kitchen knife - 厨刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - 烧烤大厨 ,厨师刀 120

folded steel: 采用高等级折叠钢刀身，木柄固定着钢 mosaic 销。握在手里舒适，你会愿意今晚来当厨师。对于收藏者或厨艺大师，这套餐刀具时尚耐用。用这套 versatile 的厨师刀来砍、切、切丁、切片，成为大师级厨师。

Chef knife: 切碎香草和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 轻松粉碎肉骨和密实食材，它们有短而宽的刀身，类似斧头，边缘直，便于上下砍切和劈砍

它们的长度从 6 到 12 英寸不等

Paring knife: 轻巧，刀身较短，尖端锋利，便于细致刀工
Cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

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.

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

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.

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.

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

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