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EP3275607A1 - Couteau de boucher à lame arrondie tranchante - Google Patents

Couteau de boucher à lame arrondie tranchante Download PDF

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Publication number
EP3275607A1
EP3275607A1 EP17183629.9A EP17183629A EP3275607A1 EP 3275607 A1 EP3275607 A1 EP 3275607A1 EP 17183629 A EP17183629 A EP 17183629A EP 3275607 A1 EP3275607 A1 EP 3275607A1
Authority
EP
European Patent Office
Prior art keywords
blade
knife
butcher
cutting edge
extends
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.)
Granted
Application number
EP17183629.9A
Other languages
German (de)
English (en)
Other versions
EP3275607B1 (fr
Inventor
Jean-François GIREAULT
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Agilit
Original Assignee
Arelate
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Arelate filed Critical Arelate
Priority to DE17183629.9T priority Critical patent/DE17183629T1/de
Priority to PL17183629T priority patent/PL3275607T3/pl
Publication of EP3275607A1 publication Critical patent/EP3275607A1/fr
Application granted granted Critical
Publication of EP3275607B1 publication Critical patent/EP3275607B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B3/00—Hand knives with fixed blades
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26B—HAND-HELD CUTTING TOOLS NOT OTHERWISE PROVIDED FOR
    • B26B9/00—Blades for hand knives
    • B26B9/02—Blades for hand knives characterised by the shape of the cutting edge, e.g. wavy

Definitions

  • the present invention relates to butcher knives.
  • the invention relates to butcher knives used both in an industrial setting, artisanal and domestic, to proceed to the cutting of meat.
  • butcher knives have a long tapered blade adapted for this operation.
  • the invention relates to such a butcher knife whose end of the blade has a sharp rounded end, in particular for use in first, second and third meat processing (slaughter, boning, trimming) and all other cutting operations.
  • meat is here understood in its broad sense and includes fish meat.
  • Butcher knives are historically and traditionally provided with a blade with pointed and fine end corresponding to the usual operating procedures and uses of the trade.
  • the invention provides an effective technical solution to this problem, while improving the working conditions.
  • the cutting blade sharp blade according to the invention makes it possible to reduce the number of gestures required for cutting operations.
  • the operator at the end of a cutting line in a downward direction can continue its movement in an upward direction (and so on), without extracting its knife from the meat.
  • the end of the blade when pointed requires at the time of slicing a large amplitude of the movement of the wrist.
  • the sharp round blade of the knife according to the invention can significantly reduce the range of motion, thereby reducing musculoskeletal disorders.
  • the invention also makes it possible to eliminate the risk associated with the stitching of the meat (a gesture sometimes made by the operator to bring the pieces of meat back to him), since the operator, due to the roundness of the blade, is no longer able to perform this risky gesture, which eliminates the risk of knife-related injury to the upper body.
  • the butcher knife 1 has a handle 2 and a blade 3 conventionally having a cutting edge on one of its sides.
  • This blade 3 has a length of 15 cm. In other embodiments, this blade may have a different length preferably between 10 cm and 40 cm, and more preferably between 13 cm and 25 cm.
  • This blade 3 also has a width of 2.8 cm (measured at the largest width of the blade). In other embodiments this blade may have a different width preferably between 2 cm and 5 cm.
  • This blade 3 thus has a length / width ratio of about 5.3. In other embodiments, this ratio may be different and preferably comprised between 4 and 8.
  • the blade of the knife is made of chromium-molybdenum steel resistant to rust.
  • Its handle is made of plastic resistant to sterilization processes, cold and cleaning products. In other embodiments, other materials known to those skilled in the art may be used to make the blade or the handle
  • the blade 3 has a rounded end 3a and a cutting edge 3b.
  • the rounded end has a radius of 2.5 mm. In other embodiments, this radius may be different and preferentially vary between 2 mm and 10 mm.
  • the cutting edge 3b extends to the back 3c of the blade. This cutting edge is obtained by sharpening both sides of the blade. More precisely this cutting edge 3b, represented in the figure by hatching, is extended, in this embodiment, over a length of 10 mm from the tip 4 of the blade to a point 5 of the back 3c. In other embodiments, this cutting edge may extend to a different length on the back of the blade, in practice at least 8 mm and preferably between 8 mm and 12 mm from the tip of the blade.
  • the tip of the blade is formed, in practice, by the point on which can be held vertically the knife on a horizontal support by holding it by a finger at the end of the handle.
  • the back 3c of the blade 3 is thinned on its two faces in the extension of the cutting portion over a minimum thickness of 30 mm from the tip 4 of the blade.
  • This thinning consisting of a reduction in the thickness of the blade, can be obtained by those skilled in the art according to any conventional method known to him. It will be noted that, in other embodiments, this thinning may be further extended on the back of the blade until it extends over the entire length thereof, from the tip of the blade as defined above. .

