Patent Publication Number: US-2019191907-A1

Title: Eating utensil

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of U.S. Provisional Patent Application No. 62/610,276 filed on Dec. 25, 2017 and is a continuation of U.S. patent application Ser. No. 15/870,915 filed on Jan. 13, 2018, each of which is hereby incorporated by reference in its entirety as if fully set forth in this description. 
    
    
     FIELD 
     This disclosure relates to eating utensils. More specifically, this disclosure relates to eating utensils with desirable aspects of forks and chopsticks. 
     BACKGROUND 
     Two of the most popular eating utensils in the world are forks and chopsticks. While each of these utensils has desirable aspects that have led to its respective popularity, each also has shortcomings that users contend with on a daily basis. For example, forks are unable to grasp food or scoop under food from both sides. When using a fork, a user often needs a knife or other utensil to help encourage food onto the fork. Chopsticks are unable to cut or pierce food or scoop under small pieces of food. In view of these limitations, there is a need for a new eating utensil that provides all desirable aspects of forks and chopsticks while overcoming their respective shortcomings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  shows a front perspective view of an eating utensil in a closed position. 
         FIG. 2  shows a front perspective view of the eating utensil of  FIG. 1   
         FIG. 3  shows a rear perspective view of the eating utensil of  FIG. 1 . 
         FIG. 4  shows a rear perspective view of the eating utensil of  FIG. 1 . 
         FIG. 5  shows the eating utensil of  FIG. 1  held by a user in a normally closed position. 
         FIG. 6  shows the eating utensil of  FIG. 1  held in an open position by a user who is applying a separating force to a movable portion of the eating utensil resulting in actuation of a hinge. 
         FIG. 7  shows a front perspective view of the eating utensil of  FIG. 1  in an open position. 
         FIG. 8  shows a front perspective view of the eating utensil of  FIG. 1  in an open position. 
         FIG. 9  shows a rear view of the eating utensil of  FIG. 1 . 
         FIG. 10  shows a left side view of the eating utensil of  FIG. 1 . 
         FIG. 11  shows a front view of the eating utensil of  FIG. 1 . 
         FIG. 12  shows a right side view of the eating utensil of  FIG. 1 . 
         FIG. 13  shows a top view of the eating utensil of  FIG. 1 . 
         FIG. 14  shows a bottom view of the eating utensil of  FIG. 1 . 
         FIG. 15  shows a rear view of the eating utensil of  FIG. 1  in an open position. 
         FIG. 16  shows a left side view of the eating utensil of  FIG. 1  in an open position. 
         FIG. 17  shows a front view of the eating utensil of  FIG. 1  in an open position. 
         FIG. 18  shows traditional chopsticks held by a user in a closed position. 
         FIG. 19  shows traditional chopsticks held by a user in an open position. 
         FIG. 20  shows a front perspective view of an eating utensil. 
         FIG. 21  shows a front perspective view of the eating utensil of  FIG. 20 . 
         FIG. 22  shows a rear perspective view of the eating utensil of  FIG. 20 . 
         FIG. 23  shows a rear perspective view of the eating utensil of  FIG. 20 . 
         FIG. 24  shows a right side view of the eating utensil of  FIG. 20 . 
         FIG. 25  shows a top view of the eating utensil of  FIG. 20 . 
         FIG. 26  shows a left side view of the eating utensil of  FIG. 20 . 
         FIG. 27  shows a rear view of the eating utensil of  FIG. 20 . 
         FIG. 28  shows a top view of the eating utensil of  FIG. 20 . 
         FIG. 29  shows a bottom view of the eating utensil of  FIG. 20 . 
         FIG. 30  shows an enlarged perspective view of the hinge of the eating utensil of  FIG. 1 . 
         FIG. 31  shows an enlarged front view of the hinge of the eating utensil of  FIG. 1 . 
         FIG. 32  shows an enlarged perspective view of the hinge of the eating utensil of  FIG. 1 . 
         FIG. 33  shows a perspective view of an alternative embodiment of an eating utensil with a curved cross member connecting a lower elongated member to an upper elongated member. 
         FIG. 34  shows a perspective view of the alternative embodiment of  FIG. 33 . 
         FIG. 35  shows a perspective view of an alternative embodiment of an eating utensil with a hinge connected directly to a lower elongated member. 
         FIG. 36  shows a perspective view of the alternative embodiment of  FIG. 35 . 
     
