Precio FOB
Obtener el precio más reciente10.7 ~ 12.75 USD /
|500 Case Minimum Order
País:
China
N º de Modelo:
SY-12NCKS-020
Precio FOB:
10.7 ~ 12.75 USD / Obtener el precio más reciente
Lugar de origen:
Guangdong, China (Mainland)
Precio de pedido mínimo:
10.7
Cantidad de pedido mínimo:
500 Case
Detalle de embalaje:
usual 5 sets per carton, one color paper, heat shrinkage, bubble bag...usual packing, or according to cl
El tiempo de entrega:
25 days, just depends on client's specific qua
Capacidad de suministro:
500000 Set per Month
Tipo de pago:
Money Gram, D/P, D/A, L/C, T/T
Grupo de productos :
-
Persona de contacto Mr. GUODA
No.1 of 4,The 3rd Rd.of Huoda,Nahuo industrial zone,Yangdong,Guangdong,China., Yangjiang, Guangdong
Packaging & Delivery
| Packaging Details: | usual 5 sets per carton,one color paper,heat shrinkage,bubble bag...usual packing,or according to client's specific packing ways. |
|---|---|
| Delivery Detail: | *5 days,just depends on client's specific quantiy |
Knife Set *5 pcs in Leather Case-SY**2NCKS***0
Product Features:
1. All stainless steel knives,black pp handle
2. Leather case with Combination safely lock
3. Durable,functional,moderm and pretty
4. Hand washing recommended,lifetime warranty
Set Includes:
| 1*Cleaver | 3.0***5mm | used to cut or chop through bones. |
| 1*Chef’s knife | 2.5***6mm | used in a rocking method to mince, dice, and chop vegetables and herbs |
| 1*Ham knife | 1.5***8mm | used to cut ham,bread,or other soft interior |
| 1*Carving knife | 2.0***6mm | used to pare, trim, peel, slice, and dice foods |
| 1*Boning knife | 2.0***8mm | used to trim or remove meat and fish from the bone |
| 1*Meat fork | 2.0***2mm | used to take the prepared food of big meat or big beef |
| 1*Bread knife | 2.0***8mm | used in cutting through crusty bread, pastries, or any item with a crust and a soft interior |
| 1*Pizza knife | 1.5***8mm | used to cut pizza,bread or other soft interior |
| 1*Cheese knife | 1.5***5mm | used to cut cheese,bread or other soft interior |
| 6*Steak knife | 1.2***5mm | used to cut through prepared foods after the meal has been served |
| 6*Steak fork | 1.5***8mm | used to take the prepared foods after been served |
| 1*Kitchen scissor | 1.5***5mm | use to cut vegetables to twine and plastic bags,and have twist-style bottle opener, jar opener, and nut cracker |
| 1*Poultry scissor | 2.5***8mm | use to cut anything from poultry to twine and plastic bags |
| 1*Knife sharpener | **5mm | used for mall precision cuts where control is essential, such as peeling, trimming, or garnishing |
| 1*Leather case | **5***5**5mm | used to be placed all knives and other kitchen tools,or can be provided for office carrying briefcase |
| Total *5 pcs | Welcome OEM SERVICE |
(Size,thickness,material,...etc can be changed accrding to your requirment)
Certificates:
How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The
best practice is to hand wash and dry them immediately. This is
especially true if they have been used on fruit or salty foods,
which may cause some staining, even on stainless steel. Most
knives require very little maintenance and it is worth the effort
to protect your investment.
How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in
perfect cutting shape. The best of edges will quickly dull if it
strikes metal, glass, or Formica. A wooden cutting board makes
the best cutting surface. And, if a slip occurs, a proper cutting
board is safer for the user. Frequent use of a sharpening steel
will keep blades in tip top working condition. All straight-edge
knives need steeling to keep their edges.
How to "Steel" a Knife
1. Hold the steel firmly in your left hand with the guard
positioned to stop the blade should it slip.
2. Hold the knife in your right hand and place on top part of
steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it across the steel in an
arching curve, pivoted at your wrist. The blade tip should leave
the steel about two-thirds of the way down.
5. Repeat the same action with the Blade on the bottom side of
the steel. Always maintain the same pressure and angle on both
sides of the steel.
6. Repeat five or six times.
When a sharpening steel no longer does the job, it’s time to take the knife to a qualified knife sharpener who will place a new edge on it. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.
Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory-applied edge angle.
How should I store my knives?
Safety is the biggest concern of storage, both to the user and to
protect the knife's edge. Choices include a knife magnet, knife
block, drawer insets, and also individual knife protect
| País: | China |
| N º de Modelo: | SY-12NCKS-020 |
| Precio FOB: | 10.7 ~ 12.75 / Obtener el precio más reciente |
| Lugar de origen: | Guangdong, China (Mainland) |
| Precio de pedido mínimo: | 10.7 |
| Cantidad de pedido mínimo: | 500 Case |
| Detalle de embalaje: | usual 5 sets per carton, one color paper, heat shrinkage, bubble bag...usual packing, or according to cl |
| El tiempo de entrega: | 25 days, just depends on client's specific qua |
| Capacidad de suministro: | 500000 Set per Month |
| Tipo de pago: | Money Gram, D/P, D/A, L/C, T/T |
| Grupo de productos : | - |
