kitchen knife - 廚刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - 烧烤厨师，厨师刀108

folded steel: 采用高等级折叠钢刀身，木柄以钢马赛克铆钉固定。手感舒适，你会自愿今晚来做厨师。对于收藏家或大师厨师，这套餐刀具时尚且耐用。用它切、骰、片、刻，让你成为大厨的路上更进一步， versatility（此处保持原文“versatile chef”意指多功能厨师用刀）。

Chef knife: 切碎草本和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 轻松分解肉骨和密实食材，它们有短而宽的刀背，像斧头一般，直刃设计使它们在上下挥动时更适合切碎和砍砍。

there size differ from 6 to 12 inches

Paring knife: 轻便小巧，刀身短，尖头设计便于精细刀工
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