廚刀 - Chef's knife - 折叠钢 , 木材 - 北美

Condition: 全新未使用
Age : 2020+
Material : 折叠钢， 木柄

folded steel: Featuring high grade folded steel blade the wooden 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：采用高等级折叠钢刀片，木柄固定在手柄上。握感舒适，你今晚愿意担任厨师。无论是收藏家还是厨师大师，这套刀具都时尚耐用。用这把多用途厨师刀剁碎、切丁、切片、切块，稳步向大厨之路迈进。

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、捣碎大蒜
切开瓜类

there size differ from 6 to 12 inches

其尺寸从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

小刀：重量轻，刀身较短，尖端锋利，适合精细刀工
切、剁、切片水果
为装饰去皮
去虾线
修整肉类多余脂肪

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.

去骨刀是一种刀具，刀尖锋利、刀身窄窄的。用于预备食材时去除家禽、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：碳钢刀需要额外的维护步骤。

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.

碳钢对高酸性食品特别敏感。因此，切完任何酸性物质（如柑橘、番茄、洋葱）后，务必清洗并擦干刀片。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.

清洗并擦干刀具后，建议用食品级刀油或中性油（如山茶油）涂抹，以保护刀片并促进缓慢而均匀的包浆。油脂可作为屏障，帮助防止日后暴露于水分和酸性物质。我们偏好山茶油，因为它食品安全、无味无香且不易在钢材表面干燥或积聚。

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

在刀片上涂抹豌豆大小的油脂，并从刀脊至刀口均匀涂布成薄层。给刀口加油有助于保持锐利，但切勿直接用手指触摸刀口。要给刀口上油，请在厚毛巾上涂少量油，然后轻轻在刀口上擦拭。擦去多余的油并储存。

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

在使用前请清洗刀具，因为油脂用于防锈。使用后也应保持刀具润滑。