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  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Knives (AREA)

Abstract

Couteau de boucher présentant un manche (2) et une lame (3) caractérisé en ce que ladite lame (3) présente une extrémité arrondie (3a), et un tranchant (3b) qui s'étend sur ladite extrémité arrondie (3a) et se prolonge sur une partie du dos (3b) de ladite lame (3).

Description

  • La présente invention concerne les couteaux de boucher.
  • Plus précisément, l'invention concerne les couteaux de boucher utilisés aussi bien dans un cadre industriel, artisanal que domestique, pour procéder à la découpe de la viande. Traditionnellement, de tels couteaux de boucher présentent une longue lame effilée adaptée pour cette opération.
  • L'invention concerne un tel couteau de boucher dont l'extrémité de la lame présente une extrémité arrondie tranchante, notamment pour une utilisation en première, deuxième et troisième transformation des viandes (abattage, désossage, parage) et toutes autres opérations de découpe.
  • On notera que le terme viande est ici entendu selon son acception large et inclut la viande de poisson.
  • La particularité de ce couteau réside dans la combinaison des caractéristiques suivantes dont est pourvu ledit couteau, à savoir :
    1. a) une lame arrondie à son extrémité ;
    2. b) un tranchant qui s'étend sur ladite extrémité arrondie de la lame et se prolonge sur une partie du dos de la lame du couteau.
  • Les couteaux de boucher sont historiquement et traditionnellement pourvus d'une lame à extrémité pointue et fine correspondant aux modes opératoires et usages habituels du métier.
  • Ces couteaux sont générateurs de nombreux accidents du travail et occasionnent des blessures par coupures ou piqûres, soit à l'occasion de la manipulation des couteaux en phase de travail, soit à l'occasion de chutes de couteaux, de piquage de la viande pouvant entraîner un retour du couteau vers le haut du corps et des blessures, parfois très graves au cou, au visage, aux avant-bras..., de contact avec des lames de couteaux ressortant des coutelières, ...
  • Les accidents pour coupures ou piqures représentent dans l'industrie bouchère environ 30% des accidents du travail.
  • L'invention apporte une solution technique efficace à cette problématique, tout en améliorant les conditions de travail.
  • Elle permet d'éradiquer les accidents pour piqûres, ou d'en limiter considérablement l'impact et la gravité.
  • Elle réduit les risques de troubles musculo-squelettiques liés aux gestes répétitifs de notre métier, en facilitant les gestuelles de travail.
  • Le couteau à lame arrondie tranchante selon l'invention permet en effet de réduire le nombre de gestes nécessaires à des opérations de découpe.
  • L'opérateur utilisant un couteau à lame pointue, à la fin d'un trait de découpe pour séparer des muscles ou séparer un muscle d'un os, doit extraire son couteau de la viande pour le réimplanter dans la viande et poursuivre sa découpe en avançant dans la profondeur du morceau. Le dos de la lame non tranchant ne permet pas en effet de poursuivre cette gestuelle de découpe dans le sens opposé.
  • Grâce au couteau selon l'invention qui présente un tranchant qui se poursuit sur la pointe arrondie de la lame et, au-delà, sur le dos du couteau, l'opérateur à la fin d'un trait de découpe dans un sens descendant, peut poursuivre son mouvement dans un sens ascendant (et ainsi de suite), sans extraire son couteau de la viande.
  • De plus, l'extrémité de la lame lorsqu'elle est pointue, nécessite au moment du tranchage une amplitude importante du mouvement du poignet.
