廚刀 - Chef's knife - 折叠钢，树脂 - 北美

状态：全新未使用
年龄：2020年及以后
材质：折叠钢，树脂

folded steel: 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

folded steel：采用高等级折叠钢刀刃，树脂手柄固定。手感舒适，你今晚就愿意来做厨师。对于收藏家或厨艺大师来说，这套餐刀具时尚且耐用。挥刀切、丁、切、片并雕刻，成就你成为大厨的多功能魅力。

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、切片水果、蔬菜和肉类
剁碎蒜末并碾碎
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

屠夫刀：能轻松分解肉骨和密实食材，刀片较短且宽大，类似带直刃的斧头，使其上下直劈、劈砍时更得心应手

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：轻便，刀身短，尖端锋利，适合精细刀工
切、剁、切片水果
用于装饰的削皮
虾去肠线
修整肉类多余的脂肪

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.

去骨刀是一种厨房刀具，刀尖尖锐、刀身窄窄的。用于食材处理时去除禽肉、畜肉和鱼类的骨头。

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

刀具保养：碳钢刀需要多做几步来维护刀刃。

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.

碳钢对高酸性产品特别敏感。因此，切过诸如柑橘类、番茄、洋葱等酸性物质后，务必清洗并擦干刀口。若不清洗，酸性物质会开始腐蚀钢材，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.

清洗并擦干刀具后，建议用食品安全的刀具油或中性油（如山茶花油）涂抹，保护刀刃并促进缓慢且均匀的包漆反应。油脂将成为阻隔层，帮助抵御未来的潮气和酸性物质。我们偏好山茶花油，因为它食品安全、无味无嗅，不会像其他油那样易干燥或在钢材表面积累。

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

将豌豆大小的油涂抹在刀背到刃口处均匀形成薄层。给刀口上油有助于保持刀口更锋利更久，然而，切勿直接用手触碰刀口。要给刀口上油，取少量油涂在厚实的毛巾上，轻轻在刀口上来回擦拭。抹去多余油脂后存放

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

在使用前请清洗刀具，因为油脂有助于防锈。
使用后也应保持刀具的润滑状态以延长使用寿命