廚刀 - Chef's knife - 折叠钢材 , Dollar wood - 北美

状态：全新未使用
年龄：2020 年及以后
材料：折叠钢，Dollar wood

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

折叠钢：采用高品质折叠钢刀刃，木质手柄固定。手感舒适，今晚你会愿意担任大厨。无论是收藏爱好者还是烹饪大师，这套餐刀具都时尚耐用。用这把多功能厨师刀切剁、切丁、切片并雕刻，练就大师级厨艺。

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
切丁并切片水果、蔬菜和肉类
剁碎蒜头
切割瓜类

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

砍刀：能够轻松分解肉骨和密实食材，刀背短宽，刀刃直线形状，便于上下挥舞时进行砍切和劈砍

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，尖端尖细，适合精细刀工
切割、剁碎、切片水果
为装饰去皮
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，刀尖尖锐、刀刃窄，常用于食品加工中去除家禽、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：碳钢刀需要额外的保养步骤来维护刀刃。

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，在切割任何酸性物质（如柑橘类、番茄、洋葱）后，务必冲洗并擦干刀面。若不冲洗，酸性物质会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.

清洗并擦干刀具后，建议使用食品安全的刀具油或中性油（如木樨油）来润滑刀面，以保护刀刃并促进缓慢而均匀的包浆形成。油脂充当屏障，帮助防止未来暴露在湿气和酸性环境中。我们偏好木樨油，因为它食品安全、无味无香，不会像其他油那样快速干燥或在钢材上堆积。

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 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

将豌豆大小的油滴涂在刀刃上，并从刀脊到刃缘均匀涂抹成薄层。为刀刃上油有助于保持刀具更久地锋利，但请避免用手指直接触碰刀刃。要为刀刃上油，请将少量油滴在厚毛巾上，轻轻在刀刃上来回擦拭。擦去多余的油并收纳。

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

在使用前请先清洗刀具，因为油脂用于防锈。同时，使用后也应保持刀具上油。