handle and with the eating utensil having a variable thickness from the eating end to the distal end of the handle such that the eating utensil forms a continuous seamless cross sectional geometry and provides enhanced handling comfort.

Description

FIELD OF THE INVENTION

The present invention is directed to a relatively thick hand forged metal eating utensil inclusive of a spoon and fork having a cross sectional seamless geometry, a streamlined shape and a thickness that varies from the eating end of the utensil to the end of the handle opposite the eating end such that the eating end of the utensil lies elevated relative to the height of the remaining body of the utensil when laid flat on a table or on a ground level surface.

BACKGROUND OF THE INVENTION

Conventional eating utensils become unsanitary upon exposure to germs when the eating end of the utensil, particularly a fork and/or spoon, is placed upon a table surface or a surface at ground level resulting in the eating end of the utensil making direct contact with the table or ground level surface. The exposure to germs is reduced when the table surface is covered by a cloth. However, for the eating utensil to truly remain sanitary after placement on a surface of a table, or ground level surface, no matter how well the eating utensil was cleaned or washed, the end of the eating utensil which enters the user's mouth needs to be in an elevated relationship relative to the body of the utensil such that the eating end cannot make physical contact with the table surface upon which it is placed. Prior art eating utensils are known to have been manufactured having an eating end which is in an elevated relationship to the remaining body of the utensil so that the eating end of the utensil remains elevated when the utensil is placed upon a table surface or upon the ground. However, such prior art eating utensils are known to be uncomfortable to eat with based upon the height of the eating end and are unattractive in appearance. Accordingly, prior art eating utensils manufactured with elevated eating ends have not been well received in the marketplace.
The metal eating utensils of the subject invention have an elevated eating end with a cross sectional seamless geometry, a streamlined shape and a thickness that varies from the eating end of the utensil to the end of the handle opposite the eating end such that the eating utensil possesses a handling capability and degree of comfort to the user equivalent to that of a conventional eating utensil without the eating end being elevated. This is accomplished in accordance with the present invention by hand forging the eating utensils at elevated temperature in a mold to impart a curvature which elevates the eating end and varies the thickness of the utensil from the eating end to the opposite end of the handle such that the handling comfort of the eating utensil remains about the same as when eating with a conventional eating utensil without a raised eating end.
Hot forging is a conventional manufacturing process in which the forged part is shaped by means of localized compressive force using a forging hammer and a die which functions as a mold for molding the forged part into a desired shape. The hot forging process of itself does not form part of the subject invention.

SUMMARY OF THE INVENTION

The metal eating utensils of the subject invention are hand forged at an elevated temperature to form a cross sectional seamless geometry comprising a fulcrum disposed between the eating end of the utensil and the handle of the utensil having a raised protrusion, for resting the eating utensil upon a table surface, and a cross-sectional thickness larger than the cross sectional thickness of the eating end and larger than the cross sectional thickness of the handle. The utensil includes a first curvilinear portion located adjacent one side of the fulcrum extending toward the eating end of the utensil and a second curvilinear portion extending from the opposite side of fulcrum extending toward the distal end of the handle. The first curvilinear portion forms an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion. The cross sectional thickness of the handle for a utensil representing either a fork or spoon varies from the second curvilinear portion to the distal end of the handle and the distal end of the handle has a thickness larger than the thickness of the second curvilinear portion. The curvature of the first curvilinear portion causes the eating end of the utensil to be elevated relative to the body of the eating utensil and the thickness of the eating utensil varies from the eating end of the utensil to the distal end of the handle for forming a continuous seamless cross sectional geometry which enhances the comfort of the user when using the eating utensil.
In the preferred embodiment for both a fork and a spoon the first and second curvilinear portions on opposite sides of the fulcrum are, at least, partially concave in geometry to form a continuous seamless shape from the eating end to the distal end of the handle with the eating end of the utensil having a cross sectional thickness at least between 20 to 60% thinner than the thickness of the remaining body of the eating utensil and with the handle having a thickness which varies from the fulcrum to the distal end of the handle. However, when the eating utensil is configured as a fork the first curvilinear portion preferably includes both a concave section and a convex section such that the curvilinear portion of the fork extending from the fulcrum to the eating end thereof is sinusoidal in geometry. This in conjunction with the thickness variation enhances both the aesthetics and handling comfort of the fork.

