Abstract:
Enhanced tongs are disclosed for holding and controlling a cooked or raw fruit or vegetable for peeling. The enhanced tongs include a pair of tong arms joined at a spring-biased pivot such that a gripping end of each tong arm faces a gripping end of the other tong arm. A set of gripping spikes located at the distal end of each tong arm projects inward towards the opposing set of gripping spikes. Each gripping spike can fully penetrate a fruit or vegetable without splitting the fruit or vegetable. The gripping spikes cooperate to hold a fruit or vegetable securely using a small portion of the fruit or vegetable so that the remaining majority of the fruit or vegetable surface can be peeled in a controlled manner.

Description:
FIELD OF THE INVENTION 
     This invention relates generally to food handling devices, and more particularly to kitchen tongs. 
     BACKGROUND OF THE INVENTION 
     Tongs for handling food items are well known, and there are a wide variety of tongs available. In general, such tongs are directed at gripping and transferring food items from one place to another, such as from a barbecue grill to a plate. Some features have been provided to enhance the ability of the tongs to grasp the food items when affecting the transfer. Also, there are tongs for special additional uses, such as the cleaning of fish. Tongs for other purposes, such as the handling of blocks of ice, have also been developed, which have inward facing pointed hooks. 
     Tongs having a gripping portion with a circumferential jagged edge for gripping and transferring a raw or cooked fruit or vegetable, such as a cooked potato, are common. The gripping portion works best when most of the circumferential jagged edge makes contact with most of the fruit or vegetable. 
     However, such tongs cannot work well for peeling fruits and vegetables. For example, peeling a raw potato using tongs having a jagged circumferential edge around the gripping portion presents safety and control concerns, particularly when the potato needs to be grasped close to an end so as to expose a major portion of the potato for peeling. Attempting to grip the slippery peeled surface at the peeled end of the potato with such tongs increases the risk of losing control of the potato, and can result in injury and/or dropping the potato. This is also true for most fruits and vegetables, such as cucumbers, zucchini, mangos, kiwis, carrots, etc. Cooked or over-ripe fruits and vegetables can be even more challenging to grip while peeling. 
     The peeling of a raw potato, or other fruit or vegetable, by hand can be difficult and presents safety concerns, particularly when a portion that has already been peeled needs to be grasped to complete the peeling process. The slippery peeled surface increases the risk of cuts to the hand from a knife or peeler as the peeling process continues. 
     SUMMARY 
     The invention is a pair of enhanced tongs that can be advantageously used to firmly grasp a raw or cooked fruit or vegetable using only a small portion of the fruit or vegetable so as to leave a substantial portion of its surface exposed to peeling, while maintaining firm control of the fruit or vegetable, thereby not accidentally splitting or otherwise damaging the fruit or vegetable, and not injuring the person&#39;s hand using the enhanced tongs. 
     One general aspect of the invention is an enhanced tongs for gripping and peeling a cooked or raw fruit or vegetable. The enhanced tongs include: a pair of tong arms joined at a spring-biased hinge, each tong arm terminating in a concave grasping surface bounded by a peripheral grasping edge, each tong arm having a grasping surface extension that extends longitudinally from the peripheral grasping edge, each tong arm having at least one gripping spike that projects perpendicularly inward from the grasping surface extension, wherein at least one gripping spike from each tong arm can be made to non-destructively penetrate the fruit or vegetable when the pair of tong arms are squeezed towards each other, thereby securely gripping the fruit or vegetable while leaving most of the surface of the fruit or vegetable accessible for peeling. 
     In some embodiments, each gripping spike has a shape that allows easy penetration into a fruit or vegetable without splitting the fruit or vegetable. 
     In some embodiments, the gripping spike of one tong arm is offset with respect to the gripping spike of the other tong arm such that the gripping spikes do not meet when the tong arms are fully pressed together. 
     In some embodiments, each tong arm has three gripping spikes that project perpendicularly inward from the grasping surface extension. In further embodiments, the three gripping spikes are arranged to form an isosceles triangle. 
     In some embodiments, at least one gripping spike is formed by cutting and bending the grasping surface extension. 
     In some embodiments, at least one gripping spike is formed by welding the gripping spike to the grasping surface extension. 
     In some embodiments, at least one gripping spike has a rounded edge. 
     In some embodiments, each tong arm is made from at least one of: metal, wood, plastic. 
