A chopping tool for safely chopping food. The chopping tool includes a blade with a blade edge at a distal end, and a spine at a proximal end. The spine includes two lateral edges with a receptor positioned near each lateral edge. The chopping tool also includes two handles engaging the blade, each handle including a scabbard section for grabbing with fingers, a horizontal section extending from the scabbard section towards and engaging the receptor on the spine, and a vertical section protruding from the scabbard section towards the distal end of the blade. Each handle is configured to pivot about a point of contact between a bottom end of the vertical section and a cutting surface to move the blade edge downward towards the cutting surface and upward away from the cutting surface in an alternating fashion for chopping an article placed on the cutting surface.

A manually-operated, foodstuff slicer includes a top plate and bottom plate coupled together and housing a cutting blade within a recess formed between the plates. The top plate and bottom plate include spaced, circular holes defined therethrough and axially aligned, respectively, and the planar cutting blade having a handle and a plurality of circular holes which correspond in size and shape to the holes defined through the top and bottom plates. The blade is slidably retained between the top and bottom plates and movable along a plane similar to the plates.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

A cooking pan includes guidelines configured to aid in precisely cutting a food product into slices with desired shapes. The cooking pan includes a flat base, at least one raised wall surrounding the flat base, and a rim at a top of the raised wall. The pan further includes a plurality of the guidelines formed upon the pan, each guideline comprising a depressed groove, wherein each guideline extends contiguously from the flat base, up the raised wall, and onto the rim.

A slicing guide apparatus for reducing perishable foods into small, bite-sized pieces, the apparatus having a hollow cylindrical frame defining an open top end, an open bottom end, at least a first set of pair of elongated, vertical slots, at least a second set of pair of elongated, vertical slots that are perpendicular in orientation to the at least first set of pair of elongated, vertical slots, wherein the width of the at least first set of pair of elongated, vertical slots and of the at least second set of pair of elongated, vertical slots permits a cutting utensil to pass therethrough, at least one elongated, vertical rib that protrudes outward from the exterior of the frame and indicia affixed to the frame.

A food cutting guide comprising a base having first and second planar surfaces, a peripheral edge, at least one centering guide, and a plurality of self-centering cutting grooves formed in a planar surface that intersect to subdivide the surface into a grid of equally spaced segments to center and guide the movement of a cutting utensil in cutting the food, wherein at least one centering guide is disposed inwardly from said peripheral edge, and facilitates the placement of the food in the center; wherein the cutting grooves have terminal ends and middle portions that transition to flared openings at the terminal ends and a uniform width and depth in the middle portion between the flared openings, and has a V-shaped cross section; wherein each of said cutting grooves transition to its deepest and widest points at said peripheral edge; and maintain a consistent ratio of depth to width along the entire length of said cutting groove.

A crust cutter having an extendable blade includes a top plate having a groove at its outer periphery, and having a recess formed in the back surface of the top plate, a handle attached to the top surface of the top plate, a blade insertable to the groove wherein the shape of the blade is the same as that of the top plate, and an extendable blade being stored in the blade, the extendable blade being able to pull out from the blade.

A cooking pan includes guidelines configured to aid in precisely cutting a food product into slices with desired shapes. The cooking pan includes a flat base, at least one raised wall surrounding the flat base, and a rim at a top of the raised wall. The pan further includes a plurality of the guidelines formed upon the pan, each guideline comprising a depressed groove, wherein each guideline extends contiguously from the flat base, up the raised wall, and onto the rim.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.