Combined Utensil

The present disclosure describes a utensil, which is essentially a combination of a knife and a spoon with modifications. While the knife portion of the utensil includes a blade, the spoon portion includes a convex scoop. The scoop and the blade are structurally combined and share a single handle. The scoop is a half convex and it is aligned with the blade side by side. The bottom of the scoop is flat, on the same plane as the bottom side of the blade. The end of the half convex merges smoothly with the cutting end of the blade. The current utensil is particularly useful for spreading cream, butter, or cheese. For instance, after cutting the bread with the blade, the spoon portion may be used for obtaining and disposing the butter on the bread piece, and the blade and spoon portions, as combined, may be used for the spreading process.

Skip to: Description  ·  Claims  · Patent History  ·  Patent History
Description
CLAIM OF PRIORITY

This application claims the priority of U.S. Ser. No. 61/760,262 filed on Feb. 4, 2013, the contents of which are fully incorporated herein by reference.

FIELD OF THE INVENTION

The invention relates to a combined utensil and more particularly relates to a utensil combining a knife and part of a spoon.

BACKGROUND OF THE INVENTION

Eating utensils, such as forks, knives, and spoons, are widely used in everyday life. These utensils are generally packed, stored, and used separately so that each type of utensil may serve its intended purpose. Nevertheless, in certain circumstances it is desirable to have utensils that may serve multiple functions. For instance, when usable space is limited such as during a picnic, it is more convenient for the user to have a multi-function utensil. Moreover, with specific designs a single combined utensil may provide more convenience for some specific tasks. In addition, combined utensils generally require less effort in cleaning and storage. Thus, it is generally desirable to produce usable combined utensils.

Some inventions have been directed to the making and using of multi-function utensils.

For example:

U.S. Pat. No. 5,845,403 discloses a nestable set of two, selectively-detachable dual-end eating utensils having a temporal clipping mechanism to hold the eating utensils in a secure position during non-use periods. One of the dual end utensil has a spoon head on one end and a fork head one the other; the other dual end utensil has a spoon head on one end and a knife on the other.

In addition, U.S. Pat. No. 4,535,538 discloses a combination non-disposable table utensil capable of performing as a knife, fork or spoon having a handle with a scoop extending from one end thereof. At one end of the scoop, a plurality of tines extend outwardly therefrom. The scoop also includes first and second edges with a beveled edge extending along the entire length of the first edge. The beveled edge is capable of severing food materials upon a rocking action being applied to the handle. Between each adjacent tine is an indentation having a long and short edge which are connected by a downwardly sloping edge. The shape of the indentations maximizes the surface area of the scoop to better retain liquid materials within the basin bowl of the scoop.

Moreover, U.S. Pat. No. 33,285 teaches a knife-fork-and-spoon combination. The invention consists in constructing a knife-blade with a fork, spoon, or forked spoon continuation on its back or at such an angle with the cutting-edge that said continuation may be used for conveying food to the mouth without the danger or appearance of cutting, while at the same time, in eating many kinds of food, the combination thus obtained answer the purpose of a knife, fork, and spoon, thereby avoiding the need of using and cleaning so many different implement.

These multi-function utensils, as well as a number of other similar disclosures, do not fully satisfy the need to produce more useful and convenient utensils that may save space and effort. In addition, some specific uses may prefer a utensil not disclosed in any of the prior art. For instance, when consuming a loaf of bread, a user may want to cut the bread first, then spread butter or jam on the bread piece, and finally eat it. In this case, a regular knife and spoon may complete the process, but with a great deal of messiness and preparation. The current invention, as a utensil combining a knife and part of a spoon, satisfies the needs in this and other circumstances.

As herein indicated, there are a few known spoon-knife combinations and these designs do not meet the requirement of more convenience, full security, and simplicity in manufacturing. Nor do these designs meet the special needs of certain processes, such as the consumption of bread. The current invention addresses all the issued herein identified with a simple and elegant design.

