廚刀 - Chef's knife - 折叠钢，Pakka木 - 北美

状态：几乎全新未使用
年龄：2020年及以上
材质：折叠钢， Pakka 木

folded steel: 采用高等级折叠钢刀片，木质手柄固定。握在手里舒适，你今晚愿意当厨师。
对于收藏家或厨艺大师而言，这套餐刀既时尚又耐用。用这套刀具切、丁、片和雕刻，成为大师级厨师的路上更进一步。

Chef knife: chopping herbs and nuts
dice and slice fruits, vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 轻松分解肉骨及密集食物，它们有一把短宽的刀片，类似斧头，刀背直线，便于上下挥动时进行切碎和劈砍。

尺寸从6到12英寸不等

Paring knife: 轻量化，刀刃短，尖端设计便于进行精细刀工
切、剁、切片水果
用于装饰物的削皮
去除虾线
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.

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