廚刀 - Chef's knife - 折叠钢，Pakka木 - 北美

Condition: 如新未使用
Age : 2020+
Material : 折叠钢， pakk a 木

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. Handle color is more on yellowish side picture color slightly vary.

folded steel： Featuring high grade folded steel blade, the wooden handle is fixed. 佩戴握感舒适，今晚你愿意来做厨师。对于收藏者或大师级厨师，这套刀具时尚且经久耐用。挥刀切碎、切丁、切片、雕刻，助你成为大厨。刀柄颜色偏向偏黄，图片色可能有轻微差异。

Chef knife: chopping herbs and nuts
大厨刀：切碎香草和坚果
dicing and slicing fruits ,vegetables and meats
切丁与切片水果、蔬菜和肉类
mincing and crushing garlic
剁碎大蒜并碾碎
cutting through melons
切穿甜瓜

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：轻松敲碎肉骨和密实食材，刀刃短而宽，形似斧头，直边设计便于上下挥动时进行砍劈

there size differ from 6 to 12 inches
它们的尺​​寸从6英寸到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
削皮刀：重量轻、刀刃短、尖端锋利，适合精细刀工
cut , chop and slice fruits
切、剁、切片水果
peeling skins for garnishes
用于装饰的削皮
deveining shrimp
去虾线
trimming excess fat of meat
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：一种具有尖锐刀尖和纤细刀刃的厨用刀。在食品加工中用来去除家禽、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：碳钢刀需要额外的保养步骤。

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.
碳钢对高酸性物质特别反应性强。因此，切完任何酸性物质（如柑橘类、番茄、洋葱）后务必冲洗并擦干刀面。如不冲洗，酸性物质将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.
清洗、擦干刀具后，建议使用食品级刀油或中性油（如山茶花油）给刀具上油，以保护刀刃并促进形成缓慢、均匀的包浆。油脂将作为屏障，帮助防止未来的湿气和酸性物质的暴露。我们偏好山茶花油，因为它食品安全、无味、无气味，并且不会像其他油那样容易干燥或在钢上积聚。

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
在刀刃上涂抹豌 pea 大小的油脂，并从刀背到刃缘均匀薄层涂抹。给刀刃上油有助于保持刀口更长久的锋利，但请勿用手指直接触碰刀刃。要给刀刃上油，请将少量油涂在厚毛巾上，轻轻将油润的毛巾沿刃缘推拭。擦去多余的油并存放

wash knives before using them as oil is used to keep it safe from rust
在使用前请清洗刀具，因为油脂用于防止生锈
you should also keep the knifes oiled as you keep them after use
使用后同样要保持刀具上油存放