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  $34.95
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An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives--How to Buy Them, Keep the M Razor Sharp, and Use Them Like a Proby Chad Ward
Synopses & ReviewsPublisher Comments: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. Review:"Though humans have been using knives for about two and a half million years, you'll be hard pressed to find as succinct and complete a collection of wisdom on the topic as this masterful volume from cook and writer Ward. He covers nearly everything, from construction and general knife care to proper storage and sharpening, giving cooks all the information they need. Detailed instructions on how to use the most common knives are bolstered with photos that thoroughly illustrate key techniques like dicing, chiffonade and julienne, as well as the lost art of cutting up a whole chicken. Though enthusiastic about his subject, Ward maintains a refreshing level of sanity throughout, reminding readers that they really only need three knives-a chef knife, a paring knife and a bread knife-to accomplish the vast majority of tasks. Better yet, Ward offers recommendations for budgets under $100, as well as reliable sources for custom-made kitchen knives (which 'can be had for about the same price as you'd pay for the more pedestrian stuff'). Those looking for in-depth descriptions of every knife imaginable and/or detailed butchery instructions will not find it here, but those interested in upgrading or maintaining a reliable set of knives will find this book as indispensable as the tools themselves." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.) About the AuthorChad Ward has been a writer and cook for more than twenty years. To date, more than three hundred thousand people have taken Chad's online knife sharpening class on eGullet.org. His writing has appeared in publications such as Best Food Writing and Aviation International News. He lives in North Carolina. What Our Readers Are SayingAdd a comment for a chance to win!
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