Description
gevouwen staal: Featuring high grade folded steel blade the wooden scale is fixed with steel mosaic 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 chefChef knife: chopping herbs and nutsdicing and slicing fruits ,vegetables and meatsmincing and crushing garliccutting through melonsCleaver: easily breakdown meat bones and dense foods they have a short wide blade that resembles an ax with a straight edge that makes them useful for chopping and hacking with an up and down motionthere size differ from 6 to 12 inchesParing knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifeworkcut , chop and slice fruitspeeling skins for garnishesdeveining shrimptrimming excess fat of meatA 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 storewash knives before using them as oil is used to keep it safe from rustyou should also keep the knifes oiled as you keep them after use
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Livre dans toute la Belgique
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Depuis 3 nov. '26
Numéro de l'annonce: a168505155
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