廚刀 - Chef's knife - 折叠钢、木材与骆驼骨 - 北美

状态：全新未使用
年龄：2020年及以后
材料：折叠钢、木材和骆驼骨

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

folded steel：采用高档折叠钢刀片，木质手柄固定。握感舒适，你会自愿今晚来当大厨。对于收藏家或厨艺大师来说，这套餐刀既时尚又耐用。使用这把多功能厨刀，剁、切、切片、雕刻，成为大师级厨师

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
切丁和切片水果、蔬菜和肉类
剁碎和捣碎大蒜
切开甜瓜

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

大砍刀：能轻松分解肉骨和密集型食材，刀刃短而宽， resemble an ax（斧头）形状，边缘直，适合上下提砍、切断与劈砍

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，刀尖尖细，适合精细刀工
切割、剁碎和切片水果
为装饰去皮
去除虾线
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.

剔骨刀是一种厨房刀具，刀尖锋利、刀身窄窄的。用于食品准备中去除家禽、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：碳钢刀具在维护刀刃时需要额外的步骤。

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.

碳钢对高酸性物质反应较强。因此，在切割柑橘类、番茄和洋葱等酸性物质后，务必冲洗刀片并擦干。如果不冲洗，酸性物质会腐蚀钢材，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.

清洗并擦干刀具后，建议使用食品级刀油或中性油（如茶花油）给刀具上油，以保护刀刃并促进缓慢且均匀的氧化生Patina。油脂可以作为屏障，帮助防止未来接触到潮气和酸性物质。我们偏好茶花油，因为它食品安全、无味无味，并且不易在钢材上干燥、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 your 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

在刀背到刃口区域均匀涂抹豌豆大小的油量。为刃口上油有助于保持刀具更长时间的锋利，但切记切勿用手指直接触碰刀尖。要给刀尖上油，请在厚毛巾上滴少量油，沿刀刃轻轻来回擦拭。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

使用前清洗刀具，因为油脂用于防锈
用后也应保持刀具上油以维护良好状态