- Print Length: 240 Pages
- Publisher: William Morrow Cookbooks
- Publication Date: June 10, 2008
- Language: English
- ASIN: B003V1WU5I
- ISBN-10: 0061188484
- ISBN-13: 978-0061188480
- File Format: EPUB
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don’t know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that’s a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.
Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style.
An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
Great Summary of what you need to know.
In the past 20-30 years I have tried several methods of sharpening knives but have neglected this over the last 10 years. So I have spent six months online studying kitchen knife steels, blade types, sharpening methods, brands, etc. You can find some good information on web site A, other good information on web site B and somewhat conflicting information on site C. Chad Ward does an excellent job of pulling together in one very readable place all that you really need to know. The only minor shortcoming that I can find is that his book was published 8 years ago and there have been some new steels, such as HAP-40, introduced since then. And, as you would expect, the internet links he provides can be expanded and updated. Still, I highly recommend this book as a fine alternative to browsing dozens of web sites to improve your knowledge of kitchen knives.