Product Introduction

      Each knife is meticulously crafted from stainless steel, featuring an internationally popular knife handle design. Its excellent weight and balance structure, combined with the integration of human engineering design, make the knife more comfortable and convenient to use!

   Handle: Designed according to the principles of human engineering, the handle of the knife is more user-friendly and comfortable to use.

The Rules of Using a Kitchen Knife

Prepare to Know

Firstly, you should prepare at least two knives or more in your kitchen. Make sure to keep knives for cutting ingredients and for chopping bones separate. Do not use the chopping knife for fine cutting and do not use the cutting knife for rough chopping. Also, keep knives for cutting vegetables, meat, and fruits separate.

Process of Use

When using a kitchen knife, do not exert excessive force or twist to the left and right. When chopping, it is best to use the rear 1/3 of the blade; apply moderate pressure.

Post-maintenance

After using a kitchen knife, it is best to soak it in rice washing water for a few minutes and wipe it clean, then place it in a dry and well-ventilated area. If it is not used for a long time, you can apply a thin layer of oil. Because a kitchen knife is prone to rust if it gets wet, especially when cutting acidic foods such as tomatoes.

Using ginger to scrub a knife can remove the fishy smell from the knife.

Knives should not be placed near fire pits or other high-temperature areas to avoid annealing. The knife block is their best home.

Knives should not be sharpened often, as they can be either too dull or too sharp. If you don't have a sharpening stone at home, these items can help you.

 Warning:

When using a knife with a cloth, the cutting edge should be pointed outward to prevent any accidents.

The knife is sharp, so it should be stored in a safe place where children cannot reach.

For safety, please do not catch falling knives with your hands.

Machining Tool Usage and Maintenance Precautions

 1. Knives should be specialized, each knife has its own specialized skills. The division of labor is clear. The selection of materials and processing process (grinding and polishing, cutting edge) for cleavers and slicing knives are completely different. In order to achieve the best effect, please use different knives for different purposes, such as chopping bones and cutting meat. For frozen foods, please use special frozen knives. Do not use any other knives except cleavers to cut bones (including fish bones), which will cause serious damage to the blade.

2. Although stainless steel knives are made of high-quality stainless steel, they are not "omnipotent" in preventing rust. All steel will rust if the blade is left with salty and acidic stains, or if it is stored in a humid place. To fully maintain its rust-proof function, it is essential not to leave liquid on the knife surface for too long. After each use, the knife must be thoroughly cleaned and dried with a dry cloth. It is also appropriate to apply a rust-proof substance (such as cooked cooking oil) to prevent rust.

3. Cleaned knives should be placed in a place with good ventilation, dry, and without acid and alkali corrosion. They should be away from water sources and gas cookers. Stainless steel knives may develop yellow stains when exposed to carbon monoxide. It is best to prevent this.

4. Stay away from heat sources, as high-temperature heat radiation can easily lead to plastic aging and deformation, and the injected silicone can become soft and sticky.

5. Knives become dull with frequent use, and it is recommended to sharpen them once or twice a month. Use a sharpening stone with water, maintaining an angle of 15-20 degrees between the knife blade and the grinding angle of the sharpening stone. This will maintain the sharpness of the knife.

Knife Selection Techniques

1. Choose the two sides of the knife: smooth and clean, without indentations from forging, only when the knife surface is smooth can it truly achieve anti-rust effects.

2. Select a knife blade with even thickness: the steel should be exposed moderately, the knife edge should be straight without twisting, and you can see a black line directly on the knife edge. There should be no 'white edge', only then will the knife blade be sharp.

3. The back, the head, and the root of the knife are ground flat, with no black spots, no burrs, and no loose edges.

4. The handle of the knife is installed straight and firmly, and the knife band is not loose.