N. 82877877

Venduti
Coltello da cucina - Chef's knife - Acciaio di Damasco, legno Pakka - Nord America
Offerta finale
€ 48
1 settimana fa

Coltello da cucina - Chef's knife - Acciaio di Damasco, legno Pakka - Nord America

Condition: as new unused Age : 2020+ Material : Damascus steel , Pakka wood Damascus steel: Featuring high grade Damascus steel blade the resin and olive wood scale is fixed with brass mosaic pins .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef. 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

N. 82877877

Venduti
Coltello da cucina - Chef's knife - Acciaio di Damasco, legno Pakka - Nord America

Coltello da cucina - Chef's knife - Acciaio di Damasco, legno Pakka - Nord America

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

Damascus steel: Featuring high grade Damascus steel blade the resin and olive wood scale is fixed with brass mosaic pins .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef.


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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