This invention relates to cutlery. More especially the invention relates to forks.

Obesity is a major health risk in the developed world. According to Barness LA, Opitz JM, Gilbert-Barness E Am. J. Med. Genet. A 143 A (24): 3016-34 obesity is currently the leading cause of preventable death. In order to achieve and maintain a healthy body weight it is important not only to exercise and to eat a healthy diet but also not to eat excessively.

Many dieting products and programmes are known which are more or less successful. Few of these however concentrate on reducing the amount of food actually eaten.

GB 348 441 describes a fork in which at least one prong is enlarged and bifurcated so as to allow a large bone especially of poultry or game to be held in contact with the plate for removal of adhering flesh.

US 6 119 351 describes cutlery which effectively combines the function of knife, fork and spoon. It is provided with a bowl and prongs the central of which is bifurcated and bevelled edges which can be used to cut food.

FR 913 608 describes a four pronged fork in which the two central prongs are shorter than the two outer prongs. The outer prongs are in a plane and the inner prongs are below the plane so as to define a cavity to receive food. DE U 29 519 792 describes an eating implement comprising a bowl and prongs. A central prong is bifurcated.

The invention seeks to provide a fork which reduces the amount of food which can be put into the mouth. It is believed, although we do not wish to be bound by this theory, that eating slowly reduces the amount of food consumed. Several mechanisms for this can be proposed and may include allowing the body sufficient time for appetite-regulating hormones such as leptin to be generated. Furthermore it is believed that eating slowly allows the eater to savour the food and thus to enjoy the experience more. The problem to be solved therefore is the provision of a fork which limits the amount of food which can be lifted with each forkful and yet appears "normal" to the user.

According to the invention therefore there is provided a fork comprising a handle and a head with prongs, the head being joined to the handle by a curved transition zone, the head being planar or arcuate in a single plane the prongs comprising a first array of prongs and a second array of prongs, a prong of the second array being arranged on each side of the prongs of the first array, the first array of prongs being joined by a web such that the length of the prongs of the first array of prongs is less than length of the prongs of the second array of prongs, the radius of the tips of the prongs of the first array in a direction perpendicular to the plane of the head being less than the radius of curvature of the tips of the prongs of the second array in a direction perpendicular to the plane of the head. The length of the prongs of the first array can be in the range 8 to 12mm such as 9mm, 10mm or 1 1mm. The length of the prongs of the second array can be in the range 30 to 40mm such as 32mm, 34mm, 36mm or 38mm. The radius of the tips of the first array can be in the range 0.25mm to 0.50mm such as 0.3, 0.35, 0.4 or 0.45mm. The radius of the tips of the second array can be in the range 0.5 to 2mm such as 0.7mm, 0.9mm, 1.1mm, 1.3mm, 1.5mm, 1.7mm or 1.9mm. The width of the head in a direction perpendicular to the axis of the handle can be in the range 20 to 25mm such as 21mm, 22mm, 23mm or 24mm. The length of the head in a direction perpendicular to the width of the head is in the range 50 to 60mm such as 52mm, 54mm, 56mm or 58mm. The first array can consist of two prongs. The second array can consist of two prongs.

Embodiments of the invention will be described by way of non-limiting example by reference to the accompanying figures of which

Fig 1 is a scrap plan view of a prior art fork and Fig 2 is a scrap plan view of a fork of the invention.

A conventional fork as is well known comprises a handle 1 and a plurality, typically three or four, of prongs or tines 2. The handle is joined to the prongs by curved transition zone 3. The top face of the fork is defined by a concave surface of the transition zone and optionally of the prongs. The bottom face of the fork is defined by a convex surface of the transition zone and optionally of the prongs. Food is carried on a

conventional fork in several ways. First the fork can be used as a shovel where food is shovelled on to the top face of the prongs and possibly the transition zone. Secondly the fork can be used as a spear and food can be impaled on the prongs. Thirdly the bottom of the fork can be used to squash food between the prongs.

The fork of the invention is provided with a handle 10. The shape of the handle and the material of which the fork is made is not of the essence of the invention. If desired the handle 10 can conform to existing cutlery patterns but other patterns can be used. The fork can be made of materials used for the production of conventional forks such as metals, plastics materials or wood. In particular stainless steel such 18/8, 18/10, 18/0, SAE 301,

304, 316, 420, 430 and 440 grade steels may be used. It is within the scope of the invention for the fork to be made of a mixture of materials. For example the fork head may be made of stainless steel or silver plated metal with a tang received in a bone or plastics handle.

