廚刀 - Chef's knife - 折叠钢、树脂和骆驼骨 - 北美

Condition: 新品未使用
Age : 2020+
Material : 折叠钢、树脂与骆驼骨

folded steel: 采用高档折叠钢刀身，木质刀柄固定。手感舒适，您会愿意今晚成为厨师。对于收藏家或厨艺大师来说，这套餐刀风格时尚，坚固耐用。挥刀切碎、切丁、片、雕琢出你成为大厨的道路，万用的厨师刀。

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

切菜师刀：切碎香草和坚果
切丁、切片水果、蔬菜和肉类
剁碎并捣碎大蒜
切穿瓜类

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：能轻松分解肉骨和密实食材，刀片短而宽，类似斧头，刀刃直线，适合上下直砍的切割与劈砍。

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
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

削皮小刀：重量轻，刀 blade 短，尖端尖细，适合精细刀工
切割、剁切和切片水果
为装饰去皮皮壳
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.

去骨刀是一种刀具，尖端锋利、刀身窄窄的。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，切完酸性物质如柑橘类、番茄和洋葱后，务必清洗并擦干刀面。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.

清洗并擦干刀后，建议用食品安全的刀油或中性油油润刀面，如山茶油，以保护刀刃并促进缓慢而均匀的包浆。油脂将形成屏障，帮助抵御未来的潮气和酸性物质的接触。我们偏好山茶油，因为它食品安全、无味无臭、且不易在钢材表面干燥或堆积。

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

取约豌豆大小的油，均匀涂抹在刀背至刃缘的一层薄油。为刀刃上油有助于保持刀具更久锋利，但切勿用手直接触碰刀刃。要给刀刃上油，请在厚毛巾上涂少许油，轻轻拖拭刀刃。擦去多余油脂并收好。

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

在首次使用前请先清洗刀具，因为油脂用来防锈。
使用后也应保持刀具的上油状态。