Patent Publication Number: US-2012031250-A1

Title: Slicing guide

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application claims the benefit of Provisional Application No. 61/370764, filed Aug. 4, 2010. 
    
    
     BACKGROUND 
     The present disclosure pertains to a slicing guide especially adapted for kitchen use. The slicing guide is particularly well suited to slice poultry breast meat, which is typically wet and very slippery, and thus difficult to hold in place safely while being sliced. 
     There is a need to slice poultry breast meat because typical poultry breast meat sold in stores is now quite thick. The meat available today is thick because poultry processors have considerably increased the national average weight per head over time. The increase in overall bird weight correlates directly with an increase in breast meat thickness. More precisely, Chart 1 (see  FIG. 26 ) shows average bird weight moving from 3.5 to 5.6 pounds per bird from 1960 to 2009 according to a USDA database. Chart 2 (see  FIG. 27 ) shows the states that produce larger birds than the national average, up to 7 pounds per head. 
     These larger birds are grown for economic expediency on the part of the poultry growers and processors, but the downside for customers is they get overly thick poultry breast meat and overly large portions. The increased size poultry makes the poultry meat difficult to thoroughly cook properly from a food safety point of view. Often such breast meat is now 30 mm thick or more. Breast meat that is 15 mm thick requires approximately 15 minutes for proper cooking. To cook breast meat that is 35 mm thick requires at least an additional 10-15 minutes. As a result, the exterior of the breast meat may be overcooked, while the interior is undercooked. 
     The increase in bird size is an ongoing process, requiring innovation so that portions return to historic weight and dimensions. The present invention addresses this need by seeking to control poultry thickness, and it addresses the obesity epidemic by creating portions of proper calorie content. 
     Moreover, using the present invention for portion slicing product allows for significant plate coverage and/or bun coverage compared to overly thick product. A 130-calorie portion that is 15 mm thick has a much larger surface area (plate coverage and/or bun coverage) than does a 130-calorie product 30 mm thick. So the visual appearance of the food item is improved with slicing as well. 
     Acknowledging the drawback of overly thick breast meat portions, meat processors have begun to provide factory-sliced portions. However, such portions may cost the consumer up to twice as much per pound as unsliced portions. This is a significant premium that is required to be paid simply to have the breast meat cut to a proper thickness. 
     The present kitchen slicing guide seeks to address the foregoing issues by providing a slicing guide that can safely hold breast meat stationary while being sliced to a desired thickness using a standard kitchen knife. Alternatively, an electric or otherwise powered knife can be used with the present cutting guide. 
     SUMMARY 
     This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description. This summary is not intended to identify key features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter. 
     In an aspect of the present disclosure, a slicing guide is provided for slicing a work piece using a cutting device. The slicing guide includes a base unit having spaced-apart side walls extending along the base unit. The side walls define upper edge portions and are configured to receive a work piece to be sliced therebetween. The slicing guide also including a top cooperating with the base unit to be pressable against the work piece during slicing of the work piece. The top having a lower surface cooperating with the upper edges of the base unit to define a guide slot for receiving and constraining the cutting device while slicing the work piece. 
     The top may be attached to the base unit to be rotatable between a retracted position away from the base unit and an in-use position wherein the lower surface of the top is bearable against the top of the work piece being sliced. 
     A stop is provided for limiting the movement of the top toward the base unit. The stop may include an abutment extending upwardly from the base unit to an elevation above the upper edges of the spaced-apart walls. The stop may be of another configuration such as consisting of a portion of a top projecting downwardly to bear against the base unit. 
     The base unit may include a pan portion extending between the spaced-apart walls. The pan may be configured to receive and support the work piece. The pan may be horizontal or sloped. 
     In accordance with a further aspect of the present disclosure, one or both of the pan and top may be contoured to be engageable with the work piece and thereby achieve enhanced friction against a work piece, helping to hold the work piece in place while being sliced. The contours of the pan and/or top may be of numerous configurations, including lugs projecting from the pan and a top, grooves formed in the pan and a top, indentations formed in the pan and a top, as well as projections extending from the pan and the top. 
