厨刀 - Chef's knife - 折叠钢 , Pakka 木材 - 北美

Condition: 全新未使用
Age : 2020+
Material : 折叠钢、 pakka 木

Folded steel: Featuring high grade folded steel blade the pakka wood 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: 高级折叠钢刀片，Pakka 木材手柄固定，手感舒适。今晚你会愿意担任厨师。无论是收藏家还是厨艺大师，这套餐具刀具都时尚耐用。用这套多功能厨师刀，切、骰、切片、雕刻，成为大师级厨师

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
dice、切片水果、蔬菜和肉类
剁碎并压碎大蒜
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：轻松分解肉骨和密集食品。它们拥有短且宽的刀刃，像斧头一样，直边使其适合上下砍切和劈砍

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，刀刃短，尖头设计让其在精细刀工时更得心应手
切割、剁碎和切片水果
为装饰去皮表皮
去虾线
修 trim 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.

剔骨刀是一种刀口尖锐、刀身窄窄的厨房刀具，用于切割禽肉、肉类和鱼类时去除骨头

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

刀具维护：碳钢刀需要额外的维护步骤以保养刀刃

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.

碳钢对高酸性物质反应较强。因此，在切过酸性物质（如柑橘、番茄、洋葱）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.

清洗并擦干刀后，建议使用食品级刀油或中性油（如茶花油）给刀油保养，以保护刀刃并促成缓慢而均匀的包浆。油会形成屏障，帮助防止将来暴露在潮气和酸性物质中的损害。我们喜欢茶花油，因为它食品安全、无味无香，不会像其他油那样在钢材上容易干燥或积聚。

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

在刀面涂抹豌豆大小的油，并从刀脊到刃均匀涂开成薄层。给刀刃上油有助于保持刀具更长时间更锋利，但请避免直接用手指触摸刀刃。要为刀刃上油，请在厚毛巾上涂少量油，轻轻在刀刃上来回擦拭。擦去多余的油后储存

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，以维持状态