廚刀 - Chef's knife - 折叠钢，橄榄木 - 北美

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

folded steel: Featuring high grade folded steel blade the olive wood 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: 高级折叠钢刀片，橄榄木刀柄固定于刀体。手感舒适，你会愿意今晚来当大厨。无论是收藏家还是大师级厨师，这套餐刀既时尚又耐用。用它切碎、骰切、片切、雕刻，成就一名大师级厨师的路上就靠它这把多功能厨刀。

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、片切水果、蔬菜和肉类
切碎蒜末并压碎蒜瓣
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

菜刀/砍骨刀：轻松拆解肉骨和较硬食材，刀刃短而宽，类似斧头，直刃设计使其上下挥动时便于切碎与劈砍

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：重量轻、刀刃较短，尖端锋利，适合精细刀工
切割、剁碎、切片水果
为装饰用去皮皮屑
去虾线
修剪肉类多余脂肪

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.

去骨刀是一种厨房刀具，刀尖锋利、刀身窄窄，用于去除家禽、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：碳钢刀需要额外的步骤来维护刀刃。

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.

碳钢对高酸性物质尤其敏感。因此，切完任何酸性食材（如柑橘类、番茄、洋葱）后，务必清洗并擦干刀面。如不冲洗，酸性物质会开始腐蚀钢材并损坏刀刃。

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.

在清洗并擦干刀后，我们建议用食品级刀油或中性油（如山茶花油）给刀油润，以保护刀刃并促进缓慢而均匀的包浆。油脂将起到屏障作用，帮助抵御未来的水分和酸性物质暴露。我们偏好山茶花油，因为它食品安全、无味无香，且不易在钢上干燥、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

取豌豆大小的油滴涂抹在刀背至刃部，均匀形成薄薄一层。从刀脊到刃口均匀涂抹。给刀刃上油可以帮助刀保持更久的锋利，但请切勿直接用手指触碰刀刃。要给刀刃上油，可将少量油滴在厚毛巾上，沿刀刃轻轻擦拭。擦去多余的油并妥善存放

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

在使用前请先清洗刀具，因为油用于防锈
使用后也应保持刀具润油状态