厨刀 - Chef's knife - 折叠钢，松果树脂 - 北美

条件：全新未使用
年龄：2020年及以上
材料：折叠钢、松果树脂

folded steel: Featuring high grade folded steel blade the resin 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 high grade folded steel blade，the resin scale is fixed。握在手里很舒服，你会愿意今晚来做大厨。对收藏者或厨艺大师来说，这套餐刀具时尚且耐用。用它切碎、切丁、切片并雕刻出成为大厨的道路

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
切丁、切片水果、蔬菜和肉类
切碎和捣碎大蒜
切穿甜瓜

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：轻松分解肉骨和密集型食材，它们有一块短而宽的刀刃，类似斧头，边缘直线，适合上下提砍和砍切

there size differ from 6 to 12 inches

它们的尺寸从6至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，刀刃短，尖端尖锐，便于进行细致刀工
切割、切碎、切片水果
去皮用于装饰的皮
去虾线
修整肉类多余的脂肪

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，尖端尖锐、刀身窄窄的。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.

刀具维护：碳钢刀具在维护刀刃时需多做几步。

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，切完像柑橘、番茄、洋葱等酸性物质后，务必冲洗并擦干刀面。如果不清洗，酸会开始腐蚀钢材，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.

清洗与擦干刀具后，建议使用食品安全的刀具油或中性油（如山茶油）给刀油脂，保护刀刃并促使形成缓慢而均匀的镀层。油会作为屏障，帮助防止今后暴露于湿气和酸性物质。我们偏好山茶油，因为它食品安全、无味、无气味，不会像其他油那样容易在钢上干燥或积聚。

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

在刀刃上涂抹豌豆大小的油，沿背部到刃口均匀涂抹成薄层。给刀刃上油有助于保持刀口更久地更锋利。然而，切勿直接用手指触及刀刃。要给刀刃上油，请在厚毛巾上涂少量油，然后轻轻擦拭刀刃。擦去多余油脂后妥善保存

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，以防生锈。