厨刀 - Chef's knife - 折叠钢、木材和橄榄木 - 北美

状态：全新未使用
Age : 2020+年的产品
材质：折叠钢、木材和橄榄木

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：采用高档折叠钢刀身，木质刀柄固定在柄上。握感舒适，今晚你会愿意担任厨师。无论是收藏家还是大师级厨师，这套餐刀具都时尚耐用。用这款多用途厨师刀切、切丁、切片、雕刻，迈向成为大师厨师之路。

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
将水果、蔬菜和肉类切丁和切片
剁碎并捣碎大蒜
切割甜瓜

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：能够轻松分解肉骨和密实食材，刀身短宽，类似斧头，直刃设计便于上下砍切。

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
切割、剁碎、切片水果
用于装饰的去皮
去虾线
去除肉类多余脂肪

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.

去骨刀是一种厨房刀具，刀尖锐利、刀身狭窄。用于在食品准备中去除家禽、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：碳钢刀需要额外的步骤来维护刀刃。

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.

碳钢对高酸性产品反应较强。因此，在切过柑橘、番茄、洋葱等酸性物质后，务必用清水冲洗并擦干刀面。若不冲洗，酸性物质会腐蚀钢材，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.

清洗干燥后，建议用食品级刀油或中性油（如茶花油）为刀具上油，以保护刀刃并促进缓慢、均匀的包浆形成。油脂可作为屏障，帮助防止未来暴露于潮气与酸性物质。我们偏好茶花油，因为它食品安全、无味无气味，不会像其他油那样易于在钢上干燥或积聚。

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

在刀背到刀刃之间均匀涂抹豌豆大小的油量，形成薄薄一层。给刀刃上油有助于保持刀口更久锋利，但请勿直接用手指触碰刀刃。要给刀刃上油，可将少量油涂在厚毛巾上，轻轻擦拭刀刃。擦去多余的油并收存

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

使用前请清洗刀具，因为上油是防锈的。使用后也应保持刀具上油