CA2244240A1 - A utensil for opening the shells of crustaceans - Google Patents
A utensil for opening the shells of crustaceans Download PDFInfo
- Publication number
- CA2244240A1 CA2244240A1 CA002244240A CA2244240A CA2244240A1 CA 2244240 A1 CA2244240 A1 CA 2244240A1 CA 002244240 A CA002244240 A CA 002244240A CA 2244240 A CA2244240 A CA 2244240A CA 2244240 A1 CA2244240 A1 CA 2244240A1
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- CA
- Canada
- Prior art keywords
- utensil
- tine
- shell
- set forth
- segment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
Abstract
A utensil (10) is provided for facilitating the opening and removal of meat from crab legs or other types of shellfish. The utensil (10) has an elongated handle (20) portion and a bifurcated head section (30) joined to the handle portion and provided with separate elongated first and second tine segments (32 and 34) disposed in spaced, directly opposed, generally parallel relationship with the space therebetween being no greater than about twice the normal thickness of the shell of the shellfish. The first tine segment (32) has a relatively wide planar surface facing a relatively narrow, toothed surface (54) of the second tine segment (34). The toothed second tine (34) is first slipped under the shell of the shellfish and the utensil is oscillated up and down to sever the shell and expose the meat for ready removal.
Description
W O 97127756 PCT~US97/01323 A UTENSIL FOR OPENING THE SHELLS O~ CRUSTACEANS
Backqround of the Invention 1. Field of the Invention This invention relates to a utensil for facilitating the opening and removal of meat from crab legs or other types of shellfish, and particùlarly to a utensil that is useful in severing the shell of a shellfish, cligging meat out of an opened shellfish if the meat has not been fully exposed by the severing operation, and for cutting knuckle segments or other areas of the shell which are normally diflicult to crack and open, thus exposing the meat for e~lra~ion.
The utensil also has utility for severing a shrimp shell along the alimentary canal line so that the canal may thereafter be quickly and easily be removed from the shrimp body.
Backqround of the Invention 1. Field of the Invention This invention relates to a utensil for facilitating the opening and removal of meat from crab legs or other types of shellfish, and particùlarly to a utensil that is useful in severing the shell of a shellfish, cligging meat out of an opened shellfish if the meat has not been fully exposed by the severing operation, and for cutting knuckle segments or other areas of the shell which are normally diflicult to crack and open, thus exposing the meat for e~lra~ion.
The utensil also has utility for severing a shrimp shell along the alimentary canal line so that the canal may thereafter be quickly and easily be removed from the shrimp body.
2. Desc, i~Lion of the Prior Art Cn Ist~ce~ns such as shrimps and crabs are frequently prepared for eating by boiling the shellfish in water and then serving the cooked products still in the shell. The shell must be removed or broken away from the meat before the meat can readily be consumed. Boiling or broiling of a crustacean such as a crab typically does not cl ,ange the characteristics of the shell to an extent that it can be readily removed from the meat.
It has been common practice for many years to use a bifurcated, pivoted handle, nutcracker-type of instrument to crack the shells of crab legs or other types of shellfish in order to facilitate removal of the shellfish meatfrom the protective shell. These utensils have found wide-spread acceptance for opening of shellfish shells, primarily because there has been no reaso"a~le alternative utensil. However, the nutcracker-type utensils are relatively expensive and present restaurants with a cost problem because of the relatively high percenla~e of loss that is experienced as a result of customer pilferage. Furthermore, these utensils are not particularly useful in the case of shells that are somewhat soft, and mere cracking of the shell often does not allow a person to then easily remove meat from the cracked shell.
Many persons experiencing frustration with the i"A~Ie~ cy of nutcracker-type utensils for opening crab leg shells particularly in 5 circ~""slances where the shell is somewhat soft but of tough characteristics have resorted to the use of a common table fork in an effort sever the shell.
One of the tines of the fork is inserted under the shell and the person then lifts up on the fork handle in an effort to tear the shell body. Although this may acco",~ulish the intended result in certain inslances many times such 10 misuse of the fork simply results in bending of the fork tine thus again causing the restaurant significant losses because of cost of replacing bent forks.
~ummarY of the Invention The utensil of this invention is a one-piece tool that may be molded as a unitary body at relatively low cost and which permits the user to more quickly and easily sever the shell of a cr~ ~sl~cez.., for full axis to themeat therein than previously available instruments such as a nutcracker-type of utensil. In particularly the utensil has an elongated handle portion with an integral bifurcated head having a relatively broad first tine segment and a longer relatively narrow second tine segment parallel with the first segment and provided with a series of teeth therein in facing relalionship to the broad first tine segment. The spacing between the tine segments is no greater than about twice the normal thickness of a cr- ~st~Ge~n shell to be opened.
The first relatively broad tine segment has an inclined guide face on the outermost extremity thereof strategically positioned to serve the dual function of providing a fulcrum point for the serrated or toothed tine seymenl of the utensil during oscillation of the utensil to sever a cr~ ~st~ce~
shell and also operable to direct the shell toward the opposed serrated second tine sey"~e~l to facilitate cutting of the shellfish shell.
W O 97127756 PCTrUS97/01323 By virtue of the face that the utensii may be molded of plastic but still has yl ea~er utility than conventional much more expensive metal ~ nutcracker-type crab shell crackers the utensil of this invention may be made available by restaurants for their cuslor"er~ use, as a give-away item, which 5 may incidently have the name of the restaurant thereon for adve, lising purposes. Similarly retail outlets of cn ~st~ce~ns such as grocery stores or the like, may offer the utensil hereof as a gift at the time of sale of the crablets or other crl~-sPcean product as an ince,~ e pro",oLing the sale of a particular shellfish product.
The utensil also is desirably provided with a relative narrow progressively increasing width transition zone between the ser,aLed tine s~y,ller,l and the han~le portion which allows the severed area of the shellfish shell to pass thereover without s~ sla, ILial impedi"~ent during use of the utensil. In this manner more efficient cutting of the shell is obtained 15 without siy"ir~ l collateral severing or teari"~ of the shellfish meat.
Users of the utensil hereof readily comprehend the manner of use of the same without significant use instruction being required. This is attributable in large measure to the fact that the operational mode of the utensil is sl ~hst~rltial discer"able from observing its construction.
20 Furthe,l"ore once a user has seen the use of the utensil den,o":jL,aLed the operational mode may readily be perceived and duplical:ed.
Brief Description of the Drawin~s Figure 1 shows a three-quarter perspective view of one form of 25 the present invention.
Figure 2 shows a side view thereof.
-, Figure 3 shows an enlarged partial side view of the s~ ect embodiment of the invention.
Figure 4 shows a cross-sectional view taken along section lines 30 4-4 of Figure 3.
W O 97/27756 PCTrUS97/01323 Figure 5 shows a cross-sectional view of a portion of shellfish operable engaged by the sl ~hject embodiment of the invention.
Figure 6 shows a cross-sectional view the subject er"bocli",e, ll of the invention engaging the portion of shellfish taken along section lines 6-6 of Figure 5.
Figure 7 shows a frayl ~ ~e"lary three-quarter per~pecli~e view from above of another modified form of the utensil involving a plate ",er"ber fixed enteriorly of the upper bean or lip.
Figure 8 is a side view of the utensil of Figure 7 with the ~plion that the plate member unlike Figure 3 is shown attached to the underside of the upper jaw as in Figure 7.
Figure 9 is a view taken along the lines 9-9 of Figure 8 in the direction of the arrows.
Figure 10 is a top plan view of the working section of the shellfish eviscerator being a view looking down from the top of Figure 8 and Figure 9.
Figure 11 is a three-quarter ,~)ers,~e~Aive view from above and the front or operaliny end of a third modified form of the invention.
Figure 12 is a side view of the utensil of Figure 11.
Figure 13 is a view taken from left to right in ~igure 12 showing the rear end of the utensil of Figures 11-16 inclusive.
Figure 14 is an enlarged r~ayll~enla~ y view of the right-hand end of the utensil as illustrated in Figures 11 and 12 and showing the engaging and cutting ap~a,dlus of the utensil in detail.
Figure 15 is a view taken along the lines 15-15 of Figure 12 in direction of the arrow with a portion of the handle cut away to better illustrate the construction.
Figure 16 is a top view of the utensil of Figure 12.
Figure 17 is a side elevational view of one side of a rJrerer,ed embodiment of the utensil of this invention.
Figure 18 is a side elevational view of the other side thereof.
W O 97/27756 PCTrUS97/01323 Figure 19 is a plan view of the utensil.
Figure 20 is a bottom view of the utensil.
Figure 21 is an end view of the bifurcated head end of the utensil.
Figure 22 is an end view of the opposile handle portion end of the utensil.
Figure 23 is an enlarged fraylllenlaly view of the head end of the utensil.
Figures 24 and 25 are cross-sectional views taken long the lines 24-24 and 25-25 respectively of Figure 23.
Figure 26 is an even larger r~ ay~ ~enla, y view of the head section of the utensil and illustrating the preferred dimensions of the space between the tine seg",enls of the head as well as the angle of the shell-guiding face on the shorter of the tine segment.
Figure 27 is an enlarged fragmentary view similar to Figure 27 and illustrating the prerer,ed angularity of the head of the utensil with respect to the longitudinal axis of the handle portion thereof.
