BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to eating utensils that avoid the food-handling portion from touching a table surface that may be contaminated.
2. Description of the Related Art
Conventional eating utensils such as forks, spoons, and knives (flatware) provide a useful way to avoid hand contact with food. Such eating utensils are designed such that only the non-handle portion of the eating utensil comes into contact with the food. This is beneficial since the surface of the human hand may include harmful bacteria and other pathogens.
However, conventional flatware can immediately become contaminated once placed onto a table surface. According to several recent studies, table surfaces, particularly in restaurants, frequently contain unhealthy microorganisms including bacteria and viruses. Although restaurants are required to wipe tabletops before each use, the cloths and sponges used to do so are often not clean.
SUMMARY OF THE INVENTION
An eating utensil is structured to avoid touching a table surface. The eating utensil includes a handle, a food-handling portion connected to the handle, and a double-legged stand that lifts the food-handling portion of the eating utensil so as to avoid contact with a potentially contaminated surface. In various embodiments, the non-handle portion of the eating instrument is structured as a fork, spoon, or knife. The eating utensil can be made of various materials, such as stainless steel or silver. In an embodiment, the eating utensil is a plastic disposable eating utensil. The eating utensil will preferably make up a set of various different types of eating utensils (e.g., fork, spoon, knife) that can be stacked one upon another.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 illustrates a top view of an exemplary set of eating utensils structured to avoid touching a surface, according to an embodiment
FIG. 2 illustrates a perspective view of the set of eating utensils.
FIG. 3 illustrates a side view of an exemplary fork having a structure to avoid touching a surface, according to an embodiment
FIGS. 4A-D illustrate close-up views of the exemplary fork, in various different perspectives, according to an embodiment.
FIG. 5 illustrates side views of an exemplary spoon and an exemplary knife, respectively, having a structure to avoid touching a surface, according to an embodiment.
FIG. 6 illustrates a perspective views of the fork being used to cut food, showing that the stand can dually function as an aid in cutting food.
FIG. 7 illustrates the exemplary set of eating utensils in a stacked arrangement, according to an embodiment.
DETAILED DESCRIPTION OF THE INVENTION
Referring to FIG. 1, a top view of an exemplary set of eating utensils (flatware) 100 structured to avoid touching a surface, such as a tabletop, according to an embodiment, is illustrated. As shown, the set of eating utensils 100 incudes a fork 100-A, a knife 100-B, and a spoon 100-C, each of the which include a stand 120. As will be described in greater detail, the stand 120 elevates the food-handling portion so as to avoid direct contact with a potentially contaminated surface, such as a table surface. The flatware 100 can be made of various materials, such as stainless steel or silver. In an embodiment, the eating utensil is a plastic disposable eating utensil. It is to be understood, however, that the present invention is not limited to the set of eating instruments shown herein. It is to be appreciated that that the stand 120 may be attached any suitable eating utensil for the purpose of avoiding contact with a potentially contaminated surface.
FIG. 2 illustrates a perspective view of the set of eating utensils 100.
FIG. 3 illustrates a side view of the fork 100-A having a structure to avoid touching a surface 200, according to an embodiment. As shown, the surface 200 is a relatively flat surface such as a table surface, a tray, or a storage shelf. Harmful bacteria, viruses, and so forth may lurk on the surface 200. The fork 100-A includes a handle 105, a food-handling portion 104, and a stand 120. The handle 105 and the food-handling portion 104 are connected to each other, as shown (and may be formed in the same mold). The stand 120 extends downwardly beyond a bottom surface 101 (in an opposite direction from which the fork prongs 102 are pointing). As shown, the stand 120 is placed adjacent a distal end of the handle 105, raising the food-handling portion 104 of the fork 100-A a distance d. In an embodiment, the stand is about cm. in height, raising the food-handling portion 104 about cm. from the surface 200.
FIGS. 4A-D illustrate close-up views of the fork 100-A showing the stand 120, in various different perspectives. FIG. 4A shows a side view of the fork 100-A. FIGS. 4B and 4C show side perspective views, as the fork 100-A is rotated counter-clockwise. FIG. 4D shows the stand 120 from the bottom of the fork 100-A. As shown, the stand 120 is a double-legged stand that incudes a first leg 120-1 and second leg 120-2, which are substantially identical. The first leg 120-1 and the second leg 120-2 extend outwardly and downwardly at an acute angle (e.g., about 30-45 degrees) from a center line of the fork 100-A. Although the legs 120-1 and 120-2 have rounded edges, it is to be understood that a different shape may suffice. For example, the legs 120-1 and 120-2 could have substantially flat bottom surfaces.
FIG. 5 illustrates side views of the spoon 100-B and the knife 100C, respectively, having a structure to avoid touching a surface, according to an embodiment. It is to be understood that although the fork 100-A has been primarily used to illustrate the present invention, each of the other eating instruments 100, such as the knife 100-B and the spoon 100-C, are similarly structured. That is to say, the main difference among the eating utensils 100 resides with the food-handling portions 104 thereof. The stand 120 for each is substantially the same.
FIG. 6 illustrates a perspective view of the fork 100-A being used to cut food. As shown the stand 120 can dually function to provide a more stable and less stressful way to cut food (e.g., waffles, French toast) with the side of the fork 100-A. As shown, a person holds the fork 100-A in their hand 300 by grasping the handle and uses the index finger to control the movement and pressure of the fork 100-A. The result is less strain and better control to get the fork 100-A through the item without the necessity of employing a knife. Furthermore, the fork 100-A can achieve the same result whether used in the right hand or left hand.
FIG. 7 illustrates the exemplary set of eating utensils 100 in a stacked arrangement, according to an embodiment. One of the advantages to the use of a double-legged stand, as disclosed herein, is that such a structure permits each of the eating utensils in the set of eating utensils 100 to be easily stacked. This is advantageous since it reduces storage space, and allows for a sanitary way to place the flatware on a tabletop prior to usage.
While this invention has been described in conjunction with the various exemplary embodiments outlined above, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the exemplary embodiments of the invention, as set forth above, are intended to be illustrative, not limiting. Various changes may be made without departing from the spirit and scope of the invention.
Patent Application
20190298090