     Another general aspect of the invention is an enhanced tongs for gripping and peeling a cooked or raw fruit or vegetable, the enhanced tongs including: a pair of tong arms joined at a spring-biased hinge, each tong arm terminating in a concave grasping surface bounded by a peripheral grasping edge, each tong arm having at least one gripping spike that projects perpendicularly inward from the peripheral grasping edge, wherein the at least one gripping spike from each tong arm can be made to non-destructively penetrate the fruit or vegetable when the pair of tong arms are squeezed towards each other, thereby securely gripping the fruit or vegetable while leaving most of the surface of the fruit or vegetable accessible for peeling. 
     In some embodiments, each gripping spike has a shape that allows easy penetration into a fruit or vegetable without splitting the fruit or vegetable. 
     In some embodiments, the gripping spike of one tong arm is offset with respect to the gripping spike of the other tong arm such that the gripping spikes do not meet when the tong arms are fully pressed together. 
     In some embodiments, each tong arm has three gripping spikes that project perpendicularly inward from the peripheral grasping edge. In further embodiments, the three gripping spikes are arranged to form an isosceles triangle. 
     In some embodiments, at least one gripping spike is formed by cutting and bending the peripheral grasping edge. 
     In some embodiments, at least one gripping spike is formed by welding the gripping spike to the peripheral grasping edge. 
     In some embodiments, at least one gripping spike has a rounded edge. 
     In some embodiments, each tong arm is made from at least one of: metal, wood, plastic. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The invention will be more fully understood from the following Detailed Description, in conjunction with the following figures, wherein: 
         FIG. 1A  is a side view of a first embodiment of enhanced tongs in an open position, the first embodiment having a grasping surface extension for supporting a plurality of gripping spikes. 
         FIG. 1B  is a side view of the first embodiment of enhanced tongs in a closed position. 
         FIG. 1C  is a top view of the top tong arm of the first embodiment of enhanced tongs with gripping spikes projecting down into the plane of the figure. 
         FIG. 1D  is a top view of the bottom tong arm of the first embodiment of enhanced tongs with gripping spikes projecting up from the plane of the figure. 
         FIG. 1E  is a bottom view of the first embodiment of the enhanced tongs in the closed position, showing the bottom tong arm over the top tong arm, and showing how the gripping spikes from the top tong arm and the bottom tong arm come together cooperatively, showing three gripping spikes from the bottom tong arm projecting upwards, and three gripping spikes from the top tong arm projecting downwards. 
         FIG. 2A  is a side view of a second embodiment of enhanced tongs in an open position, the second embodiment having a peripheral grasping surface bounded by a peripheral grasping edge, the peripheral grasping edge supporting a plurality of gripping spikes. 
         FIG. 2B  is a side view of the second embodiment of the enhanced tongs in a closed position, showing both the top tong arm and the bottom tong arm, and how the gripping spikes from the top tong arm and the bottom tong arm come together cooperatively. 
         FIG. 2C  is a cut-away side view of the distal end of the bottom tong arm of the second embodiment, showing two gripping spikes extending upward from the peripheral grasping edge. 
         FIG. 2D  is a bottom view of the enhanced tongs of  FIG. 2A , showing from below the outside of the bottom tong arm of the second embodiment of the enhanced tongs with three gripping spikes projecting upwards towards the top tong, and into the plane of the figure. 
         FIG. 2E  is a bottom view of the enhanced tongs of  FIG. 2A , showing from below the inside of the top tong arm of the second embodiment of the enhanced tongs with three gripping spikes projecting downwards towards the bottom tong and out of the plane of the figure. 
         FIG. 2F  is a bottom view of the enhanced tongs of  FIG. 2B , showing from below the second embodiment of the enhanced tongs in the closed position, showing from below the outside of the bottom tong arm, and showing three gripping spikes projecting from the bottom tong arm towards the top tong arm, and showing two gripping spikes projecting from the top tong arm towards the bottom tong arm, cooperatively. 
         FIG. 3A  is a side view of the enhanced tongs of  FIGS. 1A and 1B , shown gripping a potato positioned so as to use only the concave grasping surface and the peripheral grasping edge, while NOT using the gripping spikes that project inward from the grasping surface extension, blocking peeling on two sides of the potato. 
         FIG. 3B  is a side view of the enhanced tongs of  FIG. 3A , shown gripping the potato positioned using the gripping spikes that project inward from the grasping surface extension so as to leave most of the surface of the potato exposed for peeling, the grasping surface extension being slightly angled inward. 
         FIG. 3C  is a side view of an alternate embodiment, shown gripping the potato positioned using the gripping spikes that project inward from the grasping surface extension so as to leave most of the surface of the potato exposed for peeling, the grasping surface extension extending straight out from the grasping surface. 
