廚刀 - Chef's knife - 折叠钢，木材 - 北美

状况：全新未使用
年龄：2020年及以后
材料：折叠钢，木材

折叠钢： 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：采用高等级折叠钢刀片，木质手柄固定。手感舒适，今晚你会主动承担厨师的角色。无论是收藏者还是厨艺大师，这套餐刀具都时尚且经久耐用。切碎、骰切、切片并雕刻，助你成为大师级厨师，因这把多功能的厨师刀而更得心应手。

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
切丁并切片水果、蔬菜和肉类
剁碎和碾碎大蒜
切开瓜类

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：可轻松分解肉骨和密度较高的食物，它们有短而宽的刀片，形似斧头，刀刃直直的，适合上下翻动时进行切割和砍劈

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

描刀：重量轻，刀片短，尖端尖锐，便于精细刀工
切割、剁碎、切片水果
用于装饰的去皮皮屑
去肠线虾仁
修整肉类多余的脂肪

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，刀尖锐利、刀身窄窄的。用于食品准备中去除家禽、肉类和鱼类的骨头。

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.

刀具维护：碳钢刀需额外的维护步骤。

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.

碳钢对高酸性食品尤为敏感。因此，在切割如柑橘类、番茄和洋葱等酸性物质后，务必冲洗刀具并擦干。如果不冲洗，酸性物质会开始腐蚀钢材，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.

清洗并烘干刀具后，我们建议用符合食品安全的油脂或中性油（如山茶油）涂抹刀面，以保护刀刃并促进慢速、均匀的“包浆”。油脂将形成屏障，帮助防护未来的潮气和酸性物质接触。我们喜欢山茶油，因为它食品安全、无味无气味，且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 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

在刀刃上涂抹豌豆大小的油脂，沿刀脊到刃均匀涂开成薄层。给刀刃上油有助于保持刀口更久地锋利，但切勿用手指直接触碰刀刃。若要给刀刃上油，请将少量油涂在厚毛巾上，轻轻沿刀刃来回擦拭。擦去多余的油并收纳起来。

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，因为油脂有助于防锈。
使用后也应保持刀具上油以维持状态。