    
    
     BRIEF SUMMARY 
     The eating utensils disclosed herein combine aspects of a fork and chopsticks with movements similar to traditional chopsticks for improved dexterity. Because of the unique way the eating utensils are held and operated, they feel natural to users of both traditional forks and chopsticks. 
     Unlike forks or chopsticks, the eating utensils disclosed herein allow users to grasp, shovel, and pierce food as well as scoop under food from one side or both sides and to cut food with a side edge, all with a single utensil operated with one hand. 
     The eating utensils disclosed herein were developed after studying the natural hand movements of traditional chopsticks users. The eating utensils include a hinge that provides unique functionality that allows a utensil with one-piece construction to mimic both movement and feel of two independent chopsticks. This is accomplished, in part, by providing a pivot point location that replicates the pivot point location of traditional chopsticks and by providing a novel hinge design that restricts out-of-plane motion to ensure proper alignment of the tine ends of the eating utensil. 
     When in a normally closed position, the eating utensil forms a fork end that can be comfortably used by traditional fork users without the need for any learned hand movements. The eating utensil transitions easily from the closed position to an open position through a simple hand movement that mimics the use of chopsticks. The eating utensil then functions like chopsticks when transitioned between the open and closed positions. When switching between fork and chopstick functionality, the eating utensil does not need to be reconfigured in any way or repositioned in the user&#39;s hand. 
     In one example, an eating utensil can be operable with one hand and capable of scooping under food from opposing directions. The eating utensil can include a lower elongated member having a lower tine end, an upper elongated member having a stationary portion, a movable portion with an upper tine end, and a hinge between the stationary portion and the movable portion. The eating utensil can include a cross member connecting the lower elongated member to the stationary portion of the upper elongated member. The hinge can have a spring force configured to maintain the eating utensil in a closed position with the upper tine end of the movable portion of the upper elongated member in contact with the lower tine end of the lower elongated member to form a fork end when the eating utensil is in the closed position. The movable portion of the upper elongated member can be movable relative to the lower elongated member by actuation of the hinge, thereby allowing the eating utensil to transition between an open position and the closed position and thereby grasp food between the upper and lower tine ends and scoop under food from opposing directions. 
     In another example, an eating utensil can include a lower elongated member and an upper elongated member. The lower elongated member can be configured to be held in a trough between a thumb and index finger and extend beyond and be supported by a ring finger. The upper elongated member can include a stationary portion, a movable portion, and a hinge between the stationary and movable portions, where the movable portion is held between a thumb, index finger, and middle finger, and where the stationary portion of the upper elongated member is connected to the lower elongated member. A spring force of the hinge can maintain the eating utensil in a closed position with a first tine end of the movable portion of the upper elongated member in contact with a second tine end of the lower elongated member to form a fork end. The movable portion of the upper elongated member can be movable relative to the stationary portion of the upper elongated member by actuation of the hinge to transition the eating utensil to an open position where the upper tine end is spaced apart from the lower tine end to allow grasping food between the upper and lower tine ends. 
     In yet another example, an eating utensil can be operated as a fork or chopsticks with one hand without reconfiguring or repositioning the eating utensil. The eating utensil can include a lower elongated member and an upper elongated member. The lower elongated member can have a lower tine end and one or more tines extending from the lower tine end. The upper elongated member can have an upper elongated member having a movable portion with an upper tine end. The movable portion can be connected to a hinge, and the hinge can be connected to the lower elongated member. The hinge can be configured to maintain the eating utensil in a normally closed position with the upper tine end in contact with the lower tine end to form a fork end and enable the eating utensil to function as a fork when in the closed position. Applying a separating force to the movable portion of the upper elongated member transitions the eating utensil to an open position where the upper tine end is spaced apart from the lower tine end to enable the eating utensil to function as chopsticks. 
     DETAILED DESCRIPTION 
     A new type of eating utensil  100  is shown in the figures and described herein. The eating utensil  100  combines features of a fork with features and natural hand movements associated with traditional chopsticks to provide an eating utensil that, after only a short learning curve, feels natural to both traditional fork users and traditional chopsticks users. 
     Table 1 shows a comparison of capabilities and shortcomings of traditional forks and chopsticks versus an eating utensil  100  described herein. Although traditional forks are capable of shoveling and piercing food, scooping under food from one side, and cutting food with a side edge, they are unable to grasp food or scoop under food from both sides. Therefore, when using a fork, a user may need to also employ a second utensil, such as a knife, to encourage food onto the fork. Traditional chopsticks also have shortcomings. While traditional chopsticks are capable of grasping food, they are not capable of shoveling, piercing, scooping under food from one or both sides, or cutting food. Moreover, traditional chopsticks can be difficult for traditional fork users to use effectively, which can lead to frustration. 
     
