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The present invention relates to the technical field of cooking tools, and in particular to a kitchen knife.
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Knives play a very important role in everyday kitchen utensils. A kitchen knife used for cutting vegetables typically has two smooth cutting surfaces. During use, the surface of a knife tends to stick to the ingredients, especially when slicing items such as potatoes. The sliced ingredients will be pressed against the knife surface by the atmospheric pressure, requiring manual removal, which slows down the cutting process and makes it less convenient to use.
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Therefore, an objective of the present invention is to provide a kitchen knife to solve the problem in the prior art that the knife surface may easily stick to ingredients during use.
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According to a first aspect of the present invention, the kitchen knife comprises a knife body having a first surface and a second surface opposite to each other, the first surface being provided with an anti-stick pattern, while the second surface being flat.
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In the kitchen knife according to the present invention, by providing the anti-stick pattern on the first surface of the kitchen knife, during use, the anti-stick pattern allows the cut ingredients to be quickly separated from the first surface of the kitchen knife without the need for manual separation, thereby improving the cutting efficiency. In addition, arranging the anti-stick pattern on the knife body can avoid affecting the cutting function of the blade. Since the second surface is flat, meaning it is plane and has no anti-stick pattern, the cutting resistance in the horizontal direction is small during cutting, making cutting convenient.
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In some embodiments, the kitchen knife further comprises a blade provided on one side of the width direction of the knife body and connected with the knife body, the anti-stick pattern being a plurality of grooves and ribs alternately arranged along the length direction of the kitchen knife and extending upwards from a position close to the blade.
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According to the present invention, the plurality of grooves and ribs can be formed by existing molds. Comparing to the grooving method, this can simplify the formation of the anti-sticking pattern, thereby facilitating manufacturing.
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In some embodiments, the plurality of grooves and ribs form a continuous wavy concave-convex structure arranged along the length direction of the kitchen knife.
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In these embodiments, the anti-stick pattern with the continuous wavy concave-convex structure can meet anti-stick requirements of different ingredients when cutting, and the appearance of the kitchen knife thus formed is more aesthetic.
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In some embodiments, each groove and rib in the concave-convex structure is stripe-shaped and has a smoothly transitioning outer surface, the fillet radius of trough and crest of the concave-convex structure being respectively R1 and R2, with R1:R2=6.5-6.7. Specifically, the fillet radius R2 of the crest is greater than or equal to 2mm.
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In these embodiments, the fillet radii of the troughs and crests of the concave-convex structure have an appropriate ratio, so that the troughs of the concave-convex structure thus formed are easier to clean, thereby ensuring the hygiene of the kitchen knife during use. The fillet radius of the crests is relatively small, so that the contact area between the crests and ingredients is reduced, allowing the crests to support the separation between the ingredients and the kitchen knife, thereby improving the separation effect. In addition, each groove and rib in the concave-convex structure has a smoothly transitioning outer surface to prevent the kitchen knife from feeling rough against the skin, thereby improving the user experience.
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In some embodiments, the depth h from the crest to the trough of the concave-convex structure is 0.2 mm to 0.25 mm, and the width w between two adjacent crests is 5 mm to 6 mm.
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In these embodiments, the depth from the crest to the trough of the concave-convex structure is a reasonable depth that can currently be achieved by existing molds to produce a uniform wavy anti-stick pattern. The depth and width form a reasonable space that has been tested to have an anti-stick effect, which can ensure the formation of air flow between the kitchen knife and the ingredients to reduce sticking.
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In some embodiments, each line of the anti-stick pattern extends in an oblique direction relative to the width of the kitchen knife. Specifically, the inclination angle of the lines of the anti-stick pattern is 17.5° to 35.5°.
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In these embodiments, with each line of the anti-stick pattern extending obliquely relative to the width direction of the kitchen knife, the ribs at the crest positions can separate the ingredients from the surface of the knife body, thereby improving the anti-stick effect.
