EP3275607B1 - Butcher's knife with sharp rounded blade - Google Patents

Butcher's knife with sharp rounded blade Download PDF

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Publication number
EP3275607B1
EP3275607B1 EP17183629.9A EP17183629A EP3275607B1 EP 3275607 B1 EP3275607 B1 EP 3275607B1 EP 17183629 A EP17183629 A EP 17183629A EP 3275607 B1 EP3275607 B1 EP 3275607B1
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EP
European Patent Office
Prior art keywords
blade
knife
butcher
length
over
Prior art date
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Application number
EP17183629.9A
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German (de)
French (fr)
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EP3275607A1 (en
Inventor
Jean-François GIREAULT
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Agilit
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Agilit
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Priority to DE17183629.9T priority Critical patent/DE17183629T1/en
Priority to PL17183629T priority patent/PL3275607T3/en
Publication of EP3275607A1 publication Critical patent/EP3275607A1/en
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Publication of EP3275607B1 publication Critical patent/EP3275607B1/en
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B3/00—Hand knives with fixed blades
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B9/00—Blades for hand knives
    • B26B9/02—Blades for hand knives characterised by the shape of the cutting edge, e.g. wavy

Definitions

  • the present invention relates to butcher's knives.
  • the invention relates to butcher's knives used both in an industrial, artisanal and domestic context, for cutting meat.
  • butcher knives have a long tapered blade suitable for this operation.
  • the invention relates to such a butcher's knife, the end of the blade of which has a sharp rounded end, in particular for use in the first, second and third processing of meat (slaughtering, boning, trimming) and all other cutting operations.
  • meat is understood here in its broad sense and includes fish meat.
  • Butcher's knives are historically and traditionally provided with a blade with a pointed and thin end corresponding to the procedures and customary uses of the trade.
  • the invention provides an effective technical solution to this problem, while improving working conditions.
  • the knife with a sharp rounded blade according to the invention in fact makes it possible to reduce the number of gestures required for cutting operations.
  • the operator using a sharp-edged knife at the end of a cut to separate muscles or separate a muscle from a bone, must extract his knife from the meat to re-implant it in the meat and continue its cutting in advancing in the depth of the piece.
  • the blunt back of the blade does not allow this cutting gesture to be continued in the opposite direction.
  • the knife according to the invention which has a cutting edge which continues on the rounded tip of the blade and, beyond, on the back of the knife, the operator at the end of a cutting line in a downward direction, can continue his movement in an upward direction (and so on), without extracting his knife from the meat.
  • the end of the blade when it is pointed requires at the time of slicing a significant amplitude of movement of the wrist.
  • the sharp rounded blade of the knife according to the invention allows the amplitude of movement to be considerably reduced, thus reducing musculoskeletal disorders.
  • the invention also makes it possible to eliminate the risk associated with the pricking of the meat (gesture sometimes performed by the operator to bring the pieces of meat back to him), since the operator, by the roundness of the blade, is no longer able to practice this risky gesture, which eliminates the risk of injury associated with the knife returns to the upper body.
  • the butcher's knife 1 has a handle 2 and a blade 3 conventionally having a cutting edge on one of its sides.
  • This blade 3 has a length of 15 cm. In other embodiments, this blade may have a different length of between 10 cm and 40 cm, and preferably between 13 cm to 25 cm.
  • This blade 3 also has a width of 2.8 cm (measured at the level of the greatest width of the blade). In other embodiments, this blade may have a different width preferably between 2 cm and 5 cm.
  • This blade 3 thus has a length / width ratio equal to approximately 5.3. In other embodiments, this ratio may be different and preferably between 4 and 8.
  • the blade of the knife is made of rust-resistant chrome-molybdenum steel.
  • Its handle is made of plastic resistant to sterilization processes, cold and cleaning products. In other embodiments, other materials known to those skilled in the art could be used to manufacture the blade or the handle.
  • the blade 3 has a rounded end 3a and a cutting edge 3b.
  • the rounded end has a radius of 2.5mm. In other embodiments, this radius may be different and vary between 2 mm and 10 mm.
  • the cutting edge 3b extends to the back 3c of the blade. This cutting edge is obtained by sharpening both sides of the blade. More precisely, this cutting edge 3b, represented in the figure by hatching, extends, in this embodiment, over a length of 10 mm from the end 4 of the blade to a point 5 on the back 3c. In other embodiments, this cutting edge may extend over a different length on the back of the blade, in practice at least 8 mm and preferably between 8 mm and 12 mm from the end of the blade.
  • the end of the blade is constituted, in practice, by the point on which the knife can be held vertically on a horizontal support by holding it with a finger at its end of the handle.
  • the back 3c of the blade 3 is thinned on both sides in the extension of the cutting part over a minimum thinned length of 30 mm from the end 4 of the blade.
  • This thinning consisting of a reduction in the thickness of the blade, can be obtained by a person skilled in the art according to any conventional method known to him. It will be noted that, in other embodiments, this thinning may extend further over the back of the blade until it extends over the entire length thereof, from the end of the blade as defined above. .

