厨刀 - Chef's knife - 折叠钢、木材和 Pakka wood - 北美

状态：全新未使用
年龄：2020年及以上
材质：折叠钢、木材和 Pakka 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

folded steel：采用高等级折叠钢刀片，木质手柄固定在位。手感舒适，你会愿意今晚自己来做饭。对于收藏家或大厨大师来说，这套餐刀既时尚又耐用。用它切碎、切丁、切片、雕刻，成为大师级厨师的路上就靠它的多功能性。

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
剁碎并捣碎大蒜
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

菜刀：能够轻松分解肉骨和密实食材，刀身短而宽，类似斧头，直刃设计使其在上下砍劈时非常实用。

there size differ from 6 to 12 inches

它们的尺寸从6英寸到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

削皮小刀：重量轻，刀片较短，尖头设计便于精细刀工
切割、剁碎、切片水果
去皮用于装饰的外皮
去虾线
修整肉类多余脂肪

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，具有锋利的尖端和窄窄的刀片。用于去除家禽、肉类和鱼类的骨骼。

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片。

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.

碳钢对高酸性食品特别敏感。因此，切完任何酸性物质（如柑橘类、番茄、洋葱）后，务必冲洗刀片并擦干。如果不冲洗，酸性物质会开始腐蚀钢材，损伤刀片。

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.

清洗并晾干刀具后，建议用食品级刀油或中性油（如山茶油）为刀片上油，以保护刀片并促进缓慢而均匀的包浆。油脂会形成屏障，帮助抵御未来的潮气和酸性物质的暴露。我们偏好山茶油，因为它食品安全、无味、无气味，且不会像钢材那么容易干燥或产生积垢。

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

取一颗豌豆大小的油滴涂抹在刀刃上，从刀脊到刃口均匀摊开。给刃口上油可以帮助刀更长时间保持锋利，但请务必不要用手指直接触碰刀刃。要为刃口打油，可在厚毛巾上涂少量油，轻轻在刃口沿着边缘擦拭。擦去多余的油后存放。

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

使用前请先清洗刀具，因为油脂用于防止生锈。使用后也应保持刀具的上油状态。