厨刀 - Chef's knife - 折叠钢、橄榄木和树脂 - 北美

状态：全新未使用
年龄：2020 年及以上
材质：折叠钢、橄榄木与树脂

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： featuring 高级折叠钢刀片，木柄固定。手感舒适，你今晚愿意来做厨师。对于收藏家或厨艺大师来说，这套餐刀既时尚又耐用。用这把多功能厨师刀切、丁、切、雕刻，成为大厨之路由此展开。

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、碾碎大蒜
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

砍骨刀：轻松分解肉骨和密实食材，刀片短而宽，像斧头，边缘直，前后上下砍切时非常实用

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，尖端锋利，适合精细刀工
切水果、剥皮用于装饰
去虾线
修整肉的多余脂肪

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.

去骨刀是一种厨房刀具，尖端锐利、刀身细窄。用于食材准备时去除家禽、肉类和鱼类的骨头。

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

刀具维护：碳钢刀具需要额外的步骤来维护刀片。

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.

碳钢对高酸性物质反应较强。因此，在切割任何酸性食材如柑橘类、番茄和洋葱后，务必清洗并擦干刀片。若不清洗，酸性物质会开始腐蚀钢材，损坏刀片。

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.

清洗并擦干刀片后，建议使用食品级刀油或中性油（如山茶油）给刀具上油，以保护刀片，促成缓慢而均匀的铜绿斑（包漆）发展。油脂可形成屏障，帮助防止未来的潮气和酸性物质侵袭。我们偏好山茶油，因为它食品安全、无味无气味，不易使钢材干燥、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

在刀片上涂抹豌豆大小的油，并从脊背到刀刃均匀覆盖成薄层。给刀刃上油有助于保持刀口更久锋利，但切勿直接用手指触碰刀锋。要给刀锋上油，请在厚毛巾上沾少量油，轻轻沿刃缘擦拭。抹去多余的油后存放。

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

在使用前请先清洗刀具，因为油脂用于防锈。使用后也应保持刀具上油状态。