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Knives (AREA)

Description

La présente invention concerne les couteaux de boucher.The present invention relates to butcher's knives.

Plus précisément, l'invention concerne les couteaux de boucher utilisés aussi bien dans un cadre industriel, artisanal que domestique, pour procéder à la découpe de la viande. Traditionnellement, de tels couteaux de boucher présentent une longue lame effilée adaptée pour cette opération.More specifically, the invention relates to butcher's knives used both in an industrial, artisanal and domestic context, for cutting meat. Traditionally, such butcher knives have a long tapered blade suitable for this operation.

L'invention concerne un tel couteau de boucher dont l'extrémité de la lame présente une extrémité arrondie tranchante, notamment pour une utilisation en première, deuxième et troisième transformation des viandes (abattage, désossage, parage) et toutes autres opérations de découpe.The invention relates to such a butcher's knife, the end of the blade of which has a sharp rounded end, in particular for use in the first, second and third processing of meat (slaughtering, boning, trimming) and all other cutting operations.

On notera que le terme viande est ici entendu selon son acception large et inclut la viande de poisson.It will be noted that the term meat is understood here in its broad sense and includes fish meat.

La particularité de ce couteau réside dans la combinaison des caractéristiques suivantes dont est pourvu ledit couteau, à savoir :

  1. a) une lame de longueur comprise entre 10 cm et 40 cm arrondie a son extrémité, l'extrémité arrondie ayant un rayon compris entre 2 mm et 10 mm ;
  2. b) un tranchant qui s'étend sur ladite extrémité arrondie de la lame et se prolonge sur une partie du dos de la lame du couteau sur au moins 8 mm depuis le bout de la lame.
The particularity of this knife lies in the combination of the following characteristics with which said knife is provided, namely:
  1. a) a blade of length between 10 cm and 40 cm rounded at its end, the rounded end having a radius of between 2 mm and 10 mm;
  2. b) a cutting edge which extends over said rounded end of the blade and extends over part of the back of the knife blade for at least 8mm from the tip of the blade.

On notera que l'on connaissait par US 2002/104222 un couteau spécialement conçu pour dépecer le gibier présentant une lame courte et arrondie. Dans cette demande de brevet américain, ce couteau à dépecer est présenté comme un » alternative aux couteaux à lame longue Le document JP3202296U décrit un couteau de cuisine ayant une extrémité arrondie.It will be noted that we knew by US 2002/104222 a knife specially designed for butchering game with a short, rounded blade. In this US patent application, this skinning knife is presented as an »alternative to long blade knives. JP3202296U describes a kitchen knife having a rounded end.

Les couteaux de boucher sont historiquement et traditionnellement pourvus d'une lame à extrémité pointue et fine correspondant aux modes opératoires et usages habituels du métier.Butcher's knives are historically and traditionally provided with a blade with a pointed and thin end corresponding to the procedures and customary uses of the trade.

Ces couteaux sont générateurs de nombreux accidents du travail et occasionnent des blessures par coupures ou piqûres, soit à l'occasion de la manipulation des couteaux en phase de travail, soit à l'occasion de chutes de couteaux, de piquage de la viande pouvant entraîner un retour du couteau vers le haut du corps et des blessures, parfois très graves au cou, au visage, aux avant-bras..., de contact avec des lames de couteaux ressortant des coutelières, ...These knives are the source of many accidents at work and cause injuries by cuts or pricks, either when handling the knives during the work phase, or when knives fall, pricking the meat which can cause a return of the knife to the upper body and injuries, sometimes very serious to the neck, face, forearms ..., contact with knife blades coming out of the cutlery, ...