Detailed Desc, i~)lion of the r,erer, ed E"lbo.li",ent of the Invention as DePicted in- Fiqures 17-27 The prefer,ed embodiment of the present invention is illustrated inFigures17to27 inclusive. Inthosefigures anelo"galed monolithic utensil broadly designated by the numeral 130 is prererably molded of a relatively durable sy"ll,elic resin ",alerial. The utensil 130 incl-~des a handle portion 132 and a bifurcated head se-;tion 134 integral with handle portion 132.
As can perl ,aps best be seen from Figures 23-27 head se~;lion 134 includes first and second tine sey"~e"ls 136 and 138 respectively which are integrally connected to handle portion 132 and are located in generally parallel sp~ced relationship one from another. It is to be noted that the W O 97/277~6 PCT~US97/01323 second tine segment 138 is of longer longitudinal length than the length of first tine sey,nent 136 longitudinally thereof.
First tine segment 136 is sul.-~lanlially wider than second tine segment 138 and has a relatively wide planar under surface 140 which directly opposes the relatively narrow upper surface 142 of the secc nd tine segment 138. It is to be observed from Figures 23 26 and 27 that the surfaces 140 and 142 are in direct opposition and in essentially parallel relationship. The two side faces 144 and 146 of first tine segment 136 extend upwardly from respective outer elongated side margins 148 and 150 of planar surface 140 and converge as the apex 152 of first tine segment 136 is ,roacl ,ed. Preferably the margins 148 and 150 comprising the zone of ",erger of faces 144 and 146 with planar surface 140 define somewhat sharp edges for cutting of a cr~JsPce~rl shell as will be desc, i~ed.
Viewing Figure 24 it can be seen that the second tine sey",e"t 138 has two opposed side faces 154 and 156 which merge with the relatively narrow upwardly facing surface 142 and diverge as the lower"~osL
longitudinally curvilinear bottom surface 158 of second tine segment 136 is approached. It can be seen from Figure 24 that inclined faces 154 and 156 of secc ~ Id tine sey" ,enl 138 are longitudinally curved and merge smoothly with upper surface 142 and the curved bottom surface 158. The curvature of bottom surface 158 of second tine seg" ,enl 138 is such that the arcuate face presented by such surface represe"ls a relatively s,nooll, curve extending from the outer tip 160 of second tine segment 138 to the neck section 162 of handle pGI lion 132.
It is also to be seen from Figures 23-27 that the upper surface 142 of second tine segn~ent 138 is provided with a s~ries of upwardly pr~jEcting serrations 164 serving to define a series OT teeth which extend along the length of upper surface 142 from a point inboard of tip 160 of second tine segment 138 that is approximately aligned with the outermost tip 166 of first tine segment 136. Of further note is the fact that the second tine segment 138 is provided with an inclined relatively narrow surface 168 which W O 97/27756 PCT~US97/01323 also has a series of serrations or teeth 170 that project upwardly toward planar surface 140. The teeth 170 extend from the series of teeth 164 ~ through at least one-half of the length of narrow surface 168 between serrations 164 and the planar surface 140. The angularity of surface 168 with respect to surface 142 including ser,dlions 164 therein is ap,~,rokimalely 45~ with respect to the longitudinal length of ser~ dled surface 164. The outer length of unser, ated surface 142 of secGnd tine segment 138 extends to the tip 160 thereof.
It is also to be observed from Figure 24 that the maximum transverse width of first tine segment 136 as represeuled by the planar surface 140 thereof is significantly greater than the transverse width of surface 142 including the teeth 164 therein. Furthermore the overall transverse width of planar surface 140 of first tine segment 136 is at least about three times the maximum transverse width of second tine segment 138 as represented by the zones of merger of side faces 154 and 156 with curved bottom surface 158. The number of teeth provided in the upper surface 142 of second tine segment 138 may be varied but p, ererdbly there are at least about ten of the teeth in surface 142 and at least about four teeth in the inclined surface 168. The height of each serration prese"liny a tooth 164 or 170 is a~.proxi" ,alely equal to the width thereof at the base of each tooth.
As depicted in Figures 25-27 it is to be seen that the side faces 154 and 156 of second tine segment 138 diverge in a direction from tip 160 to the point of merger of such surfaces with neck 162 of handle portion 132.
The second tine sey",e"l 138 is also provided with a transition zone 172 which extends between the relatively narrow inclined surface 168 and neck portion 162 of handle portion 132. The serrated and non-serrated inclined surface 168 facing the space between parallel surFaces 140 and 142 of first and second tine segments 136 and 138 respectively comprises the apex of the transition zone 172 while opposed side faces 174 and 176 of zone 172 diverge and transition s",oolhly into the neck portion 162 of the handle portion 132. The planar surface 140 extends inlto overlying W 097/27756 PCT~US97/01323 relationship to ll dnsilioll zone 172 and has esse"lially triangular portions 140a which directly overlie corresponding faces 174 and 176.
The outermost end of first tine segment 136 remote from handle ,uo, lio, l 132 has an inclined shell-guiding face 178 which is at an angle withrespect to the planar extent of surface 140. The angularity of face 178 with respect to surface 140 is chosen to cause the shell of the crust~ce~n passing over guide surface 178 to be brought into direct cGntacL with the ser, aled teeth-derit,i"y portion of narrow surface 142 of second tine segment 138.
P~ ererably guide face 178 is at an angle of about 25~ from a plane through undersurface140. ViewingFigure10 thedistancealongtheline Xfrom the lowermost ekL,en1ily of guide face 178 to the first tooth of the series of teeth 168 is approki",alely 0.5 inch. It is also to be observed from Figure 26 that the outermost tip 166 of first tine segment 136 is radiused to ,ur~senl an edge which is not only transversely curved but also is curved across the 1 ~ width of first tine sey" ,el ll 138 as can be best seen from Figures 17 19 and 20.
The disld"ce between surfaces 140 and 142 is no yl eaLer than about two times the normal thickness of the shell of a cn ~sPre~n to be opened by utensil 130 and ,~)rererably is of about 0.215 inch. In addition head se~lion 134 is at an angle longitudinally thereof with respect to the longitudinal axis of handle po, lion 132. Such angularity is desirably about 160~ as in~;c~terl sche",alically in Figure 27 of the drawings.
Viewing Figures 17 18 23 25 and 26 it is to be seen that the under part of handle portion 132 at the neck 162 thereof has a curvilinear relieved part 180 dt:fi. li- lg a recess 182 for accon ,r, lod~li. ,g yl dspin9 of the utensil 130 for use in opening a shell of a crust~ce~n. P,o,~ctin9 portion 184 of handle portion 132 located in juxta,c,osilion to part 180 allows a user to grasp utensil 130 with a forefinger in relieved part 180 while the ~l~r~jscting portion 184 rests between the user s foreri"ger and middle finger.
A chisel element 186 is provided on the exLren~ily of handle portion 132 opposed to head section 134 and has opposed faces 188 and W O 97127756 PCTrUS97/01323 _9 _ 190 which converge as the outer e)~lre",ily of the chisel element 186 is a~,p, ~acl ,ed to present a relatively blunt device for further facilitating use of - utensil 130 as will be described.
The lower surface 192 of handle portion 132 between chisel element 186 and pr~j ~ing ~JOI liGn 184 is longitudinally curved with the yl ~dleSl width thereof being at the central part of the handle po~ lio~ ~ 132 to again make the utensil 130 more COI "ru, lal,le to hold during use. Graspi, ly of the utensil 130 is aided even if the user's fingers become somewhat greasy during use by virtue of a rear projecting seylllenl 194 ~lj~cent chisel element 186, as is most apparent from Figures 17 and 18.
The major side surfaces 196 and 198 are relatively flat and serve as a convenient medium for a trademark identifying the utensil 130, or for an individual logo of a restaurant, retail outlet, or other business entity that distributes utensils 130 either for use at a table in the case of restaurants, or 15 as a promotional or pre,n I~-tied item in the insLance of grocery stores or the like. In this respect, one feature of utensil 130 is the fact that by virtue of molding of the monolithic body from synthetic resin material, the resin may be colored with any desired pigment as may be selected by a cuslo",er such as a restaurant which can then be a unique identifier of that particular business.
20 Conventional metal nutcracker-type devices cannot be so color-coded, or provided with a printed or molded in identifying name.
In use, a person grasps utensil 130 by handle portion 132 with the users ~oreringer in recess 182 and the re" ,ai"i"g figures curled around the extent of the handle portion 132 between projecting ,uo, liol1184 and 25 pr~je tirlg seg,nenl 194. The person than grasps the crustacean such as a crab leg in his or her other hand, prererdbly using a protective article such asa glove or napkin, in a position such that the second tine segment 138 may be inserted through an exposed end of the crab leg into the area between the meat of the crab leg and the shell. The utensil 130 is for~ed forwardly until 30 the outermost margin of the shell comes into engagement with the inclined surface 168 of second tine segment 138. During insertion of second tine segment 138 into the open end of the shell the curved bottom surface 158 of second tine segment 138 prevents the second tine segment 138 from severing the meat within the cn ~st~ce~n shell in that the surface 158 is curved both transversely and longitudinally thereof. The outer tip 160 of 5 second tine segment 138 is relatively sharp so that it may be readily pushed forwardly beneall) the crusl~ce~n shell. Noteworthy in this ~espe~ is the fact that the lower second tine sey,.,enl 138 is longer longitudinally thereof than the longitudinal length of first tine segment 136 so that the upper first tine segment 136 does not significantly i"l~, rer~ with insertion of the lower 10 second tine segment 138 beneath the shell of the shellfish.