         FIG. 3D  is a side view of another alternate embodiment, shown gripping the potato positioned using the gripping spikes that project inward from the grasping surface extension so as to leave most of the surface of the potato exposed for peeling, the grasping surface extension being slightly angled outward. 
     
    
    
     DETAILED DESCRIPTION 
     The enhanced tongs suitable for gripping and peeling a cooked vegetable or a raw vegetable, or a cooked fruit or a raw fruit, include two tong arms that can pivot towards each other, each tong arm presenting a set of gripping spikes at its distal end. 
     A first embodiment involves locating the gripping spikes on a grasping surface extension that extends longitudinally from the peripheral grasping edge that bounds a concave grasping surface at the distal end of each tong arm. 
     A second embodiment involves locating the gripping spikes on or near the peripheral grasping edge, without any grasping surface extension. 
       FIGS. 1A-1E  illustrate the first embodiment using side and top views. The tongs  10  include two tong arms  12  and  14  that are joined at a pivot  16 . Adjacent to the pivot  16  is a mechanism  18  that controls rotation of the tong arms  12  and  14  about the pivot  16 . The mechanism  18  may involve a spring biasing mechanism that urges the tong arms  12  and  14  to rotate away from each other. Alternatively, the tong arms  12  and  14  can be biased to remain closed unless spread open. The mechanism  18  may include a locking mechanism that holds the tong arms  12  and  14  at a fixed distance from each other when activated, such as when the tongs have been closed on a potato embedding the gripping spikes into the potato. Also, the mechanism  18  may include a capability to keep the arms locked closed while stored. The tongs  10  can be stored on a hook via a hole in the mechanism  18 . 
     Tong arm  12  has a concave grasping surface  20  at its end distal from the pivot  16 , and tong arm  14  similarly has a grasping surface  22  at its end distal from the pivot  16 . The two concave grasping surfaces  20  and  22  face each other. Tong arm  12  supports gripping spike pair  24  and gripping spike  26  on a grasping surface extension that extends longitudinally beyond its concave grasping surface  20 , and tong arm  14  similarly supports gripping spike pair  28  and gripping spike  30  on a grasping surface extension that extends longitudinally beyond its concave grasping surface  22 . 
     The gripping spikes  24  and  26  are offset with respect to gripping spikes  28  and  30 , so that when the tong arms  12  and  14  are brought together by rotation about pivot  16 , gripping spikes  24  and  26  cooperatively overlap gripping spikes  28  and  30 . The gripping spikes  24 ,  26 ,  28 , and  30  are dimensioned and shaped so that they can readily and non-destructively penetrate a cooked or raw vegetable or fruit, such as a raw potato. They have a generally rectangular configuration and a length of about one half inch. Gripping spike  24  has rounded end  25  and similarly gripping spike  28  has rounded end  29 . For safety and convenience gripping spikes  26  and  30  may also have rounded ends, though that is not explicitly visible in  FIG. 1A-1E . The gripping spikes  24 ,  26 ,  28  and  30  are configured to cooperate so as to securely hold a raw potato when the tong arms  12  and  14  have been rotated about the pivot  16  to fully embed the gripping spikes  24 ,  26 ,  28  and  30  into the potato, while leaving a substantial portion of the surface of the potato exposed for peeling. 
     As best seen in  FIG. 1C  and  FIG. 1D , each of the tong arms  12  and  14  has three gripping spikes  24  and  26 , and  28  and  30 , respectively, which are arranged in a triangular pattern. It has been found to be effective to use tongs with arms of a length of about 8⅛ inches from the center of the pivot  16  to the far end from which the gripping spike  26  projects. The gripping spikes are about ½ inch in height with a width of between 5/32 and 7/32 inches and a thickness of about 1/32 inch. The centers of gripping spikes  24  are about 0.46 inches from each other, and about 0.45 inches from the gripping spike  26 , for example. The centers of gripping spikes  28  are about 0.34 inches from each other, and about 0.34 inches from the gripping spike  30 . Thus, in each case, the gripping spikes are arranged in a triangular pattern, but other geometric patterns are possible when there are more or less than three spikes. 
       FIGS. 2A-2F  show the second embodiment using side and bottom views. The tongs  40  include two tong arms  42  and  44  that are joined at a pivot  46 . Adjacent to the pivot  46  is a mechanism  48  that controls rotation of the tong arms  42  and  44  about the pivot  46 . The mechanism  48  can involve a spring biasing mechanism that urges the tong arms  42  and  44  to rotate either towards or away from each other. It can involve a locking mechanism that holds the tong arms  42  and  44  a fixed distance from each other when activated, such as when the tongs have been closed on a potato embedding the gripping spikes into the potato. Also, the mechanism  18  may include a capability to keep the arms locked closed while stored. The tongs  10  can be stored on a hook via a hole in the mechanism  18 . 