Les accidents pour coupures ou piqures représentent dans l'industrie bouchère environ 30% des accidents du travail.In the meat industry, accidents due to cuts or pricks account for around 30% of occupational accidents.

L'invention apporte une solution technique efficace à cette problématique, tout en améliorant les conditions de travail.The invention provides an effective technical solution to this problem, while improving working conditions.

Elle permet d'éradiquer les accidents pour piqûres, ou d'en limiter considérablement l'impact et la gravité.It makes it possible to eradicate injuries caused by stings, or to considerably limit their impact and severity.

Elle réduit les risques de troubles musculo-squelettiques liés aux gestes répétitifs de notre métier, en facilitant les gestuelles de travail.It reduces the risk of musculoskeletal disorders linked to repetitive movements in our profession, by facilitating work movements.

Le couteau à lame arrondie tranchante selon l'invention permet en effet de réduire le nombre de gestes nécessaires à des opérations de découpe.The knife with a sharp rounded blade according to the invention in fact makes it possible to reduce the number of gestures required for cutting operations.

L'opérateur utilisant un couteau à lame pointue, à la fin d'un trait de découpe pour séparer des muscles ou séparer un muscle d'un os, doit extraire son couteau de la viande pour le réimplanter dans la viande et poursuivre sa découpe en avançant dans la profondeur du morceau. Le dos de la lame non tranchant ne permet pas en effet de poursuivre cette gestuelle de découpe dans le sens opposé.The operator using a sharp-edged knife, at the end of a cut to separate muscles or separate a muscle from a bone, must extract his knife from the meat to re-implant it in the meat and continue its cutting in advancing in the depth of the piece. The blunt back of the blade does not allow this cutting gesture to be continued in the opposite direction.

Grâce au couteau selon l'invention qui présente un tranchant qui se poursuit sur la pointe arrondie de la lame et, au-delà, sur le dos du couteau, l'opérateur à la fin d'un trait de découpe dans un sens descendant, peut poursuivre son mouvement dans un sens ascendant (et ainsi de suite), sans extraire son couteau de la viande.Thanks to the knife according to the invention which has a cutting edge which continues on the rounded tip of the blade and, beyond, on the back of the knife, the operator at the end of a cutting line in a downward direction, can continue his movement in an upward direction (and so on), without extracting his knife from the meat.

De plus, l'extrémité de la lame lorsqu'elle est pointue, nécessite au moment du tranchage une amplitude importante du mouvement du poignet.In addition, the end of the blade when it is pointed, requires at the time of slicing a significant amplitude of movement of the wrist.

La lame arrondie tranchante du couteau selon l'invention, quant à elle, ayant une surface d'impact plus large, permet de réduire considérablement l'amplitude du mouvement, venant ainsi réduire les troubles musculo-squelettiques.The sharp rounded blade of the knife according to the invention, for its part, having a larger impact surface, allows the amplitude of movement to be considerably reduced, thus reducing musculoskeletal disorders.

L'invention permet aussi de supprimer le risque lié au piquage de la viande (geste parfois effectué par l'opérateur pour ramener les morceaux de viande vers lui), puisque l'opérateur de par l'arrondi de la lame, n'est plus en mesure de pratiquer ce geste risqué, ce qui supprime les risques de blessures liés aux retours de couteau vers le haut du corps.The invention also makes it possible to eliminate the risk associated with the pricking of the meat (gesture sometimes performed by the operator to bring the pieces of meat back to him), since the operator, by the roundness of the blade, is no longer able to practice this risky gesture, which eliminates the risk of injury associated with the knife returns to the upper body.

L'invention, ainsi que les avantages qu'elle présente, seront plus facilement compris grâce à la description qui va suivre d'un mode de réalisation de celle-ci donné à titre d'exemple non limitatif en référence à la figure unique.The invention, as well as the advantages that it presents, will be more easily understood thanks to the following description of an embodiment thereof given by way of nonlimiting example with reference to the single figure.