In summary, various implements are known in the art, but fail to address all of the problems solved by the invention described herein. Two embodiments of this invention are illustrated in the accompanying drawings and will be described in more detail herein below.

SUMMARY OF THE INVENTION

The present invention discloses a combined utensil, comprising: a knife component having a handle and a blade, wherein the handle has a proximal end and a distal end, the blade has an attachment end, a cutting end, a cutting edge, a back edge, a top side, and a bottom side, and the distal end of the handle is attached to the attachment end of the blade; a scoop component having a concave half-scoop, wherein the concave half-scoop having a connecting edge, a convex top surface and bottom surface, the connecting edge aligns with the back edge of the blade, connecting the scoop component to the blade, the bottom surface of the concave half-scoop aligns with the bottom side of the blade in a same plane, and the convex top surface merges smoothly with the top surface of the blade.

For the preferred embodiment, the concave half-scoop has a scoop first end, the scoop first end aligns with the cutting end of the blade. More preferably, the scoop first end merges smoothly with the cutting end of the blade. Some previous patents have disclosed articles of manufacture where a blade is coupled with a spoon-like concave structure. E.g. U.S. Pat. No. 849,098. However, unlike the prior art, wherein the tip of the concave scoop is separate from the cutting end of the blade, the preferred embodiment of the current invention has a blade end that is aligned and preferably merged with the tip of the half-scoop. Such a design does not affect the cutting capability of the blade, especially when what is being cut is soft and somewhat squashy, such as a loaf of bread.

The current invention may be used in multiple settings, such as common cooking applications and the preparation of some food stuffs, such as fruits. However, the current invention, especially the preferred embodiments as shown below, are particularly useful for the consumption of bread. While the blade portion of the preferred embodiment may be used to cut the bread into proper slices, the half-scoop portion of the embodiment may be utilized to acquire proper amount of spreadable condiments, such as butter or jam. The bottom surfaces of the blade portion and the half scoop portion, combined into a continuous plane, are ideal for spreading the butter or jam.

For one preferred embodiment, the scoop component has a scoop edge, and the scoop edge is entirely curved. Alternatively, in another preferred embodiment, the scoop component has a scoop edge, the scoop edge has a mid-section, and the mid-section is straight. The difference in the arrangement of the scoop edge changes the capacity of the scoop to acquire food stuff, such as butter. For better cutting results, the cutting edge of the blade may include a serrated section, the placement of which may change according to the specific design of the utensil and the specific needs of the user. For example, the serrated section of cutting edge may reach the cutting end of the blade.

The current utensil may be made from any material, depending on the specific needs of the tasks to be performed. The various parts may be made from the same or different materials. For example, the blade and the scoop component may be made from stainless steel or hard plastics. Similarly, the current utensil may be any size, as long as the utensil may be properly and conveniently used to performed the tasks intended. Preferably, the overall size of the utensil is not too large, making it easier to carry around and be kept in boxes or bags.

In general, the present invention succeeds in conferring the following, and others not mentioned, desirable and useful benefits and objectives.

It is an object of the present invention to provide a utensil that is safe and easy to use.

It is another object of the present invention to provide a utensil having a blade component and a scoop component.

It is another object of the present invention to provide a utensil that can be used to cut food stuffs such as bread.

It is another object of the present invention to provide a utensil that can be used to acquire food stuffs such as soup and butter.

Yet another object of the present invention is to provide a utensil that requires a minimum of maintenance.

Still another object of the present invention is to provide a utensil that may be used to effectively cut a load of bread, acquire the butter or jam, and spread the butter or jam on the bread piece.

It is another object of the present invention to provide a utensil that is robust and durable.

Still another object of the present invention is to provide a utensil that is inexpensive.

Yet another object of the present invention is to provide a utensil that is light and easy to carry around.

Still another object of the present invention is to provide utensils having different sizes and dimensions to fit the needs for different users and different uses.

