FIELD: kitchen equipment for cutting and producing of artistic ornamental articles from vegetables and fruits.
SUBSTANCE: three-dimensional semi-circular knife for carving has working member provided with cutting edge at its front free end and fixed by means of shank within holder. Working member is made in the form of semi-circular trough whose front free end is made beveled at an acute angle to its bottom, with continuous rounded portion of transition from bevel to trough ribs. Cutting edge is formed on bevel. Optimal ratio of diameter D of semi-circular trough to length L of cutting edge bevel, axially of trough, beginning from bottom front end tip to zone of transition from curved portion of cutting edge to rib, is within the range of 1.45-2.0. Holder is made barrel-shaped and is equipped with metal cap having cut for passage of working member shank.
EFFECT: wider operational capabilities and simplified operations for artistic and decorative cutting of vegetables and fruits.
2 cl, 18 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| THREE-DIMENSION ANGULAR KNIFE FOR CARVING | 2006 |
|
RU2323672C2 |
| CARVING SET (VERSIONS) | 2005 |
|
RU2284898C1 |
| THREE-DIMENSIONAL ANGULAR KNIFE FOR CARVING | 2005 |
|
RU2284900C1 |
| KNIFE FOR CARVING | 2006 |
|
RU2323080C1 |
| FLAT CARVING KNIFE | 2006 |
|
RU2321326C1 |
| SHAPED KNIFE FOR CARVING | 2005 |
|
RU2284899C1 |
| METHOD OF PRODUCING "CARVING" DECORATION FROM VEGETABLES OR FRUITS | 2007 |
|
RU2352471C2 |
| KNIFE FOR CARVING | 2006 |
|
RU2323081C1 |
| METHOD FOR CARVING OF FLOWER FROM HARD KINDS OF VEGETABLE AND FRUIT PIECES | 2005 |
|
RU2270750C1 |
| COOKING APPLIANCE WITH SUPERPOSED PLATES OF HOLDER | 2004 |
|
RU2278778C1 |
