GUFA - 厨刀 - Kitchen knife set - 厨师刀 - 汗水, Pakka木材 - 北美 - 厨房刀具 ,厨师刀

folded steel: 采用高等级折叠钢刀身，木柄通过钢制马赛克钉固定。握感舒适，你会自愿今晚来当大厨。对收藏家或厨艺大师而言，这套餐刀具时尚且耐用。用这款多功能厨师刀切碎、骰切、切片、雕刻，成为烹饪大师。

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

Cleaver: 容易分解肉骨和密集食物，它们有短而宽的刀片，像斧头一样的直边设计，使其在上下挥动时更适合切割和劈砍

它们的尺寸从6英寸到12英寸不等

Paring knife: 体积轻巧，刀身较短，尖端突出，适合精细刀工
切、砍、切片水果
为装饰去皮皮
去除虾线
修剪肉类多余脂肪

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.

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