     In a further aspect of the present invention, an insert may be disposable between the support walls and placed on the pan thereby to receive and support a work piece to be sliced. The insert effectively raises the level of the pan, thereby decreasing the thickness of the work piece slice cut using the present slicing guide. This insert may be horizontal or sloped relative to the pan. 
     In a further aspect of the present invention, an abutment extends laterally outwardly and along one of the spaced-apart walls. The abutment serves to limit the movement of the cutting device relative to and generally lateral to the spaced-apart walls. The abutment may consist of portions of the top extending downwardly to an elevation below the elevation of the upper edge of the spaced-apart wall along which the abutment extends. 
    
    
     
       DESCRIPTION OF THE DRAWINGS 
       The foregoing aspects and many of the attendant advantages of this invention will become more readily appreciated as the same become better understood by reference to the following detailed description, when taken in conjunction with the accompanying drawings, wherein: 
         FIG. 1  is an isometric view of a horizontal slicing guide, illustrating one embodiment of the present disclosure; 
         FIG. 2  is an isometric view of the base of the slicing guide; 
         FIG. 3  is an isometric view of the guide portion of the slicing guide; 
         FIG. 4  is an isometric view of the top of the slicing guide; 
         FIG. 5  is an isometric view of the slicing guide top, providing a view of the underside of the top; 
         FIG. 6  is a plan view of the slicing guide of the present disclosure; 
         FIG. 7  is a side elevational view of  FIG. 6 ; 
         FIG. 8  is an end view of  FIGS. 6 and 7 , taken from the right-hand end thereof; 
         FIG. 9  is a plan view of the guide portion of the slicing guide; 
         FIG. 10  is a schematic view of a further embodiment of the present disclosure illustrating the kitchen slicing guide being used to cut a poultry breast; 
         FIG. 11  is a view similar to  FIG. 10  with the user applying force to the top of the slicing guide to hold the poultry breast in place while slicing the breast; 
         FIG. 12  is an isometric view of a horizontal slicing guide, illustrating another embodiment of the present disclosure, including a base, top, and thickness adjustment plate; 
         FIG. 13  is an isometric view of the base of the slicing guide; 
         FIG. 14  is an isometric view of the top of the slicing guide; 
         FIG. 15  is an isometric view of the slicing guide top, providing a view of the underside of the top; 
         FIG. 16  is a plan view of the slicing guide of the present disclosure; 
         FIG. 17  is a side elevational view of  FIG. 16 ; 
         FIG. 18  is an end view of  FIGS. 16 and 17 , taken from the right-hand end thereof; 
         FIG. 19  is an isometric view of a thickness adjustment plate for the slicing guide; 
         FIG. 20  is a schematic view of a further embodiment of the present disclosure, illustrating the slicing guide in use to cut a poultry breast; 
         FIG. 21  is a view similar to  FIG. 20 , with the user applying force to the top of the slicing guide to hold the poultry breast in place while slicing the breast; 
         FIG. 22  is a schematic view of the use of the slicing guide to slice the work product horizontally relative to the slicing guide base; 
         FIG. 23  is a view similar to  FIG. 22 , but with the slicing guide making a diagonal cut through the work piece; 
         FIG. 24  is a view similar to  FIGS. 22 and 23 , showing the work piece supported on a diagonal base or insert, and with a horizontal cut being made through the work piece; 
         FIG. 25  is a view similar to  FIGS. 22 ,  23 , and  24 , showing the base unit or insert therefor adapted for slicing a nominally thinner work piece; 
         FIG. 26  is a chart showing the weight of an average poultry bird from 1960 to 2009; 
         FIG. 27  is a chart showing the average poultry bird weight on a per state basis. 
     
    
    
     DETAILED DESCRIPTION 
     A slicing guide  10  of the present disclosure, as shown in  FIGS. 1-9 , consists of a base unit  12 , a guide member  14  attachable to the top of the base unit, and a hinged cover or top  16 , used to hold the food product, such as a poultry breast, between the base unit and the top. Referring specifically to  FIGS. 2 and 6 , the base unit is constructed with a flat, horizontal or sloped bottom base plate  20 , surrounded by an upwardly-extending perimeter frame  22 . The reason for sloping the base plate is discussed herein. The proximal or left end section  24  of the perimeter frame  22  extends upwardly slightly higher than the elevation of the side sections  26  and forward or distal section  28 . A series of grooves  30  are formed in the base plate  20 , which can receive the food product therein to assist in holding the food product stationary when being sliced. Alternatively, the grooves  30  can be replaced with upwardly-projecting lugs to serve the same purpose. 
