The present disclosure provides an eating utensil. The eating utensil may include a top arm pivotally attached to the bottom arm, and the interior surfaces of the arms may include rows of ridges and grooves that mate when the eating utensil is in the closed position. The eating utensil may further include a lock to hold the arms in a particular position.

A chopsticks holder structure includes a chopsticks holder body, a placement portion and a pick-up portion. The chopsticks holder body includes a top portion and a bottom portion. The placement portion is laterally arranged at the top portion of the chopsticks holder body. The pick-up portion is longitudinally arranged at the top portion of the chopsticks holder body and is in communication with the placement portion, and a height of the pick-up portion is lower than that of the placement portion. Thus, the overall size of the chopsticks holder structure can be reduced, the chopsticks are placed at the placement portion during use, and the design that the height of the pick-up portion is lower than that of the placement portion allows fingers to easily pick up the chopsticks for use from the pick-up portion, achieving convenience for use.

An antimicrobial and adhesion-proof titanium tableware and a manufacturing method of the same are provided. The antimicrobial and adhesion-proof titanium tableware is made of a titanium substrate, and includes a contact portion and an oxidation layer structure. The contact portion is used for contacting foods, food ingredients, drinking water, beverages, or body parts of a user. The oxidation layer structure is formed on one part of a surface of the titanium substrate corresponding to the contact portion. The titanium substrate is made of titanium in α phase, and the oxidation layer structure is a titanium dioxide film in a rutile crystalline form. The oxidation layer structure has a roughened surface and an oxygen diffusion layer formed at an interface of the oxidation layer structure and the titanium substrate.

A portable chopstick including two-piece square chopsticks is provided. The two-piece square chopsticks include an upper chopstick body, a lower chopstick body and a chopstick body aligning structure. The upper chopstick body has a lower end joint block; the lower chopstick body has an opposite upper end joint groove. The chopstick body aligning structure can be separated into two parts, which are precisely positioned in the upper chopstick body and the lower chopstick bod respectively, wherein the upper chopstick body and the lower chopstick body can be made of different materials. When the lower end joint block of the upper chopstick body is locked with the upper end joint groove of the lower chopstick body, the upper chopstick body is aligned with the lower chopstick body through the chopstick body aligning structure at their four sides.

A one-piece construction chopsticks including symmetrical first and second portions connected to each other by a parallelepiped resilient member at a rear end thereof in a mirror image configuration. A hook on the second portion aligns and maintains positioning of the first and second portions and limits the size of an opening between a bottom side thereof. A pair of parallelelepiped rails perpendicularly disposed on a lower segment of the first portion guides and aligns the first and second portions. Interchangeable implements, such as a spoon, a fork, and a gripping tool, is attachable to the bottom side of each of the first and second portions. Thus, the present chopsticks secure a food particle between the gripping tools without the time and effort involved in developing the skills necessary to use conventional chopsticks, while also permitting the interchangeable use of an eating utensil, such as a spoon and a fork.

Training chopsticks are designed to guide beginners and lifelong users alike to adopt a proper chopstick grip, allowing learners to extend chopstick tips wide apart. They allow learners to focus first on mastering the twirling of chopsticks between the closed posture to the wide-open posture, based on principles of the planetary gear train, without having to simultaneously learn to secure chopsticks using the required thumb pose. Such thumb pose can be mastered later as a second step. Furthermore, a variation of training chopsticks provides an elevated thumb rest to accommodate learners suffering from anatomical limitations. As a result, a learner can wield these training chopsticks to embrace large food items with ease, manipulate these large items with dexterity and finesse in the same way she can small items, and generate enough compression force to hold all items firmly between training chopsticks.

Bio-degradable food handling devices and systems and methods for making the devices. The embodiments herein relate to a bio-degradable food handling device (10, 20, 30, 40, 50 and 60) for use as at least one of a drinking straw, a stirrer, a chopstick, a balloon stick and a candy stick. Further, embodiments herein relate to systems (100) and methods (200, 300) of making the bio-degradable food handling devices (10, 20, 30, 40, 50 and 60). The bio-degradable food handling device (10) is hydrophobic and antifungal thereby increasing shelf life of bio-degradable food handling devices (10). The bio-degradable food handling device (10) is durable, hygienic, non-toxic and recyclable. The bio-degradable food handling device (10) has smooth and soft outer portion that provides comfort to user. The bio-degradable food handling device (10) can be used to draw pieces of fruit, vegetables, solid processed food pieces and other pieces of foods therethrough.

Chopstick buddies illustrated by various embodiments of the present disclosure are attachments to a chopstick. Chopstick buddies allow a human hand to avoid the awkward thumb pose required by the standard chopstick grip, while still being able to hold both chopsticks firmly as extensions of fingers. Chopstick buddies accomplish this without interfering with finger movements of the standard grip. As a result, users continue to enjoy benefits of the standard grip, despite not complying with the required and awkward thumb pose. These benefits include: the ability to extend tips of the chopsticks wide apart to embrace a food item, to manipulate chopsticks with dexterity, and to generate enough compression force to hold food items firmly between tips, with ease.

Bio-degradable means (100) for use as drinking straw, stirrer and chop stick and a method (200) for making the bio-degradable means (100) is provided. The bio-degradable means (100) includes at least one dried leaf strip (100S) configured to be at least one of straight rolled and spiral rolled along an entirety of an elongated guide member R to facilitate formation of an elongated bio-degradable means (100). The dried leaf strip (100S) is at least one of a coconut tree leaf strip, palm tree leaf strip and a plantain leaf strip. A bonding agent is applied at at least one edge portion of each dried leaf strip (100S) with respect to a length wise direction of the dried leaf strip (100S) to maintain the elongated bio-degradable means (100) in rolled position.

Ergonomic chopsticks come with low-profile protrusions that are strategically placed. These protrusions generate tactile feedback on particular surfaces of a user's fingers, without hindering normal movements of fingers and chopsticks. They guide beginners and lifelong users alike to adopt a proper chopstick grip, allowing users to extend chopstick tips wide apart over an angle of 40 degrees. They help users twirl chopsticks from the closed posture to the wide-open posture, and back, based on principles of the planetary gear train, while ensuring that fingers and chopsticks stay within the standard grip form. As a result, a user can wield ergonomic chopsticks to embrace large food items with ease, manipulate these large items with dexterity and finesse in the same way she can small items, and generate enough compression force to hold all items firmly between ergonomic chopsticks.