Cleavers: the thick edge design, dedicated to cutting pork, poultry or pork, if you need to slice slicing knife suggested.   

-Cleaver: after cutting before cutting cut cutting tool the dual function, front edge can be used to cut meat and vegetables, rear edge cut-cut pork ribs, chickens, ducks, geese and other bones, if you need to slice slicing knife is recommended.  

-Kitchen knife/slicing knife with a thin blade design, suitable for raw and cooked foods such as fish, fruits, vegetables, thin sliced, shredded or cut into sections, and so on, but you cannot cut the bones and other hard objects, if you need to cut the bones, had to use cleavers.  

-Chef's knife: the pointed blade design, suitable for raw and cooked foods such as meat, fruits, vegetables, finely sliced, shredded or cut into sections, and so on, but you cannot cut the bones and other hard objects, if you need to cut the bones, had to use cleavers.  

-Fruit knives: designed by sharp, thin blade, sharp cutting edge, light, convenient, suitable for cutting fruit and Peel.   

-Use kitchen Shears: the thick edge design, suitable for poultry, fish belly open, toothed grip to open the bottle, minced walnuts, and so on.  

-Diamond knife sharpener: made of high-carbon steel, high hardness, for quickly sharpening, which is very convenient.

-The tool use, after cleaning, wipe clean and put away.

-To extend tool life, do not cut food directly on the kitchen tiles.

-For safety reasons, please do not use the hand to pick up the Tools drop down.

-To avoid cuts, do not test the sharpness of the blade with your fingers.

-For child safety, tool areas that are not to be placed in contact with the child.

Matters needing attention

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Need a chopper or Cleaver blade after cutting bones, knives were drawn down, not from side to side swords, if bones stuck when the blade, knife and bone

Head lift repeatedly cut off until the bone breaks and did not cut, not from side to side pulling a knife to avoid blade breakage defect.

-Stainless steel cutter after use please dry cleaning, keep the cutting edge sharpness and surface finish.

-When grinding, blade sharpening stick to remain below 20 degree angle, polished more than 10 times on both sides can make the blades restoring sharpness.