廚刀 - Chef's knife - 折叠钢，Pakka木 - 北美

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

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

folded steel：采用高等级折叠钢刀片，木柄固定。握感舒适，今晚你会主动担任厨师。对于收藏家或大师厨师来说，这套餐刀具时尚耐用。用它来切碎、切丁、切片和雕刻，成就你的大厨之路。

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
切丁并切片水果、蔬菜和肉类
剁碎并碾碎大蒜
切割甜瓜

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
re刮刀：可轻松分解肉骨和密实食材，刀身短而宽，形似直边的斧头，适合上下提刀进行砍切和砍砸

they size differ from 6 to 12 inches

它们的尺寸从6到12英寸不等

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.

去骨刀是一种厨用刀，刀尖锋利、刀身窄窄的。用于分离家禽、肉类和鱼类的骨头，在备菜时使用。

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.

碳钢对高酸性食品特别敏感。因此，切完任何酸性物质后，务必清洗并擦干刀片，如柑橘類、番茄、洋葱等。若不清洗，酸性物质会开始腐蚀钢材并损坏刀片。

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，建议用食品级刀油或中性油（如茶花油）为刀片上油，以保护刀片并促进缓慢而均匀的包漆。油脂可作为屏障，帮助防止日后暴露于水分和酸性物质。我们喜欢茶花油，因为它食品安全、无味无气味，不会像某些油那样在钢材上快速干燥或积聚。

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，沿脊背到刃部均匀涂抹成薄层。给刀刃上油有助于保持锋利，但切记切勿直接用手指触碰刀刃。若要为刀刃上油，请在厚毛巾上涂少量油，然后轻轻将涂油的毛巾擦过刀刃。抹去多余的油并存放。

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，因为油脂有助于防锈。使用后也应保持刀具润油。