廚刀 - Chef's knife - 紫檀木和黑色 G 10 - 北美
編號 83714875
廚刀 - Chef's knife - 大馬士革鋼、帕卡木和玫瑰木 - 北美
編號 83714875
廚刀 - Chef's knife - 大馬士革鋼、帕卡木和玫瑰木 - 北美
Condition: as new unused
Age : 2020+
Material : Damascus steel , Pakka wood and rose wood
Damascus steel: Featuring high grade Damascus steel blade pakka wood and rose wood scale is fixed with stainless steel pins .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef.
steel bolsters are installed to increase the life and grip of the handle
Boning knife: separating meat from bones while reducing the amount of wasted meat
cutting through cartilage
precisely trimming fat
filleting fish
Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons
Nakiri Knives: The Nakiri Bocho is a Japanese style vegetable knife. It looks like a small cleaver, but it has a much thinner and sharper (double-sided) edge. With a Nakiri, you can cut vegetables and fruits extremely thin.
Paring knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifework
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat
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