Abstract: A bagel scoop removes excess dough from a piece of baked goods, such as a bagel. The bagel scoop includes a handle, and a concave, preferably shallow elliptical spoon-shaped closed combined blade and scoop structure, having a downward curvature, to enable scooping and removal of dough. The outer distal end of the combined blade and scoop structure is preferably serrated, to allow for scraping and scooping of the bagel core dough at a leading edge of the blade. The combined blade and scoop structure is attached to a stem, which, in turn, is attached to the handle. A small auxiliary scraper is provided at an opposite end, for fine scraping and removing of excess dough residue not taken by the shallow elliptical spoon-shaped closed combined blade and scoop structure.

Abstract: The tableware according to the invention comprises Ti or a Ti alloy and has a surface hard layer comprising a first hardened layer which is formed in the region of an arbitrary depth from the surface and in which nitrogen and oxygen are diffused so as to form a solid solution and a second hardened layer which is formed in an arbitrary region deeper than the first hardened layer. The purpose of the process for surface treatment of tableware according to the invention is to form the surface hard layer. The substrate having a hard decorative coating film according to the invention is a substrate comprising Ti or a Ti alloy and having on its surface an internal hardened layer comprising a first hardened layer and a second hardened layer, wherein the hard decorative coating film is formed on the surface of the internal hardened layer. The cutlery according to the invention comprises a working part and a grip, and the grip is provided with a floating means such as a hollow art.

Abstract: A tool for preparing and treating food, such as knife, large fork, ladle, chopping board, etc., personalizable depending on the expected specific use, comprises a portion intended to come into contact with the food and a handle portion intended to allow the gripping of the tool by a user. The handle portion comprises at least one housing intended to house a distinguishing insert. The tool of the invention can thus be personalized by the user depending on the type of foodstuff for which it must be used.

Abstract: A kitchen utensil for handling food products, the handle of which has a cross section which is substantially V-shaped or U-shaped. Kitchen utensils of this kind can easily be stacked to form a compact unit.

Abstract: A grapefruit knife for use in cutting sections of edible fruit from the less desirable membrane and peel is disclosed. The present invention includes a handle having two opposing ends, a single cutting blade attached to one end of the handle, and a scooping blade attached to the other end of the handle. Each of these blades has two cutting edges. On the cutting blade the two cutting edges are aligned serially, in a plane, to cut in the same direction, while on the scooping blade the cutting edges are opposingly arranged.

Abstract: A tool for preparing and treating food, such as knife, large fork, ladle, chopping board, etc., personalizable depending on the expected specific use, comprises a portion intended to come into contact with the food and a handle portion intended to allow the gripping of the tool by a user. The handle portion comprises at least one housing intended to house a distinguishing insert. The tool of the invention can thus be personalized by the user depending on the type of foodstuff for which it must be used.

Abstract: A beveled edge fork provides a handle and a head portion. A preferred version of the head provides four tines extending from a base of the head portion, which are strengthened by center, left and right reinforcements. A concave upper surface, enclosed by a U-shaped upper convex perimeter surface mates with a lower beveled edge on a lower convex surface, forming left and right cutting edges, allowing a user to cut food with the side of the fork.

Abstract: A combination utensil tool with attachable utensils, such as forks, spoons, and knives which are easy to attach and detach from a common handle. The present invention comprises a built up contoured handle preferably having a raised rim on a first end and a downward extending lip on a second end. Attached to the first end of the handle is a shaft having a roller knife (or other type of knife) attached thereto. The roller knife enables the user to cut food with the use of one hand. Attached to the second end of the handle is either a spoon, fork or knife (collectively known as a utensil). The utensil comprises a shaft having a head and a notch. The shafts of the utensils are either straight or have an upward or downward angled bend in order to allow the user to eat with minimal wrist movement. The utensil is firmly coupled to the second end of the handle by a spring loaded release mechanism comprising a rod having a downward projection which permits the user to attach and detach several utensil to the handle.