       
         
           
               
               
               
               
             
               
                 TABLE 1 
               
               
                   
               
               
                   
                   
                   
                 Eating 
               
               
                 Capability/Consideration 
                 Fork 
                 Chopsticks 
                 Utensil 
               
               
                   
               
             
            
               
                 Grasping 
                 No 
                 Yes 
                 Yes 
               
               
                 Shoveling 
                 Yes 
                 No 
                 Yes 
               
               
                 Piercing 
                 Yes 
                 No 
                 Yes 
               
               
                 Scooping under from one side 
                 Yes 
                 No 
                 Yes 
               
               
                 Scooping under from both sides 
                 No 
                 No 
                 Yes 
               
               
                 Cutting using a side edge 
                 Yes 
                 No 
                 Yes 
               
               
                 Spreading apart/Separating 
                 No 
                 Yes 
                 Yes 
               
               
                 Easy for traditional fork user to use 
                 Yes 
                 No 
                 Yes 
               
               
                 Easy for traditional chopsticks user to use 
                 No 
                 Yes 
                 Yes 
               
               
                   
               
            
           
         
       
     
     As detailed in Table 1, the eating utensil  100  described herein combines all desirable capabilities of traditional forks and chopsticks and is easy for both traditional fork and chopsticks users to use. The eating utensil  100  also provides an additional desirable capability of allowing a user to scoop under food from both sides, thereby enabling a new type of dexterity not previously available to users of either forks or chopsticks. 
     The eating utensil  100  can transition between an open position, shown in  FIG. 5 , and a closed position, shown in  FIG. 6 . When in the closed position, the eating utensil functions like a fork. When transitioned between the open and closed positions, the eating utensil functions like chopsticks. 
     The eating utensils  100  shown in  FIGS. 1-36  are adapted for use with a user&#39;s right hand. A mirror image of each eating utensil can be provided for use with a user&#39;s left hand. 
     As shown in  FIG. 2 , the eating utensil  100  can include an upper elongated member  105 . The upper elongated member  105  can include a stationary portion  110  and a movable portion  115  connected by a flexible member  120 , such as a hinge. The stationary portion  110  can extend from a stationary end  125  of the upper elongated member to the hinge  120 . The movable portion  115  can extend from the hinge  120  to a tine end  130  of the upper elongated member  105 . 
     The eating utensil  100  can include a lower elongated member  135  having a stationary end  140  and a tine end  145  opposite the stationary end. The lower elongated member  135  can be connected to the upper elongated member  105  by a cross member  160 . In one example, shown in  FIG. 2 , the lower elongated member  135  can taper along its length from the stationary end  140  to the tine end  145  and have a tapered shape that is similar to a traditional chopstick, resulting in the utensil feeling comfortable to a chopsticks user. 
     The hinge  120  shown in  FIGS. 1-17  was developed after studying the natural hand movements of chopsticks users. The hinge  120  provides unique functionality that allows the eating utensil  100  (with unitary construction) to mimic the movements of two traditional, unconnected chopsticks. This is accomplished, in part, by matching a pivot point  180  location of traditional chopsticks and by providing suitable stiffness in the hinge  120  to prevent out-of-plane motion of the movable portion  115  of the upper elongated member  105 . 
       FIG. 18  shows traditional chopsticks held in a closed position by a user, and  FIG. 19  shows traditional chopsticks held in an open position by a user. A pivot point  180  is shown in  FIGS. 18 and 19  and is represented by a plus sign. During use, the first chopstick  205  remains stationary. The lower chopstick  205  is held in a trough  245  between the thumb  240  and index finger  230  and is supported a distance away from the trough by the ring finger  250 . The upper chopstick  210  is held like a pencil, using tips of the thumb  240 , index finger  230 , and middle finger  255 . During use, the upper chopstick  210  is moved relative to the first chopstick  205  to pick up pieces of food between the tips of the opposing chopsticks. As the upper chopstick moves, it rotates relative to the pivot point  180 . 