     The base unit can be constructed to be “water” or “liquid-tight” thereby to capture and retain the meat juices from the cut food product. 
     A pair of spaced-apart brackets  40  extend upwardly from the sides of the base distal end  28  to receive the forward or distal end of the cover  16  therebetween. Pins  42  extend through elongated slots  44  formed in the brackets  40  to engage within blind bores  46  formed in the end portion of the cover  16 . 
     Next, referring specifically to  FIGS. 1 ,  3 , and  9 , guide member  14  is designed to overlay base  12  to cooperate with the base to define a slot  50  between the underside of the guide member and the top surfaces of the base side portions  26  for receiving a knife or other cutting implement therein. The guide member includes a proximal end section  52  that overlies the end portion  24  of the base. Throughhole  54  is formed in the end portion  52  to receive a fastener  55 , such as a screw, which extends through the hole  54  and into a threaded hole  56  formed in base end portion  24  to hold the guide member in place on the base. The guide member also includes a thinner side section  58  to overlie side section  26  of the base and a wider side section  60  to overlie the opposite side section  26  of the base. Keys  62  and  64  are formed in and project outwardly from the ends of the guide side sections  58  and  60  to be receivable within keyways  66  formed in brackets  40  for attachment of the guide  14  to the base unit  12 . As an alternative, the keys  62  and  64  can be replaced with pins that project outwardly from the ends of the guide side sections  58  and  60  to be receivable within holes formed in brackets  40 . 
     An abutment wall  70  extends along the outer edge of guide side section  60  to serve as a stop for the knife when engaged in the slot  50  to slice the food product being held by the slicing guide  10 . 
     As shown in  FIG. 8 , the upper edge  72  of base side portions  26  is tapered, sloped, curved, or beveled downwardly in the inward direction. This serves multiple purposes. It provides a wider entry for the cutting knife when inserting the knife into the slot  50 , especially when the knife is inserted into the slot on the side of the base  12  adjacent the abutment wall  70 . Also forming the upper edge  72  in this manner facilitates the cleaning of the slicing guide  10 , especially if the guide is not disassembled during cleaning, for example, in a dishwasher. 
     The guide member  14  is illustrated as positioned in one orientation with respect to the base unit  12  in  FIG. 1 . However, the guide member  14  may be “flipped over” so that the wider section  60  overlies the opposite side of the base side section  26 , thereby converting the slicing guide  10  for left hand use. In such case, the knife used to slice the food product engages slot  50  from the opposite side of the base unit  12 . 
     As shown in  FIG. 5 , grooves or slots  76  can be formed in the underside of the cover  16  to receive the food product therein, thereby to assist in holding the food product stationary while being sliced. Thus the slots  76  function in the same manner as slots  30  formed in the base  12 . 
     A further embodiment of the present disclosure is shown in  FIGS. 10 and 11 , wherein the cover is designated as part number  16   a . As shown in  FIGS. 10 and 11 , a series of transverse lugs  80  project downwardly from the underside of the cover  16   a  to help hold the food product  82  in place while being sliced. Similar lugs  84  are formed in base plate  20  to project upwardly therefrom, in the same manner that the upper lugs  80  project downwardly from the underside of cover  16   a.    
     Traction lugs  80  and  84  are utilized to help hold the food product in place while being sliced, as shown in  FIGS. 10 and 11 . The same function is performed by grooves  30  in base plate  20 , and grooves  76  formed in the underside of cover  16 , see  FIGS. 2 and 5 . Other methods or techniques may be used to perform this function. For instance, the lugs  80  and  84  and the grooves  30  and  76  may be replaced by circular dimples, by half-moon shaped protruding lugs, by lugs in a diamond pattern, etc. Also, the surfaces of the base plate  20  and/or the underside of cover  16  may be textured or otherwise formed to increase traction or friction with the food product being sliced. In addition, the slicing guide  10  may be constructed without any type of traction assistance since, as discussed below, the wedge action of the hinged cover or top  16  likely is more than sufficient to hold the food product in place during slicing. Also, in some situations, the cover  16  does not need to be utilized at all when the food product, such as a large piece of beef, is being sliced, in which case, the user need only hold the top surface of the beef itself, at least for the first several slices being cut. 
