TWM573686U - Knife that facilitates slicing - Google Patents
Knife that facilitates slicing Download PDFInfo
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- TWM573686U TWM573686U TW107214046U TW107214046U TWM573686U TW M573686 U TWM573686 U TW M573686U TW 107214046 U TW107214046 U TW 107214046U TW 107214046 U TW107214046 U TW 107214046U TW M573686 U TWM573686 U TW M573686U
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Abstract
本新型提出一種利於切片的刀具，其係於構成上主要包括：一刀身、一刀柄與一線形凸件。特別地，本新型係將該線形凸件設計於該刀身的兩個刀面的其一之上，並令該線形凸件與刀身底部的刀鋒之間相距至少7公釐。如此設計，使用者操作由刀身、刀柄與線形凸件所構成的新式刀具進行食物的切片時，該線形凸件除了能夠有效地防止食物沾黏在刀面以外，同時，線形凸件所提供的均勻推擠力也能夠維持食物切片的外觀，不會於食物切片的表面上造成不均勻的凹痕。 The present invention proposes a tool for facilitating slicing, which is mainly composed of a blade body, a blade handle and a linear protrusion. In particular, the present invention designs the linear projection on one of the two faces of the blade and positions the linear projection at least 7 mm from the blade edge at the bottom of the blade. In this way, when the user operates a new type of tool composed of a blade body, a shank and a linear protrusion to slice the food, the linear protrusion can effectively prevent the food from sticking to the blade surface, and at the same time, the linear protrusion provides The uniform pushing force also maintains the appearance of the food slice without causing uneven dents on the surface of the food slice.
Description
本新型係關於刀具的相關技術領域，尤指一種利於切片的刀具。The present invention relates to the technical field of tools, and more particularly to a tool for slicing.
基於生活水準日益提高，人們的生活品質及態度的要求也趨嚴謹。舉例而言，刀具的設計與用途必須對應於各種場合而有所不同，如此才能盡情地發揮刀具的功能。因此，目前市面已經販售有各種用途的刀具，包括：廚用刀(主廚刀)、水果刀、削皮刀(亦稱多用途刀)、麵包刀、切片菜刀(亦稱中式刀)、西式主廚刀(Chef’s knife)、日式三德刀(Santoku knife)。Due to the increasing standard of living, people's quality of life and attitudes are also becoming more stringent. For example, the design and use of the tool must be different for each occasion, so that the function of the tool can be fully utilized. Therefore, tools for various purposes have been sold in the market, including: kitchen knives (main kitchen knives), fruit knives, peeling knives (also known as multi-purpose knives), bread knives, sliced kitchen knives (also known as Chinese knives), Western chef knife (Chef's knife), Japanese style Santo knife (Santoku knife).
切片菜刀最常被家庭主婦用於切蔬菜水果及切肉。傳統的切片菜刀係以不銹鋼或高碳鋼為材料經高溫鍛造而成，刀鋒薄而鋒利。然而，肇因於切片菜刀的刀身大都被設計成一平板面狀，因此於切割肉類或特定蔬菜時，經常會發生肉片或菜片沾黏於刀身的狀況。有鑑於此，中國專利公開號CN104647405A揭示一種陶瓷刀具。圖1即顯示中國專利公開號CN104647405A所揭示的陶瓷刀具的側面視圖。該陶瓷刀具1’主要包括：一刀身11’與一刀柄12’，其中該刀身11’係以其一刀肩111’連接至該刀柄12’。眾所周知，刀身11’的頂部與底部分別為刀背112’與刀鋒(或稱刀刃)113’，且刀身11’的側面則為刀面114’。特別地，中國專利公開號CN104647405A於該刀身11’設計有一橢圓形凹槽13’與複數個凸塊14’。Sliced kitchen knives are most often used by housewives to cut vegetables, fruits and cut meat. The traditional sliced kitchen knife is made of stainless steel or high carbon steel and is forged at high temperature. The blade is thin and sharp. However, since the blade of the sliced chopper is mostly designed as a flat surface, it is often the case that the meat or the slice is stuck to the blade when cutting meat or a specific vegetable. In view of this, Chinese Patent Publication No. CN104647405A discloses a ceramic cutter. Figure 1 is a side elevational view of the ceramic tool disclosed in Chinese Patent Publication No. CN104647405A. The ceramic cutter 1' mainly includes a blade body 11' and a shank 12', wherein the blade body 11' is coupled to the shank 12' by a blade shoulder 111'. As is well known, the top and bottom of the blade body 11' are the blade back 112' and the blade edge (or blade) 113', respectively, and the side of the blade body 11' is the blade surface 114'. In particular, Chinese Patent Publication No. CN104647405A has an elliptical groove 13' and a plurality of bumps 14' in the blade body 11'.
