Kitchen knife - Chef's knife - camel bone and Hammered steel - North America
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 | €38 | |
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 | €35 | |
 | €34 | |
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Description from the seller
Condition: As new, unused
Age: 2020: camel bone and Hammered steel
Origin: NORTH AMERICA
Folded steel: used for this blade consists of layers of low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers
Cleaver : A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods
Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion
Cutting through skin , cartilage and bones
Portioning large portions of meat, including whole carcasses racks of ribs and beef primal cuts
Trimming fat and sinew
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat
Boning knives : 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).
Bread knife: you can use a bread knife to slice all kinds of breads, from baguettes and brioches to bagels and biscuits. It's also the perfect tool for shaping and leveling cakes for decorating and cutting delicate slices for serving
Knife maintenance: proper sharpening, cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
Always wash your knives when you receive the shipment because oil is used to keep them safe from rust
Condition: As new, unused
Age: 2020: camel bone and Hammered steel
Origin: NORTH AMERICA
Folded steel: used for this blade consists of layers of low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers
Cleaver : A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods
Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion
Cutting through skin , cartilage and bones
Portioning large portions of meat, including whole carcasses racks of ribs and beef primal cuts
Trimming fat and sinew
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat
Boning knives : 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).
Bread knife: you can use a bread knife to slice all kinds of breads, from baguettes and brioches to bagels and biscuits. It's also the perfect tool for shaping and leveling cakes for decorating and cutting delicate slices for serving
Knife maintenance: proper sharpening, cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
Always wash your knives when you receive the shipment because oil is used to keep them safe from rust
Details
Era
After 2000
Kitchen knife type
Chef's knife
Weight
2 kg
No. of items
5
Country of origin
North America
Material
camel bone and Hammered steel
Condition
As new - unused
Height
13 in
Width
3 in
Depth
3 in
Estimated period
2020+
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