At that point the user pulls upwardly on the handle portion 132 of utensil 130 while continuing to push the utensil 130 forwardly toward the shell. This cc " Ibi. ,ed upward and forward movement of the utensil 130 c~uses the shell to be directed toward the toothed po, lio" 142 of second tine sey,nenl 138 and preferably s~ sl~nlially at the juncture of the teeth 164 with the teeth 170 of inclined surface 168. Continuation of such upward and forward manipulation of utensil 130 causes teeth 164 to initiate a ripping of the shell which is e. II ,anced by the angular position of the teeth 170 with respect to teeth 164 of surfaces 142 and 168 respectively. The teeth 164 serve a seco"da"~ function of operating as a frictional surface engaging the part of the shell that has not yet been severed ahead of the sever point which greatly facilitates ripping of the shell and o\,ercon~es any tendency for the utensil to back off from the sever point as a result of the tou~l ,ness and rigidity of the shell ",alerial.
During such upward and forward thrusting of the utensil 130 the area of the shell that is severed passes along the s"looll, diverging faces 174 and 176 of transition zone 172 and the juncture of second tine segment 138 with first tine se~"~,ent 136 does not impede such forward movement of head section 134. As the utensil 130 is pivoted upwardly as described to initiate severing of the shell the relatively wide planar surface 140 of first tine segment 136 rests flatly against the outer surface of the shell and conll ibutes W O 97/27756 PCT~US97/01323 to effective ripping, tearing and cutting of the crustacean shell as the user continues to apply forward and upward forces to the handle portion 132. The guide face 178 acts as a fulcrum point during such upward and forward thrusting of utensil 130 and because of the angularity of such guide face with respect to planar face 140 and relative to the underlying toothed surfaces 164 and 170 of surfaces 142 and 168, optimum positioning of the fulcrum point is ",dinlained throughout the upward rotational movement of the utensil 130.
After the user has cut through the shell to a maximum extent by pulling upward on the handle portion 132 in co. ,ce, l with application of fo~ard pressure, the utensil 130 is rotaled in the opposite direction and the process repeated. Although the procedure has of necessity been described as a series of discreet, finite events, it is to be recoy, li~ed that in pra~;~ical use of utensil 130 to open a crab shell or the like, the user rotates the utensil 130 in relatively rapid up and down motions to quickly and erficiently open the 1 ~ crab or other crl ~-st~ce~n shell as the sever line gets longer and longer along the length of the shell.
In i"stances where the tine sey,.,enls 136 and 138 encounter resistance in cutting through very hard areas of shell and particularly at knuckle portions thereof, the entire utensil 130 may be rotated about the longitudinal axis of handle portion 132 thereby allowing the user to insert the first tine segment 136 into the space between the shell and the meat therein so that the person may then exert a rotational up and down force on the utensil 130 to permit cutting of the shell with one of the relatively sharp edges 148 or 150 of first tine seyn ,enl 136 as the shell is trapped between the firsttine segment 136 and the second tine segment 138. The inclined guide face 178 of first tine segment 136 facilitates insertion of the first tine segment 136 into the crab shell between the meat and the inner surface of the shell.
Utensil 130 may also advanlageously be used for deveining of shrimp. The shell of the shrimp is severed on the alimentary canal using the first and second tine segments 136 and 138 as described above. After severing of the shell along that canal, the utensil 130 may be reversed in the CA 02244240 l998-07-27 W 097/27756 PCTrUS97/01323 hands of the user and the chisel element 186 then used to dig out the inedible residue in the alimentary canal so that when the shell is removed from the shrimp it is immediately ready to be eaten.
5 Detailed DescriPtion of The Embodi",enLs of the Invention Shown in Fi~ures An eating utensil useful in food prepardLion and consumption ~e"er~lly according to the present invention is shown in Figures 1 and 2 and referred to with rererence number 10.
The utensil 10 incl~ Ides a handle portion 20 including a stem 22 and a grip 24 at the proximate end of the stem 22. The stem 22 may be for exar"ple on the order of one-eighth inch in thichl ,ess and five-eights inch in depth or may be otherwise sized in keeping with the styling of eating utensils as is known to those skilled in the art. Likewise the handle portion 20 is 15 shown without stylistic representation but those skilled in the art will recoy~ e that stylistic ada~ taLion may be made without materially altering the subject invention.
A chisel end 26iS provided on the pr~xi",dle end of the grip 24.
The chisel end 26 includes a sharpened chisel end 28 e,~Lending opposite the stem 22.
At the distal end of the stem 22is the jaw portion 30 of the utensil 10. The jaw portion 30 as shown in more detail in Figures 3 and 4 inch~des an upper jaw element 32 and a lower jaw element 34.
The upper jaw element 32 is pr~rerably s~ sL~nlially the same 25 lhichness as the thi~ hl ,ess of the stem 22. The upper jaw element 32 has a planar top surface 36 extending from the top of the stem 22 to a secondary fulcrum end 38 at the distal end of the upper jaw element 32. The secG".la, y fulcrum surface 38is semi-cylindrical to present an exLerior curve connecting the top planar surface 36 and the upper jaw surface 40. The upper jaw surface 40 angles downwardly with respect to the top planar surface 36 at an angle in the range of 10 to 30 degrees extending a disLa"ce J into the jaw W 097/277S6 PCT~US97/01323 -13-portion 30. This d;sla"ce J determines and defines the operating depth of the utensil 10 and is preferably in the range of 3/4 to 1 and 1/2 inches.
- The lower jaw element 34 inclu:les a parabolically curved primary fulcrum surface 44 which is the bottom sur~ace of the lower jaw 5 element 34. From a proximate end which joins the stem 22 the primary fulcrum surface 44 curves downwardly and then upwardly to i"~e,~e~ the lower jaw surface 50. The lower jaw surface 50 is parallel to and sp~ced a disla, .ce W away from the upper jaw surface. The dislance W is pr~rerably in the range of 114 to 3/8 inches. At the intersection of the lower jaw surrace 50 and the primary fulcrum surface 44 is the penel, dlil 19 point 52.
As with the upper jaw surface 40 the lower jaw surface 50 e,~len-Js a distance J into the jaw portion 30. The lower jaw element 34 also extends distally beyond the secondary fulcrum 38 a disla"ce P to the pen~ li"g point 52. The disla"ce P is prert:rably in the range of 1/4 to 3/8 inches anddefinesthepenel,ali"gdepthfortheutensil110. Fulll)er",ore the lower jaw element 34 p~reral.ly tapers and narrows in thickness along the entire length of the lower jaw surface 50 initially being the same ll .icl~l ,ess as the stem and jaw portion and tape, i"g to the penelr~ling point 52.
At the p, ~"~i" ,ale end of the upper jaw surface 40 and the lower jaw surface 50 and connecting therebetween is the separali"g blade 60. AS
shown the separaling blade 60 is spiroidal in form curving upwardly from the lower jaw surface 50 to the upper jaw surface 40 and directed toward the pen~trdting point 52 and seco, Idal y fulcrum surface 38. A straight blade may be used in lieu of the s,cl ,eroidally ror",ed blade 60.
The lower jaw surface 50 includes upwardly di~ ected py,d,.,idally shaped teeth 54. As shown there are six teeth 54. At the distal end of the lower jaw surface is an upwardly extending cutting blade 56 exlending at least the dislal ,ce P. The teeth 54 extend from the cutting blade po, lion 60 to the outer blade portion 56.
The following general description applies to the three modifications in the various views (modification 1 Figures 1-6 inclusive;
W O 97/27756 PCTrUS97/01323 modification 2 Figures 7-10 inclusive; and modification 3 Figures 11-16 inclusive). If the number is single and not primed it applies only to Figures 1 to 6. If the number is single primed and unprimed it applies to both Figures 1~ inclusive and Figures 7-10 inclusive. If the numbers are double pri",e-l theyapplyto Figures 11-16.
In operation a user grasps the grip 24. As shown in Figures 5 and 6 the penelrali"g point 52 of the utensil 10 is driven through the shell 100 of a shellfish 102 cont~ ing meat 104. The user then manipulates the handle po, liol, through a series of vertical oscillations pivoting the jaw portion about the primary fulcrum surface 44 and the entire lower jaw under surface back and forth. During the oscillations the utensil 10 is driven along the surface of the meat 104 with the penel,dli"g point 52 and the teeth 54 and 60 severing the shell 100 for separation thereof from the meat 104. As the utensil 10 is so driven the teeth 54 cooperate to frictionally engage the shell 100 and thereafter effect severing of the shell 100. By continuing this process the utensil exposes the meat 104 for ready consu""~lion.
As shown in Figure 3 in shadow outline difficult or re" ,ai, ling small pieces of shell 100 may be broken away from the meat 104 by inserting the shell 100 into the jaw portion 30 and pivoting the utensil 10. The shell 100 is then broken about the secondaly fulcrum 38 and can easily be removed.
The utensil 10 is ,~.r~reral~ly made from molded synthetic resin ",aLerial although it may be made of steel either being forged or s.,~lie~l and appro,criately rllacl,i led where desi,ed. The grip 24 may be for",ed as part of the handle portion 20 or may include shaped wooden pieces secured or riveted to the stem 22 as is known to those skilled in the art. Those skilledin the relevant art will recognize that all di~,ensions J P and W represent ~xemplary non-binding values given for the purpose of assisli"9 in the understanding of the subject invention.
The utensil 10 offers several advantages being easily manipulated to break away both large and small pieces of shell 100. The W O 97/27756 PCTrUS97/01323 utensil 10 readily peneL,ales the shell 100 and cuts it away to expose the meat 104. Furthermore the utensil 10 is entirely suitable for use as an eating ~ utensil together with the cGr"."o" table utensils found at formal meal settings.
