厨刀 - Chef's knife - 折叠钢、木材和橄榄木 - 北美

Condition: 如新未使用
Age : 2020+
Material : 折叠钢、木材与橄榄木

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

折叠钢刀：采用高等级折叠钢刀片，木质手柄固定。手感舒适，让你愿意今晚来当厨师。对收藏家或厨艺大师来说，这套餐刀既时尚又耐用。用它切碎、切丁、切片并雕刻，成就大师级厨师的多功能用刀

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、切片水果、蔬菜和肉类
剁碎蒜末
切开瓜类

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：能轻松分解肉骨和坚硬食材，刀身短而宽，形似斧头，直边便于上下推砍

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

削皮刀：重量轻，刀身短，尖端细小，适合细致刀工
切、剁、切片水果
为装饰去皮
去除虾线
修整肉类多余脂肪

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.

去骨刀是一种厨用刀具，具有锋利的尖端和细窄的刀片。用于食品处理时去除家禽、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.

碳钢对高酸性产品较为敏感。因此，在切过酸性物质（如柑橘类、番茄、洋葱）后，务必冲洗并擦干刀面；若不冲洗，酸会开始腐蚀钢材，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.

清洗并擦干刀后，建议使用可食用级刀油或中性油（如木兰油）给刀具上油，以保护刀刃并促进形成缓慢而均匀的包浆。油脂将形成一道屏障，帮助抵御将来接触湿气和酸性物质。我们喜欢木兰油，因为它对食品安全、无味无气味，且不易在钢材上干燥、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

取豌豆粒大小的油量涂抹刀刃，并从刀脊到刀口均匀铺开形成薄层。给刀口上油可以帮助刀保持更长时间的锋利，但切勿直接用指尖触碰刀口。要油抹刀口，可将少量油滴在厚毛巾上，轻轻沿刀口擦拭。擦去多余的油后再收存

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
使用后也应保持刀具上油，以保持良好状态