     Tong arm  42  has a concave grasping surface  50  at its end distal from the pivot  46 , and tong arm  44  similarly has a concave grasping surface  52  at its end distal from the pivot  46 . The two concave grasping surfaces  50  and  52  face each other. Tong arm  42  has gripping spike pair  54  and gripping spike  56  at the end of its concave grasping surface  50  forming a triangle pattern, and tong arm  44  similarly has gripping spike pair  58  at the edge of its concave gripping surface  52 , and gripping spike  60  forming an inverted triangle pattern. 
     The gripping spikes  54  and  56  are offset with respect to gripping spikes  58  and  60  so that when the tong arms  42  and  44  are brought together by rotation about pivot  46 , gripping spikes  54  and  56  overlap gripping spikes  58  and  60 . The gripping spikes  54 ,  56 ,  58  and  60  are dimensioned so that they can readily and non-destructively penetrate a cooked or raw vegetable or fruit, such as a raw potato. They have a generally rectangular configuration, and a height of about one half inch. Gripping spike  54  has rounded end  53 , and similarly gripping spike  58  has rounded end  59 . For safety and convenience, gripping spikes  56  and  60  can also have rounded ends, though that is not explicitly visible in  FIGS. 2A-2F . The concave grasping surfaces  50  and  52  and the gripping spikes  54 ,  56 ,  58  and  60  are configured to cooperate to securely hold a raw potato when the tong arms  42  and  44  have been rotated about the pivot  46  to fully embed the gripping spikes  54 ,  56 ,  58  and  60  into the potato, while leaving a substantial portion of the surface of the potato exposed for peeling. 
       FIG. 2C  shows the formation of gripping spike  54  by cutting its profile from the concave grasping surface  50 , and then bending it away from this surface  50  leaving aperture  55 . As best seen in  FIG. 2D  and  FIG. 2E , each of the tong arms  42  and  44  has three gripping spikes  54  and  56 , and three gripping spikes  58  and  60 , respectively, which are arranged in a triangular pattern. Other geometric patterns are possible when there are more or less than three gripping spikes. It has been found effective to use tongs with a length of about 8⅛ inches from the center of the pivot  16  to the far end from which the gripping spike  56  projects. The gripping spikes are about ½ inch in height with a width of between 5/32 and 7/32 inches and a thickness of about 1/32 inch. The centers of gripping spikes  54  are about 0.34 inches from each other, and about 0.37 inches from the gripping spike  56 . The centers of gripping spikes  58  are about 0.41 inches from each other, and about 0.35 inches from the gripping spike  60 . 
     The placement of the pivot  16  or  46  adjacent to one end of the tong arms  12  and  14  or  42  and  44  is particularly convenient in grasping a potato. It allows the user more leverage in embedding the gripping spikes into the potato, and thereafter manipulating the potato. Typically the user grasps the tong arms  12  and  14  or  42  and  44  near the concave grasping surfaces  20  and  22  or  50  and  52 , in essence choking up on the tongs. 
     The tongs can be made from metal, such as a ductile metal. This will facilitate the formation of the gripping spikes by cutting and bending appropriate portions of the tong arms. Such an approach will result in the gripping spikes having the same thickness as the tong arms have in these portions. The ductile metal should have sufficient strength to support a typical potato, and embed the gripping spikes into a raw potato. The steels commonly used in the fabrication of household utensils are suitable with an appropriate selection of design configuration and thickness. For instance, the tong arms can be configured with channels with walls generally perpendicular to the base of the tong arm to stiffen the arms against bending. They are conveniently made of flat stock of a thickness that can be readily cut and bent, but still providing appropriate resistance to deformation in use when grasping a fruit or a vegetable. 
     The gripping spikes can also be affixed to the peripheral grasping edge or to the grasping surface extension of the tong arms by any of the common techniques used in the fabrication of household tools. For instance, the gripping spikes could be affixed using welding. Alternatively, threaded holes can be created in the peripheral grasping edge or in the grasping surface extension of each tong arm at appropriate places, and a gripping spike can be screwed into each threaded hole therein. 
     The gripping spikes advantageously have a shape that gives them an ability to readily penetrate a raw potato, or other vegetable or fruit, without causing significant structural damage to the vegetable or fruit. It is useful for them to have the same thickness as the portion of the tong arms to which they are adjacent. This facilitates their formation by cutting and bending appropriate portions of the tong arms. Their width can be dictated by a trade-off between maximizing support to the secured vegetable or fruit, while also minimizing the size of the hole in the vegetable or fruit that is created by the embedding of the gripping spikes. Their height is generally between about one quarter and one half inch so as to provide a fruit or vegetable adequate resistance to the forces to which it is typically subjected when it is peeled. 
