廚刀 - Chef's knife - Pakkawood、木材与折叠钢 - 北美 - 特制刀具套装

Condition: 尚新，未使用
Age: 2020: Dollar wood, wood and Folded steel
Origin: NORTH AMERICA

Forged steel:
Forged knives are made by heating a steel bar in a furnace until its red hot and soft and then hammering it into shape on an anvil. The hammering process strengthens the steel molecules which helps the knife retain its edge.
Forged knives are usually heavier then stamped knives
Forged knives are well balanced and feel comfortable in your hands

Cleaver : A cleaver can take on heavy vegetables like different varieties of squash and root vegetables with more force than a chef's knife or santoku knife. Aside from breaking down tendons and bones, cleavers can also be used for pounding, mincing, dicing, and slicing of a variety of other foods

Chef knife:
A chef’s knife is one of the most versatile tools in a knife block. Any professional chef will tell you this is a must-have. It should feel like an extension of your arm. It’s a go-to for chopping herbs, dicing vegetables, fruit, and herbs. As well as cutting a variety of other ingredients like meat, poultry, and fish

Paring knife: Paring knives are proof that you should never judge a knife by its size. This little piece of cutlery has a very thin blade that’s super sharp. It expertly peels, chops, slices, minces, and removes seeds. It’s my go-to for slicing fruit or cutting up hot peppers.

Though you don’t want to cut large meat or large produce with it, you can use it for just about everything else, and you’ll find yourself reaching for it a lot

Utility knife:
Utility knives are smaller than chef’s knives but not quite as petite as paring knives. They’re great for slicing and chopping small to midsize vegetables and cuts of meat. A serrated utility knife comes in handy for slicing sandwiches as well. A straight-blade utility knife is helpful when peeling

Bread knife:
Bread knives are long and have serrated edges. They easily carve through soft or crusty bread without sacrificing its integrity. When using it, move it more like you would a saw than a chef’s knife. In addition to slicing bread, they can be used with other baked goods, too, like cake.

Other than bread, you can use them to cut large melons where straight blades often get stuck, slicing tomatoes, and breaking bars of chocolate into smaller bits.

Cleaning of your knives:
Fortunately, there are several different ways to remove rust stains from the blade of your knife. Here are a few of our tried and true rust removal methods.

1. The Vinegar Method
For this method, you will need a bowl, white vinegar, soft sponge, and dish soap.

Submerge the entire blade of your knife in a glass of vinegar and soak for 15-30 minutes for minor rust, and overnight for more damaged blades.
Remove from the vinegar and carefully scrub with a soft sponge to remove rust spots.
Once the rust stains have been removed from the knife, wash with soap and water and dry thoroughly.
2. The Baking Soda Method
For this method, you’ll need baking soda, water, and a soft sponge.

Mix water and baking soda into a thick paste and carefully spread the paste over the rust spots on the knife.
Let the paste sit for at least an hour.
Use soft sponge to scrub the knife to remove the rust stains.
Rinse well with water and dry thoroughly.
3. The Lemon Method
For this method, you’ll want to have lemon, salt, and a soft sponge.

Cover the rust stains with salt.
Squeeze juice from a lemon on top of the salt.
Let the mixture sit for about two hours.
Carefully scrub the knife with the lemon rind and soft sponge.
Rinse with water and dry thoroughly.
4. The Potato Method
For this method, gather a potato, salt or baking soda, and dish soap.

Slice a potato in half.
Cover one half of the cut potato with dish soap.
Sprinkle salt or baking soda on top of the potato.
Rub the rust spots with the potato to remove the stains.
Rinse well and dry thoroughly.
How to Keep Your Knives From Rusting
chef knife chopping

Knife maintenance:
proper sharpening, cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them

Always wash your knives when you receive the shipment because oil is used to keep them safe from rust