The utensil 10 is easily maintained in the same ",anner as that of the more 5 comr"o, l table utensils.
Rererence is here",ade to Figures 7 8 9 and 10. Each one of these figures is ar -'~gous to one of the Figures in the first sheet of draw;"gsyet contains a new structural feature which aids in the function and action of the utensil.
10With respect to all of the numbers up to and including 104 in the first sheet of Figures Figures 1-6 inclusive all of the numbers and parts numbered the same but primed are identical in Figures 7-10 inclusive. The sole difference between Figures 7-10 inclusive and 1~ inclusive is the prese"ce in Figure 7-10 inclusive of the widened plate 106 on the underside 15of the top jaw portion 32 36 and 38 .
The purpose of ,~,er,lber 106 which comprises a rectangular elo, ~y&le r~eml~er exlendi"y the full length and more of top portion 32 is to prevent the upper portion of the utensil when it is being forced into the shellfish car~,t,ace as in Figure 5 from puncturing or breaking through the 20 carapace and preventing the desired shearing and cutting action previously described. In Figure 3 the presence of the member 106 permits a greater grasp of the carapace and the forced cutting action of the lower portion thereof. The same is true of Figure 6.
In operation the user first grasps grip 24. The penel~aling point 25 of the lower arm of the utensil is driven with respect to the shell of a shellfish 102. The user then manir~ es the handle portion through a series of arcuate (from vertical to essentially hGri~o"al) thus pivoting the jaw portion on the ol ~ le surface of the carapace about primary fulcrum surface 44 within the car~pace against the lower jaw from point 52 the leading edge 56 the 30 cutting members 60 and the arcuate cutting zone 60.
W O 97/27756 PCTrUS97/01323 Viewing Figures 7-10 inclusive it will be seen that an elongate semi-rectangular plate is fixed to the underside of the upper jaw 32' 36 . The plate is sy" ,r"el, ically secured to the under~ide (working underside) of the upper jaw and is of considerably yrealer width than the latter. This enables a much greater control of the carapace of eh shellfish when it is being cut open without losing the pen~l~dling ability of the e.~lende.l lower edge 52'. The beam or plate 106 could be shorter from the gripping end of the utensil or shorter from the working end of the utensil at 38'. However the configuration shown where there is a broad cGnlact of the plate with the carapace in opposition to the elements on the lower beam gives optimum pe,rur",ance.
Detailed Des~ Jlion of the Invention as De~icted in Fi~ures 12-16 Comparing the depiction of the invention as set out in Figures 11-16with first thesheetwithFigures1~lher~o" and secondly thesheet with Figures 7-10 thereon it can be seen that on the left end of the handle the chisel portions 26 28 are relained. Furthermore the "I ,ar"r"eP or striking portion 24 is not present in this embodiment as was the case of the invention of Figures 11-16. Although the useful function of breaking or crushing the shell by blows of the utensil is not presenl the material and weight of the utensil is re~ oed but there is now the opportunity for a panel of advertising to be inserted in one or both sides of the utensil.
An e~-le"sio" projecting downwardly opposile the like rear exlensiGn 108 aids in defining the grasping handle and keeps the user s grip from sliding forwardly into the working or tooth area.
The geom~l,ical a"a,-ge",ent of Figures 1-6 inclusive and 11-16 differ from this embodiment in that the jaw opening is canted upwardly with respect to the longitudinal axis of Figures 1-6 and straight with respect to thelongitudinal axis of Figures 11-16. SecGnda"/ cutting edges 106' are provided in the working mouth of the utensil as in Figures 11-16. Likewise cutting edge 60 constitutes a variation of the arcuate cutter at the rear end ofthe mouth.
It has been common practice for many years to use a bifurcated, pivoted handle, nutcracker-type of instrument to crack the shells of crab legs or other types of shellfish in order to facilitate removal of the shellfish meatfrom the protective shell. These utensils have found wide-spread acceptance for opening of shellfish shells, primarily because there has been no reaso"a~le alternative utensil. However, the nutcracker-type utensils are relatively expensive and present restaurants with a cost problem because of the relatively high percenla~e of loss that is experienced as a result of customer pilferage. Furthermore, these utensils are not particularly useful in the case of shells that are somewhat soft, and mere cracking of the shell often does not allow a person to then easily remove meat from the cracked shell.
Many persons experiencing frustration with the i"A~Ie~ cy of nutcracker-type utensils for opening crab leg shells particularly in 5 circ~""slances where the shell is somewhat soft but of tough characteristics have resorted to the use of a common table fork in an effort sever the shell.
One of the tines of the fork is inserted under the shell and the person then lifts up on the fork handle in an effort to tear the shell body. Although this may acco",~ulish the intended result in certain inslances many times such 10 misuse of the fork simply results in bending of the fork tine thus again causing the restaurant significant losses because of cost of replacing bent forks.
~ummarY of the Invention The utensil of this invention is a one-piece tool that may be molded as a unitary body at relatively low cost and which permits the user to more quickly and easily sever the shell of a cr~ ~sl~cez.., for full axis to themeat therein than previously available instruments such as a nutcracker-type of utensil. In particularly the utensil has an elongated handle portion with an integral bifurcated head having a relatively broad first tine segment and a longer relatively narrow second tine segment parallel with the first segment and provided with a series of teeth therein in facing relalionship to the broad first tine segment. The spacing between the tine segments is no greater than about twice the normal thickness of a cr- ~st~Ge~n shell to be opened.
The first relatively broad tine segment has an inclined guide face on the outermost extremity thereof strategically positioned to serve the dual function of providing a fulcrum point for the serrated or toothed tine seymenl of the utensil during oscillation of the utensil to sever a cr~ ~st~ce~
shell and also operable to direct the shell toward the opposed serrated second tine sey"~e~l to facilitate cutting of the shellfish shell.
W O 97127756 PCTrUS97/01323 By virtue of the face that the utensii may be molded of plastic but still has yl ea~er utility than conventional much more expensive metal ~ nutcracker-type crab shell crackers the utensil of this invention may be made available by restaurants for their cuslor"er~ use, as a give-away item, which 5 may incidently have the name of the restaurant thereon for adve, lising purposes. Similarly retail outlets of cn ~st~ce~ns such as grocery stores or the like, may offer the utensil hereof as a gift at the time of sale of the crablets or other crl~-sPcean product as an ince,~ e pro",oLing the sale of a particular shellfish product.
The utensil also is desirably provided with a relative narrow progressively increasing width transition zone between the ser,aLed tine s~y,ller,l and the han~le portion which allows the severed area of the shellfish shell to pass thereover without s~ sla, ILial impedi"~ent during use of the utensil. In this manner more efficient cutting of the shell is obtained 15 without siy"ir~ l collateral severing or teari"~ of the shellfish meat.
Users of the utensil hereof readily comprehend the manner of use of the same without significant use instruction being required. This is attributable in large measure to the fact that the operational mode of the utensil is sl ~hst~rltial discer"able from observing its construction.
20 Furthe,l"ore once a user has seen the use of the utensil den,o":jL,aLed the operational mode may readily be perceived and duplical:ed.
Brief Description of the Drawin~s Figure 1 shows a three-quarter perspective view of one form of 25 the present invention.
Figure 2 shows a side view thereof.
-, Figure 3 shows an enlarged partial side view of the s~ ect embodiment of the invention.
Figure 4 shows a cross-sectional view taken along section lines 30 4-4 of Figure 3.
W O 97/27756 PCTrUS97/01323 Figure 5 shows a cross-sectional view of a portion of shellfish operable engaged by the sl ~hject embodiment of the invention.
Figure 6 shows a cross-sectional view the subject er"bocli",e, ll of the invention engaging the portion of shellfish taken along section lines 6-6 of Figure 5.
Figure 7 shows a frayl ~ ~e"lary three-quarter per~pecli~e view from above of another modified form of the utensil involving a plate ",er"ber fixed enteriorly of the upper bean or lip.
Figure 8 is a side view of the utensil of Figure 7 with the ~plion that the plate member unlike Figure 3 is shown attached to the underside of the upper jaw as in Figure 7.
Figure 9 is a view taken along the lines 9-9 of Figure 8 in the direction of the arrows.
Figure 10 is a top plan view of the working section of the shellfish eviscerator being a view looking down from the top of Figure 8 and Figure 9.
Figure 11 is a three-quarter ,~)ers,~e~Aive view from above and the front or operaliny end of a third modified form of the invention.
Figure 12 is a side view of the utensil of Figure 11.
Figure 13 is a view taken from left to right in ~igure 12 showing the rear end of the utensil of Figures 11-16 inclusive.
Figure 14 is an enlarged r~ayll~enla~ y view of the right-hand end of the utensil as illustrated in Figures 11 and 12 and showing the engaging and cutting ap~a,dlus of the utensil in detail.
Figure 15 is a view taken along the lines 15-15 of Figure 12 in direction of the arrow with a portion of the handle cut away to better illustrate the construction.
Figure 16 is a top view of the utensil of Figure 12.
Figure 17 is a side elevational view of one side of a rJrerer,ed embodiment of the utensil of this invention.
Figure 18 is a side elevational view of the other side thereof.
W O 97/27756 PCTrUS97/01323 Figure 19 is a plan view of the utensil.
Figure 20 is a bottom view of the utensil.
Figure 21 is an end view of the bifurcated head end of the utensil.
Figure 22 is an end view of the opposile handle portion end of the utensil.