根據中國專利公開號CN104647405A的設計，該複數個凸塊14’設置於刀身11’的二面切邊上方，並包括由下端往向上傾斜凸起外表面。如此設計，使用此陶瓷刀具1’進行食物的切片時，該複數個凸塊14’係能夠防止食物沾黏在刀面114’。即使如此，使用者實際使用後的反饋意見指出，該複數個凸塊14’的確可以阻止食物沾黏在刀面114’之上，但同時也會於食物切片的表面上形成凹痕，影響食物切片的外觀。According to the design of Chinese Patent Publication No. CN104647405A, the plurality of bumps 14' are disposed above the two sides of the blade body 11' and include an outer surface which is inclined upward from the lower end. Thus, when the ceramic cutter 1' is used to slice the food, the plurality of bumps 14' prevent the food from sticking to the blade surface 114'. Even so, the feedback from the user after actual use indicates that the plurality of bumps 14' can prevent the food from sticking to the blade surface 114', but also form a dent on the surface of the food slice, affecting the food. The appearance of the slice.
另一方面，切片菜刀也不適合用於剁肉。有鑑於此，台灣新型專利號M369234揭示了一種陶瓷剁刀。圖2即顯示台灣新型專利號M369234所揭示的陶瓷剁刀的立體圖。此陶瓷剁刀2’主要包括：一刀身21’與一刀柄22’，其中該刀身21’係以其一刀肩211’連接至該刀柄22’。與一般刀具的設計相同，刀身21’的頂部與底部分別為刀背212’與刀鋒(或稱刀刃)213’，且刀身21’的側面則為刀面214’。請同時參閱圖3，係顯示沿著圖2中的A-A剖面線剖切的剖面圖。根據台灣新型專利號M369234的設計，刀身21’呈下厚上薄的變化，以增加剁肉的強度，且一線形凸部23’同時被形成於該二刀面214’之上，並位於刀身21’的切邊215’的上方，距離刀鋒213’約3至7公釐(mm)，同樣為增加剁肉的強度。On the other hand, slice choppers are not suitable for use in clam meat. In view of this, Taiwan's new patent number M369234 discloses a ceramic file. Fig. 2 is a perspective view showing the ceramic trowel disclosed in Taiwan Patent No. M369234. The ceramic trowel 2' mainly comprises a blade body 21' and a shank 22', wherein the blade body 21' is coupled to the shank 22' by a shoulder 211' thereof. As with the general tool design, the top and bottom of the blade 21' are the blade back 212' and the blade edge (or blade) 213', respectively, and the side of the blade body 21' is the blade surface 214'. Referring to FIG. 3 at the same time, a cross-sectional view taken along line A-A of FIG. 2 is shown. According to the design of Taiwan's new patent No. M369234, the blade body 21' is changed in thickness and thickness to increase the strength of the meat, and a linear convex portion 23' is simultaneously formed on the second knife surface 214' and located on the blade body. Above the cut edge 215' of 21', about 3 to 7 mm (mm) from the blade 213', also increases the strength of the meat.
