厨刀 - Chef's knife - 折叠钢，十字木（橄榄木与其他木材） - 北美

成色：全新未使用
年龄：2020 年及以上
材质：折叠钢，十字木（橄榄木与木材）

folded steel: 折叠钢：
采用高等级折叠钢刀片，木柄通过钢制拼珠钉固定。
手感舒适，你会愿意成为今晚的厨师。
无论是收藏者还是厨艺大师，这套餐刀具都时尚且耐用。
凭借这把多功能厨师刀，劈、丁、切、剖，成为烹饪大师。

Chef knife: 廚師刀：切碎香草和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Paring knife: 削皮刀：重量轻，刀刃较短，尖端尖细，适合精细刀工
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

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.

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

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.

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.

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

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