BRIEF DESCRIPTION OF THE DRAWINGS

Other advantages will become apparent from the following detailed description of the invention when read in conjunction with the accompanying drawings of which:

FIG. 1(a) is a top view of an eating utensil configured as a fork in accordance with the present invention;

FIG. 1(b) is a side view of the eating utensil shown in FIG. 1(a);

FIG. 1(c) is a bottom view of the eating utensil shown in FIG. 1(b);

FIG. 1(d) is a top perspective view of the eating utensil shown in FIG. 1(a);

FIG. 1(e) is a bottom perspective view of the eating utensil shown in FIG. 1(a);

FIG. 2(a) is a top view of an eating utensil configured as a spoon in accordance with the present invention;

FIG. 2(b) is a side view of the eating utensil shown in FIG. 2(a);

FIG. 2(c) is a bottom view of the eating utensil shown in FIG. 2(b);

FIG. 2(d) is a top perspective view of the eating utensil shown in FIG. 2(a); and

FIG. 2(e) is a bottom perspective view of the eating utensil shown in FIG. 2(a);

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

The preferred embodiment of the eating utensil 10 of the present invention, when configured as a typical fork, as is shown in FIGS. 1(a)-1(e), comprises an eating end 12, a handle 14 having a distal end 22 and a fulcrum 16 located between the eating end 12 and the distal end 22 of the handle 14. The fulcrum 16 has a raised protrusion 17 for resting the eating utensil 10 on a table surface (not shown) and has a large cross-sectional thickness larger than the cross sectional thickness of the eating end 12 and preferably larger than at least the portion of the handle 14 closest the fulcrum 16.
The eating utensil 10 further comprises a first curvilinear portion 18 located adjacent one side of the fulcrum 16 between the fulcrum 16 and the eating end 12 of the utensil 10 and a second curvilinear portion 20 located in the handle 14 on the opposite adjacent side of the fulcrum 16. The second curvilinear portion 20 also varies in thickness between the fulcrum 16 and the distal end 22 of the handle 14. Both the first curvilinear portion 18 and the second curvilinear portion 20 are, at least, partially concave in geometry and form a continuous seamless shape from the eating end 12 to the distal end 22 of the handle 14. The first curvilinear portion 18 forms an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion 20 and preferably includes both a concave section 23 and a convex section 24 which, in combination, represent a sinusoidal waveform with two dips. This curvature of the first curvilinear portion 20 elevates the eating end 12 of the utensil 10 such that the eating end 12 is not able to make physical contact with a table surface when the utensil 10 is placed on such table surface without affecting the handling comfort of the user when eating food and increases the aesthetics of the fork as an eating utensil.
The thickness of the eating utensil 10 varies from the eating end 12 to the distal end 22 of the handle 14 with the cross sectional thickness of the distal end 22 of the handle 14 being thicker than the cross sectional thickness of the second curvilinear portion 20. The cross sectional thickness of the eating end 12 of the utensil 10 should be at least between 20 to 60% thinner than the thickness of the remainder of the eating utensil 10 for forming a continuous seamless cross sectional geometry throughout the utensil 10 which enhances the aesthetics of the eating utensil 10.
Likewise, the preferred embodiment of an eating utensil 30 of the present invention, configured as a typical spoon, as shown in FIGS. 2(a)-2(e), comprises an eating end 32, a handle 34 and a fulcrum 16 located between the eating end 32 and the handle 34. The fulcrum 16 for the eating utensil 30 is identical to the fulcrum 16 for the eating utensil 10 and has a raised protrusion 17 for resting the eating utensil 30 on a table surface (not shown). The raised protrusion 17 in the spoon has a cross-sectional thickness larger than the cross sectional thickness of the eating end 32 and larger than the cross sectional thickness of the handle 34.
The eating utensil 30 further comprises a first curvilinear portion 38, similar in configuration to the first curvilinear portion 18, and similarly located on one adjacent side of the fulcrum 16 between the fulcrum 16 and the eating end 32 and a second curvilinear portion 40 located in the handle 34 on the opposite adjacent side of the fulcrum 16 between the fulcrum 16 and the distal end 42 of the handle 34. The first curvilinear portion 38 and the second curvilinear portion 40 are, at least, partially concave in geometry to form a continuous seamless shape from the eating end 32 to the distal end 42 of the handle 34. In addition, the first curvilinear portion 38 forms an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion 40. Likewise, the thickness of the utensil 30 varies from the eating end 32 to the distal end 42 of the handle 34 with the cross sectional thickness of the handle 34 at the distal end 42 thereof being thicker than the cross sectional thickness of the second curvilinear portion 40. Similarly, the cross sectional thickness of the eating end 32 of the utensil 30 should be at least between 20 to 60% thinner than the thickness of the remainder of the eating utensil 30. This relationship assures forming a continuous seamless cross sectional geometry throughout the utensil 30 for enhancing the aesthetics of the eating utensil 30 and the handling comfort of the user when eating food.
The eating utensils 10 and 30 are hand forged at elevated temperature in a high temperature furnace using a conventional hot forging furnace with the forged parts shaped in a conventional manner by a technician using a conventional die which functions as a mold to provide localized compression at relatively high temperature. The desired configuration of the fork 10 and/or spoon 30 of the subject invention are hand forged to achieve the desired variation in thickness of the eating utensil between the eating end and the handle with the cross sectional thickness of the distal end of the handle being larger than the cross sectional thickness of the second curvilinear portion in the handle and with the eating end of the utensil being thinner in cross sectional thickness relative to the thickness of the handle. The desired cross sectional thickness of the handles 14 and 34 should range from between about 2-4 mm in thickness at the distal end thereof.

