TABLE KNIFE WITH BEST QUALITY AND BEST PRICE

TABLE KNIFE WITH BEST QUALITY AND BEST PRICE System 1

TABLE KNIFE WITH BEST QUALITY AND BEST PRICE

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Loading Port:: Shanghai

Payment Terms:: TT OR LC

Min Order Qty:: 1000 pc

Supply Capability:: 30000 pc/month

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Decription of the goods:

1. Style:Stainless flatware

2. Material: 18/10;18/8; 18/0;

3. Polished: Mirror polished by hand or by machine.

4. Logo: Your logo can be printed; silk printed; Embossed; Laser on the cutlery

5. Safe: Dishwasher safe; LFGB and SGS certificate

6. Usage: It is capable of the casual or formal dinner at home ,restaurant and hotel.

7. Sample: We can send you samples

8. Sample delivery time: 3-5 days

TABLE KNIFE WITH BEST QUALITY AND BEST PRICE

FW0030801	Knife(B)-blue	18.8*1.6	40	410+Strengthen porcelain
FW0030802	Knife(B)-pink	18.8*1.6	40	410+Strengthen porcelain
FW0030803	Knife(B)-green	18.8*1.6	40	410+Strengthen porcelain
FW0030804	Knife(B)-red & blue	18.8*1.6	40	410+Strengthen porcelain

TABLE KNIFE WITH BEST QUALITY AND BEST PRICE

Q:Stainless steel western food knife can send Courier?: Express company has said no to express invoices and documents, our company also not express these, has never been on a mistake, they express company also never refuse,

Q:Buy a new knife serrated edge, is there any way to the calamity of?: If you want to grind the sharp, some will go to the supermarket to buy a sharpener, not expensive, is also small, it is quite safe, kitchen knife can also be used

Q:The use of the western knives: A, western-style food tool usage: 1 a knife. Western food knife has a good variety of, mainly have three: one is the carving of steak knife, the knife of the sawtooth obvious, mainly used for the steak. Second, dinner knife, the knife blade is not obvious or not, is mainly used to cooperate with the meal and cut some vegetables, fruit, or some soft food. Steak knife and dinner knife general parallel shaft on the right side of the dinner plate; If steak knife on the right side of the dinner knife, general descriptions should come before the other main course serve steak, and vice versa. 3 it is to take the butter with the butter knife, the knife is more smaller, generally put in butter, or bread plate.

Q:Western food knife sharp enough, can be used to cut an apple or watermelon skin?: Western food knife has a sharp, but generally not used to cut the fruit, but used to cut the steak...

Q:When eating western-style food, put your knife and fork according to etiquette should set us leaving why blade inward? Can you tell us what a story?: Dinner knife, fork, spoon is very exquisite, cannot replace or mixed. 1. The knife is used for cutting food, do not use a knife to stir up the food sent to his mouth. Remember: right hand knife. If during the dinner conversation, there are three kinds of different specifications of knife appear at the same time, the correct usage is commonly: with little jagged that one used to cut meat; Medium-sized to large vegetables cut into small pieces; And the small, some point is round head, the top up a knife, is used to cut the bun, and then use it to select some jam and butter on the bread. 2. The left hand fork, fork to deliver up the food into his mouth, the movement wants light, pick up the suitable amount of disposable food into the mouth, don't procrastinate, a large bite down again, this is very indecent. Fork to pick up the food into the mouth and teeth only encounter food, don't bite the fork, do not put the knife and fork on the tooth or pan sound. 3. Spoon on formal occasions, there are many types of spoon, small is used for coffee and dessert; Flat for butter and eat cake; The larger, used to drink soup or scrawled food; The largest is the public to eat soup, common in the buffet. Don't make a mistake. Step 3: by place by place is according to order food from outside to inside. Some vegetables after use, can remove part of the knife and fork

Q:Western food blade with black oil how to get rid of?: 3; The bigger of the two. Don't make a mistake, do not bite fork; Medium size is used to cut vegetables into small pieces. If during the dinner conversation, become warped on top some knife, general usage is correct. The knife

Q:Western food knife behind write 10/18 is what mean?: 2. The fork Left hand fork, the fork to deliver up the food into his mouth, the movement wants light, pick up the suitable amount of disposable food into the mouth, don't procrastinate, a large bite down again, this is very indecent. Fork to pick up the food into the mouth and teeth only encounter food, don't bite the fork, do not put the knife and fork on the tooth or pan sound

Q:Make western food knife In addition to the appearance Still need to pay attention to what? Is there any rules Or general note ~ ~ search thank you The guests eat with knife:) thank you: Don't understand, can you tell me you're going to west kitchen knife, or western knives? West KITCHEN knife is the cook in the KITCHEN, KITCHEN is UNTENSIL range, western food cutting tool is a table of people eat western food with the sort of, belongs to the scope of flatware. Then I will give you answer Western food knife and fork, flatware, modelling is to design, is the most intuitive appearance outline, it is very important, but the material and workmanship is more important, is the embodiment of the inner beauty is the ultimate value, the so-called skin don't save, MAO will attach how? It is for this reason. First of all, raw materials. Raw material is made of stainless steel (grade A) good forks and knives, forks, soup class materials of Japanese industrial system SUS304 (EN X5CrNi18-10) standards, ensure high rust, washable and brightness persistent, knife class materials are of Japanese industrial system SUS420J1 (EN X20Cr13) standard, to ensure that the sharp blade, reached 48-50 rockwell hardness, washable and brightness. (304 steel is benxi steel industry system call, also is 18 to 10 stainless steel because of the current international titles are not unified) forming the fork and spoon is an organic whole, with a stainless steel is 18 to 10. Knife is different, because the hardness of stainless steel is not enough, do not sharp edge, is not conducive to cutting, so the production of knife is made of two kinds of steel, the handle part is 1810 stainless steel, the blade part is with high carbon content, hardness enough 402 j steel, guarantee Sharp blade. Also, the production process. Each step by the mould, cutting, stamping, hot forging, grinding, cleaning, etching, and packaging should be monitored strictly by professional and technical personnel, make product quality perfect. Quality management. Every one of manufactured goods subject to acceptance by the experienced qc manager, and each production batch more

Q:There were a total of how many kinds of chefs use a knife, such as western food knife, boning knife: 4 paring knife With a sharp tiny point No beam is suitable for vegetables and fruits of small fine processing 5 the chef knife and home kitchen knife This is a general multi-functional kitchen knife blade size determine his multi-purpose knife 15 ~ 36 cm long 6 slicing knife between 18 ~ 26 cm length Blade slender graceful Easy to precisely control Suitable for cutting bone meat and poultry or large animals sternum is put forward Cutting tender fish fillet

Q:Cleaning western tableware (knife, fork), what should you pay attention to: It is environmental protection, with baking soda, edible alkali remove oily be soiled, Blanching, rush clean with water, Western-style food tableware wash clean, dry there will be a stain, very clean very clean in the toast to clean it, Finally, don't leave fingerprints and water damage, In no water empty box, box had better not too small, because the tableware of too meeting each other, With hot water ironed again before the meal. Bigger restaurant have a special machine for washing dishes, tableware disinfection cleaning process in the back, but the waiter how to clean the tableware don't know, so every time they go to a restaurant for dinner, had better have a cup of hot water before meal, put the tableware pressed.

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