Køkkenkniv - Chef's knife - Pakkawood og håndlavet foldet stål - Nordamerika
Nr. 87143953
Køkkenkniv - Chef's knife - Kamelben, Pakka træ, Sort g 10 og Foldet stål - Nordamerika
Nr. 87143953
Køkkenkniv - Chef's knife - Kamelben, Pakka træ, Sort g 10 og Foldet stål - Nordamerika
Condition: As new, unused
Age: 2020: Camel bone, Pakka wood, black g 10 and Folded steel
Origin: NORTH AMERICA
Low carbon and high carbon mixture welded, forged and hammered several times to obtain up to 200 layers
wood handle is easy to hold and handle .Camel bone makes the knives more beautiful and attractive
Tourne knife: a tourné knife is used for any sort of turning cut -- "tourné" means "turned" in French. So any time you're going to be making a circular cut, this is the knife you should use
Nakiri knife: The nakiri is best known for cutting vegetables, but it can also be used on boneless proteins as well. While the nakiri bears a resemblance to a Chinese cleaver, its rectangular blade tends to be made of more brittle steel and can chip against hard ingredients like bones
Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with sawing motion
Cutting through skin , cartilage and bones
Portioning large portions of meat, including whole carcasses racks of ribs and beef primal cuts
Trimming fat and sinew
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat
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
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