     To use the slicing guide, food product  82  is placed on the base unit  12  between the side sections  26  thereof. The result of such placement is that some of the food item is above slot  50  and some is below slot  50  through which the user will insert a knife at point  83 . At point  83 , the components of the slicing guide  10  cooperate to create a guiding surface that allows the user to easily insert the knife the full width of the base unit  12  until the tip of the knife reaches abutment wall  70 . The user inserts the knife with the sharp edge facing the proximal end of base  12  (facing away from hinge point). The user oscillates the knife as illustrated in  FIG. 6 , while simultaneously translating the knife toward the proximal end of slot  50 . Alternately, an electronic oscillating knife or other means can be used to slice the product. Were it not for the guiding surface at  83 , the user would have to “fish around” to get the knife inserted correctly into the far slot. 
     During the cutting process, the cover is then pivoted downwardly to overlie the food product, as shown in  FIG. 10 . Also, during the cutting process, downward force is applied to the cover, which causes the forward end of the cover to move upwardly, as pins  42  slide upwardly within the slots  44 , and the rear or proximal end of the cover to move downwardly to be positioned somewhat tangentially to the upper surface of the food product. It will be appreciated that typically poultry breasts are tapered along their length in a mariner shown in  FIGS. 10 and 11 . The present slicing guide, allowing the proximal end of the cover to be lowered relative to the distal end, enables the food product to be held securely in place while the food product is being sliced. Moreover, the amount of force applied to the proximal end of the cover can be varied to match the level force required to hold the food product in place without applying so much force so as to excessively smash or compress the food product. Also, because the proximal end of the cover is lower than the distal end, a wedge is formed so that the food product is held in place without slipping while being cut. 
     The cutting guide  10  can be constructed of various sizes to cut food products into differing thicknesses and sizes. For example, in one configuration, the height of the side sections  26  above the top surface of the bottom plate  20  of the base unit  12  can be selected for optimal thickness of poultry breasts. However, if the cutting guide is designed primarily for other purposes, or for cutting other types of food products, the height of the side sections  26  may be greater or less than shown in  FIG. 2 . 
     Also, the base unit  12  can be constructed so that the heights of the side sections is adjustable. For example, some recipes may call for 10 mm product instead of 15 mm product. The device can be designed a bit differently than shown so as to accomplish a user-selectable range of thickness settings. Breaded products typically have different (thinner) ideal thickness than grilled (unbreaded) products. This device would easily be made to achieve an additional thickness setting with the addition of a drop-in plate that simply increases the elevation of the bottom of base unit  12  in  FIG. 2 . Additional plates lead to thinner sliced product. Alternate embodiments of the device can cut the product in half instead of cutting horizontally. This can mean cutting at an angle instead of horizontally. 
     It will be appreciated that the cutting guide shown in the foregoing 
       FIGS. 1-11  may be easily disassembled for cleaning in a dishwasher or sink. In this regard, fasteners  55  and  42  may be easily removed, thereby to completely disassemble the cutting guide. Also, it will be appreciated that, when in use, the user&#39;s hand is kept safely away from the knife or other cutting device used for slicing the food product while still securely holding the food product in place. Moreover, the abutment wall  70  provides a stop for the tip of the slicing knife to constrain the knife and prevent the knife tip from projecting beyond the cutting guide. 
