82881557

Vendu
Couteau de cuisine - Chef's knife - Acier antique, bois Pakka - Amérique du Nord
Offre finale
€ 124
Il y a 2 semaines

Couteau de cuisine - Chef's knife - Acier antique, bois Pakka - Amérique du Nord

Condition: as new unused Age : 2020+ Material : Damascus steel , rose wood Stainless steel: is a type of steel alloy that contains a higher percentage of chromium than carbon steel , which gives stainless steel blades their corrosion resistance. stainless steel is not as brittle as carbon steel .etching work is done on knife that makes the knife more attractive and beautiful that you must have in your kitchen. steel bolsters are installed that makes the knife more beautiful and increases the grip of the handle Nakiri knife: are Japanese style knives with a thin , light weight , rectangular blade and a razor sharp straight edge. nakiri knives are slightly heavier than santoku knives slicing , dicing, chopping , julienning, and ribboning vegetables chopping herbs mincing garlic Chef knife: chopping herbs and nuts dicing and slicing fruits ,vegetables and meats 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 there size differ from 6 to 12 inches 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 Knife Maintenance: Clean your knife as soon as your are done using it to prevent cross contamination Wash your knives 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 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

82881557

Vendu
Couteau de cuisine - Chef's knife - Acier antique, bois Pakka - Amérique du Nord

Couteau de cuisine - Chef's knife - Acier antique, bois Pakka - Amérique du Nord

Condition: as new unused
Age : 2020+
Material : Damascus steel , rose wood

Stainless steel: is a type of steel alloy that contains a higher percentage of chromium than carbon steel , which gives stainless steel blades their corrosion resistance. stainless steel is not as brittle as carbon steel .etching work is done on knife that makes the knife more attractive and beautiful that you must have in your kitchen. steel bolsters are installed that makes the knife more beautiful and increases the grip of the handle

Nakiri knife: are Japanese style knives with a thin , light weight , rectangular blade and a razor sharp straight edge. nakiri knives are slightly heavier than santoku knives
slicing , dicing, chopping , julienning, and ribboning vegetables
chopping herbs mincing garlic



Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
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

there size differ from 6 to 12 inches

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

Knife Maintenance: Clean your knife as soon as your are done using it to prevent cross contamination
Wash your knives 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

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

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