Yet another object of the present invention is to provide a utensil that is compact in size and easy to store and pack.

It is a further object of the invention to provide a utensil that is easy to manufacture.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a top perspective view of a preferred embodiment of the current invention.

FIG. 2A shows a front view of the preferred embodiment of the current invention.

FIG. 2B shows a back view of the preferred embodiment of the current invention.

FIG. 3 shows a top view of the preferred embodiment of the current invention.

FIG. 4 shows a first side view—the view from the blade edge—of the preferred embodiment of the current invention.

FIG. 5 shows a first side view—the view from the blade edge—of another preferred embodiment of the current invention.

 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The preferred embodiments of the present invention will now be described with reference to the drawings. Identical elements in the various figures are identified, as far as possible, with the same reference numerals. Such embodiments are provided by way of explanation of the present invention, which is not intended to be limited thereto. In fact, those of ordinary skill in the art may appreciate upon reading the present specification and viewing the present drawings that various modifications and variations can be made thereto without deviating from the innovative concepts of the invention.

FIGS. 1-4 depict a preferred embodiment of the current invention. FIG. 1 shows a top perspective view of this embodiment. Shown in FIG. 1 is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has a proximal end 25 and distal end 27, the blade 30 has a cutting edge 33, a back edge 36, a top side 37, a bottom side 38 (not shown in FIG. 1), a cutting end 40, and an attachment end 45, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60, a bottom surface 63 (not shown in FIG. 1), a scoop edge 66, a connecting edge 80, a scoop first end 70, and a scoop second end 72. As also shown in FIG. 1, the cutting edge 33 of the blade 30 has serrations 42. The distal end 27 of the handle 20 is attached to the attachment end 45 of the blade 30.

The concave half scoop 55 has the general shape of a half of spoon bowl. The connecting edge 80 of the concave half scoop 55 attaches to the back edge 36 of the blade 30, aligning the concave half scoop 55 with the blade 30 side by side. While the top surface 60 of the concave half scoop 55 is generally concave and the top side 37 of the blade 30 is generally flat, the top surface 60 merges smoothly with the top side 37. A smooth merge or smooth connection is generally defined as a connection without sudden or abrupt changes in height, depth, and curvature. Such a description may be used for the connection of two surfaces or two curves. Preferably, the cutting end 45 of the blade 30 and the first end 70 of the concave half scoop 55 merges smoothly, forming a single and continuous end for the current utensil.

The handle 20 of the utensil 10 may be any type, style, and size. Shown in FIG. 1 is a handle 20 generally thicker than the blade 30. However, it should be noted that the handle 20 may take other forms, such as the handle 20 merging smoothly with the blade 30 and the two structures are not completely distinct. A user of the current utensil takes hold of the handle 20 and maneuvers the utensil and eating and cooking functionalities. As long as the design of the handle 20 does not significantly hamper its utility, the design is proper. For instance, the handle may be molded or shaped into a figure or cartoon character, or other ornamental designs, improving the overall attractiveness of the utensil

Similarly, the blade 30 may be any type, style, and size. As long as the design of the blade 30 does not significantly hamper its functionality, the design may be adopted. The cutting edge 33 of the blade 30 may have serrations 42, as shown in FIG. 1. Such serrations may facilitate cutting, especially when the subject is soft and difficult for lodging a blade. The serrations 42, as shown in FIG. 1, stretches for a section on the cutting edge 33 but do not reach the cutting end 45 of the blade 30. Alternatively, the positioning and style of the serrations 42 may vary according to the specific needs for the current utensil. For instance, the serration section may stretch all the way to the cutting end 45 to enhance cutting capabilities. On the other handle, it should be noted that the serration design is optional and a sharp and smooth cutting edge 33 may also be adopted.

