Patent Publication Number: US-7712402-B2

Title: Adjustable slicer

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
   Not Applicable 
   STATEMENT RE: FEDERALLY SPONSORED RESEARCH/DEVELOPMENT 
   Not Applicable 
   BACKGROUND 
   The present invention relates to food slicers. 
   Commercial and residential food preparers may prepare a meal for business patrons, loved ones, and the like. To this end, chefs must prepare the individual ingredients such that the prepared meal is aesthetically pleasing to the patron. For example, carrots and cucumbers may have to be cut into small bite size pieces such that they are easily eaten and more appetizing. In another example, the individual ingredient may have to be sliced into varying thicknesses. One method of slicing food is to manually cut the food product (e.g., tomato, cucumber, carrot, etc.) with a chef knife and a cutting board. However, slicing food products with a chef knife requires a great deal of skill and practice. Otherwise, the sliced food product may be uneven and aesthetically unpleasing. Unfortunately, lay people are not as skillful with their chef knife to produce aesthetically pleasing sliced food products. Moreover, slicing food products with a chef knife is very time consuming. 
   Prior art food slicers have been manufactured to assist the lay person in quickly and efficiently slicing food products. These prior art food slicers may have a working surface upon which the food product may be cyclically slid upon to slice the food product. In particular, the working surface at a central portion thereof may have a blade with its knife edge directed toward a proximal end of the slicer. When the food product is traversed downward into the blade&#39;s edge, the food product is sliced and the sliced food product is urged under the slicer. The user may cyclically slide the food product up and down the working surface to produce aesthetically pleasing sliced food product. 
   Prior art food slicers may also have the ability to adjust the thickness of the sliced food product. For example, the slicer may be sold with a plurality of blades. Each of the blades when attached to the slicer may slice the food product at a different thickness. The user may cut different thicknesses of the food product by changing out the blade for a different blade to slice the food product at a particular thickness. 
   More particularly, the thickness of the sliced food is dependent upon a gap distance between the blade&#39;s knife edge and a trailing edge of an upper portion of the working surface. Each of the plurality of blades each have a knife edge that is further away or closer to the upper portion trailing edge when the blade is engaged to the slicer enabling the user to cut different thicknesses of food products. The working surface may be defined by the upper portion and a lower portion. The blade may be attached to the lower portion with the blade&#39;s knife edge directed toward a proximal end of the slicer. In this regard, as the food product is slid downward from the upper portion to the lower portion and downward pressure is applied to the food product as the food product passes over the blade&#39;s knife edge, the food product is sliced and the sliced food product is urged under the slicer (i.e., under the blade). Changing the blade for a different blade changes the gap distance between the blade&#39;s knife edge and the trailing edge of the upper portion of the working surface thereby changing the thickness of the sliced food product. 
   Unfortunately, the user&#39;s fingers are exposed to the sharp knife edge of the blade as the blade is being exchanged for another blade. Additionally, the time to change out the blades may be excessive because the blade already attached to the slicer must be removed, then the selected blade attached to the slicer. Moreover, since the plurality of blades are not always attached to the slicer, the blades may be lost or misplaced. 
   Accordingly, there is a need in the art for an improved food slicer. 
   BRIEF SUMMARY 
   The present invention addresses the needs discussed above as well as other needs identified herein and known in the art. A slicer having a handle and working surface is provided. A food product may be vertically slid up and down the working surface with the application of slight downward pressure to slice the food product. A blade may be engaged to side frames of the slicer between the stationary surface and the adjustable surface. The blade&#39;s side may be flush with the stationary surface and a knife edge of the blade may be directed toward the proximal side of the slicer. Additionally, a trailing edge of the adjustable surface may be offset with respect to the blade&#39;s knife edge. The offset is defined by the vertical distance between the blade&#39;s edge and the adjustable surface trailing edge. Accordingly, the food product may be sliced into slices of food product each time the food product is slid from the adjustable surface to the stationary surface over the blade. The sliced food product is sliced then urged and collected under the slicer. 
