厨刀 - Chef's knife - 折叠钢，树脂 - 北美

状态：全新未使用
年龄：2020年及以后
材料：折叠钢，树脂

folded steel: featuring high grade folded steel blade the resin scale is fixed .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

折叠钢：采用优质折叠钢刀片，树脂护手固定。握感舒适，你今晚就愿意担任大厨。无论是收藏家还是厨艺大师，这套餐刀具都时尚耐用。用它切、丁、切片和雕刻，迈向大师级厨艺之路。

Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

厨师刀：切碎香草和坚果
切丁并切片水果、蔬菜和肉类
剁碎捣碎大蒜
切割蜜瓜等瓜果

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

菜刀：能轻松劈碎肉骨和密集食材，刀身短而宽，形似斧头，刀刃直线形，适合上下劈砍。

there size differ from 6 to 12 inches

它们的尺寸从6到12英寸不等

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

刨皮刀：轻巧，刀刃较短，尖端锋利，适合精细刀工
切、剁、切片水果
去皮装饰用的皮肤处理
剖虾去虻线
去除肉类多余脂肪

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

去骨刀：一种厨用刀，尖端锐利、刀身窄窄的。用于食物准备中去除家禽、肉类和鱼类的骨头。

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.

刀具保养：碳钢刀需要多做几步来维护刀刃。

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade.

碳钢对高酸性产品特别敏感。因此，切完酸性物质如柑橘、番茘和洋葱等后，务必清洗并擦干刀刃。若不冲洗，酸性物质会开始腐蚀钢材，损坏刀刃。

After washing and drying your knife, we recommend oiling it with a food safe knife was or neutral oil, such as camellia oil, to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily.

清洗并擦干刀具后，建议使用食品级刀油或中性油（如山茶油）给刀刃涂油，以保护刀刃并促进缓慢而均匀的包浆。油脂将形成屏障，帮助防护日后暴露在湿气和酸性环境中的影响。我们偏好山茶油，因为它食品安全、无味、无气味，不容易让钢材干燥、结块或积聚。

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store

在刀背到刀口处均匀涂抹豌豆大小的油脂，形成薄薄一层。给刀口上油有助于保持刀锋更久地锋利，但请避免直接用指尖触碰刀口。若要给刀口上油，可在厚毛巾上滴少量油，轻轻来回擦拭刀口。擦去多余油脂后存放。

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

在使用前请先清洗刀具，因为油脂有助于防锈
使用后也应保持刀具上油状态以防止生锈