kitchen knife - 廚刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - BBQ厨师，厨师刀 130

folded steel: 采用高级折叠钢刀片，木质刀柄固定着钢制镶嵌针。手感舒适，你会愿意今晚担任厨师。对于收藏家或厨艺大师来说，这套餐刀既时尚又耐用。用它来切碎、切丁、切片和切割，让你成为大师级厨师，功能多样。

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

Cleaver: 轻松粉碎肉骨和致密食材，它们有一个短而宽的刀片，类似斧头，直刃设计使其在上下砍切时更易用

它们的尺寸从6到12英寸不等

Paring knife: 轻便小巧，刀身短、尖端锋利，便于细致刀工
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