   The adjustable surface may be pivotally adjusted such that the offset may be easily changed. By way of example, and not limitation, a cam having a plurality of cam surfaces may be disposed under the adjustable surface. Each of the cam surfaces may have a different distance to a rotating axis of the cam. The user may easily rotate the cam such that changing the thickness setting of the slicer may be accomplished within a matter of seconds. 
   The cam may be locked by a pin at a distal end of the cam that is receiveable into one of a plurality of recesses formed in a base. The insertion of the pin into one of the recesses also aligns a corresponding cam surface adjacent to the adjustable surfaces&#39;underside. 
   Indicia may be formed on the cam surfaces to indicate to the user the thickness setting of the slicer. 
   A hand guard for protecting the user&#39;s fingers from being cut by the blade may engage the food product. With the food product engaged to the hand guard, the user may cyclically traverse the food product from the stationary surface to the adjustable surface with downward pressure to slice the food product. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
     These and other features and advantages of the various embodiments disclosed herein will be better understood with respect to the following description and drawings, in which like numbers refer to like parts throughout, and in which: 
       FIG. 1  is a perspective view of a food slicer and a hand guard, the food slicer is for slicing a food product wherein the food slicer may be set to slice the food product at different thicknesses, and the hand guard is for engaging the food product and traversing the food product across a blade of the food slicer to slice the food product; 
       FIG. 2  is an exploded view of the food slicer shown in  FIG. 1  illustrating posts of an adjustable surface receiveable into recessed portions of side frames of a body wherein the posts are retained therein via caps; 
       FIG. 3  is a right side view of the food slicer shown in  FIG. 1  illustrating the adjustable surface being pivotable about a pivot point and a gap distance (i.e., offset) defined by a trailing edge of the adjustable surface and an edge of the blade; 
       FIG. 3A  is an enlarged view of  FIG. 3 ; 
       FIG. 4  is a bottom view of the food slicer shown in  FIG. 1  illustrating a cam with a plurality of cam surfaces to regulate the gap distance; 
       FIG. 5  is a top view of the food slicer shown in  FIG. 1  illustrating a handle, the adjustable surface, the stationary surface and the blade interposed between the stationary and adjustable surfaces; 
       FIG. 6  is a cross sectional view of the cam, adjustable surface and blade with a first cam surface adjacent to an underside of the adjustable surface; 
       FIG. 7  is a cross sectional view of the cam, adjustable surface and blade with a second cam surface adjacent to the underside of the adjustable surface; 
       FIG. 8  is a cross sectional view of the cam, adjustable surface and blade with a third cam surface adjacent to the underside of the adjustable surface; 
       FIG. 9  is a cross sectional view of the cam, adjustable surface and blade with a fourth cam surface adjacent to the underside of the adjustable surface; 
       FIG. 10  is an exploded perspective view of a distal end of the cam with a pin selectively insertable into one of four recesses formed in a base; 
       FIG. 11  is a rear view of the food slicer shown in  FIG. 1  illustrating a pair of shoulders on opposed sides of a working surface and a plurality of ridges formed on the working surface to urge the food product on the working surface and between the shoulders; 
       FIG. 12  is a front view of the hand guard shown in  FIG. 1  illustrating a handle portion and a grasping portion wherein the grasping portion has mirror imaged left and right guides; and 
       FIG. 13  is a bottom view of the hand guard shown in  FIG. 1  illustrating a plurality of spikes for engaging the food product. 
   

   DETAILED DESCRIPTION 
   Referring now to  FIG. 1 , a food slicer  10  is shown. The food slicer  10  has a working surface  12  incorporating a blade  14  at a central portion  16  thereof. A sharp edge  18  of the blade  14  may be directed toward the proximate side  20  of the slicer  10  such that food products  22  such as tomatoes, onions, etc. may be slid down the working surface  12  toward a distal side  24  of the slicer  10  across the blade  14  with the application of slight downward pressure (see arrow  26 ) to slice the food product  22 . 
