廚刀 - Chef's knife - 折叠钢、木材与骆驼骨 - 北美

条件：全新未使用
年龄：2020年及以后
材料：折叠钢、木材与骆驼骨

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. Wood color is lighter then picture more on beige side .

折叠钢：采用高等级折叠钢刀片，木质手柄固定。握感舒适，今晚你会主动承担厨师角色。无论是收藏家还是专业厨师，该套刀具都时尚耐用。使用这把多功能厨师刀切碎、骰切、切片和雕刻，稳步成为大师级厨师。木头颜色比图片更浅，偏米色。


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

厨师刀：切碎香草与坚果
切丁、切片水果、蔬菜和肉类
剁碎并捣碎大蒜
切开瓜类


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

砍骨刀：易于分解肉骨和密集食物，刀片短而宽，类似斧头，刀背直线切削便于上下挥动进行切碎和砍劈

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

削皮小刀：重量轻，刀片短，尖端尖头，适合精细刀工
切割、剁碎、切片水果
去皮装饰用皮
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.

去骨刀是一种厨用刀，具尖锐的刀尖和窄长的刀身。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.

碳钢对高酸性物质特别敏感。因此，切完任何酸性物质后，务必清洗并擦干刀面，如柑橘类、番茄和洋葱等。若不冲洗，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.

清洗并擦干刀具后，建议使用食品级刀油或中性油进行保养，如山茶油，以保护刀刃并促进慢速均匀的包浆。油脂将形成一道屏障，帮助防止未来的潮气和酸性物质侵袭。我们偏好山茶油，因为它食品安全、无味无气味，不会像其他油那么容易在钢材上干燥或积聚。

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

在刀尖处滴上一颗豌豆大小的油，沿刀脊到刀刃薄薄涂抹均匀。给刀刃上油有助于刀口保持更久的锋利度，然而切勿直接用手指触碰刀锋。要给刀刃上油，请在厚毛巾上涂抹少量油，然后轻轻沿着刀锋擦拭。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

在使用前请先清洗刀具，因为油脂有助于防锈。用后也应保持刀具上油。