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In some embodiments, the surfaces on both sides of the blade are smooth surfaces, and the blade has a cutting edge on the side away from the knife body, the distance d between the cutting edge and the lower edge of the anti-stick pattern being 10mm-20mm.
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In these embodiments, the surfaces on both sides of the blade are smooth surfaces. By providing a predetermined distance between the lower edge of the anti-stick pattern and the cutting edge of the blade, the normal cutting function is ensured to be unaffected by the anti-stick pattern. By appropriately positioning the anti-stick pattern, an effective anti-sticking effect of the anti-stick pattern can be achieved.
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In some embodiments, the material of the kitchen knife is carbon steel, martensitic stainless steel or ceramic material.
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In these embodiments, the anti-stick pattern can be applied to kitchen knives made of a wide range of materials, making it highly versatile.
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The above and other objectives and features of the present invention will become more apparent through the following description of embodiments in conjunction with the accompanying drawings, in which:
- Figure 1 is a three-dimensional schematic view of the structure of a kitchen knife according to an embodiment of the present invention;
- Figure 2 is a front view of a kitchen knife according to an embodiment of the present invention;
- Figure 3 is a cross-sectional view of a kitchen knife according to an embodiment of the present invention.
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Description of references:
10: kitchen knife; 11: knife body; 111: first surface; 112: second surface; 12: blade; 121: cutting edge; 20: anti-stick pattern; 30: handle.
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The following specific embodiments are provided to help those skilled in the art to acquire a comprehensive understanding of the methods, devices and/or systems described herein. However, having understood the disclosure of the present invention, various changes, modifications and equivalents of the methods, devices and/or systems described herein will be apparent. For example, the order of operations described herein is only an example and is not limited to those orders set forth herein, but can be changed as will be clear after understanding the disclosure of the present invention, except for operations that must occur in a specific order. In addition, for greater clarity and simplicity, the description of features known in the art may be omitted.
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The features described herein may be implemented in different forms and should not be interpreted as being limited to the examples described herein. On the contrary, the examples described herein have been provided to illustrate only some of the many possible ways to implement the methods, devices and/or systems described herein, which will be clear after understanding the disclosure of the present invention.
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As used herein, the term "and/or" includes any one of the associated listed items and any combination of any two or more items.
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Although terms such as "first," "second" and "third" may be used herein to describe various members, components, regions, layers or parts, these members, components, regions, layers or parts should not be limited by these terms. Instead, these terms are only used to distinguish one member, component, region, layer or part from another member, component, region, layer or part. Therefore, without departing from the teachings of the examples, the first member, first component, first region, first layer or first part referred to in the examples described herein may also be referred to as the second member, second component, second region, second layer or second part.
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In the specification, when an element such as a layer, region or substrate is described as being "on," "connected to" or "bonded to" another element, the element may be directly "on," "connected to" or "bonded to" another element, or one or more other elements may be present in between. Conversely, when an element is described as being "directly on," "directly connected to" or "directly bonded to" another element, there may be no other elements in between.
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The terms used herein are only used to describe various examples and are not intended to limit the invention. Unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. The terms "comprise," "include" and "have" indicate the presence of the described features, quantities, operations, components, elements and/or combinations thereof, but do not exclude the presence or addition of one or more other features, quantities, operations, components, elements and/or combinations thereof. The term "plurality" represents any number of two and more than two.
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The definitions of directional words such as "upper," "lower," "top" and "bottom" in the present application are based on the orientation of a product when it is placed upright in normal use.
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Unless otherwise defined, all terms used herein, including technical terms and scientific terms, have the same meanings as those generally understood by those skilled in the art to which the present invention belongs after understanding the present invention. Unless explicitly defined as such herein, terms such as those defined in general dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant field and the present invention, and should not be interpreted in an idealized or overly formal way.
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In addition, in the description of examples, when it is believed that a detailed description of the well-known related structure or function will cause an ambiguous interpretation of the present invention, such detailed description will be omitted.
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The inventive concept of the present invention will be described in detail below in conjunction with exemplary embodiments.