   The slicer  10  is adjustable allowing the user to slice food products  22  with different thicknesses. By way of example and not limitation, the user may adjust the slicer  10  to slice food products  22  as thin sliced food products (e.g., 0.5 mm thick), medium sliced food products (e.g., 1.3 mm thick), thick sliced food products (e.g., 2.0 mm thick), and very thick sliced food products (e.g., 3.0 mm thick). For example, the user may slice a food product  22  with a first thickness (e.g., 0.5, 1.3, 2.0, or 3.0 mm) via the slicer  10 . After the user has finished slicing the food product  22  at the first thickness, the user may adjust the thickness setting of the slicer  10  within a matter of seconds. The ease at which the slicer  10  may be set at the various thickness settings is enabled by a selectively rotatable cam  28  in contact with an adjustable surface  30  of the working surface  12 , as shown in  FIG. 2 . Selectively rotating the cam  28  (see  FIG. 2 ) changes a gap distance  32  (FIGS.  3 A and  6 - 9 ) defined by the blade&#39;s edge  18  and a trailing edge  34  of the adjustable surface  30  to allow the user to set the slicing thickness setting of the slicer  10  within seconds. These as well as other advantages of the slicer  10  will be discussed below. 
   The working surface  12  of the slicer  10  may be connected to or attached to a handle  36 , as shown in  FIG. 1 . The handle  36  may have an aperture  38  for hanging the slicer  10  on a hook to conveniently store the slicer  10  when not in use. The handle  36  may be sized and configured to be grasped by a user&#39;s hand  40  while the user is slicing food products  22 . The handle  36  may be ergonomically contoured to be comfortably grasped by the user during the slicing operation. In particular, the handle  36  may have a bowling pin shape, specifically, a small bulbous configuration at a proximal side that curvaceously narrows then widens as it connects to the working surface  12 . The small bulbous configured proximal side may fit within the palm of the user&#39;s hand while the narrowing section may be grasped by the user&#39;s fingers. As shown in  FIG. 4 , the underside of the handle  36  may be hollowed out to reduce the weight of the slicer  10  such that the user is not fatigued by having to support a heavy slicer  10  during the slicing operation. 
   As shown in  FIG. 2 , the body  42  of the slicer  10  may include the working surface  12 , a set of parallel elongate shoulders  44   a, b  which confines the food product  22  on the working surface  12 , and side frames  46   a, b  with corner notches  48  operative to engage a lip of a bowl. The working surface  12  may have two different surfaces, namely, a stationary surface  50  and the adjustable surface  30 . The stationary surface  50  may be at the distal end  24  of the slicer  10 , whereas, the adjustable surface  30  may be at the proximal end  20  of the slicer  10 . The stationary surface  50  may define a plane which is substantially in the same plane as the plane of the adjustable surface  30  such that the food product  22  may reciprocally slide between the stationary surface  50  and the adjustable surface  30 . Typically, when the slicer  10  is in use, the trailing edge  34  of the adjustable surface  30  is at a lower level compared to the stationary surface  50 , as shown in  FIGS. 6-9 . On the down stroke, the food product  22  slides from the adjustable surface  30  to the stationary surface  50 . If a blade was not disposed adjacent a leading edge  52  (see  FIGS. 2 and 3 ) of the stationary surface  50 , then the side of the food product  22  would bump into the stationary surface&#39;s leading edge  52 . Fortunately, the blade  14  is disposed in front of the leading edge  52  of the stationary surface  50  with the blade&#39;s edge  18  directed toward the proximal side  20  of the slicer  10 , an upper surface  54  (see  FIG. 5 ) of the blade  14  is flush with the plane of the stationary surface  50 , and a trailing edge  56  (see  FIGS. 2 and 3 ) of the blade  14  is closely adjacent and/or parallel to the leading edge  52  of the stationary surface  50 . Accordingly, as the food product  22  slides from the adjustable surface  30  to the stationary surface  50 , the blade  14  cuts or slices away a portion of the food product  22  and allows the remainder of the food product  22  to slide onto the stationary surface  50 . The portion of the food product  22  that has been cut away is sliced and is directed underneath the slicer  10 , as shown in  FIG. 1 . When the unsliced food product  22  is slid upward onto the working surface  12 , the food product  22  may drop onto the adjustable surface  30 . The unsliced food product  22  may be cyclically slid downwardly and upwardly until the entire food product is sliced. 