Figure 23 is an enlarged fraylllenlaly view of the head end of the utensil.
Figures 24 and 25 are cross-sectional views taken long the lines 24-24 and 25-25 respectively of Figure 23.
Figure 26 is an even larger r~ ay~ ~enla, y view of the head section of the utensil and illustrating the preferred dimensions of the space between the tine seg",enls of the head as well as the angle of the shell-guiding face on the shorter of the tine segment.
Figure 27 is an enlarged fragmentary view similar to Figure 27 and illustrating the prerer,ed angularity of the head of the utensil with respect to the longitudinal axis of the handle portion thereof.
Detailed Desc, i~)lion of the r,erer, ed E"lbo.li",ent of the Invention as DePicted in- Fiqures 17-27 The prefer,ed embodiment of the present invention is illustrated inFigures17to27 inclusive. Inthosefigures anelo"galed monolithic utensil broadly designated by the numeral 130 is prererably molded of a relatively durable sy"ll,elic resin ",alerial. The utensil 130 incl-~des a handle portion 132 and a bifurcated head se-;tion 134 integral with handle portion 132.
As can perl ,aps best be seen from Figures 23-27 head se~;lion 134 includes first and second tine sey"~e"ls 136 and 138 respectively which are integrally connected to handle portion 132 and are located in generally parallel sp~ced relationship one from another. It is to be noted that the W O 97/277~6 PCT~US97/01323 second tine segment 138 is of longer longitudinal length than the length of first tine sey,nent 136 longitudinally thereof.
First tine segment 136 is sul.-~lanlially wider than second tine segment 138 and has a relatively wide planar under surface 140 which directly opposes the relatively narrow upper surface 142 of the secc nd tine segment 138. It is to be observed from Figures 23 26 and 27 that the surfaces 140 and 142 are in direct opposition and in essentially parallel relationship. The two side faces 144 and 146 of first tine segment 136 extend upwardly from respective outer elongated side margins 148 and 150 of planar surface 140 and converge as the apex 152 of first tine segment 136 is ,roacl ,ed. Preferably the margins 148 and 150 comprising the zone of ",erger of faces 144 and 146 with planar surface 140 define somewhat sharp edges for cutting of a cr~JsPce~rl shell as will be desc, i~ed.
Viewing Figure 24 it can be seen that the second tine sey",e"t 138 has two opposed side faces 154 and 156 which merge with the relatively narrow upwardly facing surface 142 and diverge as the lower"~osL
longitudinally curvilinear bottom surface 158 of second tine segment 136 is approached. It can be seen from Figure 24 that inclined faces 154 and 156 of secc ~ Id tine sey" ,enl 138 are longitudinally curved and merge smoothly with upper surface 142 and the curved bottom surface 158. The curvature of bottom surface 158 of second tine seg" ,enl 138 is such that the arcuate face presented by such surface represe"ls a relatively s,nooll, curve extending from the outer tip 160 of second tine segment 138 to the neck section 162 of handle pGI lion 132.
It is also to be seen from Figures 23-27 that the upper surface 142 of second tine segn~ent 138 is provided with a s~ries of upwardly pr~jEcting serrations 164 serving to define a series OT teeth which extend along the length of upper surface 142 from a point inboard of tip 160 of second tine segment 138 that is approximately aligned with the outermost tip 166 of first tine segment 136. Of further note is the fact that the second tine segment 138 is provided with an inclined relatively narrow surface 168 which W O 97/27756 PCT~US97/01323 also has a series of serrations or teeth 170 that project upwardly toward planar surface 140. The teeth 170 extend from the series of teeth 164 ~ through at least one-half of the length of narrow surface 168 between serrations 164 and the planar surface 140. The angularity of surface 168 with respect to surface 142 including ser,dlions 164 therein is ap,~,rokimalely 45~ with respect to the longitudinal length of ser~ dled surface 164. The outer length of unser, ated surface 142 of secGnd tine segment 138 extends to the tip 160 thereof.
It is also to be observed from Figure 24 that the maximum transverse width of first tine segment 136 as represeuled by the planar surface 140 thereof is significantly greater than the transverse width of surface 142 including the teeth 164 therein. Furthermore the overall transverse width of planar surface 140 of first tine segment 136 is at least about three times the maximum transverse width of second tine segment 138 as represented by the zones of merger of side faces 154 and 156 with curved bottom surface 158. The number of teeth provided in the upper surface 142 of second tine segment 138 may be varied but p, ererdbly there are at least about ten of the teeth in surface 142 and at least about four teeth in the inclined surface 168. The height of each serration prese"liny a tooth 164 or 170 is a~.proxi" ,alely equal to the width thereof at the base of each tooth.
As depicted in Figures 25-27 it is to be seen that the side faces 154 and 156 of second tine segment 138 diverge in a direction from tip 160 to the point of merger of such surfaces with neck 162 of handle portion 132.
The second tine sey",e"l 138 is also provided with a transition zone 172 which extends between the relatively narrow inclined surface 168 and neck portion 162 of handle portion 132. The serrated and non-serrated inclined surface 168 facing the space between parallel surFaces 140 and 142 of first and second tine segments 136 and 138 respectively comprises the apex of the transition zone 172 while opposed side faces 174 and 176 of zone 172 diverge and transition s",oolhly into the neck portion 162 of the handle portion 132. The planar surface 140 extends inlto overlying W 097/27756 PCT~US97/01323 relationship to ll dnsilioll zone 172 and has esse"lially triangular portions 140a which directly overlie corresponding faces 174 and 176.
The outermost end of first tine segment 136 remote from handle ,uo, lio, l 132 has an inclined shell-guiding face 178 which is at an angle withrespect to the planar extent of surface 140. The angularity of face 178 with respect to surface 140 is chosen to cause the shell of the crust~ce~n passing over guide surface 178 to be brought into direct cGntacL with the ser, aled teeth-derit,i"y portion of narrow surface 142 of second tine segment 138.
P~ ererably guide face 178 is at an angle of about 25~ from a plane through undersurface140. ViewingFigure10 thedistancealongtheline Xfrom the lowermost ekL,en1ily of guide face 178 to the first tooth of the series of teeth 168 is approki",alely 0.5 inch. It is also to be observed from Figure 26 that the outermost tip 166 of first tine segment 136 is radiused to ,ur~senl an edge which is not only transversely curved but also is curved across the 1 ~ width of first tine sey" ,el ll 138 as can be best seen from Figures 17 19 and 20.
The disld"ce between surfaces 140 and 142 is no yl eaLer than about two times the normal thickness of the shell of a cn ~sPre~n to be opened by utensil 130 and ,~)rererably is of about 0.215 inch. In addition head se~lion 134 is at an angle longitudinally thereof with respect to the longitudinal axis of handle po, lion 132. Such angularity is desirably about 160~ as in~;c~terl sche",alically in Figure 27 of the drawings.
Viewing Figures 17 18 23 25 and 26 it is to be seen that the under part of handle portion 132 at the neck 162 thereof has a curvilinear relieved part 180 dt:fi. li- lg a recess 182 for accon ,r, lod~li. ,g yl dspin9 of the utensil 130 for use in opening a shell of a crust~ce~n. P,o,~ctin9 portion 184 of handle portion 132 located in juxta,c,osilion to part 180 allows a user to grasp utensil 130 with a forefinger in relieved part 180 while the ~l~r~jscting portion 184 rests between the user s foreri"ger and middle finger.
A chisel element 186 is provided on the exLren~ily of handle portion 132 opposed to head section 134 and has opposed faces 188 and W O 97127756 PCTrUS97/01323 _9 _ 190 which converge as the outer e)~lre",ily of the chisel element 186 is a~,p, ~acl ,ed to present a relatively blunt device for further facilitating use of - utensil 130 as will be described.
The lower surface 192 of handle portion 132 between chisel element 186 and pr~j ~ing ~JOI liGn 184 is longitudinally curved with the yl ~dleSl width thereof being at the central part of the handle po~ lio~ ~ 132 to again make the utensil 130 more COI "ru, lal,le to hold during use. Graspi, ly of the utensil 130 is aided even if the user's fingers become somewhat greasy during use by virtue of a rear projecting seylllenl 194 ~lj~cent chisel element 186, as is most apparent from Figures 17 and 18.
The major side surfaces 196 and 198 are relatively flat and serve as a convenient medium for a trademark identifying the utensil 130, or for an individual logo of a restaurant, retail outlet, or other business entity that distributes utensils 130 either for use at a table in the case of restaurants, or 15 as a promotional or pre,n I~-tied item in the insLance of grocery stores or the like. In this respect, one feature of utensil 130 is the fact that by virtue of molding of the monolithic body from synthetic resin material, the resin may be colored with any desired pigment as may be selected by a cuslo",er such as a restaurant which can then be a unique identifier of that particular business.
20 Conventional metal nutcracker-type devices cannot be so color-coded, or provided with a printed or molded in identifying name.