  • La lame arrondie tranchante du couteau selon l'invention, quant à elle, ayant une surface d'impact plus large, permet de réduire considérablement l'amplitude du mouvement, venant ainsi réduire les troubles musculo-squelettiques.
  • L'invention permet aussi de supprimer le risque lié au piquage de la viande (geste parfois effectué par l'opérateur pour ramener les morceaux de viande vers lui), puisque l'opérateur de par l'arrondi de la lame, n'est plus en mesure de pratiquer ce geste risqué, ce qui supprime les risques de blessures liés aux retours de couteau vers le haut du corps.
  • L'invention, ainsi que les avantages qu'elle présente, seront plus facilement compris grâce à la description qui va suivre d'un mode de réalisation de celle-ci donné à titre d'exemple non limitatif en référence à la figure unique.
  • En référence à cette figure, le couteau de boucher 1 selon l'invention présente un manche 2 et une lame 3 présentant de façon classique un tranchant sur un de ses cotés.
  • Cette lame 3 présente une longueur de 15 cm. Dans d'autres modes de réalisation, cette lame pourra présenter une longueur différente comprise préférentiellement entre 10 cm et 40 cm, et de façon davantage préférée entre 13 cm à 25 cm.
  • Cette lame 3 présente par ailleurs une largeur de 2,8 cm (mesurée au niveau de la plus grande largeur de la lame). Dans d'autres modes de réalisation cette lame pourra présenter une largeur différente comprise préférentiellement entre 2 cm et 5 cm.
  • Cette lame 3 présente ainsi un ratio longueur/largeur égal à environ 5,3. Dans d'autres modes de réalisation, ce ratio pourra être différent et compris préférentiellement entre 4 et 8.
  • De façon classique, la lame du couteau selon ce mode non limitatif de réalisastion est constituée en acier chrome-molybdène résistant à la rouille. Son manche est en matière plastique résistant aux procédés de stérilisation, au froid et aux produits de nettoyage. Dans d'autres modes de réalisation, d'autres matériaux connus de l'homme de l'art pourront être utilisés pour fabriquer la lame ou le manche
  • Conformément à la présente invention, la lame 3 présente une extrémité 3a arrondie et un tranchant 3b. L'extrémité arrondie présente un rayon de 2,5 mm. Dans d'autres modes de réalisation, ce rayon pourra être différent et, préférentiellement varier entre 2 mm et 10 mm.
  • Le tranchant 3b s'étend jusqu'au dos 3c de la lame. Ce tranchant est obtenu par affutage des deux faces de la lame. Plus précisément ce tranchant 3b, représenté sur la figure par des hachures, se prolonge, dans ce mode de réalisation, sur une longueur de 10 mm depuis le bout 4 de la lame jusqu'à un point 5 du dos 3c. Dans d'autres modes de réalisation, ce tranchant pourra se prolonger sur une longueur différente sur le dos de la lame, en pratique d'au moins 8 mm et préférentiellement entre 8 mm et 12 mm depuis le bout de la lame. Le bout de la lame est constitué, en pratique, par le point sur lequel on peut faire tenir verticalement le couteau sur un support horizontal en le maintenant par un doigt à son extrémité de manche.
  • Afin de faciliter l'affutage du tranchant de la lame 3, le dos 3c de la lame 3 est désépaissi sur ses deux face dans le prolongement de la partie tranchante sur une longueur de désépaississement minimum de 30 mm depuis le bout 4 de la lame. Ce désépaississement, consistant en une réduction de l'épaisseur de la lame, peut être obtenu par l'homme de l'art selon toute méthode classique connue de lui. On notera que, dans d'autres modes de réalisation, ce désépaississement pourra se prolonger davantage sur le dos de la lame jusqu'à se prolonger sur toute la longueur de celui-ci, depuis le bout de la lame tel que défini ci-dessus.