   The blade  14  may be disposed adjacent the proximal side of the stationary surface  50  at a skewed angle with respect to a vertical direction  58  of cyclical travel of the food product  22 , as shown in  FIG. 5 . More particularly, the blade  14  may be attached to the side frames  46   a, b  (see  FIGS. 4 and 5 ) such that its knife edge  18  is at a skewed angle with respect to the vertical direction  58  of the cyclical travel of the food product  22 . As stated above, the food product  22  may be cyclically slid up and down vertically  58  to slice the food product  22 . The blade  14  may be attached to the side frames  46   a, b  at an angle  60  between about thirty-five (35) degrees to about seventy five (75) degrees. Preferably, the blade is attached to the stationary surface at an angle of about fifty five (55) degrees. 
   The adjustable surface  30  may pivot about pivot point  62  at the proximal end  20  of the working surface  12 . More particularly, as shown in  FIGS. 2 ,  3 , and  3 A the adjustable surface  30  may have a pair of posts  64   a, b  at a proximal end of the adjustable surface  30 . The posts  64  may rotateably engage recessed portions  66   a, b  of the side frames  46   a, b . Once the posts  64  are received into the recessed portions  66 , they  64  may be retained therein  66  by locking caps  68   a, b  (see  FIGS. 2 and 5 ) onto the recessed portions  66  to prevent the posts  64  from slipping out of the recessed portions  66 . It is contemplated that the adjustable surface  30  be upwardly or downwardly biased such as with a spring. 
   Stops  70  may also be received into the recessed portions  66 , as shown in  FIGS. 3 and 3A . The stops  70  extend away from the posts  64  toward the proximal side  20  of the slicer  10 . The stops  70  and the posts  64  cooperate with each other to permit the adjustable surface  30  to pivot about the pivot point  62  but only to an upper pivot angle  72  limited by the stops  70 . In particular, the adjustable surface  30  is pivotable about the pivot point  62  in the clockwise direction  74 . The posts  64  having a circular configuration rolls on the bottom surfaces  76  of the recessed portions  66   a, b . As the posts  64  continue to roll on the bottom surfaces  76 , the stops  70  approach the bottom surfaces  76 . When the stops  70  contact the bottom surfaces  76 , then the adjustable surface  30  cannot continue to rotate in the clockwise direction  74  (see  FIG. 3 ). This defines the upper pivot angle  72  of the adjustable surface  30 . Preferably, the trailing edge  34  of the adjustable surface  30  is flush with the plane of the stationary surface  50  or slightly above the stationary surface plane (see  FIGS. 3 and 3A ) when the adjustable surface  30  is pivoted to the upper pivot angle  72 . 
   From the upper pivot angle  72 , the adjustable surface  30  may rotate in the counterclockwise direction  78  (see  FIG. 3 ). The posts  64  roll on the bottom surfaces  76  of the recessed portions  66 . As the posts  64  continue to roll on the bottom surfaces  76  of the recessed portions  66 , an underside of the adjustable surface  30  approaches the cam  28 . When the adjustable surface&#39;s underside contacts the cam  28 , the adjustable surface  30  is prevented from pivoting any further. This defines a lower pivot angle  80  of the adjustable surface  30 .  FIGS. 6-9  illustrates four different lower pivot angles  80   a - d . Accordingly, the adjustable surface  30  may pivot about the pivot point  62  between the upper pivot angle  72  and the lower pivot angle  80 . 