     For most users, the pivot point  180  of the upper chopstick  210  is horizontally located between a proximal inter-phalangeal (PIP) joint  220  and a distal inter-phalangeal (DIP) joint  215  of the index finger  230  and is vertically located below the top surface of the index finger  230  and above the inter-phalangeal joint  235  of the thumb  240 , as shown in  FIGS. 18 and 19 . For some users, the pivot point  180  may be horizontally located closer to the proximal inter-phalangeal joint  220  than the distal inter-phalangeal joint  215 , as shown in  FIGS. 18 and 19 . For other users, the pivot point  180  may be horizontally located closer to the distal inter-phalangeal joint  215  than the proximal inter-phalangeal joint  220 . The precise location of the pivot point  180  may vary and may depend on several factors, including the size and shape of the user&#39;s hand, the length of the user&#39;s fingers, and the length of the chopsticks.  FIGS. 18 and 19  show standard size chopsticks held by an adult. 
     The eating utensil  100  is configured to mimic the feel of traditional chopsticks. This is accomplished, in part, by matching the pivot point  180  location of traditional chopsticks, thereby permitting a hand motion that feels natural and comfortable to traditional chopsticks users.  FIG. 5  shows the eating utensil  100  held by a user in a normally closed position, and  FIG. 6  shows the eating utensil held in an open position. The location of the pivot point  180  shown in  FIGS. 5 and 6  is in a similar or identical location as the pivot point  180  of the chopsticks shown in  FIGS. 18 and 19 , with respect to the user&#39;s hand. 
       FIGS. 5 and 6  show standard size eating utensil  100  held by an adult. The size of the eating utensil can be adjusted to accommodate larger or smaller hand sizes. For the standard size eating utensil shown in  FIG. 11 , a distance (d 1 ) between a centerline  111  of the stationary portion  110  of the upper elongated member  105  and a centerline  150  of the lower elongated member  135  can be about 0.75-1.75, 1-1.5, or preferably about 1.25 in. A distance (d 2 ) between the pivot point  180  of the hinge  120  and a stationary end  125  of the stationary portion  110  of the upper elongated member  105  is about 1.25-3.25, 1.5-3, 1.75-2.75, 2-2.5, or preferably about 2.25 in. A distance (d 3 ) between the pivot point  180  of the hinge  120  and the centerline  150  of the lower elongated member  135  can be about 0.5-1.5, 0.75-1.25, or preferably about 1 in. 
     The hinge  120  can be a movable joint or mechanism that allows the movable portion  115  of the upper elongated member  115  to move relative to the stationary portion  110  of the upper elongated member when a user applies a separating force to the movable portion, as shown in  FIG. 6 . 
     While the hinge  120  can permit certain movements of the movable portion  115  of the upper elongated member  105 , it can also serve to restrict other movements of the movable portion to enhance performance. For example, during use of the eating utensil  100 , to ensure the tine ends ( 130 ,  145 ) of the upper and lower elongated members meet to form a properly aligned fork end  165 , the hinge  120  can restrict movement of the movable portion  115  to a single plane of motion by only permitting movement relative to a first hinge axis  121  and restricting movement relative to a second hinge axis  122 , as shown in  FIG. 32 . 
     As shown in  FIGS. 30-32 , the hinge  120  can include a curved beam  123  connecting the movable portion  115  to the stationary portion  110  of the upper elongated member  105 . The curved beam  123  can function like a leaf spring to withstand many cycles without appreciable damage or functional deterioration. Due to the shape of the curved beam  123 , the hinge  120  can permit rotation about the first hinge axis  121  and resist rotation about the second hinge axis  122 . Therefore, the curved beam can have low bending stiffness (i.e. flexural rigidity) about the first hinge axis  121  and high bending stiffness about the second hinge axis  122 , where bending stiffness is defined as a resistance against bending deformation. The width of the curved beam  123  can be large enough to provide high bending stiffness about the second hinge axis  122  while small enough to not interfere with a user&#39;s index finger during use of the eating utensil. To ensure these attributes, the curved beam  123  can have a width of about 0.25-0.75, 0.25-0.50, or 0.25-0.375 in. The curved beam  123  can have a thickness of about 0.03-0.125, 0.0625-0.125, or 0.125-0.1875. In a preferred embodiment, the curved beam can have a width of about 0.375-0.5 and a thickness of about 0.0625. The properties of the material selected for the hinge can dictate the dimensions of the hinge. The dimensions above are suitable for a polymer material, such as polypropylene (PP) or high-density polyethylene (HDPE), which are food grade plastics. For materials with higher strength, the dimensions can be reduced. For materials with lower strength, the dimensions can be increased. 
     Due to the shape of the curved beam  123 , the hinge  120  can permit rotation about the first hinge axis  121  and resist rotation about the second hinge axis  122 . As shown in  FIG. 31 , the curved beam  123  can have a radius  175 . The radius  175  can be measured from the first hinge axis  121  to a lower surface of the hinge. In some examples, the radius  175  of the curved beam  123  can be about 0.125-0.75, 0.125-0.5, 0.125-0.375, or 0.1875-0.3 in. In a preferred embodiment, the curved beam  123  can have a radius of about 0.25 in. 