     The gripping spikes can be shaped so as to create holes in the potato of any geometric shape. Rectangles are effective if the gripping spikes are formed from the material of the tong arms, while circles or ovals can be effective if approximately cylindrical pieces are affixed to the tong arms to form the gripping spikes. 
     The gripping spikes can advantageously have a configuration such that their cooperation with the grasping surfaces of the tong arms results in securing a fruit or vegetable while exposing a significant portion of the surface of the fruit or vegetable so as to provide enhanced access by one desiring to peel the fruit or vegetable. It is advantageous if they are placed at or adjacent to the outer edge of the grasping surfaces. In some embodiments, there are three gripping spikes on each tong arm resulting in each being at the vertex of a triangle. In some embodiments, the triangle is isosceles or equilateral. In some embodiments, the gripping spikes on one tong arm are arranged to avoid being directly opposite those on the other tong arm as the tong arms are rotated towards each other. This avoids them inhibiting the full penetration of a thinner fruit or vegetable by meeting each other within the fruit or vegetable. It also facilitates the storage of the enhanced tongs in a closed position and the use of the tongs for other purposes. With appropriate placement and shaping of the gripping spikes, the tongs may also be used in the same manner as conventional kitchen tongs, thus adding to their utility. 
     With reference to  FIG. 3A , a raw unpeeled potato  11 , for example, is shown being grasped by the enhanced tongs  10  of  FIG. 1A  using the concave grasping surfaces  20 ,  22 . A substantial portion of the potato  11  is covered by the concave grasping surfaces  20  and  22 , so it would be difficult to efficiently peel this potato while it is held in this manner. Notice that the gripping spikes of the grasping surface extensions  13  at the distal end of the enhanced tongs  10  are NOT engaged with the potato  11 . 
     With reference to  FIG. 3B , the raw unpeeled potato  11  is grasped by the enhanced tongs  10  so that it can be readily peeled. The tong arms  12 ,  14  have been pressed toward each other so as to fully embed the gripping spikes of the grasping surface extensions  13  into the potato  11 . Notice that grasping surface extensions  13  are oriented at an angle that is a continuation of the angle of the concave grasping surfaces  20  and  22 . After grasping the potato  11 , a peeling device, such as a paring knife or a common potato or carrot peeler, can be applied to the accessible surface of the potato  11 . It may be necessary to release and re-grasp the potato  11  to access its entire surface, but this maneuver is less necessary than if using only the concave grasping surfaces  20  and  22 . The enhanced tongs can have a mechanism that can lock the tong arms against rotation about the pivot point that joins them. 
     Once the rotation of the tong arms has fully embedded the gripping spikes in the potato, this mechanism can be activated to facilitate holding the potato without having to exert pressure on the tong arms. While the gripping spikes have a tendency to remain embedded in the potato, it can be helpful to set the tongs down to attend to another task, and in such a case, this locking mechanism will help ensure that the gripping spikes remain embedded with the tongs locked in a somewhat closed position. 
     In another embodiment, the tongs have a mechanism that urges the tong arms to rotate away from each other about the pivot that joins them. This can be an appropriately placed biasing spring, which facilitates a single-handed application of the tongs to a potato, while the other hand can grasp the potato, or be uninvolved in process. 
     With reference to  FIG. 3C , the raw unpeeled potato  11  is secured by enhanced tongs  10 ′ so that it can be readily peeled. As before, the tong arms  12 ,  14  have been pressed toward each other so as to fully embed the gripping spikes of the grasping surface extensions  13 ′ into the potato  11 . Notice that in this alternate embodiment, the gripping extensions  13 ′ are oriented at an angle that is slightly angled outward relative to the angle of the concave grasping surfaces  20  and  22 . 
     With reference to  FIG. 3D , the raw unpeeled potato  11  is secured by the enhanced tongs  10 ″ so that it can be readily peeled. Again, the tong arms  12 ,  14  have been pressed toward each other so as to fully embed the gripping spikes of the grasping surface extensions  13 ″ into the potato  11 . Notice that in this additional alternative embodiment, the gripping extensions  13 ″ are oriented at an angle that is even more angled outward than the angle in the embodiment of  FIG. 3C . 
     Other modifications and implementations will occur to those skilled in the art without departing from the spirit and the scope of the invention as claimed. Accordingly, the above description is not intended to limit the invention, except as indicated in the following claims.