   As can be seen from  FIGS. 6-9 , the gap  32  is defined by a distance between the trailing edge  34  of the adjustable surface  30  and the knife edge  18  of the blade  14 . The gap distance  32  defines the thickness at which the slicer  10  slices the food product  22 . Generally, the greater the gap distance  32 , the thicker the slices of food product, as shown in  FIG. 6 . Conversely, the smaller the gap distance  32 , the thinner the slices of food product, as shown in  FIG. 9 . The gap distance  32  may be easily adjusted to permit the user to change the thickness of the sliced food product  22  within a matter of seconds. This is accomplished by rotating the cam  28  such that the lower pivot angle  80  of the adjustable surface  30  is reset thereby changing the relative position of the adjustable surface&#39;s trailing edge  34  to the blade&#39;s knife edge  18  as shown in  FIGS. 6-9 . 
   Each of the cam surfaces  82   a - d  may have a different distance to a rotating axis  84  of the cam  28 . The first cam surface  82   a  may be the closest to the cam rotating axis  84 , as shown in  FIG. 6 . The second cam surface  82   b  may be slightly further away from the cam rotating axis  84 , as shown in  FIG. 7 . The third cam surface  82   c  may be even slightly further away from the cam rotating axis  84  compared to the second cam surface  82   b , as shown in  FIG. 8 . The fourth cam surface  82   d  may be the furthest away from the cam rotating axis  84 , as shown in  FIG. 9 . 
   When the first cam surface  82   a  contacts the adjustable surface&#39;s underside  86 , the lower pivot angle  80   a  and the gap distance  32   a  may be at a maximum, as shown in  FIG. 6 . When the second cam surface  82   b  contacts the adjustable surface&#39;s underside  86 , the lower pivot angle  80   b  and the gap distance  32   b  may correspondingly decrease, as shown in  FIG. 7 . Furthermore, when the third cam surface  82   c  contacts the adjustable surface&#39;s underside  86 , the lower pivot angle  80   c  and the gap distance  32   c  may be further decreased, as shown in  FIG. 8 . Lastly, when the fourth cam surface  82   d  contacts the adjustable surface&#39;s underside  86 , the lower pivot angle  80   d  and the gap distance  32   d  may be at its minimum, as shown in  FIG. 9 . Accordingly, to slice the thickest slice of food product  22 , the cam  28  is rotated such that its first cam surface  82   a  is adjacent to the adjustable surface&#39;s underside  86  and contactable therewith, as shown in  FIG. 6 . Conversely, to slice the thinnest slice of food product  22 , the cam  28  is rotated such that its fourth cam surface  82   d  is adjacent to the adjustable surface&#39;s underside  86  and contactable therewith, as shown in  FIG. 9 . The slicer  10  permits the user to slice food products  22  with different thicknesses by merely rotating the cam  28  such that one of the four cam surfaces  82   a - d  is adjacent to the adjustable surface&#39;s underside  86 . 
   The figures used in describing the slicer  10  show the cam  28  as having only four sides or four cam surfaces  82   a, b, c, d . However, the figures are merely for the purposes of illustration and not limitation. As such, it is also contemplated within the scope of the present invention that the cam  28  may have a plurality (i.e., two, three, four, five or more) of sides or cam surfaces  82 . It is not necessary that all cam surfaces have a different distance to the rotating axis  84  but it is preferable that at least two cam surfaces have a different distance to the rotating axis. In  FIGS. 6-9 , the cam  28  is shown as having a rectangular cross sectional configuration. However, it is also contemplated that the cam may have a square cross sectional configuration with the rotating axis  84  being vertically and horizontally offset from a center of the cam, and the vertical offset being different from the horizontal offset. Moreover, the cam surfaces may be defined by a spiral configuration. In particular, the rotating axis  84  may define a center of a spiral. A plurality of cam surfaces may be formed as tangent surfaces to the spiral. Alternatively, the cam  28  may have a single cam surface with a spiral shape wherein the cam  28  may be fixedly rotated to reset the gap distance  32 . 