使用此陶瓷剁刀2’剁肉時，線形凸部23’可均勻地吸收刀鋒213’所傳來的衝擊力，避免刀身21’因承受過大的衝擊力而發生崩裂的情形。即使如此，使用者實際使用後的反饋意見仍舊指出，該線形凸部23’雖然有助於提升刀身21’的耐衝擊度，但是卻會在陶瓷剁刀2’進行食物的切片時造成阻力，導致使用者無法熟練、快速地使用此陶瓷剁刀2’將肉類或特定蔬菜切成複數片狀物。When the ceramic file 2' is used, the linear convex portion 23' can uniformly absorb the impact force transmitted from the blade edge 213', and the blade body 21' can be prevented from being cracked due to an excessive impact force. Even so, the feedback from the user after actual use still indicates that the linear convex portion 23' helps to improve the impact resistance of the blade body 21', but causes resistance when the ceramic file 2' is sliced. This has led to the inability of the user to skillfully and quickly use this ceramic file 2' to cut meat or specific vegetables into multiple pieces.
因此，實有必要針對習知的刀具進行改良或重新設計，以產出利於將食物切割成複數片狀物的刀具；重要的是，所設計出的刀具不會於所述片狀物的表面上形成凹痕。有鑑於此，本案之創作人係極力加以研究新型，而終於研發完成本新型之一種利於切片的刀具。Therefore, it is necessary to modify or redesign a conventional tool to produce a tool that facilitates cutting food into a plurality of sheets; importantly, the designed tool does not surface on the sheet. A dent is formed on the upper surface. In view of this, the creators of this case tried to study the new type, and finally developed a new type of tool that is good for slicing.
本新型創作之主要目的在於提出一種利於切片的刀具，其係於構成上主要包括：一刀身、一刀柄與一線形凸件。特別地，本新型係將該線形凸件設計於該刀身的兩個刀面的其一之上，並令該線形凸件與刀身底部的刀鋒之間相距至少7公釐。如此設計，使用者操作由該刀身、該刀柄與該線形凸件所構成的新式刀具進行食物的切片時，該線形凸件除了能夠有效地防止食物沾黏在刀面而促進分離外，同時，線形凸件所提供的均勻的推擠力也能夠維持食物切片的外觀，不會於食物切片的表面上造成不均勻的凹痕。The main purpose of the novel creation is to propose a tool for facilitating slicing, which is mainly composed of a blade body, a tool holder and a linear protrusion. In particular, the present invention designs the linear projection on one of the two faces of the blade and positions the linear projection at least 7 mm from the blade edge at the bottom of the blade. In this way, when the user operates the new cutter formed by the blade body, the shank and the linear protrusion to slice the food, the linear protrusion can effectively prevent the food from sticking to the blade surface and promote separation. The uniform pushing force provided by the linear projections also maintains the appearance of the food slice without causing uneven dents on the surface of the food slice.
為了達成上述本新型之主要目的，本案創作人係提供所述利於切片的刀具的一實施例，係包括： 一刀身，具有一刀肩、一刀背、一刀鋒、與二刀面； 一刀柄，係連接至該刀肩；以及 一線形凸件，係設置於該二刀面的其一之上，並距離該刀鋒至少7公釐。In order to achieve the above-mentioned main purpose of the present invention, the creator of the present invention provides an embodiment of the tool for facilitating slicing, comprising: a blade body having a shoulder, a blade back, a blade edge, and a second knife face; Connected to the shoulder; and a linear protrusion disposed on one of the two faces and at least 7 mm from the blade.
於本新型之利於切片的刀具的實施例之中，該線形凸件係水平設置於該刀面之上。In an embodiment of the present invention which facilitates slicing, the linear projection is disposed horizontally above the blade.
於本新型之利於切片的刀具的實施例之中，其中，該線形凸件係基於一傾斜角而設置於該刀面之上，且該傾斜角係小於30 o。 In an embodiment of the present invention for facilitating slicing, wherein the linear projection is disposed above the rake based on an angle of inclination, and the angle of inclination is less than 30 o .
為了能夠更清楚地描述本新型所提出之一種利於切片的刀具，以下將配合圖式，詳盡說明本新型之較佳實施例。In order to more clearly describe a cutting tool suitable for the present invention, the preferred embodiment of the present invention will be described in detail below with reference to the drawings.
