Full length: 20.5cm
Blade length: 8.5cm
Handle length: 11.5cm
Blade width: 2.5cm
Blade thickness: 3.2mm
Blade material: D2 (blade CNC grinding processing)
Knife weight: 108G
Total weight: 136g (including packaging)
Surface: fine sand light + stone wash.
Knife clamp: matte steel clamp
Screw: all screws 420 stainless steel material
Kitchen knife maintenance
*1. After the knife is used up, wipe it with a clean cloth to dry or apply a little oil,
Prevent the blade from oxidizing and rusting, losing brilliance and sharpness.
*2. After the knife is used up, insert it on the knife holder, don’t mess around
Lose it to avoid damage to the cutting edge.
*3. The knife should be sharpened frequently, and the number of positive and negative times should be the same when sharpening the knife;
Grind both ends with the middle.
How to sharpen the knife fast
Salt water sharpens the knife quickly. Use a blunt knife, soak it in salt water for 20
Minutes, then grind on the whetstone, grind it, and pour salt water while grinding, both
It can grind faster and prolong the use time of pouring.
Kitchen Knife Anti-rust Method
*1. Use a small amount of quicklime and an appropriate amount of clean water,
Sheng in a content
Dip the polished kitchen knife in the lime water in the device, and take it out when using it.
Out, put it in after use, it is clean and can prevent the source of rust.
In addition, it can also prevent rust by pouring it with boiling water after each use.
*2. If the kitchen knife is rusty but not serious, it can be removed by the following methods:
A. You can scrub it with vinegar and then wash it with warm water to get rid of it;
B. Use an appropriate amount of table salt and add a little water,
Scrub the rusty area;
*3. If a kitchen knife has cut fish or shallots and garlic, it will leave a fishy smell.
If the fishy smell on the knife is eliminated, wipe the knife with ginger to remove the fishy smell
1. Please place the tool out of the reach of children to avoid injury;
2. The cutting edge of the tool is sharp. Do not touch the cutting edge with your hands, let alone use your body.
Test the sharpness of the cutting edge in other parts to avoid injury;
3. Do not use knives in front of people, especially when cutting hard objects.
Due to excessive force or the slippery handle of the knife, the knife falls off and hurts the safety of others;
4. After the knife is used, be sure to clean the cutting edge outwards with clean water and then wipe it with a cloth
Dry the tool and place the tool back on the tool holder or the correct position of the tool holder in time.
The knives can be placed elsewhere at will to avoid injury.