廚刀 - Chef's knife - 折叠钢，树脂 - 北美

Condition: 全新未使用
Age : 2020+
Material : 折叠钢，树脂把手

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

折叠钢刀：采用高等级折叠钢刀片，树脂把手固定。手感舒适，你今晚可能就自告奋勇做厨师。无论是收藏家还是厨艺大师，这套刀具都时尚耐用。用它切碎、切丁、切片并雕刻，你就能成为大厨

Chef knife: chopping herbs and nuts
Chopping herbs and nuts（厨师刀：切碎香草和坚果）
dicing and slicing fruits ,vegetables and meats
Dicing and slicing fruits, vegetables and meats（切丁并切片水果、蔬菜和肉类）
mincing and crushing garlic
Mincing and crushing garlic（剁碎蒜瓣/碾蒜）
cutting through melons
Cutting through melons（切割瓜类）

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

菜刀：能轻松劈开肉骨和密实食材，刀身短而宽，形似斧头，直刃设计使其非常适合上下锯切和砍劈

there size differ from 6 to 12 inches

其大小从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，尖头设计，适合精细刀工
切割、切碎、切片水果
为装饰去皮
去肠虾
去除肉块多余脂肪

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.

剔骨刀是一种刀具，具尖锐的刀尖和窄刃。用于食品准备中去除禽肉、肉类和鱼类的骨头。

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

刀具保养：碳钢刀具需要额外的步骤来维护刀片。

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.

碳钢对于高酸性产品特别敏感。因此，在切割任何酸性物质（如柑橘类、番茄、洋葱）后，必须冲洗刀片并擦干。若不清洗，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，建议使用食品级刀油或中性油（如山茶油）给刀油脂，以保护刀片并促进缓慢而均匀的使用痕迹。油脂将起到屏障作用，帮助抵御未来的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，并且不易在钢上变干或积聚。

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脂，并从背脊到刃部均匀铺展成薄层。给刃部上油有助于保持刀口更长时间锋利，然而，切勿直接用手指触碰刀刃。要给刀刃上油，取少量油涂在厚毛巾上，轻轻来回擦拭刀刃表面。擦去多余油脂后存放。

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

在使用前清洗刀具，因为油脂用于防锈。使用后也应继续保持刀具的上油状态。