japanese - 廚刀 - Kitchen knife set - 厨师刀 - 花梨木, 纯皮革 - 北美 - BBQ 厨师，厨师刀 008

folded steel: 折叠钢： featuring high grade folded steel blade 高级折叠钢刀片，木质手柄固定着钢镶钉。手感舒适，你今晚就愿意担任厨师。对于收藏家或大师厨师来说，这套餐刀既时尚又耐用。用这套多功能厨师刀来剁、切、切片并雕刻，成为大师厨师的路就此开启。

Chef knife: chopping herbs and nuts
厨师刀：切碎香草和坚果

dicing and slicing fruits ,vegetables and meats
切丁与切片水果、蔬菜和肉类

mincing and crushing garlic
剁碎与捣碎大蒜

cutting through melons
切穿瓜类

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
菜刀：能轻松分解肉骨和密实食材，刀身短而宽，类似斧头，直刃设计便于上下挥动进行劈砍

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
削皮刀：轻巧，刀刃较短，尖端尖锐，适合细致刀工
cut , chop and slice fruits
切割、切碎与切片水果
peeling skins for garnishes
用于配饰的去皮装饰
deveining shrimp
去虾线
trimming excess fat of meat
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.
去骨刀是一种厨房刀具，刀尖尖锐、刀刃窄，用于去除家禽、肉类和鱼的骨头。

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.
刀具保养：碳钢刀需要额外的步骤来维护刀刃。

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.
碳钢对高酸性物质尤其敏感。因此，在切割任何酸性物质（如柑橘、番茄、洋葱）后，务必冲洗刀片并擦干。若不清洗，酸性会开始腐蚀钢材并损坏刀刃。

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.
清洗并擦干刀具后，建议使用食品级刀油或中性油（如山茶花油）给刀具上油，以保护刀刃并促使缓慢且均匀地形成包浆。油脂可作为屏障，帮助防护日后暴露于水分和酸性物质的影响。我们偏好山茶花油，因为它食品安全、无味无臭，不会像其他油一样容易在钢材上干燥、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 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
取豌豆大小的一点油，均匀涂抹在刀刃上，形成从刀背到刃口的薄层。给刃口上油有助于让刀更持久保持锋利，但切勿用手指直接触碰刀刃。要给刀刃上油，可在厚毛巾上涂少量油，轻轻用带油的毛巾擦拭刀刃边缘。擦去多余的油并存放。

wash knives before using them as oil is used to keep it safe from rust
在使用前请清洗刀具，因为油是用来防锈的。
你也应在使用后继续给刀具上油以保持其状态