厨刀 - Chef's knife - 折叠钢、树脂和黑色 G10 - 北美

状态：全新未使用
年龄：2020 年及以后
材料：折叠钢、树脂和黑色 G 10

折叠钢： featuring high grade folded steel blade the resin 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

折叠钢刀： featuring 高级折叠钢刀片，树脂柄固定。手感舒适，今晚你会主动承担厨师工作。对收藏者或厨艺大师来说，这套餐刀既时尚又耐用。用这把多功能厨师刀切、骰、切片、剁块，成就大师级厨艺。

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
切丁并切片水果、蔬菜和肉类
剁碎、捣碎大蒜
切开瓜类

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

a清洁刀：可以轻易分解肉骨头和密集食材，它们具有短而宽的 blade，形似斧头，边缘笔直，适合上下砍砍和切割

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，刀身短，尖头使得用于精细刀工
切、剁、切片水果
去皮用于装饰的表皮处理
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.

去骨刀是一种刀具，尖点锐利、刀身窄，用于在备餐时去除家禽、肉类和鱼类的骨头。

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

刀具维护：碳钢刀需要额外的步骤来保养刀片。

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.

碳钢对高酸性产品反应较强。因此，在切割柑橘类、番茄、洋葱等酸性食材后，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，损坏刀片。

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.

清洗并擦干刀后，建议用食品级刀油或中性油（如山茶油）给刀具上油，以保护刀片并促进缓慢均匀的风化。油脂可作为屏障，帮助防止今后遭受潮气和酸性物质的侵袭。我们偏好山茶油，因为它食品安全、无味无气味，对钢材也不易干燥或积聚。

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

在刀片上涂抹豌豆大小的油，并从刀脊向刀刃均匀涂抹成薄薄一层。为刀刃上油有助于保持刀口更久锋利，然而切勿用手指直接触碰刀口。要给刀口上油，可将少量油涂在厚毛巾上，沿边缘轻轻来回擦拭。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

在使用前清洗刀具，因为油脂有助于防锈。使用后也应保持刀具上油。