In use, a person grasps utensil 130 by handle portion 132 with the users ~oreringer in recess 182 and the re" ,ai"i"g figures curled around the extent of the handle portion 132 between projecting ,uo, liol1184 and 25 pr~je tirlg seg,nenl 194. The person than grasps the crustacean such as a crab leg in his or her other hand, prererdbly using a protective article such asa glove or napkin, in a position such that the second tine segment 138 may be inserted through an exposed end of the crab leg into the area between the meat of the crab leg and the shell. The utensil 130 is for~ed forwardly until 30 the outermost margin of the shell comes into engagement with the inclined surface 168 of second tine segment 138. During insertion of second tine segment 138 into the open end of the shell the curved bottom surface 158 of second tine segment 138 prevents the second tine segment 138 from severing the meat within the cn ~st~ce~n shell in that the surface 158 is curved both transversely and longitudinally thereof. The outer tip 160 of 5 second tine segment 138 is relatively sharp so that it may be readily pushed forwardly beneall) the crusl~ce~n shell. Noteworthy in this ~espe~ is the fact that the lower second tine sey,.,enl 138 is longer longitudinally thereof than the longitudinal length of first tine segment 136 so that the upper first tine segment 136 does not significantly i"l~, rer~ with insertion of the lower 10 second tine segment 138 beneath the shell of the shellfish.
At that point the user pulls upwardly on the handle portion 132 of utensil 130 while continuing to push the utensil 130 forwardly toward the shell. This cc " Ibi. ,ed upward and forward movement of the utensil 130 c~uses the shell to be directed toward the toothed po, lio" 142 of second tine sey,nenl 138 and preferably s~ sl~nlially at the juncture of the teeth 164 with the teeth 170 of inclined surface 168. Continuation of such upward and forward manipulation of utensil 130 causes teeth 164 to initiate a ripping of the shell which is e. II ,anced by the angular position of the teeth 170 with respect to teeth 164 of surfaces 142 and 168 respectively. The teeth 164 serve a seco"da"~ function of operating as a frictional surface engaging the part of the shell that has not yet been severed ahead of the sever point which greatly facilitates ripping of the shell and o\,ercon~es any tendency for the utensil to back off from the sever point as a result of the tou~l ,ness and rigidity of the shell ",alerial.
During such upward and forward thrusting of the utensil 130 the area of the shell that is severed passes along the s"looll, diverging faces 174 and 176 of transition zone 172 and the juncture of second tine segment 138 with first tine se~"~,ent 136 does not impede such forward movement of head section 134. As the utensil 130 is pivoted upwardly as described to initiate severing of the shell the relatively wide planar surface 140 of first tine segment 136 rests flatly against the outer surface of the shell and conll ibutes W O 97/27756 PCT~US97/01323 to effective ripping, tearing and cutting of the crustacean shell as the user continues to apply forward and upward forces to the handle portion 132. The guide face 178 acts as a fulcrum point during such upward and forward thrusting of utensil 130 and because of the angularity of such guide face with respect to planar face 140 and relative to the underlying toothed surfaces 164 and 170 of surfaces 142 and 168, optimum positioning of the fulcrum point is ",dinlained throughout the upward rotational movement of the utensil 130.
After the user has cut through the shell to a maximum extent by pulling upward on the handle portion 132 in co. ,ce, l with application of fo~ard pressure, the utensil 130 is rotaled in the opposite direction and the process repeated. Although the procedure has of necessity been described as a series of discreet, finite events, it is to be recoy, li~ed that in pra~;~ical use of utensil 130 to open a crab shell or the like, the user rotates the utensil 130 in relatively rapid up and down motions to quickly and erficiently open the 1 ~ crab or other crl ~-st~ce~n shell as the sever line gets longer and longer along the length of the shell.
In i"stances where the tine sey,.,enls 136 and 138 encounter resistance in cutting through very hard areas of shell and particularly at knuckle portions thereof, the entire utensil 130 may be rotated about the longitudinal axis of handle portion 132 thereby allowing the user to insert the first tine segment 136 into the space between the shell and the meat therein so that the person may then exert a rotational up and down force on the utensil 130 to permit cutting of the shell with one of the relatively sharp edges 148 or 150 of first tine seyn ,enl 136 as the shell is trapped between the firsttine segment 136 and the second tine segment 138. The inclined guide face 178 of first tine segment 136 facilitates insertion of the first tine segment 136 into the crab shell between the meat and the inner surface of the shell.
Utensil 130 may also advanlageously be used for deveining of shrimp. The shell of the shrimp is severed on the alimentary canal using the first and second tine segments 136 and 138 as described above. After severing of the shell along that canal, the utensil 130 may be reversed in the CA 02244240 l998-07-27 W 097/27756 PCTrUS97/01323 hands of the user and the chisel element 186 then used to dig out the inedible residue in the alimentary canal so that when the shell is removed from the shrimp it is immediately ready to be eaten.
5 Detailed DescriPtion of The Embodi",enLs of the Invention Shown in Fi~ures An eating utensil useful in food prepardLion and consumption ~e"er~lly according to the present invention is shown in Figures 1 and 2 and referred to with rererence number 10.
The utensil 10 incl~ Ides a handle portion 20 including a stem 22 and a grip 24 at the proximate end of the stem 22. The stem 22 may be for exar"ple on the order of one-eighth inch in thichl ,ess and five-eights inch in depth or may be otherwise sized in keeping with the styling of eating utensils as is known to those skilled in the art. Likewise the handle portion 20 is 15 shown without stylistic representation but those skilled in the art will recoy~ e that stylistic ada~ taLion may be made without materially altering the subject invention.
A chisel end 26iS provided on the pr~xi",dle end of the grip 24.
The chisel end 26 includes a sharpened chisel end 28 e,~Lending opposite the stem 22.
At the distal end of the stem 22is the jaw portion 30 of the utensil 10. The jaw portion 30 as shown in more detail in Figures 3 and 4 inch~des an upper jaw element 32 and a lower jaw element 34.
The upper jaw element 32 is pr~rerably s~ sL~nlially the same 25 lhichness as the thi~ hl ,ess of the stem 22. The upper jaw element 32 has a planar top surface 36 extending from the top of the stem 22 to a secondary fulcrum end 38 at the distal end of the upper jaw element 32. The secG".la, y fulcrum surface 38is semi-cylindrical to present an exLerior curve connecting the top planar surface 36 and the upper jaw surface 40. The upper jaw surface 40 angles downwardly with respect to the top planar surface 36 at an angle in the range of 10 to 30 degrees extending a disLa"ce J into the jaw W 097/277S6 PCT~US97/01323 -13-portion 30. This d;sla"ce J determines and defines the operating depth of the utensil 10 and is preferably in the range of 3/4 to 1 and 1/2 inches.
- The lower jaw element 34 inclu:les a parabolically curved primary fulcrum surface 44 which is the bottom sur~ace of the lower jaw 5 element 34. From a proximate end which joins the stem 22 the primary fulcrum surface 44 curves downwardly and then upwardly to i"~e,~e~ the lower jaw surface 50. The lower jaw surface 50 is parallel to and sp~ced a disla, .ce W away from the upper jaw surface. The dislance W is pr~rerably in the range of 114 to 3/8 inches. At the intersection of the lower jaw surrace 50 and the primary fulcrum surface 44 is the penel, dlil 19 point 52.
As with the upper jaw surface 40 the lower jaw surface 50 e,~len-Js a distance J into the jaw portion 30. The lower jaw element 34 also extends distally beyond the secondary fulcrum 38 a disla"ce P to the pen~ li"g point 52. The disla"ce P is prert:rably in the range of 1/4 to 3/8 inches anddefinesthepenel,ali"gdepthfortheutensil110. Fulll)er",ore the lower jaw element 34 p~reral.ly tapers and narrows in thickness along the entire length of the lower jaw surface 50 initially being the same ll .icl~l ,ess as the stem and jaw portion and tape, i"g to the penelr~ling point 52.
At the p, ~"~i" ,ale end of the upper jaw surface 40 and the lower jaw surface 50 and connecting therebetween is the separali"g blade 60. AS
shown the separaling blade 60 is spiroidal in form curving upwardly from the lower jaw surface 50 to the upper jaw surface 40 and directed toward the pen~trdting point 52 and seco, Idal y fulcrum surface 38. A straight blade may be used in lieu of the s,cl ,eroidally ror",ed blade 60.
The lower jaw surface 50 includes upwardly di~ ected py,d,.,idally shaped teeth 54. As shown there are six teeth 54. At the distal end of the lower jaw surface is an upwardly extending cutting blade 56 exlending at least the dislal ,ce P. The teeth 54 extend from the cutting blade po, lion 60 to the outer blade portion 56.
The following general description applies to the three modifications in the various views (modification 1 Figures 1-6 inclusive;
W O 97/27756 PCTrUS97/01323 modification 2 Figures 7-10 inclusive; and modification 3 Figures 11-16 inclusive). If the number is single and not primed it applies only to Figures 1 to 6. If the number is single primed and unprimed it applies to both Figures 1~ inclusive and Figures 7-10 inclusive. If the numbers are double pri",e-l theyapplyto Figures 11-16.
In operation a user grasps the grip 24. As shown in Figures 5 and 6 the penelrali"g point 52 of the utensil 10 is driven through the shell 100 of a shellfish 102 cont~ ing meat 104. The user then manipulates the handle po, liol, through a series of vertical oscillations pivoting the jaw portion about the primary fulcrum surface 44 and the entire lower jaw under surface back and forth. During the oscillations the utensil 10 is driven along the surface of the meat 104 with the penel,dli"g point 52 and the teeth 54 and 60 severing the shell 100 for separation thereof from the meat 104. As the utensil 10 is so driven the teeth 54 cooperate to frictionally engage the shell 100 and thereafter effect severing of the shell 100. By continuing this process the utensil exposes the meat 104 for ready consu""~lion.
As shown in Figure 3 in shadow outline difficult or re" ,ai, ling small pieces of shell 100 may be broken away from the meat 104 by inserting the shell 100 into the jaw portion 30 and pivoting the utensil 10. The shell 100 is then broken about the secondaly fulcrum 38 and can easily be removed.
