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De fineste genstande bragt til dig af {name}

Ger van Oers

Condition: as new unused
Age : 2020+
Material : Damascus steel , Black G10 and cow bone

Damascus steel: Featuring high grade Damascus steel blade the cow bone and black g 10 scale is fixed  .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef
steel bolsters are installed to increase the life and grip of knife
 
Bread Knife:This acts just like a saw, slicing through food as you move the knife back and forth, rather than using downward pressure like you would with a chef's knife.

Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic 
cutting through melons


 Paring knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifework
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

Boning knife: Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat).

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade. 

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade. 

After washing and drying your knife, we recommend oiling it with a food safe knife was or neutral oil, such as camellia oil, to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily. 

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store.

wash knives before using them as oil is used to keep it safe from rust
you should also keep the knifes oiled as you keep them after use

Nordamerika - 2020+ 

Køkkenkniv - Chef's knife - Damaskus stål, Sort G10, Koben - Nordamerika

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Periode

2020+

1970-1980

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Denne genstand er ikke længere tilgængeligt, men der er stadig meget at udforske

Køkkenkniv - Chef's knife - Damaskus stål, Sort G10, Koben - Nordamerika

2054 genstande

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Madlavning & Spisning

Denne genstand er ikke længere tilgængeligt, men der er stadig meget at udforske

Køkkenkniv - Chef's knife - Damaskus stål, Sort G10, Koben - Nordamerika

2054 genstande

Relaterede samlinger