Keittiöveitsi - Chef's knife - Damaskoksen teräs, Micarta - Pohjois-Amerikka
Nro. 83715783
Keittiöveitsi - Chef's knife - Ruusupuu ja damaskusteräs - Pohjois-Amerikka
Nro. 83715783
Keittiöveitsi - Chef's knife - Ruusupuu ja damaskusteräs - Pohjois-Amerikka
Condition: As new, unused
Age: 2020: Rosewood and Damascus steel
Origin: NORTH AMERICA
Damascus 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
wood handle is easy to hold and handle .Brass pins are installed at the front and back of the handle to increase the beauty of knives
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
Cleaver: easily breakdown meat bones 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 motion.
Chopping vegetables
Slicing and tenderizing meat
Crushing garlic
Boning knife; can have either a narrow or wide blade that comes in flexible and semi flexible options
Separating meat from bones while reducing the amount of wasted meat
Cutting through cartilage
Precisely trimming fat
Filleting fish
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
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.
We recommend a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, we recommend you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife.
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