     The hinge  120  can be formed of a polymer material or other suitable material. The hinge  120  can be integrally formed in the upper elongated member  105 , thereby enabling use of low-cost manufacturing methods, such as injection molding or  3 D printing, to manufacture the eating utensil. Minimizing the cost of the eating utensil  100  is desirable to allow the eating utensil to be a suitable replacement for disposable or reusable forks, sporks, and chopsticks at restaurants, concerts, festivals, and other eateries and events. 
     As shown in  FIG. 30 , the hinge  120  can include structural ribs. A first structural rib  171  can extend from an outer surface of the stationary portion  110  of the upper elongated member  105  to an outer portion of the hinge  120 . A second structural rib  172  can extend from an outer surface of the movable portion  115  of the upper elongated member  105  to an outer portion of the hinge  120 . The structural ribs ( 171 ,  172 ) can enhance the structural integrity of the upper elongated member  105  and prevent unwanted lengthwise flexing or out-of-plane motion. 
     The hinge  120  can be configured to exert a spring force that maintains the eating utensil  100  in a normally closed position, meaning that when no force is exerted on the eating utensil by a user, the eating utensil will remain in a closed position, as shown in  FIGS. 1-4 , with the upper tine end  130  in contact with the lower tine end  145  to form a fork end  165 . This configuration allows the eating utensil  100  to serve as a fork when in the closed position without the user having to exert a compressive force on the elongated members to keep the upper tine end  130  in contact with the lower tine end  145 . Since traditional fork users may be unskilled at using chopsticks when they first encounter the eating utensil  100 , ensuring that the eating utensil&#39;s default configuration is to function as a fork without the user having to manipulate the utensil in any way is desirable to allow the eating utensil to be adopted by fork users who are unskilled at using chopsticks. As the user gains comfort with the eating utensil  100 , they can begin to practice hand movements described herein that allow the eating utensil to perform like chopsticks and allow for additional capabilities, such as scooping under food from both sides, that are not possible with a fork or chopsticks. 
     To transition the eating utensil  100  from a closed position (shown in  FIG. 5 ) to an open position (shown in  FIG. 6 ), a separating force must be exerted on the movable portion  110  of the upper elongated member  105  to overcome the spring force of the hinge  120 . As shown in  FIG. 6 , by applying a separating force with a thumb, index, and middle finger, the user can separate the upper tine end  130  of the upper elongated member  105  from the lower tine end  145  of the lower elongated member  135 . The eating utensil  100  can then be used like chopsticks by moving the upper tine end  130  toward the lower tine end  145  to grasp food. 
     Each tine end ( 130 ,  145 ) can have one or more tines ( 131 ,  151 ). Each tine ( 131 ,  151 ) can extend from a tine base ( 133 ,  154 ) to a tine tip ( 132 ,  153 ), as shown in  FIG. 7 . In the example shown in  FIG. 2 , the lower tine end  145  has one tine  151 , and the upper tine end  130  has two tines  131 . In another example, the lower tine end can have two tines, and upper tine end can have one tine. When the eating utensil  100  is in the closed position, a mating surface  134  of the upper tine end  130  can be in contact with a mating surface  152  of the lower tine end  145  to form a fork end  165  that allows the eating utensil to function like a fork and shovel food in a way that traditional fork users are accustomed to. 
       FIGS. 5 and 6  show angles that are formed by intersecting centerlines of the movable portion  115  of the upper elongated member, stationary portion  110  of the upper elongated member  105 , and lower elongated member  135 . Angle A 1  is an angle formed at an intersection of a centerline  150  of the lower elongated member  135  and a centerline  111  of the stationary portion  110  of the upper elongated member  105 . In some examples, angle A 1  can have a range of about 5-25 or 5-15 degrees. Angle B 1  is an angle formed at an intersection of the centerline  111  of the stationary portion  110  and a centerline  116  of the movable portion  115  of the upper elongated member  105 . Alternately, Angle B 1  is an angle formed at an intersection of the centerline  116  of the movable portion  115  and a centerline  111  of the stationary portion  110  of the upper elongated member  105 . Angle B 1  can be zero degrees in the closed position shown in  FIG. 5 . In some examples, angle B 1  can be about 5-45, 5-15, 15-45, or 15-30 degrees in the open position shown in  FIG. 6 . Angle B 2  is an angle formed at an intersection of the centerline  150  of the lower elongated member  135  and the centerline  116  of the movable portion  115  of the upper elongated member  105 . In some examples, angle B 2  can be about 15-45 or 15-25 degrees in the open position shown in  FIG. 6 . 
