CHEF KNIVES:
The largest knife is 14inches to8inches
Cleaver :It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife’s broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.
butcher knife: A butcher knife is a universal knife for skinning, trimming, filleting and cutting large pieces of meat. Butcher knives have a long, thin blade that is sometimes rounded to the top. This allows you to cut a large piece of meat in one stroke.
boning knife: Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat)
chefs knife: Common uses for a chef’s knife include cutting meat, dicing vegetables, slicing herbs, and chopping nuts. The flat side of the knife can even be used to crush garlic. The versatility of this multi-purpose knife makes it a must-have in any kitchen.
paring knife: peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes. The blade will be no longer than 3.5 inches, so it’s ideal for detail work like creating a garnish.
Maintenance of knife:
#1. Keep Your Knife Clean After Each Use.
#2. Wash Your Knife with Soapy Water.
#3. Immediately Dry Your Knife.
#4. Use The Right Cutting Board.
#5. Sharpen And Hone Your Knife.
#6. Don’t Use The Dishwasher.
keep your Damascus knives oiled for keeping them safe from rust. we recommend wash you knives as you received them because we oiled them to keep them safe from rust.
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