The size and weight of the current utensil 10 may vary as well. Preferably, the utensil 10 is light, small, and easily portable. However, for specific uses, the design may change according to the need. The utensil 10, as a whole, may weigh 1-2000 g, with the preferable range of 5-100 g. From the proximal end 25 of the handle 20 to the cutting end 45 of the blade 30, the overall length of the utensil may range from 3 to 100 cm, with the preferred scope of 5-30 cm. The width of the scoop-blade combination, measure from the cutting edge 33 of the blade 30 to the scoop edge 66 of the concave half scoop 55, may range from 0.5-20 cm, with the preferred scope of 2-8 cm. The compact and light-weight feature of the current utensil make it easier to carry around and be kept in containers such as boxes and bags.

As indicated above, the current utensil may be made from any material, depending on the specific needs of the tasks to be performed and preference of the user. The various parts may be made from the same or different materials. For example, while the handle 20 is made from wood, the blade 30 and the scoop component 50 may be made from stainless steel or hard plastics. Alternatively, the entire utensil may be made from materials such as but not limited to: metal such as aluminum alloy and stainless steel, plastic sheets such as, but not limited to, polyethylene terephthalate (PET), polyethylene (PE), polyvinylidene chloride (PVDC), low-density polyethylene (LDPE), polypropylene (PP), polystyrene (PS), high impact polystyrene (HIPS) and polycarbonate (PC), glass, fiberglass, biodegradable materials such as wood and paper, or some combinations thereof. Preferably, the materials making up the current utensil are durable and either easy to clean or inexpensive and disposable.

FIG. 2A shows a front view of the preferred embodiment of the current invention. Shown in FIG. 2A is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has distal end 27, the blade 30 has a cutting edge 33 with serrations 42, a back edge 36, a top side 37, a bottom side 38, and a cutting end 40, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60 (not shown in FIG. 2A), a bottom surface 63, a scoop edge 66, connecting edge 80, and a scoop first end 70. FIG. 2A depicts the utensil 10 following the perspective from the cutting end 40 to the handle 20. As also shown in FIG. 2B, the concave half scoop 55 has a scoop outer side 75, which is generally flat.

FIG. 2B shows a back view of the preferred embodiment of the current invention. Shown in FIG. 2B is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has a proximal end 25, the blade 30 has a cutting edge 33 with serrations 42, a top side 37, and a bottom side 38, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60, a bottom surface 63, a scoop edge 66, connecting edge 80, and a scoop first end 70. FIG. 2B depicts the utensil 10 following the perspective from the proximal end 25 of the handle 20. As also shown in FIG. 2B, the concave half scoop 55 has a scoop outer side 75, which is generally flat.

Referring to both FIGS. 2A and 2B, the bottom surface 63 of the concave half scoop 55 and the bottom side 38 of the blade 30 are aligned side by side and they form a single plane. Both the bottom surface 63 and the bottom side 38 are generally flat. However, it should be noted that in other embodiments, the bottom surface 63 may take other shapes. For example, the bottom surface 63 may be curved and protruding, matching the shape of the top surface 60. Or the bottom surface 63 may tilt up at the edge close to the outer side 75, forming a recess transition to the outer side 75. Nevertheless, regardless of the shape of the bottom surface 63, it is preferred that the bottom surface 63 and the bottom side 38 merge smoothly. Such a design facilitates a special function of the current utensil—spreading butter or jam. The smooth connection of the bottom surface 63 and the bottom side 38 allows more usable space for the spreading motion.

FIG. 3 shows a top view of the preferred embodiment of the current invention. Shown in FIG. 3 is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has a proximal end 25 and distal end 27, the blade 30 has a cutting edge 33, a back edge 36, a top side 37, a bottom side 38 (not shown in FIG. 3), a cutting end 40, and an attachment end 45, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60, a bottom surface 63 (not shown in FIG. 3), a scoop edge 66, a connecting edge 80, a scoop first end 70, and a scoop second end 72. As also shown in FIG. 3, the cutting edge 33 of the blade 30 has serrations 42. The distal end 27 of the handle 20 is attached to the attachment end 45 of the blade 30.