   The cam surfaces  82   a - d  may also have indicia  88  (see  FIG. 4 ) formed thereon to indicate the slicing thickness setting of the slicer  10 . For example, as shown in  FIG. 4 , when the cam  28  is rotated such that the second cam surface  82   b  is adjacent the adjustable surface&#39;s underside  86 , the fourth cam surface  82   d  is visibly exposed to the user. The fourth cam surface  82   d  may have indicia  88  formed thereon indicating that the slicer is set to cut thick slices of food product  22 . Likewise, when the first, third, and fourth cam surfaces  82   a, c, d  contact the adjustable surface&#39;s underside  86 , the third, first, and second cam surfaces  82   c, a, b  are visibly exposed to the user, respectively. As such, indicia  88  may be formed on the third, first and second cam surfaces  82   c, a, b  indicating the thickness setting of the slicer  10 . 
   The cam  28  may have an elongate rectangular configuration, as shown in FIGS.  2  and  6 - 9 . Distal ends  90   a, b  of the cam  28  may have pins  92   a, b  that protrude out therefrom, as shown in  FIG. 4 . The pins  92   a, b  define the cam rotating axis  84  (see  FIGS. 6-9 ). The pins  92   a, b  are receivable into bases  94  affixed to side frames  46  of the body  42 . More particularly, as shown in  FIG. 10 , the pins  92   a, b  are receivable into base apertures  96   a, b . The bases  94   a, b  may be affixed to the side frames  46   a, b  such that the cam  28  is parallel to the blade edge  18 . 
   The cam  28  may further have gripping formations  98  (see  FIGS. 2 and 4 ) on each of the cam surfaces. The gripping formations may be a plurality of linear indentations oriented along the length of the cam  28 . The user may grasp the gripping formations  98  to rotate the cam  28  to change the slicer&#39;s thickness setting. These gripping formations  98  increase the frictional forces between the user&#39;s fingers and the cam  28  such that the user&#39;s fingers do not slip off of the cam  28  and are not accidentally cut by the blade  14 . To further prevent the possibility of the blade  14  cutting the user&#39;s fingers while rotating the cam  28  or using the slicer  10 , the distal end of the adjustable surface  30  may have a protective lip  100 , as shown in  FIGS. 2 ,  3  and  6 - 9 . The protective lip  100  may extend downwardly between the blade&#39;s edge  18  and the cam  28 . In this manner, the user&#39;s fingers bumps into the protective lip  100  when the user&#39;s fingers slips off of the cam  28  while rotating the cam  28 . Preferably, the protective lip  100  extends downwardly beyond the blade&#39;s edge  18  such that the blade&#39;s edge  18  is not exposed when the adjustable surface  30  is pivoted to the upper pivot angle  72 , as shown in  FIG. 3 . To further assist the user in rotating the cam  28 , the adjustable surface underside  86  may be formed within an indentation  101  providing space for the user&#39;s fingers as the cam  28  is being rotated. 
   The slicer  10  may slice food products  22  at a consistent thickness. However, the thickness setting of the slicer  10  may inadvertently be changed if the cam  28  is inadvertently rotated. To prevent the cam  28  from being inadvertently rotated, a distal end  90  of the cam  28  may have a nub  102  that protrudes therefrom, as shown in  FIG. 10 . The nub  102  may be received into one of a plurality of recesses  104   a - d  formed in a mating distal end of the base  94 . The recesses  104   a - d  may be defined by a cross configured ridge  106 . There may be a respective number of recesses  104   a - d  as there are cam surfaces  82 . When the nub  102  is received into one of the recesses  104   a - d , then a respective one of the cam surfaces  82  may be aligned to the underside  86  of the adjustable surface  30 . Since the nub  102  is inserted into one of the recesses  104   a - d , the cam  28  is limited in its rotational movement. 
