FLATWARE AND SILVERWARE DESIGN

Abstract

Improved Flatware and Silverware Design benefits homeowners and commercial foodservice establishments by providing utensils that eliminate contamination from being placed on dirty surfaces. Furthermore, the Improved Flatware and Silverware Design have the additional advantages in that it allows cleaning and reuse of these utensils after use, and it allows these utensils to be stacked when stored to save space.

Description

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not Applicable

DESCRIPTION OF ATTACHED APPENDIX

Not Applicable

BACKGROUND OF THE INVENTION

The present invention relates to forks, knives, and spoons commonly known as flatware or silverware, where the surface of food contact is kept away from table top and other surfaces.

At a table in a restaurant, you will find flatware neatly wrapped in a clean cloth or paper napkin. The dilemma is where you keep them once you take them out of the napkin since we all have seen how these tables are cleaned between uses. The same is true at parties or even in your own home.

A search of the prior art did not disclose any patents that read directly to the claims of this invention.

SUMMARY OF THE INVENTION

The primary object of the present invention is to provide a design for improved flatware and silverware where the surface of food contact is kept away from table top and other unhygienic surfaces.

Another object of the present invention is to provide a design that can be cleaned and reused.

Yet another objective of the present invention is to provide a design that does not tip over.

Yet another objective of the present invention is the utensils can be stacked when necessary to minimize storage space.

Yet another objective of the present invention is to provide a design that can be manufactured at a reasonable cost making it affordable for both commercial and residential use.

These objects and advantages of the present invention will become apparent from the descriptions, taken in connection with the accompanying drawings, wherein, by way of illustration and example, an embodiment of the present invention is disclosed. It is to be understood that the invention is not limited to this particular embodiment and that it can be practiced or carried out in various ways.

DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top view of a fork, according to the preferred embodiment of the present invention.

FIG. 2 is a perspective view of a fork, according to the preferred embodiment of the present invention.

FIG. 3 is a front side elevation view of a fork, according to the preferred embodiment of the present invention showing how the food contact area is kept away from the table surface.

FIG. 4 is a perspective view of multiple forks stacked together, according to the preferred embodiment of the present invention.

FIG. 5 is a top view of a knife, according to the preferred embodiment of the present invention.

FIG. 6 is a perspective view of a knife, according to the preferred embodiment of the present invention.

FIG. 7 is a front side elevation view of a knife, according to the preferred embodiment of the present invention showing how the food contact area is kept away from the table surface.

FIG. 8 is a perspective view of multiple knives stacked together, according to the preferred embodiment of the present invention.

FIG. 9 is a top view of a spoon, according to the preferred embodiment of the present invention.

FIG. 10 is a perspective view of a spoon, according to the preferred embodiment of the present invention.

FIG. 11 is a front side elevation view of a spoon, according to the preferred embodiment of the present invention showing how the food contact area is kept away from the table surface.

FIG. 12 is a perspective view of multiple spoons stacked together, according to the preferred embodiment of the present invention.

Drawings - Reference Numerals
100	Fork	101	tip of the fork
102	inside of the fork	204	neck of the knife
103	back of the fork	205	handle of the knife
104	neck of the fork	300	Spoon
105	handle of the fork	301	tip of the spoon
200	Knife	302	inside of the spoon
201	tip of the knife	303	back of the spoon
202	inside of the knife	304	neck of the spoon
203	back of the knife	305	handle of the spoon

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Detailed description of the preferred embodiment is provided herein. It is to be understood, however, that the present invention may be embodied in various forms. Therefore, specific details disclosed herein are not to be interpreted as limiting, but rather as a basis for the claims and as a representative basis for teaching one skilled in the art to employ the present invention in virtually any appropriately detailed system, structure or manner.

