| 摘要 |
A fork has a straight blade (1) in the longitudinal direction. Six wedge-profiled prongs oriented towards the point of the fork are successively arranged on the one longitudinal side (2) of the fork (1) and form an acute angle with the longitudinal axis of the fork. Their orientation in the longitudinal direction allows the fork to be more ably and ergonomically used and gives to the six prongs a larger action width. The other longitudinal side (3) of the blade (1) is formed by a closed, continuous surface curved as a trough in the longitudinal direction and the edge of which is curved towards the point of the fork. The straight and closed surface makes it easier to push foodstuffs onto the fork, to spread them and to scrape their surface, and the curved edge may also be advantageously used within curvatures and on irregular surfaces. The trough shape allows foodstuff to be carried more stably, in the manner of a spoon. As the point of the frontmost prong (4) of the fork ends at the longitudinal axis of the fork, the fork can be easily and precisely stuck and hooked by a twisting movement. |