第一實施例First embodiment
請參閱圖4，係顯示本新型之一種利於切片的刀具的第一實施例的立體圖。如圖4所示，本新型之利於切片的刀具1主要包括：一刀身11、一刀柄12與一線形凸件13。本新型不特別限定刀身11的材質，因此該刀身11可以為一陶瓷製刀身、一不鏽鋼製刀身、一鈦合金製刀身、一銅合金製刀身、或一碳鋼製刀身。並且，所述刀身11基本上被設計具有一刀肩111、一刀背112、一刀鋒113、與二刀面114，且該刀柄12係連接至該刀肩111。根據本新型之設計，該線形凸件13係水平設置於該二刀面114的其一之上，並距離該刀鋒113處至少7公釐。如此設計，使用此刀具1進行食物的切片作業時，該線形凸件13會於刀鋒113切割食物之後接續地提供一推力至食物完成切割的部分，以防止食物完成切割的該部分受到瞬間真空所產生的吸力或(液體)表面張力的影響而沾黏於刀面114之上，因而完成脫離效果。同時，線形凸件13所提供的均勻的推擠力能夠維持食物切片的平滑外觀。此外，可特別地使刀身11的厚度自該刀背112處向該刀鋒113處逐漸變薄。Referring to Figure 4, there is shown a perspective view of a first embodiment of a cutting tool for the present invention. As shown in FIG. 4, the tool 1 for facilitating slicing of the present invention mainly comprises a blade body 11, a shank 12 and a linear protrusion 13. The present invention does not particularly limit the material of the blade body 11, so that the blade body 11 can be a ceramic blade body, a stainless steel blade body, a titanium alloy blade body, a copper alloy blade body, or a carbon steel blade body. Moreover, the blade body 11 is basically designed to have a shoulder 111, a blade back 112, a blade edge 113, and a second blade face 114, and the shank 12 is coupled to the blade shoulder 111. According to the design of the present invention, the linear protrusion 13 is horizontally disposed on one of the second faces 114 and at least 7 mm from the blade 113. So designed, when the cutter 1 is used for the food slicing work, the linear convex member 13 successively provides a thrust to the portion where the food is cut after the blade 113 cuts the food, so as to prevent the portion of the food from being cut from being subjected to the instantaneous vacuum. The resulting suction or (liquid) surface tension is applied to the blade surface 114, thereby completing the detachment effect. At the same time, the uniform pushing force provided by the linear projections 13 maintains the smooth appearance of the food slices. Furthermore, the thickness of the blade body 11 can be made to be gradually thinned from the blade back 112 toward the blade edge 113.
第二實施例Second embodiment
請繼續參閱圖5，係顯示本新型之利於切片的刀具的第二實施例的立體圖。比較圖4與圖5可以發現，於第二實施例中，該線形凸件13係基於一傾斜角而被設置於該刀面114之上。並且，根據本新型之特殊設計，所述傾斜角為該線形凸件13與一水平線之間的夾角，且該傾斜角係小於30 o。當然，該線形凸件13也可以呈現弧度而設置於該刀面114之上。同時該線形凸件13與刀鋒113最短距離至少7公釐。如此設計，使用者可依據食物的外徑或厚度選擇最佳的位置做防沾黏的切片。如厚度大時，可選該線形凸件13與刀鋒113距離較大的區段來切片。 Referring to Figure 5, there is shown a perspective view of a second embodiment of the cutting tool of the present invention. Comparing FIG. 4 with FIG. 5, it can be found that in the second embodiment, the linear protrusion 13 is disposed on the blade surface 114 based on an inclination angle. Moreover, according to a special design of the present invention, the inclination angle is an angle between the linear protrusion 13 and a horizontal line, and the inclination angle is less than 30 o . Of course, the linear protrusion 13 can also be disposed on the blade surface 114 in an arc. At the same time, the linear projection 13 has a minimum distance of at least 7 mm from the blade 113. In this way, the user can select the best position according to the outer diameter or thickness of the food to make the anti-stick slice. If the thickness is large, the linear protrusion 13 may be sliced with a section having a larger distance from the blade 113.
