Cuchillo de cocina - Chef's knife - Pakkawood y acero de alta calidad. - Japón
N.º 82901197
Cuchillo de cocina - Chef's knife - Madera de olivo, resina y acero rico en carbono. - Japón
N.º 82901197
Cuchillo de cocina - Chef's knife - Madera de olivo, resina y acero rico en carbono. - Japón
Condition: As new, unused
Age: 2020: Olive wood , resin and high carbon steel
Origin: Japan
It is made of stainless steel Its handle is olive wood and steel bolsters are installed to increase the life and grip of handle . It is high carbon forged steel.
steel: is a type of steel alloy that contains a higher percentage of chromium then carbon steel which gives stainless steel blades there corrosion resistance.
Easy to maintain
Not as brittle as carbon steel
Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen
chopping herbs and nuts
dicing and slicing fruits, vegetables and meat
mincing and crushing garlic
cutting through melons
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
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
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