In accordance with the present invention, FIG. 1 shows a top view of the fork 100, showing the tip of the fork 101, the inside of the fork 102, the neck of the fork 104, and the handle of the fork 105. The tip of the fork 101, the inside of the fork 102, and the back of the fork 103 are the areas of the fork 100 that come in contact with food. FIG. 2 shows the perspective of the fork 100. FIG. 3 is the front elevation of the fork 100 showing how the back of the fork 103, the tip of the fork 101 and the inside of the fork 102 are prevented from making physical contact with the surface on which the fork is placed. The fork 100 rests on the neck 104 and the handle of the fork 105. FIG. 4 shows how the fork 100 can be stacked when it is not in use to minimize usage of storage space.

FIG. 5 shows a top view of the knife 200, showing the tip of the knife 201, the inside of the knife 202, the neck of the knife 204, and the handle of the knife 205. The tip of the knife 201, the inside of the knife 202, and the back of the knife 203 are the areas of the knife 200 that come in contact with food. FIG. 6 shows the perspective of the knife 200. FIG. 7 is the front elevation of the knife 200 showing how the back of the knife 203, the tip of the knife 201 and the inside of the knife 202 are prevented from making physical contact with the surface on which the knife is placed. The knife 200 rests on the neck 204 and the handle of the knife 205. FIG. 8 shows how the knife 200 can be stacked when it is not in use to minimize usage of storage space.

FIG. 9 shows a top view of the spoon 300, showing the tip of the spoon 301, the inside of the spoon 302, the neck of the spoon 304, and the handle of the spoon 305. The tip of the spoon 301, the inside of the spoon 302, and the back of the spoon 303 are the areas of the spoon 300 that come in contact with food. FIG. 10 shows the perspective of the spoon 300. FIG. 11 is the front elevation of the spoon 300 showing how the back of the spoon 303, the tip of the spoon 301 and the inside of the spoon 302 are prevented from making physical contact with the surface on which the spoon is placed. The spoon 300 rests on the neck 304 and the handle of the spoon 305. FIG. 12 shows how the spoon 300 can be stacked when it is not in use to minimize usage of storage space.

Alternate Embodiment

In the drawings and specification, there have been disclosed typical preferred embodiments or implementation of the invention or the materials used in the construction and, although specific terms are employed, they are used in generic and descriptive sense only and not for the purposes of limiting the scope of the invention.

Advantages

The present invention allows you to place flatware and silverware on a table top or other surface where the surface of food contact does not make physical contact with the table top or other surface where it is placed, without tipping over. These utensils can be cleaned and reused and the design is such that they can be manufactured at a reasonable cost making is affordable for commercial and residential use. The present invention also allows these utensils to be stacked when not in use to minimize usage of storage space.

Conclusion, Ramification and Scope

Accordingly, the reader will see that the Improved Flatware and Silverware Design benefits homeowners and commercial foodservice establishments by providing utensils that minimize contamination from being placed on dirty surfaces. Furthermore, the Improved Flatware and Silverware Design have the additional advantages in that it allows cleaning and reuse of these utensils after use, and allows these utensils to be stacked when stored to save space.

Although the description above contains much specificity, these should not be considered as limiting the scope of the embodiment but as merely providing illustrations of one of several embodiments. Thus the scope of the embodiment should be determined by the appended claims and legal equivalents, rather than the examples given.

Claims

1. Improved Flatware and Silverware: wherein the food contact area of the said utensil does not make contact with the surface where the utensil is placed.

2. The Improved Flatware and Silverware of claim 1, where the said utensil eliminates contamination when placed on any surface.

3. The Improved Flatware and Silverware of claim 1, where the said utensil can be washed and reused.

4. The Improved Flatware and Silverware of claim 1, where the said utensil can be disposable.

5. The Improved Flatware and Silverware of claim 1, where the said utensil can be made of any material suitable for this purpose.

6. The Improved Flatware and Silverware of claim 1, where the said utensil can manufactured at a reasonable cost.

7. The Improved Flatware and Silverware of claim 1, where the said utensil can be stacked when stored to save space.

8. The Improved Flatware and Silverware of claim 1, where the design prevents the utensil from tipping over when placed on a flat surface.

9. The Improved Flatware and Silverware of claim 1, which benefits both home owners and commercial food service establishments.