Homgeek Chefs Knife German High Carbon Stainless Steel Kitchen Knife,Anti-Corrosion and Anti-Tarnish Blade with Ergonomic Handle,8-inch

German Stainless Steel: Manufactured with German 1.4116 High Carbon Stainless Steel which contains 0.6-0.75 carbon, and its two times harder than other knives.
Ultra-sharp edge- Sharpness is key to achieving the best cuts and this is evident in the knifes blade which is quite sharp and will remain this way even after tough tasks such as cutting tough meat or removing flesh from bones. The sharpness is further boosted by use of the latest German engineering
Anti-Corrosion and Anti-Tarnish - In addition to carbon, 16-18% chrome is also included in the blades metal composition. This gives its a glossy finish which will not fade or tarnish even after using it for a long time
Ergonomically Designed: Conservative blade thickness for perfect stability and control, triple-riveted handles for a secure and comfortable grip.
Lifetime Guarantee & Elegant Packaging: Lifetime warranty, also comes with a elegant packaging which can be a nice gift for friends or familys.
Before setting out to purchase knives, consider the type of knife you will need in your kitchen.Available in a wide variety of shapes and sizes, kitchen knives can meet a huge variety of needs, and the extent of knives needed depends on your cooking style and at the hilt of the knife. It should be solid, easy to clean and well joined. If it is thin or there is evidence of a weld or join, then it is not a good can trap minute portions of food and breed bacteria.A good chefs knife should be sharp right out of the box. To evaluate sharpness, try slicing through a sheet of paper. A really sharp knife will make a clean, swift not use the knife on stone, glass, steel or ceramic cutting boards or surfaces; this can damage the knife and put fine chips in your food as well as being more likely to slip and cause an injury. Wood or rigid not flexible plastic is still the best cutting board must be cleaned regularly and if plastic soaked in a 10:1 water and bleach solution once a week in high-use environments on top of regular to maintain your Knife:Before first use, please clean the knives, please avoid direct contact with blade edge! Dont test with finger your blades with gentle water and dish soap, rinse clean and towel dry maintain your knives, please wipe away the water and keep dry and chop bones or use the knife to cut on hard objects and surface like glass cutting board or the knife for a long time, the sharpness will drop, then you need to use the correct sharpening tool to restore its sharpEveryone has their own idea of what the best is. A good quality chef knife will last for a lifetime and beyond if properly cared your knives individually for specific uses . And only buy the knives youll actually use.

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Homgeek Chefs Knife German High Carbon Stainless Steel Kitchen Knife,Anti-Corrosion and Anti-Tarnish Blade with Ergonomic Handle,8-inch
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Homgeek Chefs Knife German High Carbon Stainless Steel Kitchen Knife,Anti-Corrosion and Anti-Tarnish Blade with Ergonomic Handle,8-inch
3 years ago

https://www.amazon.co.uk/Homgeek-Stainless-Anti-Corrosion-Anti-Tarnish-Ergonomic/dp/B0772WN76C?SubscriptionId=AKIAJOF43QDA3QLOVLJQ&tag=wwwcamratecom-21&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0772WN76C German Stainless Steel: Manufactured with German 1.4116 High Carbon Stainless Steel which contains 0.6-0.75 carbon, and its two times harder than other knives.
Ultra-sharp edge- Sharpness is key to achieving the best cuts and this is evident in the knifes blade which is quite sharp and will remain this way even after tough tasks such as cutting tough meat or removing flesh from bones. The sharpness is further boosted by use of the latest German engineering
Anti-Corrosion and Anti-Tarnish - In addition to carbon, 16-18% chrome is also included in the blades metal composition. This gives its a glossy finish which will not fade or tarnish even after using it for a long time
Ergonomically Designed: Conservative blade thickness for perfect stability and control, triple-riveted handles for a secure and comfortable grip.
Lifetime Guarantee & Elegant Packaging: Lifetime warranty, also comes with a elegant packaging which can be a nice gift for friends or familys.
Before setting out to purchase knives, consider the type of knife you will need in your kitchen.Available in a wide variety of shapes and sizes, kitchen knives can meet a huge variety of needs, and the extent of knives needed depends on your cooking style and habits.Look at the hilt of the knife. It should be solid, easy to clean and well joined. If it is thin or there is evidence of a weld or join, then it is not a good sign.It can trap minute portions of food and breed bacteria.A good chefs knife should be sharp right out of the box. To evaluate sharpness, try slicing through a sheet of paper. A really sharp knife will make a clean, swift cut.Do not use the knife on stone, glass, steel or ceramic cutting boards or surfaces; this can damage the knife and put fine chips in your food as well as being more likely to slip and cause an injury. Wood or rigid not flexible plastic is still the best cutting board.The board must be cleaned regularly and if plastic soaked in a 10:1 water and bleach solution once a week in high-use environments on top of regular cleaning.How to maintain your Knife:Before first use, please clean the knives, please avoid direct contact with blade edge! Dont test with finger tips.Wipe your blades with gentle water and dish soap, rinse clean and towel dry immediately.To maintain your knives, please wipe away the water and keep dry and clean.Dont chop bones or use the knife to cut on hard objects and surface like glass cutting board or granite.Use the knife for a long time, the sharpness will drop, then you need to use the correct sharpening tool to restore its sharpEveryone has their own idea of what the best is. A good quality chef knife will last for a lifetime and beyond if properly cared for.Buy your knives individually for specific uses . And only buy the knives youll actually use.

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