HHH - 廚刀 - Kitchen knife set - 厨师刀 - 花梨木, 甜蜜的 - 北美 - 烧烤厨师套装，厨师刀

folded steel: 采用高级折叠钢刀片，木柄通过钢质镶嵌钉固定。手感舒适，你会愿意今晚来担任厨师。对于收藏家或大师厨师而言，这套餐刀具时尚且耐用。用这套多功能厨刀切碎、切块、切片、雕刻，向成为大师厨师的目标迈进。

Chef knife: 切碎香草和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 容易分解肉骨和密集食材，它们有短而宽的刀片，类似斧头，直刃使其在上下砍切时非常实用

它们的尺寸从6到12英寸不等

Paring knife: 轻巧，刀片短、尖端尖，适合精细刀工
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

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