     A slicing guide  85  of the present disclosure, as shown in  FIGS. 12-19 , consists of a base unit  86 , a guide member integrated into the top of the base unit, and a hinged cover or top  87 , used to hold the food product, such as a poultry breast, between the base unit and the top. Referring specifically to  FIGS. 13 and 16 , the base unit is constructed with a flat, horizontal, rectangularly-shaped bottom base plate or pan  88 , surrounded entirely or partially by an upwardly-extending perimeter frame  89 . The base unit can also be sloped as discussed herein. Also, the base plate or pan can be of other shapes such as oval or circular, to better match the food product being sliced. The proximal or left end section  90  of the perimeter frame  89  extends upwardly slightly higher than the elevation of the side sections  91  and is at the same elevation as the forward or distal section  92 . (As explained herein, end sections  90  and  92  cooperate with the top  87  to provide a gap for a knife or other type of cutting device.) A series of upwardly-extending lugs  93  or other projections are formed in the base plate  88 , which can receive the food product therein to assist in holding the food product stationary when being sliced. Alternatively, the lugs  93  can be replaced with grooves or other projections or indentations to serve the same purpose. The lugs are arranged in rows extending along the length of the base plate and positioned in diagonal orientation relative to the length of the base unit  56 . However, the lugs can be in other orientations and positions. 
     The base unit can be constructed to be “water” or “liquid-tight” thereby to capture and retain the meat juices from the cut food product. 
     A pair of round protrusions  94  extend laterally from the sides of the base distal end  92  to engage slots  107  formed in mounting bracket  95  at the forward or distal end of the cover  87 . Slotted mounting bracket  95  snaps over lugs  94  without the use of tools or fasteners at assembly. 
     Next, referring specifically to  FIGS. 14 and 17 , hinged cover or top  87  is designed to overlay base unit  86  to cooperate with the base to define a minimum height slot  96  between the underside of the hinged cover and the top surfaces of the base side portions  91  for receiving a knife or other cutting implement therein. The cover  87  overlays and rests on base end section  90  to thereby define slot  96 . Slot  96  increases in vertical dimension when product is placed into base unit  86  and is shown at its minimum dimension in  FIG. 17 . The slicing guide  85  is held in place on a counter or other surface during operation by feet  106  which project downwardly from base unit  86 , which generate traction between base  86  and the counter or other supporting surface. 
     Next, referring specifically to  FIGS. 14 ,  15 , and  18 , an abutment wall or lip  97  extends downward along the outer edge of hinged cover or top  87  to serve as a stop for the knife when engaged on top of base side portions  91  to slice the food product being held by the slicing guide  85 . The abutment wall is spaced outwardly of the adjacent base sidewall  91 . An additional abutment wall or lip  104  extends upward along the outer edge of hinged cover or top  87  to serve as a safety barrier. The abutment prevents the users from having fingers or thumbs in the knife area. A transverse, vertical stiffener  105  extends across top  87  and similarly provides safety by providing a grasp point that is away from the knife zone. Moreover, the abutment walls/lips  97  and  104  and transverse stiffener  105  add rigidity and structural integrity to the cover  87 . Also, one or more of the abutment walls/lips  97  and  104  and transverse stiffener  105  can be made integrally with the top  87  or made separately from the cover and the attached thereto. 
     As shown in  FIG. 18 , the upper edges  98  of base side portions  91  are tapered, sloped, curved, or beveled downwardly in the inward direction. This serves multiple purposes. It provides a wider entry for the cutting knife when inserting the knife into the slot  96 . Also forming the upper edge  98  in this manner facilitates the cleaning of the slicing guide  85 , especially if the guide is not disassembled during cleaning, for example, in a dishwasher. 
     As shown in  FIG. 15 , downward projecting lugs, upward projecting grooves, holes, or slots  99 , or other types of projections or indentations can be present in cover  87  to receive the food product therein, thereby to assist in holding the food product stationary while being sliced. Thus the traction devices  99  function in the same manner as upwardly-projecting lugs or downwardly projecting grooves  93  formed in the base  86 . 
     A further embodiment of the present disclosure is shown in  FIGS. 20 and 21 , wherein the cover is designated as part number  87 A. As shown in  FIGS. 20 and 21 , a series of transverse lugs  99  project downwardly from the underside of the cover  87 A to help hold the food product  82  in place while being sliced. Similar lugs  93  are formed in base plate  88  to project upwardly therefrom in the same manner that the upper lugs  99  project downwardly from the underside of cover  87 A. 
