廚刀 - Chef's knife - 折叠钢，树脂 - 北美

Condition: 如新未使用
Age : 2020+
Material : 折叠钢、树脂

folded steel: 采用高档折叠钢刀身，树脂手柄固定于钢镶嵌钉上。握感舒适，今晚你愿意成为大厨。对于收藏家或厨艺大师来说，这套餐具既时尚又耐用。挥刀切、切丁、切片、切块，成为大厨的多功能厨具。

Chef knife: 砍切香草和坚果
切丁水果、蔬菜与肉类
剁碎大蒜
切开瓜类

Cleaver: 能轻松劈碎肉骨和密实食材，短宽刃口类似斧头，直刃设计便于上下提拉式切割和劈砍

它们的尺寸从6英寸到12英寸不等

Paring knife: 轻巧，刃较短，尖端利于细致刀工
切、剁、切片水果
为装饰撕皮
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.

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