FIG. 4 shows a first side view—the view from the blade edge 33—of the preferred embodiment of the current invention. Shown in FIG. 4 is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has a proximal end 25 and distal end 27, the blade 30 has a cutting edge 33, a back edge 36, a top side 37, a bottom side 38, a cutting end 40, and an attachment end 45, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60, a bottom surface 63, a scoop edge 66, a connecting edge 80, a scoop first end 70, and a scoop second end 72. As also shown in FIG. 4, the cutting edge 33 of the blade 30 has serrations 42. The distal end 27 of the handle 20 is attached to the attachment end 45 of the blade 30. In addition, the scoop edge 66 has a middle section 69, which is curved.

FIG. 5 shows a first side view—the view from the blade edge 33—of another preferred embodiment of the current invention. Shown in FIG. 5 is a utensil 10 comprising a handle 20, blade 30, and a scoop component 50, wherein the handle 20 has a proximal end 25 and distal end 27, the blade 30 has a cutting edge 33, a back edge 36, a top side 37, a bottom side 38, a cutting end 40, and an attachment end 45, and the scoop component 50 comprises a concave half scoop 55 having a top surface 60, a bottom surface 63, a scoop edge 66, a connecting edge 80, a scoop first end 70, and a scoop second end 72. As also shown in FIG. 5, the cutting edge 33 of the blade 30 has serrations 42. The distal end 27 of the handle 20 is attached to the attachment end 45 of the blade 30. In addition, the scoop edge 66 has a middle section 69, which is straight.

FIGS. 4 and 5 demonstrate the side views of two embodiments having a different feature. The scoop edge 66 of the concave half scoop 55 may take different forms. In FIG. 4, the scoop edge 66 is completely curvaceous, similar to a typical side edge of a regular spoon. However, in FIG. 5, the scoop edge 66 has a middle section 69, wherein the middle section 69 is straight. In accordance with the designs of the scoop edges 66, the curvatures of the top surfaces 60 of the concave half scoops 55 from two embodiments shown in FIGS. 4 and 5 may be different and may be specially configured to a smooth merging with the top side 37 of the blade 30. The differences in the concave half scoops 55 reflect the differences in intended functionalities for the two embodiments. The embodiment shown in FIGS. 1-4 may be more adapted to obtain food stuff, while the embodiment shown in FIG. 5 may be more effective in spreading the food stuff.

The current combined utensil 10 may be used for many functions because it incorporates the basic uses of both knife and spoon. Preferably, the scoop component 50 is not too large so that it does not affect the cutting motion of the blade. The presence of the scoop component 50 is generally not a hampering factor because the food stuffs to be cut are normally not very hard or stiff. In most cases, the current utensil is not suitable for direct transferring of food to the user's mouth due to the presence of the blade. However, when the use is limited to acquiring food stuff such as scooping salad dressing and apply it salad, the current utensil may be utilized. In addition, with the right choice of materials, such as paper for the blade, the utensil may be used as a replacement of a spoon, even when the food is to be delivered directly by the utensil to the user's mouth.

As indicated above, the current utensil is particularly useful for the consumption of bread or other bread-like food stuffs, such as stream bread or buns. The user may cut the bread with the blade, obtain butter, jam, jelly, sauce, or any other condiments with the concave half scoop, dispose the condiments on the bread piece, and spread the condiments using the bottom surface and bottom side of the utensil.

In addition to the multi-functionality advantages listed above, the current utensil combines spoon and knife, saving space and providing a higher level of convenience for the user. The current utensil may be suitable for all kinds of circumstances, such as regular meal and picnics.

Although this invention has been described with a certain degree of particularity, it is to be understood that the present disclosure has been made only by way of illustration and that numerous changes in the details of construction and arrangement of parts may be resorted to without departing from the spirit and the scope of the invention.