Abstract: Flatware that can be quickly and easily sorted when placed in a liquid solution, the flatware encompasses three classes, spoons, forks and knives. The spoons have a generally uniform buoyancy so as to float at a first level in the liquid solution, the forks have a generally uniform buoyancy so as to float at a second level in the liquid solution, and the knives have a generally uniform buoyancy so as to float at a third level in the liquid solution. The flatware floats at different levels in the liquid solution which provides the separation of the spoons, forks and knives in the liquid solution and enables the retrieval of the separated flatware in a sorted fashion. An additional method of sorting and removing the flatware from the liquid solution includes mixing in a prescribed amount of salt solution to the liquid solution and/or raising the temperature of the liquid solution a predetermined amount.

Abstract: 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.

Abstract: Flatware that can be quickly and easily sorted when placed in a liquid solution, the flatware includes spoons, forks and knives. The spoons have a generally uniform buoyancy so as to float at a first level in the liquid solution, the forks have a generally uniform buoyancy so as to float at a second level in the liquid solution, and the knives have a generally uniform buoyancy so as to float at a third level in the liquid solution. The flatware floats at different levels in the liquid solution which provides the separation of the spoons, forks and knives in the liquid solution and enables the retrieval of the separated flatware in a sorted fashion.

Abstract: A knife has a handle that slideably receives the respective handles of a fork and a spoon in one orientation only. The transverse cross section of the fork handle and the spoon handle is generally rectangular, with a longitudinally-extending step formed in each side to create a broad base and a slightly narrower upper part. The knife handle has a corresponding channel on each of its opposite sides and slidingly receives the fork handle on one side and the spoon handle on the other if the handles are correctly oriented. The steps formed in the handles of the fork and spoon are of small depth so that they are barely noticeable by users of those utensils.

Abstract: A thermal jar for carrying snacks, and which is provided with a removable receptacle for a spoon and fork and which is received in a channel in a top surface of the cover of the jar. The spoon and the fork are pivotally mounted to the underside to the top of the receptacle, and the top is hinged to the receptacle so that it may be opened to permit the spoon and fork to be turned to a position in which they protrudes through the ends of the receptacle, and the cover may then be closed down to a snap fit with the receptacle to hold the spoon and fork in place, and enable the receptacle to serve as a handle for the spoon and fork.

Abstract: A nesting flatware set includes a knife, a fork, and a spoon. The knife and fork each include top and bottom end portions and dovetail locking portions which interfit to frictionally lock the knife and fork together. The spoon includes a bowl, a handle, and a pair of locking shoulders at the bottom end of the handle. The top and bottom end portions of the knife and fork are angularly related, and the knife and fork are frictionally locked against the spoon by inserting their bottom ends between the locking shoulders and the handle of the spoon so that the top ends of the knife and fork resiliently bear against the bowl of the spoon.

Abstract: A combination utensil is disclosed. The utensil features at least one recess along the back of its handle portion, and a nonlinear end which is received by the user's hand. Both of these features facilitate the utensil's used. Additionally, the other end of the handle portion features a recess adapted for reception of the user's finger. This enables the user to apply pressure to the implement end of the utensil. Placement of this recess on the handle portion and not on the implement portion allows a configuration of the implement portion which includes a concave recess. The utensil may be made, e.g., of biodgradable or recyclable material.

Abstract: A cutlery apparatus incorporating the utility of a knife, a fork, and a spoon. The present invention combines a knife, fork, and spoon together in a unique and novel fashion so that a person may both impale and cut his food by the same apparatus. Moreover, the present invention is designed such that the operation may be accomplished by use of only one hand. The present invention incorporates a fork on a retractable shaft. The knife blade is disposed along the bottom most edge of a spoon disposed adjacent the fork. When activated, the spoon/knife combination rotates about the fork to cut the food item in which the fork is displaced. A gravity activated switching means is also incorporated in the present invention so that an individual may not activate the motorized cutlery device while eating. The device may be activated only when it is in a substantially vertical position with respect to the ground.

