廚刀 - Kitchen knife set - 厨师刀 - 花梨木, 甜的 - 北美 - 烧烤厨师套装，厨师刀

folded steel: 采用高品质折叠钢刀身，木质手柄通过钢镶嵌针固定。握感舒适，你会自愿今晚来做厨师。对于收藏家或大师级厨师而言，这套餐具时尚且经久耐用。用这把多功能厨师刀来砍、切丁、切片和刻画，成为大师级厨师。

Chef knife: 切碎香草和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 轻松粉碎肉骨和密实食物，它们的刀刃短而宽，类似斧头，直刃使其在上下直线的切削动作中非常适用

它们的大小从6到12英寸不等

Paring knife: 轻巧，刀刃较短，尖端尖锐，适用于细致的刀工
-cut , chop and slice fruits
-peeling skins for garnishes
-deveining shrimp
-trimming excess fat of meat

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