     The cross member  160  can be a rigid member that substantially restricts movement of the stationary portion  110  relative to the lower elongated member  135 . The cross member  160  can position the stationary portion  110  of the upper elongated member  105  a distance (d 1 ) from the lower elongated member  135  that provides a comfortable feel for traditional chopsticks users. The distance (d 1 ) can be similar to the distance between the ends of the chopsticks shown in  FIG. 18 . The distance (d 1 ) can be about 0.75-1.75, 1-1.5, or preferably about 1.25 in. 
     The cross member  160  can include two members extending between the stationary portion  110  of the upper elongated member  115  and the lower elongated member  135 , as shown in  FIG. 2 . In other examples, the cross member  160  can have one member or more than two members extending between the stationary portion  110  of the upper elongated member and the lower elongated member  135 . The cross member  160  can maintain a centerline  111  of the stationary portion  110  of the upper elongated member  105  in the same plane as a centerline  150  of the lower elongated member  135  to avoid unwanted lengthwise twisting or out-of-plane motion of the movable portion  115  of the utensil during use. The cross member  160  can serve as a structural support between the upper and lower elongated members ( 105 ,  135 ) to avoid unwanted misalignment of the mating surfaces ( 134 ,  152 ) of the tine ends ( 130 ,  145 ) during use. 
     In one alternative embodiment shown in  FIGS. 33 and 34 , the lower elongated member  135 , upper elongated member  105 , and cross member  160  may form a continuous structure where there are no distinct breaks or separations between adjacent elements. The cross member can be an arc-shaped member that connects the lower elongated member  135  to the upper elongated member  105 . The operation of the eating utensil  100 , recommended hand position, and angles between respective centerlines can be the same as shown in  FIG. 7  and described herein. The location and dimensions of the hinge  120  can be the same as shown in  FIGS. 11 and 30-32  and described herein. 
     In another alternative embodiment shown in  FIGS. 35 and 36 , the upper elongated member  105  may not include a stationary portion  110 . The hinge  120  may instead be directed connected to the lower elongated member  135 . The operation of the eating utensil  100 , recommended hand position, and angles between respective centerlines can be the similar to those shown in  FIG. 7  and described herein. The location and dimensions of the hinge  120  can be similar to those shown in  FIGS. 11 and 30-32  and described herein. 
     The eating utensil  100  can include one or more tines  131  extending from the upper elongated member  105  proximate the upper tine end  130 . In the example shown in  FIG. 2 , the eating utensil  100  can have two tines  131  extending proximate the upper tine end  130 . In another example, shown in  FIGS. 20-29 , the eating utensil  100  can have one tine  131  extending proximate the upper tine end  130  and one tine  151  extending proximate the lower tine end  145 . Rather than having straight ends like traditional chopsticks, the tine ends can each have an S-curve, as shown in  FIGS. 24 and 26 , similar to tines of a traditional fork. The curved tines can allow the eating utensil  100  to scoop under food, which is not possible with straight ends of traditional chopsticks. 
     The eating utensil can have a finger rest  155  extending from the lower elongated member  135 . The finger rest  155  can have a curved shape that is configured to receive a user&#39;s ring finger  250 , as shown in  FIGS. 5 and 6 . The finger rest  155  can provide a user with greater control of the eating utensil. The finger rest  155  can also serve as a locating feature that ensures the eating utensil is properly located in the user&#39;s hand. The finger rest  155  can also increase adoption of the eating utensil  100  by making it feel more comfortable to a user who is unskilled at using chopsticks. In some examples, the finger rest  155  may be eliminated, for example, to reduce manufacturing costs or to provide a form factor that is easier to package and ship. 
     As shown in  FIG. 2 , the tines  131  of the eating utensil can have a curved shape, similar to tines of a traditional fork, to allow the tines to scoop under food during use. Each tine  131  can have a relatively narrow or sharp tine tip  132  for piercing food and a relatively wide tine base  133  to provide stiffness, thereby minimizing or eliminating deflection of the tine when cutting food with an edge of the tine. The tine  131  can taper along its length between the tine base  133  and the tine tip  132 . In the example shown in  FIG. 10 , the tine tip  132  can be beveled to provide a sharp point for piercing food while providing sufficient thickness along the tine to ensure structural integrity and stiffness, even when the tines are made of a nonmetal material, such as wood, bamboo, or plastic. In other examples, the tines can be made of metal, such as stainless steel, aluminum, or other suitable metal. 