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According to a first aspect of the present invention, a kitchen knife is provided. As shown in Figures 1 and 2, the kitchen knife 10 has a length, a width and a thickness. The kitchen knife 10 comprises a knife body 11. The knife body 11 extends along the length direction. A handle 30 can be connected at one end of the length direction for convenient gripping by a user. The knife body 11 has a first surface 111 and a second surface 112 opposite to each other. The first surface 111 is provided with an anti-stick pattern 20, while the second surface 112 is flat, with no anti-stick pattern.
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In the embodiments of the present invention, according to the different usage habits of different users, the first surface 111 is the surface of the kitchen knife away from the user's body during use, and the second surface 112 is the surface of the kitchen knife near the user's body during use. In other words, the surface of the knife body close to the user is flat, and the surface of the knife body away from the user is provided with the anti-stick pattern 20.
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With the kitchen knife of the present invention according to the present invention, by providing the anti-stick pattern 20 on the surface of the kitchen knife away from the user's body during use, the anti-stick pattern 20 allows the cut ingredients to be quickly separated from the first surface 111 of the kitchen knife during use, without the need for manual separation, thereby improving the cutting efficiency. In addition, arranging the anti-stick pattern 20 on the knife body can avoid affecting the cutting function of the blade can be avoided. Since there is no anti-stick pattern 20 on the second surface 112 (close to the user's body) of the knife body, cutting resistance in the horizontal direction is small during the cutting process, rendering cutting more convenient.
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In some embodiments, for a user who prefers to hold the kitchen knife with the right hand, as shown in Figure 1, the anti-stick pattern 20 is arranged on the surface located on the right side of the handle 30, and the surface located on the left side of the handle 30 is flat. Therefore, the surface located on the right side of the handle 30 is the first surface 111, and the surface located on the left side of the handle 30 is the second surface 112. Of course, the present invention is not limited thereto. For a user who holds the kitchen knife with the left hand, the anti-stick pattern 20 is arranged on the surface located on the left side of the handle 30, and the surface located on the right side of the handle 30 is flat. In this case, the surface located on the left side of the handle 30 is the first surface 111, and the surface located on the right side of the handle 30 is the second surface 112.
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In some embodiments, the kitchen knife 10 further comprises a blade 12. The blade 12 is arranged on one side of the knife body 11 in the width direction and extends along the length direction. It should be noted that the blade 12 and the knife body 11 can be integrally formed. The blade 12 and the knife body 11 are distinguished here only for the convenience of description. However, the present invention is not limited thereto. The blade 12 and the knife body 11 according to the present invention can also be two parts connected to each other.
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According to some embodiments of the present invention, the anti-stick pattern 20 can be grooves, ribs or ridges formed on the knife body 11. The knife body can be grooved to form the kitchen knife of the present invention. As shown in Figure 3, the anti-stick pattern 20 is a plurality of grooves and ribs alternately arranged along the length direction of the kitchen knife and extending upward from a position close to the blade 12.
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According to some embodiments of the present invention, the plurality of grooves and ribs can be formed by existing molds, which can simplify the formation of the anti-stick pattern 20 compared to the grooving method, thereby facilitating manufacturing.
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As is well known, different ingredients have different cutting requirements (e.g., shredded, sliced, or diced) during cooking. In order to improve the applicability of the kitchen knife, according to the present invention, the multiple grooves and ribs in the anti-stick pattern 20 are sequentially connected to each other. By arranging the anti-stick pattern 20 in an interconnected shape, it can meet the anti-stick requirements for cutting different ingredients. In some embodiments, the multiple grooves and ribs form a continuous wavy concave-convex structure along the length direction of the kitchen knife.
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In these embodiments, the anti-stick pattern 20 with the continuous wavy concave-convex structure can meet the anti-stick requirements for cutting different ingredients, and the appearance of the kitchen knife thus formed is more esthetic.