Fork head 11 is attached to the handle by curved transition zone 12. Fork head 1 1 is provided with a plurality of prongs or tines 13 to be described hereinafter in more detail. Intermediate the prongs and the transition zone is provided leaf 14. Leaf 14 is substantially planar or is curved in one plane only. Preferably leaf 14 is planar or substantially so. Leaf 14 can therefore be distinguished from the bowl features of US 6 119 351, FR 913 608 and DE U 29 519 792. The functions of the two features are diametrically different. The bowl features of the above prior art serve as a receptacle for food whereas the leaf of the invention functions to prevent loading of food on to the fork by squashing so as to retain food between the prongs of the fork. Furthermore, in view of the dimensions of the fork of the invention the overall area presented by the shovelling parts of the fork (the prongs, head and transition zone) is less than the area presented by many conventional forks for example 10%, 15%, 20%, 25% or 30% less than many conventional forks.

Fork head 11 is relatively narrow. Conventional forks typically have a heads which are more than 25mm wide. In contrast the head of the fork of the invention is typically no more than 25mm wide such as 24mm, 23mm, 22mm, 21mmor 20mm wide. Widths significantly less than 20mm are not preferred since they can make eating with the fork of the invention somewhat frustrating or make the fork appear significantly different from conventional forks.

As previously noted the fork head of the invention is provided with tines or prongs 13. In preferred embodiments of the invention 4 prongs are provided but other numbers especially 6 can be provided. The prongs are provided in first and second arrays. In many but not all embodiments the tips of the prongs of the first and second arrays line along a transverse line. This is not essential however and it is within the scope of the invention for them to be arranged differently. For example in some embodiments of the invention the tips of the prongs of the first array of prongs to be described in more details hereinafter extend further away from the handle than the tips of the prongs of the second array.

The first array of prongs is 13a, 13b are preferably situated between the second array of prongs 13c, 13d. Preferably the first array and second array are symmetrically arranged about the centre line X-X of the fork. The tips of the prongs of the first array are preferably sharp and may have a tip radius in the range 0.25 to 0.5mm such as 0.3mm, 0.35, 0.4mm or 0.45mm when viewed in a direction perpendicular to the head. The minimum radius of the tips of the first prongs is not critical but should not be too small to avoid the risk of injury when handling the fork or damage to the tips of the first prongs themselves. Typical minimum radius is of the order of 0.25mm. The tips of the first array are narrower or finer than the tips of the second array. Web 15 extends between the prongs of the first array. Web 15 is such that the distance between the tips of the prongs of the first array and the forward edge of 16 of the web, ie the length of the first array of prongs, is substantially reduced as compared with the length of the second prongs (as will be described hereinafter). Typically the distance between the tips of the first array of prongs and the forward edge of the web is in the range 8mm to 12mm such as 9mm, 10mm or 1 1mm.

As previously explained preferably the tips of the first array of prongs and of the second array of prongs line in a plane Y-Y but this is not essential and in particular the tips of the first array of prongs may extend forwardly ie away from the handle of at least one tip of a prong of the second array. The tips of the prongs of the second array of prongs are more rounded and less sharp than the tips of the prongs of the first array of prongs. For example typical minimum radius is of the order of 0.5mm to 2mm such as 0.7mm, 0.9mm, 1.1 mm, 1.3mm, 1.5mm, 1.7mm or 1.9mm. The prongs of the second array of prongs are longer than the prongs of the first an-ay but are shorter than the prongs of many prior art forks. For example the length of the prongs of the first array may be in the range 30mm to 40mm such as 32mm, 34mm, 36mm or 38mm.

The invention seeks to slow down the rate at which food can be ingested while preventing food handling from becoming excessively frustrating. It is believed that by doing this leptin and other appetite regulating hormones will have time to reduce appetite and also that the user will have time to appreciate the food being eaten thereby enhancing the experience.

The sharp first array of prongs allows food to be speared. Less food can be speared than with many conventional forks in view of both the reduced number of spearing prongs and also in the reduced depth of them.

The relatively short second array of prongs reduces the amount of food which can be carried by squashing action.

The relatively small total size of the head in combination with the absence of a bowl features reduces the amount of food which can be shovelled. The dimensions of the fork of the invention are such that it is not so large that large quantities of food can be loaded onto it. The dimensions of the fork are also such that it is not so small that eating is not a frustrating experience, but rather a pleasurable one and also that overall appearance of the fork is not too different from conventional forks.