Claims (5)

  1. Couteau de boucher présentant un manche (2) et une lame (3) caractérisé en ce que ladite lame (3) présente une extrémité arrondie (3a) et un tranchant (3b) qui s'étend sur ladite extrémité arrondie (3a) et se prolonge sur une partie du dos (3b) de ladite lame (3).
  2. Couteau de boucher selon la revendication 1 caractérisé en ce que le tranchant (3b) de ladite lame (3) du couteau se prolonge sur au moins 8 mm depuis le bout (4) de la lame.
  3. Couteau de boucher selon la revendication 2 caractérisé en ce que le tranchant (3b) de ladite lame (3) du couteau se prolonge sur 8 mm à 12 mm depuis le bout (4) de la lame.
  4. Couteau de boucher selon la revendication 1 à 3 caractérisé en ce que la longueur de ladite lame (3) est comprise entre 10 cm et 40 cm, la plus grande largeur de ladite lame (3) est comprise entre 2 cm et 5 cm, et le ratio entre la longueur et la largeur de ladite lame est compris entre 4 et 8.
  5. Couteau de boucher selon la revendication 1 à 4 caractérisé en ce que le dos (3c) de ladite lame (3) est désépaissie sur ses deux faces dans le prolongement du tranchant (3b) sur une longueur de désépaississement minimum de 30 mm depuis le bout (4) de la lame
EP17183629.9A 2016-07-29 2017-07-27 Couteau de boucher à lame arrondie tranchante Active EP3275607B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE17183629.9T DE17183629T1 (de) 2016-07-29 2017-07-27 Metzgermesser mit abgerundeter Schneidklinge
PL17183629T PL3275607T3 (pl) 2016-07-29 2017-07-27 Nóż rzeźniczy z ostrym, zaokrąglonym ostrzem

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1657399A FR3054469B1 (fr) 2016-07-29 2016-07-29 Couteau de boucher a lame arrondie tranchante

Publications (2)

Publication Number Publication Date
EP3275607A1 true EP3275607A1 (fr) 2018-01-31
EP3275607B1 EP3275607B1 (fr) 2021-02-17

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ID=57286603

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17183629.9A Active EP3275607B1 (fr) 2016-07-29 2017-07-27 Couteau de boucher à lame arrondie tranchante

Country Status (6)

Country Link
EP (1) EP3275607B1 (fr)
DE (1) DE17183629T1 (fr)
DK (1) DK3275607T3 (fr)
ES (1) ES2870048T3 (fr)
FR (1) FR3054469B1 (fr)
PL (1) PL3275607T3 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3406400A1 (fr) * 2017-05-05 2018-11-28 Hans-Peter Zahnd Procédé et affûteuse destinée à l'affûtage des couteaux
FR3080314A1 (fr) * 2018-04-20 2019-10-25 Tracks & Georget Couteau comprenant un bord de coupe dente et un bord de coupe lisse

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5438758A (en) * 1994-05-31 1995-08-08 Roth-White; Jenny V. Heated knife
US20020104222A1 (en) * 2001-02-06 2002-08-08 Jay Larry Dean Knife for removing the hide of an animal and method therefor
US20060207110A1 (en) 2005-03-03 2006-09-21 Kyocera Corporation Ceramic cutting knife
JP3202296U (ja) * 2015-11-13 2016-01-28 株式会社レーベン販売 指掛部を有する多用途包丁

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5438758A (en) * 1994-05-31 1995-08-08 Roth-White; Jenny V. Heated knife
US20020104222A1 (en) * 2001-02-06 2002-08-08 Jay Larry Dean Knife for removing the hide of an animal and method therefor
US20060207110A1 (en) 2005-03-03 2006-09-21 Kyocera Corporation Ceramic cutting knife
JP3202296U (ja) * 2015-11-13 2016-01-28 株式会社レーベン販売 指掛部を有する多用途包丁

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3406400A1 (fr) * 2017-05-05 2018-11-28 Hans-Peter Zahnd Procédé et affûteuse destinée à l'affûtage des couteaux
WO2019214837A1 (fr) * 2017-05-05 2019-11-14 Zahnd Hans Peter Procédé et affûteuse pour affûter les lames et couteau
FR3080314A1 (fr) * 2018-04-20 2019-10-25 Tracks & Georget Couteau comprenant un bord de coupe dente et un bord de coupe lisse

Also Published As

Publication number Publication date
FR3054469A1 (fr) 2018-02-02
DE17183629T1 (de) 2018-08-09
EP3275607B1 (fr) 2021-02-17
DK3275607T3 (da) 2021-05-25
PL3275607T3 (pl) 2021-09-20
ES2870048T3 (es) 2021-10-26
FR3054469B1 (fr) 2018-08-24

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