廚刀 - Chef's knife - 折叠钢、木材和橄榄木 - 北美

状况：全新未使用
年龄：2020年及以后
材质：折叠钢、木材和橄榄木

折叠钢： featuring high grade folded steel blade the 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：以高等级折叠钢刀片为特色，木质和橄榄木手柄固定在位。握感舒适，你会愿意成为今晚的厨师。对于收藏家或厨艺大师而言，这套餐刀具时尚耐用。用它切剁、切块、切丝并雕刻，助你成为一名大师级厨师。

Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

厨师刀：切碎香草与坚果
切丁并切片水果、蔬菜和肉类
剁碎蒜末并捣碎
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

大砍刀：可轻松分解肉骨和密集食物，刀背短而宽，类似斧头，直刃使其在上下砍劈时非常实用

there size differ from 6 to 12 inches

尺寸范围从6英寸到12英寸

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

削皮小刀：轻巧，刀片短，尖端尖锐，适合精细刀工
切割、剁碎、切片水果
去皮以做装饰
去除虾线
修整肉块多余脂肪

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.

去骨刀是一种厨房刀具，尖端锋利、刀刃窄，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.

刀具维护：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.

碳钢对高酸性产品反应较大。因此，在切割任何酸性物质（如柑橘、番茄、洋葱等）后，务必清洗并擦干刀片。若不冲洗，酸性物质会开始腐蚀钢材，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.

清洗并擦干刀片后，建议使用食品级刀油或中性油（如山茶花油）为刀片上油，以保护刀片并促进缓慢且均匀的风化。油脂起到屏障作用，帮助防止日后暴露于潮湿和酸性环境中。我们喜欢山茶花油，因为它食品安全、无味、无气味，也不易在钢材上干燥、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

取约豌豆大小的油滴涂抹刀背至刃口，均匀薄层覆盖。为刀刃上油有助于保持更长时间的锋利，但切勿直接用手指触及刀刃。要给刀刃上油，可将少量油滴在厚毛巾上，沿刀刃轻轻来回擦拭。擦去多余油脂后收纳。

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，因为油脂有助于防锈。使用后也应保持刀具上油，以同样方式保存。