     In one example shown in  FIGS. 1-17 and 30-32 , an eating utensil  100  can be operable with one hand and capable of scooping under food from opposing directions. The eating utensil  100  can include a lower elongated member  135  having a lower tine end  145 , an upper elongated member  105  having a stationary portion  110 , a movable portion  115  with an upper tine end  130 , and a hinge  120  between the stationary portion  110  and the movable portion  115 . The eating utensil  100  can include a cross member  160  connecting the lower elongated member  135  to the stationary portion  110  of the upper elongated member  105 . The hinge  120  can have a spring force configured to maintain the eating utensil in a closed position with the upper tine end  130  of the movable portion  115  of the upper elongated member  105  in contact with the lower tine end  145  of the lower elongated member  135  to form a fork end  165  when the eating utensil is in the closed position, as shown in  FIG. 2 . The movable portion  115  of the upper elongated member  105  can be movable relative to the lower elongated member  135  by actuation of the hinge  120 , thereby allowing the eating utensil to transition between an open position and the closed position and thereby grasp food between the upper and lower tine ends ( 130 ,  145 ) and scoop under food from opposing directions. The hinge  120  can include a curved beam  123  extending from the stationary portion  110  of the upper elongated member  105  to the movable portion  115  of the upper elongated member. The curved beam can have a width of 0.25-0.75 in., a thickness of 0.03-0.1875 in., and a radius of 0.125-0.75 in. The eating utensil can include a first structural rib  171  extending from an outer surface of the stationary portion  110  of the upper elongated member  105  to an outer portion of the hinge  120  and a second structural rib  172  extending from an outer surface of the movable portion  115  of the upper elongated member  105  to the outer portion of the hinge  120 . A centerline  116  of the movable portion  115  of the upper elongated member  105  and a centerline  111  of the stationary portion  110  of the upper elongated member can remain in the same plane when the eating utensil is transitioned between the open and closed positions. Movement of the centerline  116  of the movable portion  115  of the upper elongated member  105  defines a plane when the eating utensil is transitioned between the open and closed positions, and a centerline  150  of the lower elongated member  150  can be located in the same plane to ensure proper alignment of the upper and lower tine ends ( 130 ,  145 ) during use. The centerline  116  of the movable portion  115  of the upper elongated member can be collinear with the centerline  111  of the stationary portion  110  of the upper elongated member when the eating utensil is in the closed position. An intersection of the centerline  116  of the movable portion  115  of the upper elongated member and a centerline  150  of the lower elongated member  135  can define an angle (A 1 ) of about 5-25 degrees when the eating utensil is in the closed position. An intersection of the centerline  116  of the movable portion  115  of the upper elongated member and the centerline  111  of the stationary portion  110  of the upper elongated member can define an angle (B 1 ) of about 5-45 degrees when the eating utensil is in the open position. A distance (d 2 ) between a pivot point  180  of the hinge  120  and a stationary end  125  of the upper elongated member  105  is about 1.25-3.25 in. A distance (d 3 ) between a pivot point  180  of the hinge  120  and a centerline  150  of the lower elongated member  135  is about 0.5-1.5 in. 
     In another example shown in  FIGS. 1-17 and 30-32 , an eating utensil  100  can include a lower elongated member  135  and an upper elongated member  105 . The lower elongated member  135  can be configured to be held in a trough between a thumb and index finger and extend beyond and be supported by a ring finger, as shown in  FIGS. 5 and 6 . The upper elongated member  105  can include a stationary portion  110 , a movable portion  115 , and a hinge  120  between the stationary and movable portions, where the movable portion is held between a thumb, index finger, and middle finger, and where the stationary portion of the upper elongated member is connected to the lower elongated member. A spring force of the hinge  120  can maintain the eating utensil  100  in a closed position with an upper tine end  130  of the movable portion  115  of the upper elongated member  105  in contact with a lower tine end  145  of the lower elongated member  135  to form a fork end  165 . The movable portion  115  of the upper elongated member  105  can be movable relative to the stationary portion  110  of the upper elongated member by actuation of the hinge to transition the eating utensil to an open position where the upper tine end  130  is spaced apart from the lower tine end  145 , as shown in  FIG. 6 , to allow grasping food between opposing surfaces ( 134 ,  152 ) of the upper and lower tine ends ( 130 ,  145 ). A pivot point  180  of the hinge  120  can be located proximate a proximal inter-phalangeal joint or a distal inter-phalangeal joint of an index finger of a user when transitioning the eating utensil between the open and closed positions. A centerline  116  of the movable portion  115  of the upper elongated member  105  and a centerline  111  of the stationary portion  110  of the upper elongated member can remain in the same plane when transitioning the eating utensil between the open and closed positions. Movement of the centerline  116  of the movable portion  115  of the upper elongated member  105  defines a plane when transitioning the eating utensil  100  between the open