   The user may rotate the cam  28  by removing the nub  102  from the recess  104  and inserting the nub into an adjacent recess  104 . The nub  102  may be removed from one of the recesses  104  to another one of the recesses  104  because the bases  94   a, b  may be pushed away from the nub  102 . To this end, as shown in  FIG. 4 , the bases  94   a, b  are affixed to the side frames  46   a, b . The side frames  46   a, b  may be fabricated from plastic which may be flexed. As such, the side frame  46   a, b  may flex outwardly to allow the nub  102  to slide over the cross configured ridge  106 , as shown in  FIG. 4 . As the cam  28  is rotated, the nub  102  is received into an adjacent recess  104 . When the nub  102  is received into the recess  104 , the cam surface  82  is aligned to and adjacent the adjustable surface&#39;s underside  86 . It is also contemplated that the cam  28  be biased toward the base  94  formed with the cross configured ridge  106  such as with a spring. 
   The food product  22  may be urged to remain on the working surface  12  as the food product  22  is slid up and down the working surface  12  by the pair of shoulders  44   a, b  which enclose the working surface  12  and a plurality of vertically aligned ridges  108  integrally formed with the working surface  12 , as shown in  FIG. 11 . The shoulders  44   a, b  are engaged to the side frames  46   a, b  of the body  42 . The shoulders  44   a, b  are raised above the plane of the working surface  12 . The shoulders  44   a, b  may extend substantially the entire length of the working surface  12 . The shoulders  44   a, b  may also be parallel to each other and spaced apart from each other such that small to medium sized food products  22  may be sliced with the slicer  10 . It is also contemplated that the slicer  10  may be sized to fit large sized food products  22 . The shoulders  44   a, b  cooperatively form a channel  110  in which the food product  22  may slide as the food product  22  is traversed between the adjustable surface  30  and the stationary surface  50 . If food product  22  veers to the left or right, then the food product  22  may bump into the respective shoulder  44   a, b  and be urged back toward the vertical center of the working surface  12 . 
   The plurality of ridges  108  may extend the entire length of the adjustable surface  30 . The ridges  108  may be equidistant apart from each other. The plurality of ridges  108  formed on the adjustable surface  30  may be aligned to the plurality of ridges  108  formed on the stationary surface  50 . Similar to the ridges  108  formed on the adjustable surface  30 , the ridges  108  formed on the stationary surface  50  may be equidistant from each other. The ridges  108  may be small protrusions which form grooves in the food product  22  as the food product  22  is slid up and down the working surface  12 . The ridges  108  tend to remain in the grooves thereby promoting the food product  22  to stay on the working surface  12 . In the event that the food product  22  veers to the left or right despite the urging of the ridges  108 , the shoulders  44   a, b  prevent the food product  22  from slipping off of the working surface  12 . 
   The slicer  10  may be placed on top of a container while slicing the food product  22 . The food product  22  as it is being slice is urged under the slicer  10  and into the container. The slicer&#39;s side frames  46   a, b  may be formed with notches  48  (see  FIG. 2 ) that engage the container&#39;s lip such that the slicer does not slip, slide or move as the user is slicing the food product  22 . At least one notch  48  may be formed in each of the side frames  46   a, b  of the slicer body  42 . The notch  48  may be formed at a distal end of the side frame  46   a, b . The notch  48  may have an inverted V shape with a flat bottom. The width of the flat bottom may be sized and configured to receive the lip of the container. 
   In use, a bowl having a lip may be used to collect sliced food product  22  as the slicer  10  slices the food product  22 . First, the slicing thickness may be selected by rotating the cam  28 . Second, the notches  48  may receive the lip of the bowl. Third, the user may grasp the handle  36  and apply downward pressure on the adjustable surface  30  with the food product  22 . Fourth, the user may slide the food product  22  from the adjustable surface  30  to the stationary surface  50 . As the food product  22  is slid from the adjustable surface  30  to the stationary surface  50 , the blade  14  slices the food product  22 . The remaining food product  22  is slid onto the stationary surface  50 , and the sliced food product  22  is urged under the slicer  10  and into the bowl. This process may be repeated until the entire food product  22  is sliced. 