Abstract: A dietary control eating utensil is disclosed for indicating when food can be eaten therewith. The handle of the utensil includes a gravity-powered timing device. The device includes an elongated transparent material chamber for containing immiscible fluids having different densities such as air and mineral oil. The lighter density fluid forms a visible signal within the chamber that is moveable between the distal and proximal ends. The period associated with the movement of the visible signal depends on the different elevations of the chamber ends. The shape of the chamber along with the density of the two fluids also contributes to the time period the visible signal takes to move between the two ends of the chamber. When the air bubble moves to a predetermined position within the chamber, this indicates when the utensil may be used for consuming food.

Abstract: A strainer ladle which comprises an outer ladle having an unperforated bowl and a handle, an inner ladle having a perforated bowl which is nested within the unperforated bowl and a handle which is slidably mounted on the handle of the outer ladle. The perforated bowl can be moved between a closed position in which two bowls are nested to an open position in which the two bowls are spaced from each other.

Abstract: An eating utensil, such as a fork, spoon or dinner knife, for use in correctional institutions. The utensil is formed of a polymeric plastics material and includes a handle which is constructed so as to prevent the utensil from being formed into a sharpened weapon by grinding or other alteration. In the preferred embodiment the handle includes a shallow recess on the bottom side, and a plurality of diagonal slots on the top side, which effectively prevent any portion of the handle from being fashioned into a sharpened instrument of sufficient length to constitute a dangerous weapon.

Abstract: A portable knife including a knife and at least one utensile. The portable knife comprises an assembly of elongated plates at least one of which defines a longitudinally extending pocket having an open end which receives and retains an elongated portion of the utensile. The plate that defines the pocket is displaceable at at least one side at its open end transversely of the assembly to permit receiving and removing the utensile.

Abstract: 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 have 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.

Abstract: Nestable, stackable cutlery is shown according to the teachings of the present invention in the form of spoons, forks, and knives. The cutlery includes handle portions, of generally identical construction, and food operational and engagement portions. The handle portions in the preferred embodiment have a U-shaped cross section allowing the outside surface of a first piece of cutlery to be received within the inside surface of a second piece of cutlery. The cutlery further includes nesting and stacking lugs for supporting the handle portion of the second piece of cutlery along its entire length on the handle portion of the first piece of cutlery. In their most preferred form, the lugs include an inverse tapered inner surface for holding onto a punch of an injection mold during fabrication.

Abstract: A cutlery place setting comprises a knife, a fork, a spoon, and a holder in which the upper ends of the knife, fork and spoon are housed together detachably and which holds them together.

Abstract: A knife, fork and spoon are held together magnetically. The outside edges of the fork tines correspond to the curvature of the spoon bowl, and the tines are curved to correspond to the interior of the spoon bowl. The major faces of the knife blade are perpendicular to the major faces of the knife handle, and the knife blade extends between the fork tines toward the longitudinal centerline of the spoon bowl. The tip of the knife blade lies near the forwardmost edge of the spoon bowl, and the cutting edge of the knife blade has a curvature corresponding to that of the centerline of the spoon bowl.

Abstract: A fruit knife has a handle, and a blade connected with the handle and having a plurality of throughgoing apertures. This permits the juice produced during movement of the blade through the fruit to flow through the apertures and thereby prevents spurting of the juice. The apertures may be spaced from one another in the direction of elongation of the elongated blade and uniformly distributed on the latter. The apertures may be arranged in rows spaced from one another in a direction transverse to the direction of elongation of the blade. The apertures of one row may be offset relative to the apertures of the adjacent row in the direction of elongation of the blade. The blade may have forked end. An intermediate spoon-like portion may be provided between the forked end and the remainder of the knife blade.

Abstract: Utensils for eating strands of food such as spaghetti. The primary utensil is a spoon-type utensil having means for cutting strands of food. The cutting means is formed by two edges defining a tapering slot in which strands are cut. One edge of the slot is the rim of the bowl of the utensil. The other edge is provided by a diverging portion of a member overlying a portion of the bowl. The slot may also be provided in the bowl from the rim and towards the center of the bowl. A fork utensil can also be provided, specifically adapted for use with the spoon-type utensil.