第三實施例Third embodiment
請繼續參閱圖6與圖7，係顯示本新型之利於切片的刀具的第三實施例的立體圖。於第三實施例中，除了在刀身11的其中一個刀面114上設計有所述線形凸件13之外，更同時於另一刀面114之上設計有至少一凹槽14。並且，圖6係顯示該凹槽14係垂直設置於該刀面114之上，且圖7係顯示該凹槽14係水平設置於該刀面114之上。當然，凹槽14也可以基於一傾斜角而設置於該刀面114之上。就圖6所示的凹槽14設計而言，所述傾斜角為凹槽14與一法線之間的夾角。相反地，就圖7所示的凹槽14設計而言，所述傾斜角為凹槽14與一水平線之間的夾角。如此設計，可以減少切片中食物面與刀面間的摩擦力，使用者對黏性韌性較大的食物切片時，可省力而較不易手酸。Referring to Figures 6 and 7, a perspective view of a third embodiment of the cutting tool of the present invention is shown. In the third embodiment, in addition to the linear projection 13 on one of the cutting faces 114 of the blade body 11, at least one groove 14 is designed over the other blade face 114. Moreover, FIG. 6 shows that the groove 14 is vertically disposed on the blade surface 114, and FIG. 7 shows that the groove 14 is horizontally disposed on the blade surface 114. Of course, the groove 14 can also be disposed above the blade surface 114 based on an angle of inclination. In the case of the groove 14 design shown in Figure 6, the angle of inclination is the angle between the groove 14 and a normal. Conversely, with respect to the groove 14 design shown in Figure 7, the angle of inclination is the angle between the groove 14 and a horizontal line. The design can reduce the friction between the food surface and the knife surface in the slice, and the user can save labor and is less prone to acid when slicing the food with higher viscosity and toughness.
第四實施例Fourth embodiment
請繼續參閱圖8，係顯示本新型之利於切片的刀具的第四實施例的立體圖。比較圖4與圖8可以發現，於第四實施例中，刀身11上被進一步地設計有一刀尖115，且該刀尖115與該刀鋒113之間係形成有一刀腹116。熟悉各式刀具設計與製造的工程師應該可以知道，就圖4的設計而言，所述利於切片的刀具1被設計成(切片)菜刀。另一方面，就圖8的設計而言，所述利於切片的刀具1被設計成削皮刀或水果刀。Referring to Figure 8, a perspective view of a fourth embodiment of the presently preferred cutting tool is shown. 4 and FIG. 8, it can be seen that in the fourth embodiment, the blade body 11 is further provided with a cutting edge 115, and a blade 116 is formed between the blade tip 115 and the blade edge 113. Engineers familiar with the design and manufacture of various tools should be aware that, in the design of Figure 4, the sliced tool 1 is designed as a (sliced) kitchen knife. On the other hand, with regard to the design of Fig. 8, the slice-friendly tool 1 is designed as a paring knife or a fruit knife.
技術特徵Technical characteristics
於本新型之中，刀身11的兩個刀面114的其一之上係形成有一線形凸件13，且該線形凸件13與刀鋒113之間的距離係至少有7公釐。如此設計，使用者操作由刀身11、刀柄12與線形凸件13所構成的刀具1進行食物的切片時，該線形凸件13除了能夠有效地防止食物沾黏在刀面114而促進分離外，同時線形凸件13所提供的均勻的推擠力也能夠維持食物切片的外觀，不會於食物切片的表面上造成不均勻的凹痕。In the present invention, a linear protrusion 13 is formed on one of the two cutting faces 114 of the blade body 11, and the distance between the linear protrusion 13 and the blade edge 113 is at least 7 mm. In this way, when the user operates the cutter 1 composed of the blade body 11, the shank 12 and the linear protrusion 13 to slice the food, the linear protrusion 13 can effectively prevent the food from sticking to the blade surface 114 and promote separation. At the same time, the uniform pushing force provided by the linear protrusions 13 can also maintain the appearance of the food slice without causing uneven dents on the surface of the food slice.
必須加以強調的是，上述之詳細說明係針對本新型可行實施例之具體說明，惟該實施例並非用以限制本新型之專利範圍，凡未脫離本新型技藝精神所為之等效實施或變更，均應包含於本案之專利範圍中。It is to be understood that the foregoing detailed description of the preferred embodiments of the present invention is not intended to limit the scope of the invention, Both should be included in the scope of the patent in this case.
