厨刀 - Chef's knife - Folded steel ,Micarta sheet - 北美

Condition: 如新未使用
Age : 2020+
Material : 折叠钢，Micarta 板

folded steel: Featuring high grade folded steel blade the micarta 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

folded steel: 高级折叠钢刀锋，Micarta 纹板固定在手柄上。握感舒适，你今晚就愿意成为大厨。对于收藏家或厨艺大师来说，这套餐刀具时尚耐用。用这套多功能厨师刀来切碎、骰切、切片并雕刻，向大师级大厨迈进。

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
剁碎并捣碎大蒜
切穿瓜类

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：轻松分解肉骨和致密食品，刀片短而宽，形似斧头，直刃便于上下砍切和劈砍

there size differ from 6 to 12 inches

它们的尺寸从6英寸到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

削皮刀：重量轻，刀片短，尖端锋利，适合精细刀工
切、剁、切片水果
为装饰去皮
去虾线
去除肉中的多余脂肪

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.

去骨刀是一种刀具，刀尖锐利，刀片窄窄的。在食物准备中用于去除家禽、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：碳钢刀需要再额外采取一些步骤来维护刀刃。

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，切完任何含酸性物质的食材（如柑橘、番茄、洋葱）后，务必冲洗刀刃并擦干。若不冲洗，酸性物质会开始腐蚀钢材，损坏刀具。

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.

清洗并擦干刀后，建议使用食品安全的刀具油或中性油（如山茶花油）给刀油，以保护刀刃并促进缓慢而均匀的包漬。油脂可作为屏障，帮助未来避免潮气和酸性物质的侵袭。我们偏好山茶花油，因为它食品安全、无味、无气味，不会很快在钢上干燥或积聚。

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

在刀刃上涂抹豌豆-sized 的油量，并从刀脊向刃部均匀薄层分布。给刃口上油有助于保持刀锋更久的锋利，但切勿直接用手指触碰刀口。要为刀口上油，可将少量油涂在厚毛巾上，沿刀刃轻轻来回擦拭。擦去多余的油，收好。

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，因为油用于防锈。
用后也应如同平时那样保持刀具的上油。