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Alle Auktionen / Sonstige / Kitchen knife - Chef's knife - wood and camel bone
Condition: new, unused Age 2020+ Material: wood and camel bone, high quality steel Origin: Japan These are very special knives that you must have in your kitchen very sharp and very elegant. They are 5 in different types and usage. powder code is done on knives to make them more beautiful and elegant. Powder coating: is applied as a dry powder that is electrostatically charged and then baked onto the blade at high temperatures. This creates a hard bonded finish that is resistant to scratches, chipping and fading. An extremely hard and wear resistant coating that enhances cutting performance and durability Stainless steel : that contains a high percentage of chromium than carbon steel which gives steel blades their corrosion resistance easy to maintain not as brittle as carbon steel Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen. Chopping herbs and nuts dicing and slicing fruits, vegetables and meat Mincing and crushing garlic Cutting through melons Cleaver: 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 motion. Chopping vegetables Slicing and tenderizing meat Crushing garlic Butcher knife: have along curved blade with a sharp point at the end which helps with cutting through cleanly and easily with a sawing motion. Cutting through skin, cartilage and bones portioning large potions of meat, ribs and beef primal cuts trimming fat and sinew Boning knife; can have either a narrow or wide blade that comes in flexible and semi flexible options Separating meat from bones while reducing the amount of wasted meat Cutting through cartilage Precisely trimming fat Filleting fish 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 We recommend a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, we recommend you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife
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