Claims

1. An article of manufacture, comprising:

a knife component having a handle and a blade, wherein the handle has a proximal end and a distal end, the blade has an attachment end, a cutting end, a cutting edge, a back edge, a top side, and a bottom side, and the distal end of the handle is attached to the attachment end of the blade;
a scoop component having a concave half-scoop, wherein the concave half-scoop having a connecting edge, a convex top surface and bottom surface, the connecting edge aligns with the back edge of the blade, connecting the scoop component to the blade, the bottom surface of the concave half-scoop aligns with the bottom side of the blade, and the convex top surface merges smoothly with the top surface of the blade.

2. The article of manufacture of claim 1, wherein

the concave half-scoop has a scoop first end, the scoop first end aligns with the cutting end of the blade.

3. The article of manufacture of claim 2, wherein

the scoop first end merges smoothly with the cutting end of the blade.

4. The article of manufacture of claim 1, wherein

the scoop component has a scoop edge,
and the scoop edge is curved.

5. The article of manufacture of claim 1, wherein

the scoop component has a scoop edge,
the scoop edge has a mid-section,
and the mid-section is straight.

6. The article of manufacture of claim 2, wherein

the cutting edge of the blade includes a serrated section.

7. The article of manufacture of claim 6, wherein

the serrated section of cutting edge reaches the cutting end of the blade.

8. The article of manufacture of claim 1, wherein

the bottom surface of the concave half-scoop is flat.

9. The article of manufacture of claim 8, wherein

the bottom surface of the concave half-scoop aligns with the bottom side of the blade in a same plane.

10. The article of manufacture of claim 1, wherein

the blade and the scoop component are made from stainless steel.

11. The article of manufacture of claim 1, wherein

the blade and the scoop component are made from hard plastic.

12. An article of manufacture, comprising:

a knife component having a handle and a blade, wherein the handle has a proximal end and a distal end, the blade has an attachment end, a cutting end, a cutting edge, a back edge, a top side, and a bottom side, and the distal end of the handle is attached to the attachment end of the blade;
a scoop component having a concave half-scoop, wherein the concave half-scoop having and a connecting edge, a scoop edge, a scoop first end, a convex top surface, and flat bottom surface, the connecting edge of the concave half-scoop aligns with the back edge of the blade, connecting the scoop component to the blade, the scoop first end merges smoothly with the cutting end of the blade, the flat surface of the concave half-scoop aligns with the bottom surface of the blade in a same plane, the cutting edge of the blade includes a serrated section, and the convex top surface merges smoothly with the top surface of the blade.

13. The article of manufacture of claim 12, wherein

the scoop edge has mid-section and the mid-section curved.

14. The article of manufacture of claim 12, wherein

the scoop edge has mid-section and the mid-section straight.

15. The article of manufacture of claim 12, wherein

the blade and the scoop component are made from stainless steel.

16. The article of manufacture of claim 12, wherein

the blade and the scoop component are made from hard plastic.

17. The article of manufacture of claim 12, wherein

the blade is made from stainless steel,
the scoop component is made from stainless steel,
and the handle is made from wood.

18. A method to serve bread, comprising the steps of:

providing a single utensil and a loaf of bread, the utensil having a knife component and a scoop component;
holding a handle of the knife component;
cutting the bread loaf into smaller bread pieces with a cutting edge of a blade of the knife component;
acquiring a food sauce using a concave half-scoop of the scoop component;
spreading the food sauce on the bread pieces using a flat bottom surface of the concave half-scoop and a flat bottom side of the blade.

19. The method of claim 18, wherein

the bread loaf is cut with a serrated section on the cutting edge of the blade.
Patent History
Publication number: 20140220200
Type: Application
Filed: Jan 22, 2014
Publication Date: Aug 7, 2014
Inventor: Andrew Di Guglielmo (Belleville, NJ)
Application Number: 14/161,060
Classifications
Current U.S. Class: Surface Coating Of A Solid Food With A Liquid (426/302); Knives And Spoons (30/149)
International Classification: A47G 21/06 (20060101);