and closed positions. The centerline  111  of the stationary portion  110  of the upper elongated member  105  and a centerline  150  of the lower elongated member  135  can be contained in the same plane defined by movement of the movable portion. The eating utensil can include a finger rest extending from the lower elongated member and can be configured to receive the ring finger of the user. An intersection of the centerline  116  of the movable portion  115  of the upper elongated member  105  and a centerline  150  of the lower elongated member  135  can define an angle (A 1 ) of about 5-25 degrees when the eating utensil is in the closed position, as shown in  FIG. 5 . An intersection of the centerline  116  of the movable portion  115  of the upper elongated member and the centerline  111  of the stationary portion  110  of the upper elongated member can define an angle (B 1 ) of about 5-45 degrees when the eating utensil is in the open position, as shown in  FIG. 5 . 
     In yet another example, an eating utensil  100  can be operated as a fork or chopsticks with one hand without reconfiguring or repositioning the eating utensil. The eating utensil can include a lower elongated member  135  and an upper elongated member  105 . The lower elongated member can have a lower tine end  145  and one or more tines  151  extending from the lower tine end. The upper elongated member  105  can have a movable portion  115  with an upper tine end  130 . The movable portion  115  can be connected to a hinge  120 , and the hinge can be connected to the lower elongated member  135 . The hinge  120  can be directly connected to the lower elongated member  135  or there may be intervening components. For example, as shown in  FIG. 2 , the hinge  120  can be connected to a stationary portion  110  that is connected to the lower elongated member  135  by a cross member  160 . As shown in  FIGS. 33 and 34 , the hinge  120  can be connected to a stationary portion  110  that is connected to the lower elongated member  135  by a cross member  160 , where the lower elongated member, cross member, and stationary member are formed as one continuous structure. As shown in  FIGS. 35 and 36 , the hinge  120  can be directly connected to the lower elongated member  135 . The hinge  120  can maintain the eating utensil  100  in a normally closed position with the upper tine end  130  in contact with the lower tine end  145  to form a fork end  165  and enable the eating utensil to function as a fork when in the closed position. Applying a separating force to the movable portion  115  of the upper elongated member  105  transitions the eating utensil  100  to an open position where the upper tine end  130  is spaced apart from the lower tine end  145  to enable the eating utensil to function as chopsticks, as shown in  FIG. 6 . 
     The elements and method steps described herein can be used in any combination whether explicitly described or not. All combinations of method steps as described herein can be performed in any order, unless otherwise specified or clearly implied to the contrary by the context in which the referenced combination is made. 
     As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the content clearly dictates otherwise. 
     Numerical ranges as used herein are intended to include every number and subset of numbers contained within that range, whether specifically disclosed or not. Further, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of 1-10 should be construed as supporting a range of from 2 to 8, from 3 to 7, from 5 to 6, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth. 
     All patents, patent publications, and peer-reviewed publications (i.e., “references”) cited herein are expressly incorporated by reference to the same extent as if each individual reference were specifically and individually indicated as being incorporated by reference. In case of conflict between the present disclosure and the incorporated references, the present disclosure controls. 
     As used herein, term “connected to” can describe a first component directly connected to a second component or a first component indirectly connected to a second component by way of one or more intervening components. 
     The methods and compositions of the present invention can comprise, consist of, or consist essentially of the essential elements and limitations described herein, as well as any additional or optional steps, components, or limitations described herein or otherwise useful in the art. 
     It is understood that the invention is not confined to the particular construction and arrangement of parts herein illustrated and described, but embraces such modified forms thereof as come within the scope of the claims. 
     The foregoing description has been presented for purposes of illustration and description. It is not intended to be exhaustive or to limit the claims to the embodiments disclosed. Other modifications and variations may be possible in view of the above teachings. The embodiments were chosen and described to explain the principles of the invention and its practical application to enable others skilled in the art to best utilize the invention in various embodiments and various modifications as are suited to the particular use contemplated. It is intended that the claims be construed to include other alternative embodiments of the invention except insofar as limited by the prior art.