Cooking tongs with first and second U-shaped arms hinged at a proximal end with generally flat and inwardly cupped spatulas at a distal end. A lance shaped temperature sensor mounted inside the first arm on a slide carrier and an aperture in the spatula through which a distal end of the lance shaped temperature sensor may be reciprocated on a slide carrier. A slide control attached to the slide carrier through a slot in a sidewall of the first arm for telescopic sliding of the lance shaped temperature sensor through the aperture in the first spatula. An electronic display window on the first arm connected to a data processor on the slide carrier for converting a signal received from the lance shaped temperature sensor into temperature data that is displayed in the electronic display window.

Cooking tongs with first and second U-shaped arms hinged at a proximal end with generally flat and inwardly cupped spatulas at a distal end. A lance shaped temperature sensor mounted inside the first arm on a slide carrier and an aperture in the spatula through which a distal end of the lance shaped temperature sensor may be reciprocated on a slide carrier. A slide control attached to the slide carrier through a slot in a sidewall of the first arm for telescopic sliding of the lance shaped temperature sensor through the aperture in the first spatula. An electronic display window on the first arm connected to a data processor on the slide carrier for converting a signal received from the lance shaped temperature sensor into temperature data that is displayed in the electronic display window.

Eating utensils disclosed herein provide desirable aspects of a fork and chopsticks and also provide improved dexterity that enables functionality not possible with either a fork or chopsticks. The eating utensils allow a user to grasp, shovel, and pierce food as well as scoop under food from one side or both sides and to cut food with a side edge, all with a single utensil operated with one hand. Because of the unique way the eating utensil is held and operated, it feels natural to both traditional fork users and chopsticks users.

Eating utensils disclosed herein provide desirable aspects of a fork and chopsticks and also provide improved dexterity that enables functionality not possible with either a fork or chopsticks. The eating utensils allow a user to grasp, shovel, and pierce food as well as scoop under food from one side or both sides and to cut food with a side edge, all with a single utensil operated with one hand. Because of the unique way the eating utensil is held and operated, it feels natural to both traditional fork users and chopsticks users.

A hand-held, modular pair of tongs for grasping and manipulating items or substances is disclosed. The tongs include a first arm and a second arm connected by a hinge, the hinge being biased towards a maximum angle of extension, and the first arm and second arm each terminating in two or more grasping fingers, each grasping finger being biased outward. A grasping finger lock on each arm, when retracted, permits the two or more grasping fingers of its arm to rest outward to release any tip being grasped, and, when extended, forces the two or more grasping fingers of its arm inward to enclose a tip between them. A hinge lock, when retracted while the pair of tongs is closed prevents their opening. A tightening bolt, when rotated, reduces a force necessary to prevent the hinge fully opening, or locks the hinge in a partially open position.

Eating utensils, namely forks which have the function of liquid dispensing fluid, via fluidic passages inside of the utensils which attach to a container of a liquid affixed at a point within a cage part of the handle of the utensil. The attachment coupled with the action of the user of the utensil actuates the flow of the liquid from the container to a point on or near the eating surface of the utensil.

A pair of tongs, comprises: first and second arms, each arm having a gripping end and a pivot end. A hinge pivotably joins the first and second arms at the pivot ends thereof. A spring is coupled to each of the first and second arms, the spring being biased to urge the first and second arms apart, from a first, closed position, to a second, open, position. A releasable lock locks the first and second arms in the closed position, the releasable lock being operable by a single hand of a user.

A pair of tongs, comprises: first and second arms, each arm having a gripping end and a pivot end. A hinge pivotably joins the first and second arms at the pivot ends thereof. A spring is coupled to each of the first and second arms, the spring being biased to urge the first and second arms apart, from a first, closed position, to a second, open, position. A releasable lock locks the first and second arms in the closed position, the releasable lock being operable by a single hand of a user.

A chopstick having a handling portion and an eating portion. The handling portion may be made from a first material. The eating portion may be made from a second material that is lighter than the first material. The handling portion may be attached to the eating portion. A pivot point may exist at a connection point between the handling portion and the eating portion. When the chopstick is placed on a horizontal surface, the eating portion may be elevated above a horizontal surface due to the first and second material properties and the pivot point configuration. Thus ensuring that the eating portion of the chopstick remains sanitary and clean, free of germs and dirt.

A tableware includes: a first member having a first tableware body on the distal end; and a second member having a second tableware body on the distal end, the second member being connected to the first member at a pivot point so as to be rotatable relatively to each other, the second member being integrated with the first member to constitute tongs using a third-class lever; and a member having a third tableware body on the distal end, the knife being retractably connected to the set of the members at the pivot point so that the third tableware body is positioned between the pair of tableware bodies, the knife being integrated with the pair of members to constitute a fork when gaps are provided between the tableware bodies, the knife being integrated with the pair of members to constitute a spoon when the gaps are not provided between the tableware bodies.