厨刀 - Chef's knife - 折叠钢、木材和黑色 G10 - 北美

状态：全新未使用
年龄：2020年及以后
材质：折叠钢、木材与黑色 G10

folded steel: Featuring high grade folded steel blade the wooden 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：采用高等级折叠钢刀片，木质手柄固定。握感舒适，你会自愿今晚担任厨师。对收藏家或大师级厨师而言，这套刀具时尚耐用。完成切剁、切丁、切片与雕刻，成就大师级厨艺。

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

厨师刀：切碎香草与坚果
切丁与切片水果、蔬菜与肉类
剁碎蒜末压碎蒜泥
切割甜瓜

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

削皮刀：重量轻，刀身较短，尖端尖锐，适用于细致刀工
切割、剁碎、切片水果
去皮以做装饰
去除虾线
修剪肉类多余脂肪

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.

去骨刀是一种刀具，具有锋利尖端和窄刀片，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：碳钢刀具需要额外的保养步骤来维护刀锋。

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.

碳钢对高酸性物质特别敏感。因此，在切割任何酸性物质（如柑橘类、番茄和洋葱）后，务必冲洗并擦干刀片。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.

清洗并擦干刀具后，建议使用食品安全的刀油或中性油（如山茶油）为刀具上油，以保护刀片并促进缓慢而均匀的包层形成。油脂会作为一层屏障，帮助防护未来暴露在水分和酸性物质中的影响。我们喜欢山茶油，因为它食品安全、无气味、无味，并且不易在钢材上变干或积聚。

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

在刀片上涂抹豌豆大小的油，并从刀背到刃部均匀涂抹成薄层。给刀刃上油有助于保持刀具更锋利更久，然而切勿直接用手指触碰刀刃。要给刀刃上油，请在厚毛巾上涂少量油并轻轻擦拭刀刃边缘。擦拭掉多余的油后存放。

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

在使用前清洗刀具，因为油脂有助于防锈
使用后也应保持刀具上油，以保持其状态