Abstract: The handle includes first and second spaced sets of prongs. Each of the prong sets has a first prong and a second prong spaced from the first prong a distance sufficient to receive the cookware rim therebetween. The prongs in each of the prong sets diverge as the prongs progress away from the cookware body. A locking mechanism is situated between the prong sets for engaging the cookware rim to removably secure the handle to the cookware. The locking mechanism includes a spring-loaded pin adapted to be received in an opening in the cookware rim. The pin is situated on the unattached end of a leaf spring prong extending from the body of the handle. The pin has an inclined surface which facilitates the insertion of the pin into the opening in the cookware rim to lock the handle to the cookware. The handle is formed of a single piece of material and may be sold in combination with the cookware or separately.

Abstract: The handle includes first and second spaced sets of prongs. Each of the prong sets has a first prong and a second prong spaced from the first prong a distance sufficient to receive the cookware rim therebetween. The prongs in each of the prong sets diverge as the prongs progress away from the cookware body. A locking mechanism is situated between the prong sets for engaging the cookware rim to removably secure the handle to the cookware. The locking mechanism includes a spring-loaded pin adapted to be received in an opening in the cookware rim. The pin is situated on the unattached end of a leaf spring prong extending from the body of the handle. The pin has an inclined surface which facilitates the insertion of the pin into the opening in the cookware rim to lock the handle to the cookware. The handle is formed of a single piece of material and may be sold in combination with the cookware or separately.

Abstract: The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.

Abstract: The device includes a holder for retaining the knife blade in a fixed position with the cutting edge accessible from above. One end of a moveable abrasive part is situated above the cutting edge. The other end of the abrasive part is supported by a retaining member and sets the angle of the abrasive part relative to the knife blade when the abrasive surface contacts the cutting edge. The cutting edge is sharpened as the abrasive part in contact with the cutting edge is moved along the length of the knife blade. The abrasive part may be a stone or a rod with an abrasive surface. The retaining part may have a ring shape or take the form of a clamp which attaches to the stone in different positions.

Abstract: The method for quench seasoning multiple units of iron/steel cookware includes the steps of: preheating each cookware unit to a temperature above the smoke point of oil in an oil bath; rapidly plunging the preheated cookware units into the oil bath to completely submerge the cookware units and quickly enough to ensure the temperature of the cookware units remain above oil smoke point; controlling the temperature of the oil bath to a ensure that the temperature of the oil bath does not reach a temperature close to oil smoke point, for example, a temperature within 20 degrees below smoke point, and retrieving the cookware units from the oil bath.

Abstract: The knife blade has a side portion proximate the cutting edge which includes a series of adjacent lengthwise corrugations. Each corrugation includes an inclined surface with an edge which extends outwardly beyond the inclined surface of the adjacent corrugation forming a ridge along the corrugation. Food, as it is sliced by the blade, moves across the inclined surface and over the ridge of each corrugation, to release the vacuum formed between the food and the blade, reducing the tendency of the food to stick to the blade. The knife is formed by forming a blade blank with corrugations on one side and metal strips on the opposite side. The metal strips are ground off the opposite side and the corrugated side proximate the edge is lightly ground to form a chisel edge. The blank may be formed by casting 3D printing, forging, extrusion, pressing or another additive manufacturing process.

Abstract: The present invention relates to a cutting blade such as a kitchen knife blade. The cutting blade comprises a cutting edge, a spine and opposite side surfaces. A tapered portion of the blade extends longitudinally and adjacent to the cutting edge in which a thickness of the blade defined as a transverse distance between the opposite side surfaces tapers towards the cutting edge. The cutting blade includes one or more broad recesses provided in one or more side surfaces of the blade, wherein at least one of the broad recesses is bounded at vertically opposite sides by the tapered portion and the spine and at longitudinally opposite sides by narrow supporting elements extending from the spine to the tapered portion. Embodiments of the cutting blade have a substantially reduced average wedge thickness which reduces cutting resistance to due to the wedging effect.

Abstract: The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.

Abstract: The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.

Abstract: The profile shape of the vessel body and of handle portion is formed from a single sheet of metal to create a flat by cutting, stamping or blanking. An opening is created in the handle portion to reduce heat propagation. The shape of the pan body is formed by spinning with the flat handle portion. The handle is formed by creating three-dimensional contours in the handle portion of the blank. The neck portion has a flat section adjacent the pan body followed by sections of different curvature. One section of the neck portion has a deeply curved cross-section. That neck portion transitions to the hand grip portion which has a reduced curvature, particularly toward the unattached end of the handle. The neck portion may have a “W” cross sectional shape. The handle grip portion may have a “U” shaped cross-section for comfort.

Abstract: A blade sharpening apparatus comprising a rotor, including a plurality of interleaved fingers, operative to interface with the cutting edge of a blade. The rotor is coupled to a rotary drive, such as an electric motor, thereby automating the sharpening process. Preferably, each of the fingers is flexible and includes a lead-in in the form of a radius or chamfer to prevent kick back from the heel of the blade or knife being sharpened. It is also preferable that the sharpening fingers include a portion of abrasive material or surface treatment.

Abstract: A knife sharpener comprising a sharpening device preferably of the type involving upwardly extending pairs of overlapping, resiliently flexible fingers or strips forming opposed abrasive sharpening faces, provided with a pair of shields respectively operative between closed positions in which they cover and protecting the sharpening device and open positions in which they respectively provide a handhold for the device and protect the hand of the user when it is on the handhold, and preferably provided with locking means moveable between a first position engaging said shields and retaining them in said closed position and a second position releasing said shields from their closed positions and extending out from said assembly to provide protection for the hand of the user.

Abstract: A knife sharpener (10) has pairs of overlapping, resiliently flexible fingers or strips (21-23, 31-33) to form opposed sharpening faces (27-29, 37-39) operable to engage at least one cutting edge (101) on a knife blade (102). The sharpening faces (27-29, 37-39) can have abrasive materials and/or surfaces (40-43) to generate the desired finish on the cutting edge(s) (101).

Abstract: A knife sharpener (10) has pairs of overlapping, resiliently flexible fingers or strips (21-23, 31-33) to form opposed sharpening faces (27-29, 37-39) operable to engage at least one cutting edge (101) on a knife blade (102). The sharpening faces (27-29, 37-39) can have abrasive materials and/or surfaces (40-43) to generate the desired finish on the cutting edge(s) (101).