廚刀 - Chef's knife - 折叠钢、木材与橄榄木 - 北美

Condition: 未使用如新
Age : 2020+
Material : 折叠钢、木材和橄榄木

Folded steel: Featuring high grade folded steel blade the rose wood and olive wood 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

折叠钢：采用高等级折叠钢刀片，玫瑰木和橄榄木柄固定。手感舒适，今晚你会自愿担任厨师。对于收藏家或厨艺大师来说，这套刀具时尚且耐用。用这把多功能厨师刀切碎、切丁、切片并雕刻，成为大厨高手。

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
切丁切片水果、蔬菜和肉类
细碎并捣碎大蒜
切割甜瓜

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：轻松分解肉骨和密集食品，刀身短宽，形似斧头，直刃设计使其适合上下挥动时进行劈砍和切断

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

去皮小刀：轻巧，刀身短，尖端尖头，适合精细切割
切割、切碎、切片水果
去皮用于装饰
去除虾线
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，具尖锐的刀尖和窄刃，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片。

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，在处理任何酸性物质（如柑橘类、番茄和洋葱）后，务必清洗刀片并擦干。若不冲洗，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.

洗净并擦干刀具后，建议使用食品安全的刀油或中性油（如山茶油）给刀片上油，以保护刀片并促进慢而均匀的金属包覆。油脂可以形成屏障，帮助抵御未来的潮气和酸性物质的侵袭。我们偏好山茶油，因为它食品安全、无味无香，也不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

在刀刃上涂抹豌 pea 量的油，并从刀背到刃口均匀涂抹成薄层。给刀刃上油有助于保持刀锋更久地锋利，但切勿直接用手指触碰刀刃。要给刀刃上油，请在厚毛巾上涂少量油，然后轻轻用油润的毛巾擦拭刀刃。擦去多余的油并存放。

wash knives before using them as oil is used to keep it safe from rust
你应在使用前清洗刀具，因为油用于防锈

you should also keep the knifes oiled as you keep them after use
你在使用后应持续给刀具上油，保持湿润状态