HAND FORGED METAL EATING UTENSILS

Abstract

A hand forged metal eating utensil comprising a fulcrum, an eating end and a handle with the fulcrum having a raised protrusion disposed between the eating end and the distal end of the handle and having a large cross-sectional thickness and with the eating utensil further comprising a first curvilinear portion located adjacent a side of the fulcrum extending toward the eating end of the utensil for elevating the height of eating end of the utensil such that the eating end is not able to make physical contact with a table surface when the utensil is placed on a level table surface and a second curvilinear portion extending from an opposite side of the fulcrum extending toward the distal end of the handle and with the eating utensil having a variable thickness from the eating end to the distal end of the handle such that the eating utensil forms a continuous seamless cross sectional geometry and provides enhanced handling comfort.

Claims

1. A hand forged metal eating utensil comprising a fulcrum, an eating end and a handle having a distal end, said fulcrum being disposed between the eating end and the distal end of the handle and having a raised protrusion and a large cross-sectional thickness larger than the cross sectional thickness of the eating end; with said eating utensil further comprising a first curvilinear portion located on a side adjacent the fulcrum extending toward the eating end of the utensil for elevating the height of eating end of the utensil such that the eating end is not able to make physical contact with a table surface when the utensil is placed on the table surface and a second curvilinear portion extending from an opposite side adjacent to the fulcrum extending toward the distal end of the handle, and wherein the eating utensil has a variable thickness from the eating end to the distal end of the utensil with the eating end thereof being the thinnest end and with the distal end having a cross sectional thickness larger than the cross sectional thickness of both the first and second curvilinear portions and wherein the eating utensil has a continuous seamless cross sectional geometry and a handling comfort for eating food similar to the handling comfort of a conventional eating utensil.

2. A hand forged eating utensil as claimed in claim 1 wherein both the first curvilinear portion and the second curvilinear portion are, at least, partially concave in geometry with the first curvilinear portion forming an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion.

3. A hand forged eating utensil as claimed in claim 2 wherein the second curvilinear portion has a variable thickness which is thinner at the middle of the concave section.

4. A hand forged eating utensil as defined in claim 3 wherein the eating end of the utensil has a cross sectional thickness at least between 20 to 60% thinner than the thickness of the remaining body of the eating utensil.

5. A hand forged eating utensil as defined in claim 4 wherein the cross sectional thickness of the handle at the distal end thereof ranges from between about 2-4 mm in thickness.

6. A hand forged eating utensil as defined in claim 5 wherein said first curvilinear portion includes both a concave section and a convex section which, in combination, correspond to a sinusoidal waveform with two dips.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Other advantages will become apparent from the following detailed description of the invention when read in conjunction with the accompanying drawings of which:

[0008] FIG. 1(a) is a top view of an eating utensil configured as a fork in accordance with the present invention;

[0009] FIG. 1(b) is a side view of the eating utensil shown in FIG. 1(a);

[0010] FIG. 1(c) is a bottom view of the eating utensil shown in FIG. 1(b);

[0011] FIG. 1(d) is a top perspective view of the eating utensil shown in FIG. 1(a);

[0012] FIG. 1(e) is a bottom perspective view of the eating utensil shown in FIG. 1(a);

[0013] FIG. 2(a) is a top view of an eating utensil configured as a spoon in accordance with the present invention;

[0014] FIG. 2(b) is a side view of the eating utensil shown in FIG. 2(a);

[0015] FIG. 2(c) is a bottom view of the eating utensil shown in FIG. 2(b);

[0016] FIG. 2(d) is a top perspective view of the eating utensil shown in FIG. 2(a); and

[0017] FIG. 2(e) is a bottom perspective view of the eating utensil shown in FIG. 2(a);

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT

[0018] The preferred embodiment of the eating utensil 10 of the present invention, when configured as a typical fork, as is shown in FIGS. 1(a)-1(e), comprises an eating end 12, a handle 14 having a distal end 22 and a fulcrum 16 located between the eating end 12 and the distal end 22 of the handle 14. The fulcrum 16 has a raised protrusion 17 for resting the eating utensil 10 on a table surface (not shown) and has a large cross-sectional thickness larger than the cross sectional thickness of the eating end 12 and preferably larger than at least the portion of the handle 14 closest the fulcrum 16.