En référence à cette figure, le couteau de boucher 1 selon l'invention présente un manche 2 et une lame 3 présentant de façon classique un tranchant sur un de ses cotés.With reference to this figure, the butcher's knife 1 according to the invention has a handle 2 and a blade 3 conventionally having a cutting edge on one of its sides.

Cette lame 3 présente une longueur de 15 cm. Dans d'autres modes de réalisation, cette lame pourra présenter une longueur différente comprise entre 10 cm et 40 cm, et de façon préférée entre 13 cm à 25 cm.This blade 3 has a length of 15 cm. In other embodiments, this blade may have a different length of between 10 cm and 40 cm, and preferably between 13 cm to 25 cm.

Cette lame 3 présente par ailleurs une largeur de 2,8 cm (mesurée au niveau de la plus grande largeur de la lame). Dans d'autres modes de réalisation cette lame pourra présenter une largeur différente comprise préférentiellement entre 2 cm et 5 cm.This blade 3 also has a width of 2.8 cm (measured at the level of the greatest width of the blade). In other embodiments, this blade may have a different width preferably between 2 cm and 5 cm.

Cette lame 3 présente ainsi un ratio longueur/largeur égal à environ 5,3. Dans d'autres modes de réalisation, ce ratio pourra être différent et compris préférentiellement entre 4 et 8.This blade 3 thus has a length / width ratio equal to approximately 5.3. In other embodiments, this ratio may be different and preferably between 4 and 8.

De façon classique, la lame du couteau selon ce mode non limitatif de réalisation est constituée en acier chrome-molybdène résistant à la rouille. Son manche est en matière plastique résistant aux procédés de stérilisation, au froid et aux produits de nettoyage. Dans d'autres modes de réalisation, d'autres matériaux connus de l'homme de l'art pourront être utilisés pour fabriquer la lame ou le mancheConventionally, the blade of the knife according to this non-limiting embodiment is made of rust-resistant chrome-molybdenum steel. Its handle is made of plastic resistant to sterilization processes, cold and cleaning products. In other embodiments, other materials known to those skilled in the art could be used to manufacture the blade or the handle.

Conformément à la présente invention, la lame 3 présente une extrémité 3a arrondie et un tranchant 3b. L'extrémité arrondie présente un rayon de 2,5 mm. Dans d'autres modes de réalisation, ce rayon pourra être différent et varier entre 2 mm et 10 mm.According to the present invention, the blade 3 has a rounded end 3a and a cutting edge 3b. The rounded end has a radius of 2.5mm. In other embodiments, this radius may be different and vary between 2 mm and 10 mm.

Le tranchant 3b s'étend jusqu'au dos 3c de la lame. Ce tranchant est obtenu par affutage des deux faces de la lame. Plus précisément ce tranchant 3b, représenté sur la figure par des hachures, se prolonge, dans ce mode de réalisation, sur une longueur de 10 mm depuis le bout 4 de la lame jusqu'à un point 5 du dos 3c. Dans d'autres modes de réalisation, ce tranchant pourra se prolonger sur une longueur différente sur le dos de la lame, en pratique d'au moins 8 mm et préférentiellement entre 8 mm et 12 mm depuis le bout de la lame. Le bout de la lame est constitué, en pratique, par le point sur lequel on peut faire tenir verticalement le couteau sur un support horizontal en le maintenant par un doigt à son extrémité de manche.The cutting edge 3b extends to the back 3c of the blade. This cutting edge is obtained by sharpening both sides of the blade. More precisely, this cutting edge 3b, represented in the figure by hatching, extends, in this embodiment, over a length of 10 mm from the end 4 of the blade to a point 5 on the back 3c. In other embodiments, this cutting edge may extend over a different length on the back of the blade, in practice at least 8 mm and preferably between 8 mm and 12 mm from the end of the blade. The end of the blade is constituted, in practice, by the point on which the knife can be held vertically on a horizontal support by holding it with a finger at its end of the handle.

