Chef Picanheira Knife Phosphated
Chef Picanheira Knife Phosphated
Chef Picanheira Knife Phosphated
Chef Picanheira Knife Phosphated
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Load image into Gallery viewer, Chef Picanheira Knife Phosphated
Load image into Gallery viewer, Chef Picanheira Knife Phosphated
Load image into Gallery viewer, Chef Picanheira Knife Phosphated

Chef Picanheira Knife Phosphated

Regular price R$ 297,00 Sale price R$ 327,00

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Knife Chef Picanheira Phosphated Steel Carbon 1090

Wood:
Gonçalo Alves

Measures:
Total length: 30cm
Blade length: 20cm
Width: 5cm
Thickness: 3mm

Knife picanheira-chef model, integrally built in carbon steel 1090, phosphatized finish, full tang structure and selective tempera.

This knife is versatile, perfect for cutting meat and also widely used in the kitchen.

 

Tips and care to keep your knife conserved and sharp for future barbecues:

1) Maintenance Carbon steel knives after use:

"Do not leave dirty knife after use to avoid stains;
-Love well with the yellow part of the sponge;
- dry the knife with a dishcloth;
-And the knife at least 3 drops of mineral oil or liquid vaseline to avoid oxidation;
-To save your knife in the sheath, it is recommended to wrap the blade in PVC film to prevent the hem leather from absorbing the oil present on the blade, unprotected the same. 

2) edging knives

-You always use a letter to set the yarn and keep your knife in good condition;
-If it is necessary to grind, start with a stone of 400 to create a new edge and one of 1000 to enhance the wire of your knife;
- Remember if you submerge the stones in water for 5 minutes before you use them.

 

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