Claims

What is claimed is:

1. A hand forged metal eating utensil comprising a fulcrum, an eating end and a handle having a distal end, said fulcrum being disposed between the eating end and the distal end of the handle and having a raised protrusion and a large cross-sectional thickness larger than the cross sectional thickness of the eating end; with said eating utensil further comprising a first curvilinear portion located on a side adjacent the fulcrum extending toward the eating end of the utensil for elevating the height of eating end of the utensil such that the eating end is not able to make physical contact with a table surface when the utensil is placed on the table surface and a second curvilinear portion extending from an opposite side adjacent to the fulcrum extending toward the distal end of the handle, and

wherein the eating utensil has a variable thickness from the eating end to the distal end of the utensil with the eating end thereof being the thinnest end and with the distal end having a cross sectional thickness larger than the cross sectional thickness of both the first and second curvilinear portions and wherein the eating utensil has a continuous seamless cross sectional geometry and a handling comfort for eating food similar to the handling comfort of a conventional eating utensil.

2. A hand forged eating utensil as claimed in claim 1 wherein both the first curvilinear portion and the second curvilinear portion are, at least, partially concave in geometry with the first curvilinear portion forming an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion.

3. A hand forged eating utensil as claimed in claim 2 wherein the second curvilinear portion has a variable thickness which is thinner at the middle of the concave section.

4. A hand forged eating utensil as defined in claim 3 wherein the eating end of the utensil has a cross sectional thickness at least between 20 to 60% thinner than the thickness of the remaining body of the eating utensil.

5. A hand forged eating utensil as defined in claim 4 wherein the cross sectional thickness of the handle at the distal end thereof ranges from between about 2-4 mm in thickness.

6. A hand forged eating utensil as defined in claim 5 wherein said first curvilinear portion includes both a concave section and a convex section which, in combination, correspond to a sinusoidal waveform with two dips.