Keittiöveitsi - Damaskoksen kokkiveitsi haikareella, käsintehty vasaralla takomalla - Pohjois-Amerikka
Nro. 82067903
Keittiöveitsi - Oliivipuuta, hartsia ja terästä - Pohjois-Amerikka
Nro. 82067903
Keittiöveitsi - Oliivipuuta, hartsia ja terästä - Pohjois-Amerikka
Condition: As new ,unused
Age :2020+
Material: Olive wood and red resin
Origin: NORTH AMERICA
It is made of stainless steel Its handle is red resin olive wood .It has powder code on it.
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
Boning knife: separating meat from bones while reducing the amount of wasted meat
cutting through cartilage
precisely trimming fat
filleting fish
Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons
Cleaver: easily breakdown meat, bone and dense foods. they have a short wide blade that resembles an ax with a straight edge that makes them useful for chopping and hacking with an up and down. A cleavers blade length ranges in size from 4 to10 inches with 7 inches being the most popular size
Utility knife: cutting small to medium sized fruits and vegetables
slicing through meats and breads
peeling citrus fruits
Wood handle: attractive and comfortable to use
Naturally non slip
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 knives by hand rather than running them through the dish washer
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
always wash the knives before using them as they are oiled to keep them rust free
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