[0019] The eating utensil 10 further comprises a first curvilinear portion 18 located adjacent one side of the fulcrum 16 between the fulcrum 16 and the eating end 12 of the utensil 10 and a second curvilinear portion 20 located in the handle 14 on the opposite adjacent side of the fulcrum 16. The second curvilinear portion 20 also varies in thickness between the fulcrum 16 and the distal end 22 of the handle 14. Both the first curvilinear portion 18 and the second curvilinear portion 20 are, at least, partially concave in geometry and form a continuous seamless shape from the eating end 12 to the distal end 22 of the handle 14. The first curvilinear portion 18 forms an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion 20 and preferably includes both a concave section 23 and a convex section 24 which, in combination, represent a sinusoidal waveform with two dips. This curvature of the first curvilinear portion 20 elevates the eating end 12 of the utensil 10 such that the eating end 12 is not able to make physical contact with a table surface when the utensil 10 is placed on such table surface without affecting the handling comfort of the user when eating food and increases the aesthetics of the fork as an eating utensil.

[0020] The thickness of the eating utensil 10 varies from the eating end 12 to the distal end 22 of the handle 14 with the cross sectional thickness of the distal end 22 of the handle 14 being thicker than the cross sectional thickness of the second curvilinear portion 20. The cross sectional thickness of the eating end 12 of the utensil 10 should be at least between 20 to 60% thinner than the thickness of the remainder of the eating utensil 10 for forming a continuous seamless cross sectional geometry throughout the utensil 10 which enhances the aesthetics of the eating utensil 10.

[0021] Likewise, the preferred embodiment of an eating utensil 30 of the present invention, configured as a typical spoon, as shown in FIGS. 2(a)-2(e), comprises an eating end 32, a handle 34 and a fulcrum 16 located between the eating end 32 and the handle 34. The fulcrum 16 for the eating utensil 30 is identical to the fulcrum 16 for the eating utensil 10 and has a raised protrusion 17 for resting the eating utensil 30 on a table surface (not shown). The raised protrusion 17 in the spoon has a cross-sectional thickness larger than the cross sectional thickness of the eating end 32 and larger than the cross sectional thickness of the handle 34.

[0022] The eating utensil 30 further comprises a first curvilinear portion 38, similar in configuration to the first curvilinear portion 18, and similarly located on one adjacent side of the fulcrum 16 between the fulcrum 16 and the eating end 32 and a second curvilinear portion 40 located in the handle 34 on the opposite adjacent side of the fulcrum 16 between the fulcrum 16 and the distal end 42 of the handle 34. The first curvilinear portion 38 and the second curvilinear portion 40 are, at least, partially concave in geometry to form a continuous seamless shape from the eating end 32 to the distal end 42 of the handle 34. In addition, the first curvilinear portion 38 forms an arch having a radius of curvature larger than the radius of curvature of the second curvilinear portion 40. Likewise, the thickness of the utensil 30 varies from the eating end 32 to the distal end 42 of the handle 34 with the cross sectional thickness of the handle 34 at the distal end 42 thereof being thicker than the cross sectional thickness of the second curvilinear portion 40. Similarly, the cross sectional thickness of the eating end 32 of the utensil 30 should be at least between 20 to 60% thinner than the thickness of the remainder of the eating utensil 30. This relationship assures forming a continuous seamless cross sectional geometry throughout the utensil 30 for enhancing the aesthetics of the eating utensil 30 and the handling comfort of the user when eating food.

[0023] The eating utensils 10 and 30 are hand forged at elevated temperature in a high temperature furnace using a conventional hot forging furnace with the forged parts shaped in a conventional manner by a technician using a conventional die which functions as a mold to provide localized compression at relatively high temperature. The desired configuration of the fork 10 and/or spoon 30 of the subject invention are hand forged to achieve the desired variation in thickness of the eating utensil between the eating end and the handle with the cross sectional thickness of the distal end of the handle being larger than the cross sectional thickness of the second curvilinear portion in the handle and with the eating end of the utensil being thinner in cross sectional thickness relative to the thickness of the handle. The desired cross sectional thickness of the handles 14 and 34 should range from between about 2-4 mm in thickness at the distal end thereof.