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In some embodiments, each groove and rib in the concave-convex structure is stripe-shaped and has a smoothly transitioning outer surface with. The fillet radius of trough and crest of the concave-convex structure are respectively R1 and R2, with R1:R2=6.5 - 6.7. In some embodiments, the fillet radius R2 of the crest is greater than or equal to 2 mm.
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In these embodiments, the fillet radii of the troughs and crests of the concave-convex structure have an appropriate ratio, so that the troughs of the concave-convex structure are easier to clean, thereby ensuring the hygiene of the kitchen knife during use. The fillet radius of the crests is relatively small, so that the contact area between the crests and ingredients is reduced, allowing the crests to support the separation between the ingredients and the kitchen knife, thereby improving the separation effect. In addition, each groove and rib in the concave-convex structure has a smoothly transitioning outer surface to prevent the kitchen knife from feeling rough against the skin, thereby improving the user experience.
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In some embodiments, the depth h from the crest to the trough of the concave-convex structure is 0.2mm-0.25mm, and the width w between two adjacent crests is 5mm-6mm.
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In these embodiments, the depth from the crest to the trough of the concave-convex structure is a reasonable depth that can currently be achieved by existing molds to produce a uniform wavy anti-stick pattern 20. The depth and width form a reasonable space that has been tested to have an anti-stick effect, which can ensure the formation of air flow between the kitchen knife and the ingredients to reduce sticking.
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In some embodiments, each line of the anti-stick pattern 20 extends in an oblique direction relative to the width of the kitchen knife. In some exemplary embodiments, the inclination angle of the lines of the anti-stick pattern 20 is 17.5°-35.5°.
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In these embodiments, with each line of the anti-stick pattern 20 extending obliquely relative to the width direction of the kitchen knife, ribs at the crest positions can separate the ingredients from the surface of the kitchen knife, thereby improving the anti-stick effect.
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In some embodiments, the surfaces both sides of the blade 12 are smooth surfaces, and the blade 12 has a cutting edge 121 on the side away from the knife body 11. The distance d between the cutting edge 121 and the lower end of the anti-stick pattern 20 is 10mm-20mm.
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In these embodiments, the surfaces on both sides of the blade 12 are smooth surfaces. By providing a predetermined distance between the lower edge of the anti-stick pattern 20 and the cutting edge 121 of the blade 12, the normal cutting function is ensured to be unaffected by the anti-stick pattern 20. By appropriately positioning the anti-stick pattern 20, the anti-stick pattern 20 can provide an effective anti-stick effect.
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In some embodiments, the material of the kitchen knife 10 is carbon steel, martensitic stainless steel or ceramic material. In some exemplary embodiments, the stainless steel can be martensitic stainless steel. Martensitic stainless steel can include 3Cr13 stainless steel, 4Cr13 stainless steel, 5Cr15MoV stainless steel, 6Cr13MoV stainless steel, 7Cr17MoV stainless steel and 102Cr17MoV stainless steel. The ceramic material can be zirconium oxide.
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In these embodiments, the anti-stick pattern 20 can be applied to kitchen knives made of a wide range of materials, making it highly versatile.
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According to a second aspect of the present invention, a method for manufacturing a kitchen knife is provided. The method for manufacturing a kitchen knife comprises the following steps:
- step S101, providing a steel material;
- step S102, pressing the steel material by means of a pattern mold to form a steel plate with patterns on both sides;
- step S103, flattening the pattern on one side of the steel plate with patterns on both sides, thereby forming a kitchen knife blank with one side having a pattern and the other side being flat;
- step S104, sharpening the kitchen knife blank to form a kitchen knife.
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The method for manufacturing a kitchen knife and the kitchen knife of the present invention are described in detail above in reference to exemplary embodiments. However, the scope of protection of the present invention is not limited to the embodiments.
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Although embodiments of the present invention have been described in detail above, those skilled in the art may make various modifications and variations to the embodiments of the present invention without departing from the spirit and scope of the present invention. However, it should be understood that, to those skilled in the art, these modifications and variations will still fall within the spirit and scope of embodiments of the present invention defined by the claims.