     Traction lugs  93  and  99  are utilized to help hold the food product in place while being sliced, as shown in  FIGS. 20 and 21 . The same function is performed by grooves in base plate  88  and grooves or slots in cover  87 . Other methods or techniques may be used to perform this function. For instance, the lugs  93  and  99  may be replaced by circular dimples, by half-moon shaped protruding lugs, by lugs in a diamond pattern, etc. Also, the surfaces of the base plate  88  and/or the underside of cover  87  may be textured or otherwise formed to increase traction or friction with the food product being sliced. In addition, the slicing guide  85  may be constructed without any type of traction assistance since, as discussed below, the wedge action of the hinged cover or top  87  likely is more than sufficient to hold the food product in place during slicing for some combination of food item and knife characteristics. Also, in some situations, the cover  87  does not need to be utilized at all when the food product, such as a large piece of beef, is being sliced, in which case, the user need only hold the top surface of the beef itself, at least for the first several slices being cut. 
     Next, referring specifically to  FIG. 19 , thickness adjustment plate  100  is designed to overlay pan surface  88  of base unit  86  to cooperate with the base to define thinner slice dimensions. Thickness adjustment plate  100  has protrusion  101  extending across its distal end. When plate  100  is loaded into base  86  with protrusion  101  facing upward, slice thickness decreases by 3 mm. When plate  100  is loaded into base  86  with protrusion  101  facing downward, slice thickness decreases by 6 mm minimum. The user-selectable thickness options therefore possible with the current embodiment of the design include  15 ,  12 , and 9 mm. Adjustment plate  100  includes traction devices  102  similar in function and design to lug or slot  93  in base unit  86 ; and lug, slot, or hole  99  in cover  87 . The traction devices  102  are arranged such that they do not interfere with lugs  93  when adjustment plate  100  is inserted into base unit  86 . 
     Referring to  FIGS. 22-25 , these figures show how the present slicing guide  85 , with an insert  100 ,  110  or other insert configuration(s), can be used to slice work pieces/food products using various slicing strategies depending on the desire to achieve end products of uniform thickness, uniform or similar size, weight, area, or thickness, or a combination of these physical criteria. The slice line SL is shown in each view as well as the resulting top piece TP and bottom piece BP. 
       FIG. 22  shows the basic design which employs a horizontal slice. The top piece TP ends up larger than the bottom piece BP. Dimension A is larger than dimension B owing to the three-dimensional shape of the meat. The top portion is considerably smaller in area than the bottom portion. For a larger piece of meat meat and the thickest setting of 15 mm, the top and bottom pieces are typically of adequate size to be acceptable in terms of weight, thickness, calorie content, and area (plate or bun coverage). The bottom piece is of uniform thickness. This is a standard design and perhaps easiest to explain and use. 
       FIG. 23  illustrates the benefit of a tapered slice with meat horizontally positioned in the slicing guide, as in  FIG. 22 , for purposes of easy comparison and clarity. If the goal of the user is to achieve more evenly-sized pieces instead of precisely uniform thickness control for cooking purposes as shown in  FIG. 23 , an angled slice can be beneficial. The top and bottom pieces shown in  FIG. 23  are of more equal size but are of less uniform thickness than the bottom piece shown in  FIG. 22 . 
       FIG. 24  illustrates how the meat may be held on an insert  100  to achieve the result shown in  FIG. 23 . Protrusion  101  is located nearest end section  90  ( FIG. 13 ) to generate the desired effect. The benefit of using insert plate  100  is that a simple part is available that can be easily customized for various customer needs. It is often unknown if users will want uniform thickness pieces as are produced in the bottom pieces of  FIG. 22 , or pieces of more uniform size with variable thickness as in  FIG. 23  and also accomplished in  FIG. 24 . The slicer guide  85  described here is capable of both modes. 
       FIG. 25  shows an insert plate  110  design usable to achieve a tapered cut on smaller sized meat. In this situation, plate  110  uses protrusions  112  and  114  at opposite ends. Smaller meat does not typically need slicing; so while the device  85  can accommodate the tapered slicing of smaller meat, the demand for the slicer guide configuration of  FIG. 25  is not expected to be significant in the U.S., but may be more significant in Canada and other countries where such product is popular. 
