廚刀 - Chef's knife - 手工折叠钢，帕卡木 - 北美

Condition: 近乎全新未使用
Age : 2020+
Material : 手工折叠钢，帕卡木（Pakkawood）

Folded steel:
由于其天性，折叠钢制成的刀具在本身就带有一种“古董感”，即使你全新购买。原因在于锻造所用的工艺——即将两种或以上的钢材合并成一个统一、坚固的合金。这一过程使得成品的金属呈现出由多层钢材叠加形成的花纹。该工艺可追溯到数百年前。尽管钢材的“原始”锻造工艺已经随岁月流逝而失传，但如今用来创造出这些具有代表性花纹的强韧钢材的现代技艺，值得我们赞颂。Wootz（锻钢）和pattern weld（花纹焊）也是用于表示这种层叠锻造技术的术语。

许多人最初被折叠钢刀具吸引的原因有一部分其实并不深奥——而且相当直观。之所以折叠钢如此美观，是因为其刀刃具有美丽的花纹，常常呈现出“波纹状”的设计，因此你在网上或橱窗中看到时会不由自主地被吸引。

任何购买刀具用于任意用途的人都希望刀口锋利（一把钝刀除了让人沮丧之外几乎无所作为！）。当你选择一把做工精良的折叠钢刀，它的锋利持久性通常比大多数量产刀具要好得多。当然，这并不能保证你永远不需要磨刀，但你很可能需要磨的次数会少很多。嘿，这也是我们将这些刀称为“投资”的部分原因。

猎人和渔民很可能都知道一把好刀的价值。但一把美丽的折叠钢刀片同样是完美的礼物——或是一种奢侈享受，适合任何人。日常使用的一种方式，是把它应用在你的厨房刀具套装中。折叠钢厨房刀具不仅在性能上出色且保持锋利，还会为你的厨房增添一种独特的美感，永远是值得聊起的话题。

Chef knife:
- 切碎香草与坚果
- 切丁与切片水果、蔬菜与肉类
- 蒜末剁碎与捣碎
- 切割甜瓜

Cleaver:
菜刀是一把形状多样、通常呈矩形刀刃的砍刀。它主要用作厨房或屠宰用途，主要用于分割大块软骨头和厚片肉。

Paring knife:
- 轻量、刀刃较短、尖端锋利，适合细致刀工
- 切、剁、切水果
- 剥皮装饰用的果皮
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- 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.

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