The utensil 10 is ,~.r~reral~ly made from molded synthetic resin ",aLerial although it may be made of steel either being forged or s.,~lie~l and appro,criately rllacl,i led where desi,ed. The grip 24 may be for",ed as part of the handle portion 20 or may include shaped wooden pieces secured or riveted to the stem 22 as is known to those skilled in the art. Those skilledin the relevant art will recognize that all di~,ensions J P and W represent ~xemplary non-binding values given for the purpose of assisli"9 in the understanding of the subject invention.
The utensil 10 offers several advantages being easily manipulated to break away both large and small pieces of shell 100. The W O 97/27756 PCTrUS97/01323 utensil 10 readily peneL,ales the shell 100 and cuts it away to expose the meat 104. Furthermore the utensil 10 is entirely suitable for use as an eating ~ utensil together with the cGr"."o" table utensils found at formal meal settings.
The utensil 10 is easily maintained in the same ",anner as that of the more 5 comr"o, l table utensils.
Rererence is here",ade to Figures 7 8 9 and 10. Each one of these figures is ar -'~gous to one of the Figures in the first sheet of draw;"gsyet contains a new structural feature which aids in the function and action of the utensil.
10With respect to all of the numbers up to and including 104 in the first sheet of Figures Figures 1-6 inclusive all of the numbers and parts numbered the same but primed are identical in Figures 7-10 inclusive. The sole difference between Figures 7-10 inclusive and 1~ inclusive is the prese"ce in Figure 7-10 inclusive of the widened plate 106 on the underside 15of the top jaw portion 32 36 and 38 .
The purpose of ,~,er,lber 106 which comprises a rectangular elo, ~y&le r~eml~er exlendi"y the full length and more of top portion 32 is to prevent the upper portion of the utensil when it is being forced into the shellfish car~,t,ace as in Figure 5 from puncturing or breaking through the 20 carapace and preventing the desired shearing and cutting action previously described. In Figure 3 the presence of the member 106 permits a greater grasp of the carapace and the forced cutting action of the lower portion thereof. The same is true of Figure 6.
In operation the user first grasps grip 24. The penel~aling point 25 of the lower arm of the utensil is driven with respect to the shell of a shellfish 102. The user then manir~ es the handle portion through a series of arcuate (from vertical to essentially hGri~o"al) thus pivoting the jaw portion on the ol ~ le surface of the carapace about primary fulcrum surface 44 within the car~pace against the lower jaw from point 52 the leading edge 56 the 30 cutting members 60 and the arcuate cutting zone 60.
W O 97/27756 PCTrUS97/01323 Viewing Figures 7-10 inclusive it will be seen that an elongate semi-rectangular plate is fixed to the underside of the upper jaw 32' 36 . The plate is sy" ,r"el, ically secured to the under~ide (working underside) of the upper jaw and is of considerably yrealer width than the latter. This enables a much greater control of the carapace of eh shellfish when it is being cut open without losing the pen~l~dling ability of the e.~lende.l lower edge 52'. The beam or plate 106 could be shorter from the gripping end of the utensil or shorter from the working end of the utensil at 38'. However the configuration shown where there is a broad cGnlact of the plate with the carapace in opposition to the elements on the lower beam gives optimum pe,rur",ance.
Detailed Des~ Jlion of the Invention as De~icted in Fi~ures 12-16 Comparing the depiction of the invention as set out in Figures 11-16with first thesheetwithFigures1~lher~o" and secondly thesheet with Figures 7-10 thereon it can be seen that on the left end of the handle the chisel portions 26 28 are relained. Furthermore the "I ,ar"r"eP or striking portion 24 is not present in this embodiment as was the case of the invention of Figures 11-16. Although the useful function of breaking or crushing the shell by blows of the utensil is not presenl the material and weight of the utensil is re~ oed but there is now the opportunity for a panel of advertising to be inserted in one or both sides of the utensil.
An e~-le"sio" projecting downwardly opposile the like rear exlensiGn 108 aids in defining the grasping handle and keeps the user s grip from sliding forwardly into the working or tooth area.
The geom~l,ical a"a,-ge",ent of Figures 1-6 inclusive and 11-16 differ from this embodiment in that the jaw opening is canted upwardly with respect to the longitudinal axis of Figures 1-6 and straight with respect to thelongitudinal axis of Figures 11-16. SecGnda"/ cutting edges 106' are provided in the working mouth of the utensil as in Figures 11-16. Likewise cutting edge 60 constitutes a variation of the arcuate cutter at the rear end ofthe mouth.
Claims (20)
1. A utensil for facilitating the opening and removal of meat from crab legs or other types of shellfish, said utensil comprising:
an elongated handle portion; and a bifurcated head section joined to the handle portion at one end thereof in a position to assist the user of the utensil in opening and removing all or a part of the meat from the shellfish, said head section including separate, elongated first and second tine segments, said first and second tine segments each having a surface portion with the surface portions being disposed in spaced, directly opposed, generally parallel relationship, the spacing between said opposed surface portions being no greater than about twice the normal maximum thickness of the shell of the shellfish, the surface portion of said first tine segment being of essentially planar configuration and of a width transversely thereof that is substantially greater than the transverse width of the surface portion of the second tine segment, said second tine segment being of greater length than said first tine segment and provided with a series of teeth along the length thereof in facing relationship to said planar surface of the first tine segment, said second tine segment being provided with a transition zone which merges with said handle portion and said planar surface of the first tine segment, said transition zone being configured to present a relatively narrow margin between the surface portions of said first and second tine segments in facing relationship to the space between tine segments and having faces which diverge as the handle portion is approached to allow the severed area of the shell to pass thereover without substantial impediment during use of the utensil.
an elongated handle portion; and a bifurcated head section joined to the handle portion at one end thereof in a position to assist the user of the utensil in opening and removing all or a part of the meat from the shellfish, said head section including separate, elongated first and second tine segments, said first and second tine segments each having a surface portion with the surface portions being disposed in spaced, directly opposed, generally parallel relationship, the spacing between said opposed surface portions being no greater than about twice the normal maximum thickness of the shell of the shellfish, the surface portion of said first tine segment being of essentially planar configuration and of a width transversely thereof that is substantially greater than the transverse width of the surface portion of the second tine segment, said second tine segment being of greater length than said first tine segment and provided with a series of teeth along the length thereof in facing relationship to said planar surface of the first tine segment, said second tine segment being provided with a transition zone which merges with said handle portion and said planar surface of the first tine segment, said transition zone being configured to present a relatively narrow margin between the surface portions of said first and second tine segments in facing relationship to the space between tine segments and having faces which diverge as the handle portion is approached to allow the severed area of the shell to pass thereover without substantial impediment during use of the utensil.
2. A utensil as set forth in claim 1 wherein the outermost extremity of said first tine segment is beveled with respect to the longitudinalaxis of the handle portion to present a shell-guiding face extending toward the teeth of said second tine segment for facilitating direction of the shell into contact with said teeth during successive up and down manipulations of the utensil to effect opening of the shellfish shell.
3. A utensil as set forth in claim 2 wherein said guide face is at an angle of approximately 45° with respect to the longitudinal axis of the handle portion.
4. A utensil as set forth in claim 2 wherein said guide face is located in approximate alignment with the outermost extent of the teeth of said second tine segment remote from the handle portion.
5. A utensil as set forth in claim 1 wherein said second tine segment is of generally triangular configuration transversely thereof.
6. A utensil as set forth in claim 1 wherein at least a portion of said relatively narrow margin is provided with teeth which extend toward the opening between the first and second tine segments.
7. A utensil as set forth in claim 1 wherein said narrow margin of the transition zone is located at an obtuse angle with respect to the longitudinal length of said other surface portion of the second tine segment.
8. A utensil as set forth in claim 1 wherein the longitudinally extending side edges of said first tine segment present cutting edges for severing the shell of the shellfish when the utensil is rotated about the longitudinal axis of the handle portion.
9. A utensil as set forth in claim 8 wherein said first tine segment is of generally triangular shape transversely thereof.
10. A utensil as set forth in claim 1 wherein said handle portion is provided with a shell-receiving recessed area therein extending longitudinally of the handle portion at the point of juncture thereof with the first and second tine segments to prevent substantial interference of the shell of the shellfish with up and down rocking motion of the utensil during use.
11. A utensil as set forth in claim 1 wherein the outermost extremity of said second tine segment presents a relatively sharp point.
12. A utensil as set forth in claim 11 wherein said second tine segment increases in width from the pointed extremity thereof as the handle portion is approached.
13. A utensil as set forth in claim 1 wherein the outer end of said first tine segment is positioned in disposition with respect to the teeth in said second tine segment to cause the outermost transversely-extending margin area of said first tine segment to serve as a fulcrum point during up and down rocking manipulation of the utensil to effect severing of the shell of a shellfish.
14. A utensil as set forth in claim 1 wherein said handle portion and the first and second tine segments are integrally interconnected as a single unit of molded synthetic resin material.
15. A utensil as set forth in claim 1 wherein said opposed surface portions of the first and second tine segments are spaced apart a distance of approximately 0.215 inch.
16. A utensil as set forth in claim 1 wherein the surface portion of the first tine segment is of a width transversely thereof approximately threetimes the transverse thickness of the second tine segment.
17. A utensil as set forth in claim 1 wherein the handle portion is joined to the first and second tine segments in disposition with the longitudinal axis of the handle portion at an angle of about 160° with respect to the major length of the zone of transition of the second tine segment with the elongated handle portion.