   Alternatively, in the second step, the notches  48  may receive the bowl lip, and additionally, the proximal end  20  of the slicer  10  may be laid on an opposing side of the bowl lip such that the slicer  10  is fully supported by lip of the bowl. The user may continue to slice the food product  22  as described above. 
   As shown in  FIG. 1 , a hand guard  112  may be used in conjunction with the slicer  10  to grasp the food product  22  as it is being reciprocally slid over the blade  14 . The hand guard  112  protects the user&#39;s fingers and hand from being cut by the blade  14  as the user is slicing the food product  22 . Without the hand guard  112 , the user grasps the food product  22  with his/her fingers and reciprocally moves the food product  22  between the adjustable surface  30  and the stationary surface  50  to slice the food product  22 . As the user continues to the slice the food product  22 , the user&#39;s fingers approaches the blade&#39;s edge  18 . The user may attempt to slice the entire food product  22  with the slicer  10 . However, such attempt may be dangerous because as more of the food product  22  is sliced, the grasping area of the food product  22  is reduced until the fingers are dangerously close to the blade edge  18 . 
   Referring now to  FIGS. 12 and 13 , the hand guard  112  may have a handle portion  114  and a food product grasping portion  116 . The handle portion  114  may be grasped by the user&#39;s hand. The handle portion  114  may have a central ovular shaped protrusion  118  (see  FIGS. 1 and 12 ) graspable by the user&#39;s fingers. Once the protrusion  118  is grasped by the user&#39;s fingers, then the user&#39;s finger tips may rest on a top flat surface  120  (see  FIG. 12 ). A proximal end and a distal end of the hand guard  112  may have attached thereto a proximal finger guard  122   a  and a distal finger guard  122   b  (see  FIG. 12 ), respectively. The finger guards  122   a, b  prevent the fingers from slipping off of the flat top surface  120  as the user is slicing the food product  22 . 
   The grasping portion  116  of the hand guard  112  may be operative to engage a food product  22 . The grasping portion  116  may include a bottom flat surface  122  opposed to the top flat surface  120 , as shown in  FIG. 13 . A plurality of spikes  124  may be formed on the bottom flat surface  122  protruding downwardly. The spikes  124  may be pierced into the food product  22  to engage the food product  22 . 
   Left and right guides  126   a, b  may be attached to the left and right sides of the hand guard  112 . The left and right guides  126   a, b  guide the hand guard  112  vertically up and down the working surface  12 . Also, the left and right guides  126   a, b  prevent the spikes  124  from being cut by the blade edge  18 . The left and right guides  126   a, b  may each have a stair stepped configuration, as shown in  FIG. 12 . The left guide  126   a  may have a mirror configuration of the stair step configuration compared to the right guide  126   b . The first steps  128   a, b  of the left and right guides  126   a, b  may be formed to be level with the spike&#39;s distal point  130 , as shown in  FIG. 12 . The first steps  128   a, b  of the left and right guides  126   a, b  may slide on top of the left and right shoulders  44   a, b , respectively. 
   Sidewalls  132   a, b  of second steps  134   a, b  may be disposed on the outer sides of the shoulders  44   a, b  when the first steps  128   a, b  contacts the shoulders  44   a, b . The sidewalls  132   a, b  align the hand guard  112  from left to right as the user moves the hand guard  112  vertically up and down the working surface  12 . 
   The above description is given by way of example, and not limitation. Given the above disclosure, one skilled in the art could devise variations that are within the scope and spirit of the invention disclosed herein, including various ways of urging the food product on the working surface. Further, the various features of the embodiments disclosed herein can be used alone, or in varying combinations with each other and are not intended to be limited to the specific combination described herein. Thus, the scope of the claims is not to be limited by the illustrated embodiments.