kitchen knife - 廚刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - 烧烤大厨，厨师刀103

folded steel: 特点是高等级折叠钢刀片，木质刀柄通过钢制镶嵌钉固定。握在手里舒适，你会自愿今晚来当厨师。对于收藏家或厨艺大师来说，这套刀具时尚坚固，经久耐用。用这套多功能厨师刀来切碎、切丁、切片和切割，向成为大师厨师的目标迈进。

Chef knife: 洁切香草和坚果
细切并切碎水果、蔬菜和肉类
剁碎并捣碎大蒜
切开甜瓜

Cleaver: 容易分解肉骨和密集食材，它们有一把短而宽的刀片，像斧头一样，刀口笔直，便于上下起落的劈砍和劈切。

它们的尺寸从6到12英寸不等。

Paring knife: 轻巧，刀片短、尖端锋利，适合细致刀工
切、剁和切片水果
为装饰用去皮皮
去除虾线
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.


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