18. A utensil as set forth in claim 1 wherein is provided a chisel element on the end of the handle portion opposite the tine segments for facilitating removal of meat or inedible constituents of the shellfish from the shell.
19. A utensil as set forth in claim 1 wherein the margin of the second tine segment remote from the second tine segment is of arcuate configuration longitudinally thereof to minimize penetration of the second tine segment into the meat of the shellfish during opening of the shell thereof.
20. A utensil as set forth in claim 19 wherein said second tine segment has opposed faces which diverge as the margin thereof is approached in a direction away from the teeth in said second tine segment.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US59506696A | 1996-02-01 | 1996-02-01 | |
| US08/595,066 | 1996-02-01 | ||
| US08/703,489 | 1996-08-27 | ||
| US08/703,489 US5613904A (en) | 1995-09-25 | 1996-08-27 | Utensil for opening the shells of crustaceans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2244240A1 true CA2244240A1 (en) | 1997-08-07 |
Family
ID=27082145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002244240A Abandoned CA2244240A1 (en) | 1996-02-01 | 1997-01-30 | A utensil for opening the shells of crustaceans |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US5613904A (en) |
| EP (1) | EP0920258A1 (en) |
| CA (1) | CA2244240A1 (en) |
| WO (1) | WO1997027756A1 (en) |
Families Citing this family (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6129622A (en) * | 1998-08-26 | 2000-10-10 | Seaman; Allen | Pair of scissors for cutting shellfish |
| USD433290S (en) * | 1999-07-23 | 2000-11-07 | Ajit Khubani | Shrimp preparation device |
| DE29920823U1 (en) * | 1999-11-27 | 2000-07-27 | Macek Leopold | Opening knife with 3 functions especially for hunters, foresters or butchers |
| GB0019423D0 (en) * | 2000-08-09 | 2000-09-27 | Maille Michel | Shellfish cutting and eating utensils |
| US6390911B1 (en) * | 2000-09-29 | 2002-05-21 | Ciro Lombardo | Shell seafood cracking and serving device |
| US20030134585A1 (en) * | 2002-01-14 | 2003-07-17 | Maloni Rosario M. | Shellfish shucking tool |
| US7024777B1 (en) * | 2002-04-03 | 2006-04-11 | Bach Gregory P | Combination utensil |
| ES2226547B1 (en) * | 2002-11-26 | 2006-06-16 | Miguel Maldonado Jara | TOOL TO SEPARATE THE CRUSTACEAR HEARTS, ESPECIALLY PRAWNS, LOBSTERS OR SIMILAR. |
| US8714429B2 (en) | 2003-04-29 | 2014-05-06 | Covidien Lp | Dissecting tip for surgical stapler |
| US20060027064A1 (en) * | 2004-08-03 | 2006-02-09 | Michael Panik | Shellfish fork combination and method of use |
| US7125329B2 (en) * | 2004-10-12 | 2006-10-24 | Mindes Evelyne N | Shellfish eating tool |
| US20070026775A1 (en) * | 2005-06-30 | 2007-02-01 | Todd Seiple | Squid shaped crab claw cracker |
| US20070032184A1 (en) * | 2005-08-05 | 2007-02-08 | Ciochetti Michael J Sr | Crab leg meat extractor |
| US7169033B1 (en) * | 2005-10-21 | 2007-01-30 | Colbert Norman V | Seafood sheller |
| JP4721183B2 (en) * | 2005-11-11 | 2011-07-13 | コクヨ株式会社 | Spring mounting structure |
| US7121939B1 (en) * | 2006-03-20 | 2006-10-17 | Anthony Crosby Quaglino | Utensil configured for opening shellfish shell and method for providing same |
| US7367876B1 (en) | 2006-11-13 | 2008-05-06 | Denoff Dennis R | Shellfish tool |
| US20080229586A1 (en) * | 2007-03-21 | 2008-09-25 | Knepfle Richard C | Seafood Utensil |
| US8739665B2 (en) * | 2009-10-21 | 2014-06-03 | Mechtrix Corporation | Cyclonic stripping blade |
| US7976365B1 (en) | 2010-09-10 | 2011-07-12 | King Cinderella N | Crustacean preparation utensil kit |
| US8662966B2 (en) | 2011-01-25 | 2014-03-04 | Michael F. Rizzo | Shellfish cracking utensil |
| KR101390372B1 (en) * | 2012-10-26 | 2014-04-29 | 홍기영 | Nife and scissors having protecting means |
| US8622789B1 (en) * | 2013-02-12 | 2014-01-07 | Reynaldo Uresti | Seafood meat extraction tool |
| US9374994B2 (en) * | 2013-10-22 | 2016-06-28 | David Maestas | Method and system for humanely dispatching wounded game |
| US10524480B2 (en) | 2013-10-22 | 2020-01-07 | David Maestas | Method and system for humanely dispatching wounded game |
| US9161548B1 (en) * | 2014-03-08 | 2015-10-20 | Ronald A. Spafford | Animal underbelly bone splitter |
| US10194912B2 (en) * | 2015-07-28 | 2019-02-05 | Ethicon Llc | Surgical staple cartridge with outer edge compression features |
| US9888698B1 (en) * | 2017-03-10 | 2018-02-13 | Cassandra Morsell | Multifunctional shell-opening utensil |
| USD853210S1 (en) * | 2018-03-22 | 2019-07-09 | Travis Treece | Crab cutter |
| WO2020000064A1 (en) * | 2018-06-27 | 2020-01-02 | Praemunitus Pty Ltd | Flesh accessing tool and method of use |
| WO2020146550A1 (en) * | 2019-01-11 | 2020-07-16 | Crabkey Inc. | Seafood sheller |
| US11129390B2 (en) * | 2020-01-21 | 2021-09-28 | Elvis Hilliard | Chicken wing meat removal apparatus |
| USD990995S1 (en) * | 2021-10-18 | 2023-07-04 | Helen Of Troy Limited | Shrimp cleaning tool |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US40163A (en) * | 1863-10-06 | Improvement in ripping-instruments | ||
| US171463A (en) * | 1875-12-21 | Improvement in can-openers | ||
| US417010A (en) * | 1889-12-10 | Can-opener | ||
| US296492A (en) * | 1884-04-08 | Lock-stitch ripper | ||
| US720202A (en) * | 1901-05-01 | 1903-02-10 | Frank White | Knife. |
| US731329A (en) * | 1903-04-13 | 1903-06-16 | Henry Till | Can-opener. |
| US1182785A (en) * | 1915-11-20 | 1916-05-09 | Edgar H Morrison | Can-opener. |
| US1843223A (en) * | 1930-05-20 | 1932-02-02 | Gustave A Hasseler | Knife |
| US2802259A (en) * | 1954-07-12 | 1957-08-13 | Arthur E Stoner | Multi-purpose hand tool |
| US2822845A (en) * | 1956-11-01 | 1958-02-11 | Medlin J Wiley | Detachable pivoted knife |
| US3333295A (en) * | 1965-09-13 | 1967-08-01 | Herbert A Spets | Fish skinning tool |
| US3681846A (en) * | 1970-02-09 | 1972-08-08 | Gerber Garment Technology Inc | Knife blade construction |
| US3609800A (en) * | 1970-04-27 | 1971-10-05 | Ernest J Rollband | Culinary utensil |
| US4200961A (en) * | 1978-02-13 | 1980-05-06 | Mueller Joseph F | Separating meat from shell |
| US4172306A (en) * | 1978-04-19 | 1979-10-30 | Hopkins Charles H | Utensil for opening crab legs and the like |
| US4617734A (en) * | 1983-11-14 | 1986-10-21 | Brian Parkinson | Oyster opener |
| US4519136A (en) * | 1984-02-27 | 1985-05-28 | Walker Ernest D | Shellfish cutting and eating implement |
| US4569103A (en) * | 1984-09-14 | 1986-02-11 | David Taurinskas | Crab leg knife |
| USD304797S (en) * | 1986-10-31 | 1989-11-28 | Dallas Perkins | Utensil for opening hard-shelled seafood |
| US4759126A (en) * | 1987-06-19 | 1988-07-26 | Mccoy John D | Knife for de-veining, peeling and butterflying shrimp |
| US5080629A (en) * | 1990-12-20 | 1992-01-14 | Ellison Abram A | Opener for the shells of crustaceans |
| US5216812A (en) * | 1991-09-11 | 1993-06-08 | Lyons David E | Shellfish opening knife utensil |
| US5403230A (en) * | 1993-12-20 | 1995-04-04 | Capriglione, Sr.; Anthony | Shellfish claw cutter |
| US5586931A (en) * | 1994-08-08 | 1996-12-24 | Williams, Jr.; Richard M. | Hand operated crab leg opener with multiangled blade |
-
1996
- 1996-08-27 US US08/703,489 patent/US5613904A/en not_active Expired - Lifetime
-
1997
- 1997-01-30 CA CA002244240A patent/CA2244240A1/en not_active Abandoned
- 1997-01-30 WO PCT/US1997/001323 patent/WO1997027756A1/en not_active Application Discontinuation
- 1997-01-30 EP EP97904026A patent/EP0920258A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| US5613904A (en) | 1997-03-25 |
| EP0920258A4 (en) | 1999-06-09 |
| WO1997027756A1 (en) | 1997-08-07 |
| AU701866B2 (en) | 1999-02-04 |
| EP0920258A1 (en) | 1999-06-09 |
| AU1843897A (en) | 1997-08-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |