Kring 5-piece knife set, stainless steel blade
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Knives are essential in the kitchen, so whether you are an amateur or a passionate chef, these tools and accessories are a must. The best set includes different types of knives, each suitable for individual use.
A properly equipped kitchen should include a set of 4-5 knives. The chef’s knife is the most important and is most often used for cutting, chopping or slicing.
Because it is made of stainless steel, the blade retains its cutting quality for a long time.
- The blade is fixed in the handle;
- The handle is ergonomic with non-slip;
- non-stick coating for easy and quick cleaning.
Contents of the package:
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- Beard - 22 cm (blade thickness 2.5 mm) - Has a wide, rectangular blade, suitable for cutting meat and bone.
- Chef's knife: 22 cm (blade thickness 2 mm) - the most varied knife used for most culinary operations: chopping, slicing, boning and cutting. The curvature of the blade, the sharp and pointed tip, but also the part where the blade attaches to the handle, are elements that make this knife a highly functional product.
- Bread and tomato knife - 20 cm (blade thickness 2 mm) - It has a crusty edge and is used for slicing bread
- Slicing knife - 19 cm (blade thickness 2.5)
- Boning knife - 15 cm (blade thickness 2 mm) - Thin and flexible blade, used for boning filleting.
Tips for use and maintenance:
Keep the handles clean (be careful of grease!) To prevent slipping and clean them thoroughly after each use.
- Wash the knives with warm water and detergent. Rinse them with very hot water to kill the remaining bacteria and dry with absorbent paper.
- Do not let the knives soak in the shell, as there is a risk of accident.
- The best way to clean the knives: hand wash with warm water and detergent and then dry with a dry towel.
- Knives must always be kept sharp. A blunt knife is dangerous because it requires more energy and is more likely to slip and cause a cut. This is the main reason why you should always keep the knife sharp.
- Use a safe surface for cutting. If the board suddenly moves or slips, you may be injured or cut yourself. Place a towel or damp cloth under the board for better adhesion. Solid and heavy wood or plastic boards are the safest.
- When not in use, place the knife on the worktop. Never leave the knife in a vertical position with the slider facing up.
Blade material: stainless steel 2CR14;
Grip: plastic.
