厨刀 - Chef's knife - 折叠钢 , 树脂 - 北美

状态：全新未使用
年龄：2020 年及以上
材质：折叠钢，树脂

folded steel: Featuring high grade folded steel blade the resin scale is fixed with steel mosaic pins .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

折叠钢：采用高等级折叠钢刀身，树脂手柄通过钢制镶花销固定。握在手中舒适，你会愿意今晚当大厨。无论是收藏爱好者还是大师级厨师，这套刀具都时尚耐用。用它切、剁、切片和雕刻，成就你成为大师级厨师的路。

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

厨师刀：切碎香草与坚果
切丁并切片水果、蔬菜与肉类
剁碎和捣碎大蒜
切穿瓜类

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

砍骨刀：可轻松分解肉骨与密集食材，刀背短而宽，刀面直线形状，前后上下砍切时非常有用。

there size differ from 6 to 12 inches

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，刀身短，尖头设计，适合精细刀工
切割、剁碎和切片水果
为装饰去皮皮
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.

去骨刀是一种尖头细刃口的厨房刀，用于处理禽畜鱼肉，去除骨刺。

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

刀具保养：碳钢刀需要额外的保养步骤来维护刀刃。

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.

碳钢对高酸性产品反应较强。因此，切完酸性物质如柑橘、番茄、洋葱等后，务必清洗刀刃并擦干。如果不清洗，酸性物质将腐蚀钢材，损坏刀具。

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.

清洗并擦干刀具后，建议使用食品级油或中性油（如山茶油）为刀刃涂油，以保护刀刃并促进慢慢、均匀的包浆。油膜可作为屏障，帮助防止未来的潮湿和酸性物质侵袭。我们偏好山茶油，因为它食品安全、无味无气味，不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，并从刀背到刃部均匀涂覆成薄层。给刀刃上油可让刀口保持更久的锋利，但请切勿直接用手指触摸刀刃。若要给刀刃上油，请在厚毛巾上涂少量油，轻轻用油过的毛巾擦拭刀刃表面。擦去多余的油并存放。

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

使用前请清洗刀具，因为油脂有助于防锈。使用后也应保持刀具上油。