厨刀 - Chef's knife - 折叠钢，木材 - 北美

状态：全新未使用
Age : 2020+
材质：折叠钢，木质

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：采用高档折叠钢刀片，木质手柄固定在刀身上。握感舒适，今晚你愿意充当大厨。无论是收藏家还是厨艺大师，这套餐刀具都时尚且经久耐用。用它来劈、切丁、切片、雕刻，成为一名大师级厨师的道路从这套多功能刀具开始。

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
切割瓜类

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

砍刀：可轻松分解肉骨和密实食材，刀片短且宽，形似斧头，直刃设计使其适合上下挥砍时的切割和劈砍

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

去皮刀：重量轻，刀身短，尖端锋利，便于做精细刀工
切水果、剁肉和切片
用于装饰的剥皮
去虾线
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.

去骨刀是一种刀尖尖、刀身窄的厨房刀具，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.

刀具维护：碳钢刀需要额外的一些步骤来维护刀锋。

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.

碳钢对高酸性物质反应尤其强烈。因此，在切过任何酸性食品（如柑橘类、番茄和洋葱）后，务必清洗刀片并擦干。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.

清洗并擦干刀具后，建议使用食品级刀油或中性油（如茶花油）给刀具上油，以保护刀锋并促进缓慢而均匀的包膜。油脂将作为屏障，帮助防护未来的潮气和酸性物质的侵袭。我们偏好茶花油，因为它食品安全、无味、无气味，不易在钢材上干燥或积聚。

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

在刀片上涂抹豌豆大小的油，并从刀脊到刃均匀涂布成薄层。给刀刃上油有助于长期保持锋利，但请勿直接用手指触碰刀锋。要给刀刃上油，请在厚毛巾上点少量油，轻轻沿刀刃擦拭。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

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。