＜本新型＞<This new type>
1‧‧‧刀具 1‧‧‧Tools
11‧‧‧刀身 11‧‧‧Tools
12‧‧‧刀柄 12‧‧‧Knife
13‧‧‧線形凸件 13‧‧‧Linear convex parts
111‧‧‧刀肩 111‧‧‧Shoulder
112‧‧‧刀背 112‧‧‧ knife back
113‧‧‧刀鋒 113‧‧‧ Blade
114‧‧‧刀面 114‧‧‧Mask
14‧‧‧凹槽 14‧‧‧ Groove
115‧‧‧刀尖 115‧‧‧Tool tip
116‧‧‧刀腹 116‧‧‧ knife belly
＜習知＞<知知>
1’‧‧‧陶瓷刀具 1'‧‧‧Ceramic knives
11’‧‧‧刀身 11’‧‧‧Tools
12’‧‧‧刀柄 12’‧‧‧Knife
111’‧‧‧刀肩 111’‧‧·Shoulder
112’‧‧‧刀背 112’‧‧‧ knife back
113’‧‧‧刀鋒 113’‧‧‧ Blade
114’‧‧‧刀面 114’‧‧‧ knives
13’‧‧‧橢圓形凹槽 13’‧‧‧Oval groove
14’‧‧‧凸塊 14’‧‧‧Bumps
2’‧‧‧陶瓷剁刀 2'‧‧‧Ceramic file
21’‧‧‧刀身 21’‧‧‧Tools
22’‧‧‧刀柄 22’‧‧‧Knife
211’‧‧‧刀肩 211’‧‧·Shoulder
212’‧‧‧刀背 212’‧‧‧ knife back
213’‧‧‧刀鋒 213’‧‧‧ Blade
214’‧‧‧刀面 214’‧‧‧ knives
23’‧‧‧線形凸部 23’‧‧‧Linear convex
215’‧‧‧切邊 215’‧‧‧ trim
圖1係顯示中國專利公開號CN104647405A所揭示的陶瓷刀具的側面視圖； 圖2係顯示台灣新型專利號M369234所揭示的陶瓷剁刀的立體圖； 圖3係顯示沿著圖2中的A-A剖面線剖切的剖面圖； 圖4係顯示本新型之一種利於切片的刀具的第一實施例的立體圖； 圖5係顯示本新型之利於切片的刀具的第二實施例的立體圖； 圖6係顯示本新型之利於切片的刀具的第三實施例的立體圖； 圖7係顯示本新型之利於切片的刀具的第三實施例的立體圖；以及 圖8係顯示本新型之利於切片的刀具的第四實施例的立體圖。1 is a side view showing a ceramic cutter disclosed in Chinese Patent Publication No. CN104647405A; FIG. 2 is a perspective view showing a ceramic trowel disclosed in Taiwan Patent No. M369234; FIG. 3 is a cross-sectional view taken along line AA of FIG. Fig. 4 is a perspective view showing a first embodiment of a cutting tool for the present invention; Fig. 5 is a perspective view showing a second embodiment of the cutting tool for facilitating slicing of the present invention; Fig. 6 is a perspective view showing the second embodiment of the present invention; 3 is a perspective view showing a third embodiment of the cutting tool of the present invention; and FIG. 8 is a perspective view showing a fourth embodiment of the cutting tool of the present invention. Stereo picture.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW107214046U TWM573686U (en) | 2018-10-17 | 2018-10-17 | Knife that facilitates slicing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW107214046U TWM573686U (en) | 2018-10-17 | 2018-10-17 | Knife that facilitates slicing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM573686U true TWM573686U (en) | 2019-02-01 |
Family
ID=66214766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW107214046U TWM573686U (en) | 2018-10-17 | 2018-10-17 | Knife that facilitates slicing |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM573686U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113954127A (en) * | 2021-07-15 | 2022-01-21 | 孙仙球 | Kitchen knife capable of preventing food from adhering |
-
2018
- 2018-10-17 TW TW107214046U patent/TWM573686U/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113954127A (en) * | 2021-07-15 | 2022-01-21 | 孙仙球 | Kitchen knife capable of preventing food from adhering |
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