Afin de faciliter l'affutage du tranchant de la lame 3, le dos 3c de la lame 3 est désépaissi sur ses deux faces dans le prolongement de la partie tranchante sur une longueur de désépaississement minimum de 30 mm depuis le bout 4 de la lame. Ce désépaississement, consistant en une réduction de l'épaisseur de la lame, peut être obtenu par l'homme de l'art selon toute méthode classique connue de lui. On notera que, dans d'autres modes de réalisation, ce désépaississement pourra se prolonger davantage sur le dos de la lame jusqu'à se prolonger sur toute la longueur de celui-ci, depuis le bout de la lame tel que défini ci-dessus.In order to facilitate the sharpening of the cutting edge of the blade 3, the back 3c of the blade 3 is thinned on both sides in the extension of the cutting part over a minimum thinned length of 30 mm from the end 4 of the blade. This thinning, consisting of a reduction in the thickness of the blade, can be obtained by a person skilled in the art according to any conventional method known to him. It will be noted that, in other embodiments, this thinning may extend further over the back of the blade until it extends over the entire length thereof, from the end of the blade as defined above. .

Claims (4)

  1. Butcher's knife having a handle (2) and a blade (3) having a length between 10 cm and 40 cm, characterised in that the blade (3) has a rounded end (3a) which has a radius between 2 mm and 10 mm and a sharp edge (3b) which extends over the rounded end (3a) and which extends over a portion of the back (3b) of the blade (3), the sharp edge (3b) of the blade (3) of the knife extending over at least 8 mm from the end (4) of the blade.
  2. Butcher's knife according to claim 1, characterised in that the sharp edge (3b) of the blade (3) of the knife extends over from 8 mm to 12 mm from the end (4) of the blade.
  3. Butcher's knife according to claim 1 or 2, characterised in that the greatest width of the blade (3) is between 2 cm and 5 cm, and the ratio between the length and the width of the blade is between 4 and 8.
  4. Butcher's knife according to claims 1 to 3, characterised in that the back (3c) of the blade (3) is thinned over the two faces thereof in the extension of the sharp edge (3b) over a minimum thinning length of 30 mm from the end (4) of the blade.
EP17183629.9A 2016-07-29 2017-07-27 Butcher's knife with sharp rounded blade Active EP3275607B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE17183629.9T DE17183629T1 (en) 2016-07-29 2017-07-27 Butcher knife with rounded cutting blade
PL17183629T PL3275607T3 (en) 2016-07-29 2017-07-27 Butcher's knife with sharp rounded blade

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1657399A FR3054469B1 (en) 2016-07-29 2016-07-29 BUTCHER KNIFE WITH RECLINED ROUNDED BLADE

Publications (2)

Publication Number Publication Date
EP3275607A1 EP3275607A1 (en) 2018-01-31
EP3275607B1 true EP3275607B1 (en) 2021-02-17

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EP17183629.9A Active EP3275607B1 (en) 2016-07-29 2017-07-27 Butcher's knife with sharp rounded blade

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EP (1) EP3275607B1 (en)
DE (1) DE17183629T1 (en)
DK (1) DK3275607T3 (en)
ES (1) ES2870048T3 (en)
FR (1) FR3054469B1 (en)
PL (1) PL3275607T3 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3406400B1 (en) * 2017-05-05 2023-07-19 Hans-Peter Zahnd Method and grinding machine for knife grinding
FR3080314B1 (en) * 2018-04-20 2020-05-15 Tracks & Georget KNIFE COMPRISING A TOOTH CUTTING EDGE AND A SMOOTH CUTTING EDGE

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5438758A (en) * 1994-05-31 1995-08-08 Roth-White; Jenny V. Heated knife
US20020104222A1 (en) * 2001-02-06 2002-08-08 Jay Larry Dean Knife for removing the hide of an animal and method therefor
US20060207110A1 (en) 2005-03-03 2006-09-21 Kyocera Corporation Ceramic cutting knife
JP3202296U (en) * 2015-11-13 2016-01-28 株式会社レーベン販売 Multipurpose knife with finger hook

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
FR3054469B1 (en) 2018-08-24
PL3275607T3 (en) 2021-09-20
DE17183629T1 (en) 2018-08-09
ES2870048T3 (en) 2021-10-26
DK3275607T3 (en) 2021-05-25
FR3054469A1 (en) 2018-02-02
EP3275607A1 (en) 2018-01-31

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