Ger van Oers

厨房用刀具拍卖

状态：全新，未使用
年龄：2020：乌木色柚木和 锤击钢 
产地：北美

折叠钢：用于这把刀片的钢材由低碳钢和高碳钢混合层经焊接、锻造和锤打多次，层数可达多达200层

大砍刀：大砍刀在处理如各类南瓜与根茎类蔬菜等较坚实的食材时，力量大于厨师刀或日式菜刀。除了分解肌腱和骨头外，大砍刀还可用于捣碎、切碎、切丁和切片各种其他食材

屠夫刀：具有长而弯曲的刀身，末端尖锐，便于以锯切动作干净而轻松地切割肉类
切穿皮肤、软骨和骨头
分割大块肉体，包括整块尸体、排骨架和牛肉大块切割
修整脂肪和腱膜

削皮刀：轻巧，刀身短，尖端尖锐，适用于精细刀工
用于削皮以装饰
去除虾线
去除肉类多余脂肪

刀具维护：正确的磨利、清洁和存放都是重要的刀具安全要点
使用后尽快清洗刀具，以防止交叉污染
请手洗刀具，而非放入洗碗机
定期磨利和磨快刀具，以保持刀口锋利
存放前让刀具完全风干

收到货时请务必清洗刀具，因为在出厂时使用的油脂是为防止生锈

Condition: As new, unused
Age: 2020:  wenge wood and  Hammered steel 
Origin: NORTH AMERICA

Folded steel: used for this blade consists of layers of low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers

Cleaver : A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods 

Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion
Cutting through skin , cartilage and bones
Portioning large portions of meat, including whole carcasses racks of ribs and beef primal cuts
Trimming fat and sinew
 
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat


Knife maintenance: proper sharpening, cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them

Always wash your knives when you receive the shipment because oil is used to keep them safe from rust


厨刀 - Chef's knife - 乌木木材与手工锤纹钢 - 北美

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厨刀 - Chef's knife - 乌木木材 与 手工锤纹钢 - 北美