     Note that  FIG. 12  shows plate  100  configured to be dropped into place for a horizontal 12 mm cut (not an angled cut which would put the lug at the other end). This design of the slicer guide is contemplated to automatically slope the cut to achieve the most equal-sized pieces possible. It will be appreciated that the slicer guide  85  is adapted to be useful to those that prefer uniform thickness (for best cooking) or more uniform size. 
     To use the slicing guide, food product  82  is placed on the base unit  86  between the side sections  91  thereof. The result of such placement is that some of the food item is above the elevation of the side sections  91  and some of the food items is below side sections  91 . The user then moves cover  87  to the position shown in  FIG. 21 . At point  104  ( FIG. 17 ), the knife insertion area is created by flat surface  103  in base unit  86  ( FIG. 13 ), which allows the user to easily insert the knife the full width of the base unit  86  until the tip of the knife reaches abutment wall  97 . The user inserts the knife with the sharp edge facing the proximal end of base  86  (facing away from hinge point). The user oscillates the knife while simultaneously translating the knife toward the proximal end of base unit  86 , slot  96 . Alternately, an electronic oscillating knife or other means or devices can be used to slice the product. Were it not for the guiding surface at  103 , the user would have to “fish around” to get the knife inserted correctly on top of side section  91  near abutment wall  97 . 
     During the cutting process, the cover is then pivoted downwardly to overlie the food product, as shown in  FIG. 20 . Also, during the cutting process, downward force is applied to the cover, which causes the distal end of the cover  87  to move upwardly, as the round protrusions  94  allow slotted mounted brackets  95  to slide upwardly and the rear or proximal end of the cover to move downwardly to be positioned somewhat tangentially to the upper surface of the food product. It will be appreciated that typically poultry breasts are tapered along their length in a manner shown in  FIGS. 20 and 21 . The present slicing guide, allowing the proximal end of the cover to be lowered relative to the distal end, enables the food product to be held securely in place while the food product is being sliced. Moreover, the amount of force applied to the proximal end of the cover can be varied to match the level force required to hold the food product in place without applying so much force so as to excessively smash or compress the food product. Also, because the proximal end of the cover is lower than the distal end, a wedge is formed so that the food product is held in place without slipping while being cut. 
     The slicing guide  85  can be constructed of various sizes to cut food products into differing thicknesses and sizes. For example, in one configuration, the height of the side sections  91  above the top surface of the bottom plate  88  of the base unit  86  can be selected for optimal thickness of poultry breasts. However, if the cutting guide is designed primarily for other purposes, or for cutting other types of food products, the height of the side sections  91  may be greater or less than shown in  FIG. 13 . 
     Also, the base unit  86  can be constructed so that the height of the side sections is adjustable. For example, some recipes may call for 9 mm product instead of 15 mm product. The device can be designed a bit differently than shown so as to accomplish a user-selectable range of thickness settings without the use of plate  100 . Breaded products typically have different (thinner) ideal thickness than grilled (unbreaded) products. Alternate embodiments of the device can cut the product in half instead of cutting horizontally. This can mean cutting at an angle instead of horizontally. 
     It will be appreciated that the cutting guide shown in the foregoing figures may be easily disassembled for cleaning in a dishwasher or sink. Also, it will be appreciated that, when in use, the user&#39;s hand is kept safely away from the knife or other cutting device used for slicing the food product while still securely holding the food product in place. Moreover, the abutment wall  97  provides a stop for the tip of the slicing knife to constrain the knife and prevent the knife tip from projecting beyond the cutting guide. 
     Further, although the cover is shown as being of solid, planar construction, it could be of a lattice, grid, or other “open” construction, thereby to inherently help prevent movement between the cover and the work piece/food product. 
     Also, although the cover is shown as hinged to the base unit, the cover can be a separate unit that is not per se hinged or attached to the base unit. For example, the cover can be configured to slide downwardly over the base unit or to otherwise be positionable over the base unit, while also cooperating with the base unit to define a slot, such as slot  96 , for the cutting device. 
     While illustrative embodiments have been illustrated and described, it will be appreciated that various changes can be made therein without departing from the spirit and scope of the invention.