厨刀 - Kitchen knife set - 厨师刀 - 蔷薇木, 汗水 - 北美 - 烧烤厨师套装，厨师刀

folded steel: 折叠钢：采用高等级折叠钢刀身，木质手柄通过钢质马赛克钉固定。手感舒适，你今晚自愿担任大厨。无论是收藏家还是厨艺大师，这套餐刀具都时尚耐用。用这把多功能厨师刀切、剁、切片、雕刻，迈向大厨之路。

Chef knife: 烹佛 chop herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Chef knife：切碎香草和坚果
切丁和切片水果、蔬菜及肉类
切末与捣碎大蒜
切开甜瓜

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

大砍刀：轻松分解肉骨和厚重食材，刀身短而宽，形似斧头，刀口笔直，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，刀刃较短，尖端锋利，适用于精细刀工
切割、剁碎和切片水果
去皮用于装饰
去虾线
去除肉的多余脂肪

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.

剔骨刀是一种刀尖尖锐、刀身窄窄的厨房刀具。用于食品处理以去除家禽、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.

碳钢对高酸性物质尤为敏感。因此，在切过柑橘、番茄和洋葱等酸性食材后，务必清洗并擦干刀面。若不清洗，酸性物质会腐蚀钢材，损坏刀刃。

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.

洗净并擦干后，建议使用食品级油或中性油（如山茶油）为刀具上油，以保护刀刃并促进缓慢均匀的包层形成。油脂将充当屏障，帮助防护日后暴露于水分和酸性物质。

我们偏好山茶油，因为它食品安全、无味无香，也不易在钢上干裂或积聚。

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一粒豌豆大小的油。
为刀锋上油可以让刀口保持更久的锋利，但切勿直接用手指触碰刀刃。
要给刀锋上油，请将少量油涂在厚毛巾上，然后在刀锋上轻轻来回擦拭。
擦去多余油脂并存放好

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

在使用前清洗刀具，因为油脂有助于防锈；使用后也应定期上油以维持润滑和防锈