Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: An apparatus for manually steeling or conditioning the edge of a knife blade comprises a precision angle guide attached to a manual sharpening steel. The angle guide establishes a guiding surface that provides for sustained sliding or rolling contact with the face of the knife blade such that the plane of at least one edge facet adjacent to the edge of the blade is maintained at a precisely established angle relative to the plane of the sharpening steel surface at the contact point of the facet with the surface of the sharpening steel.

Abstract: An electrically heated water kettle comprises a vessel for holding a liquid for extraction of tea, coffee or other food material. The vessel includes a partially open immersible container sized to allow the passage of water between the walls of the vessel. The container is capable of holding the material while an opening in the container allows the entrance of water into the container upon immersion of the container in the water. The heated kettle incorporates structure to hold the container out of the water until the water reaches an appropriate extraction temperature and to immerse or withdraw the container into or from the water as is necessary to accomplish the extraction.

Abstract: A sharpener to sharpen the edge of a food slicer blade includes a non-planar abrasive surfaced rotatable disk mounted on a supporting structure. The supporting structure includes one or more surfaces designed to align with at least one of a push bar, thickness control plate and the surface of the food carriage of the food slicer when the abrasive surface of the disk is in contact with the edge of the slicer blade.

Abstract: Various forms of knife guides are provided for knife sharpeners to minimize damage to the knife blade. The knife guides include the provision of flexible fibers on the guide surface and further include rings, such as O-rings on an array of rollers when the rollers are used to form the guide surface. Other forms of knife guides are non-contact optical arrangements.

Abstract: A knife-edge conditioning apparatus comprises at least one precision angled knife guide with one face of the knife blade maintained in sustained sliding or rolling contact and which guides the elongated edge of the blade into sustained contact with the hardened surface of an object and positions the plane of the adjacent edge facet at a precise predetermined angle relative to the contact plane of the hardened surface made of a material of equal or greater hardness than the metal of the knife blade without any tendency to abrade as the blade face is moved along the guide with its elongated edge in sustained contact with the hardened surface.

Abstract: A food slicer comprises a fan-cooled electrically powered motor driving a slicer blade. The motor is mounted within an enclosure which comprises at least one air intake port and at least one exhaust port on opposite sides of one nominally air-tight first partitioning wall within the enclosure to confine the flow of cooling air from the air intake port through the enclosure, then into intimate contact with the electrical windings and components within the frame of the motor. The motor frame is sealed into a closely conforming contacting aperture in the first partitioning wall. The fan is mounted immediately adjacent to a non-contacting aperture in a second partitioning wall within the enclosure juxtaposed the exhaust port.

Abstract: An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy from vertically oriented toaster heating elements located juxtaposed to the large vertical faces of the basket and from at least one elongated heating member located below the vertical baking basket with the axis of the elongated heating member oriented nominally horizontal and parallel to the longer horizontal axis of the vertically oriented baking basket.

Abstract: A manual sharpener for sharpening either right or left-handed blades of scissors or shears comprises a support structure with an attached hand holding arrangement. A magnetic device holds at least one adhesive pad on the supporting structure. One or more precision angle blade guides are mountable on the structure.

Abstract: A sharpener for blades comprises a physical structure supporting at least one abrasive surface. A displaceable guiding plate having an integral linear structural feature of the support is disposed toward one side of the abrasive surface. The linear structural feature provides sliding contact with a face of the blade to establish the relative angle of the plane of the edge facet of the blade with the plane of the abrasive surface at the point of mutual contact as the facet is guided into contact with the abrasive surface.

Abstract: A sharpener includes a motor driven shaft with at least one slidably mounted sharpening assembly consisting of a supporting hub structure mounted by its central bore hole on the shaft. The hub structure supports a symmetrically shaped rotating surface containing an ultra fine abrasive material. The rotating surface is pressed with a force of less than 0.2 lb. by a spring action to make sustained rotating abrading contact with a facet of a knife positioned by a knife guide to align the facet into contact with the surface containing the abrasive materials.

Abstract: A finishing apparatus modifies the physical structure along the edge of a metal knife blade wherein the edge is formed at the junction of two edge facets presharpened with abrasives. The finishing apparatus consists of at least one precision angular knife guide that positions the edge of the blade into contact with the rigid surface of a driven moving member and positions the plane of the adjacent edge facet at a precise predetermined angle relative to the plane of the rigid surface that is harder than the metal of the knife and is without tendency to abrade.

Abstract: A knife-edge conditioning apparatus comprises at least one precision angled knife guide with one face of the knife blade maintained in sustained sliding or rolling contact and which guides the elongated edge of the blade into sustained contact with the hardened surface of an object and positions the plane of the adjacent edge facet at a precise predetermined angle relative to the contact plane of the hardened surface made of a material of equal or greater hardness than the metal of the knife blade without any tendency to abrade as the blade face is moved along the guide with its elongated edge in sustained contact with the hardened surface.

Abstract: A finishing apparatus modifies the physical structure along the edge of a metal knife blade wherein the edge is formed at the junction of two edge facets presharpened with abrasives. The finishing apparatus consists of at least one precision angular knife guide that positions the edge of the blade into contact with the rigid surface of a driven moving member and positions the plane of the adjacent edge facet at a precise predetermined angle relative to the plane of the rigid surface that is harder than the metal of the knife and is without tendency to abrade.