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An Edge in the Kitchen Kindle Edition

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Editorial Reviews


Chad Ward offers all you need to know....A lot of knife wisdom served with a splash of wit and a sprinkle of trivia make this a book you’ll want to read from cover to cover as well as to prop up by your knife block.


"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 cooks all the information they need....This book [is] as indispensable as the tools themselves."--Publishers Weekly (starred review)

Product Details

  • File Size: 5108 KB
  • Print Length: 240 pages
  • Publisher: HarperCollins e-books (December 14, 2010)
  • Publication Date: December 17, 2010
  • Sold by: HarperCollins Publishers
  • Language: English
  • ASIN: B003V1WU5I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #224,496 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

137 of 141 people found the following review helpful By Joss Delage on August 26, 2008
Format: Hardcover Verified Purchase
Chad Ward - An Edge in the Kitchen

I own two books on kitchen knives and knife skills, this one and Weinstein's Mastering Knife Skills. Chad Ward's book is the best of the two by its breadth and wealth of information and is objectively a very good book.

Physically, the book is a medium sized hard cover, well edited. There is a number of good B&W pictures through the book to illustrate specific points, and there's a central section of 48 pages of glossy color pictures depicting specific knife techniques (battonets vs. julienne, onion, tomatoes, cutting a chicken, butterflying a piece of meat, skinning salmon, carving a turkey, steeling a knife, several sharpening methods, etc).

The book is organized as follows:
1 - Choosing the right kitchen knife:
This section is about 90 pages, so it's a sizeable part of the book. The author goes through the various knife types, costs, etc. Generally, Chad advocates staying away from knife block & sets, and explains that a home cook can do most everything with 3 knives: 8" to 10" chef, paring, and a serrated (or scalloped) bread knife. So his recommendation is to get the best of those. What is really helpful is that the author gives specific recommendations for all budgets - below $100, $200, or "the sky's the limit". Too many books just say "get what feels best". Chad goes beyond this to give a range of specific endorsements. This part also includes 10+ pages on cutting boards and how to take care of them.

2 - Kitchen knife skills:
This section is about 30 pages but also has most of the color pictures in the center section. This is where the key knife skill concepts are explained, how to hold the blade and the item to be cut, etc.
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31 of 31 people found the following review helpful By Michael Miles on June 18, 2008
Format: Hardcover
With a measured dose of wry humor and thoughtful commentary, Chad Ward debunks the myths and dispels the mysteries of the most essential, yet misunderstood, and under appreciated tool in the kitchen, the humble cook's knife. Whether you're a seasoned home cook, a confused beginner, or a professional cook, you'll undoubtedly benefit from Mr. Ward's comprehensive knowledge which he freely shares in an unintimidating, easily understood style. Bridging the chasm between professional culinary texts and the limited information available to the home cook in various cookbooks, he covers all the critical subjects associated with choosing, using, maintaining, sharpening, and even cleaning up after using a good knife. This book will make a fine, if not essential addition to the reference library of your favorite cook, knife enthusiast, or anyone who simply wants to know more about how to use and maintain the knives in his or her kitchen.
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Format: Hardcover
You sort of feel almost embarrassed to call a book about kitchen knives a "page turner," but for me that is exactly what this one is. Not only is this work quite informative, but on a certain level, it is also quite entertaining. The author seems to have a writing skill in that causes the reader to get in the "I can't wait to see what is next" mode. What a delightful and informative read this book is!

Having received my first knife at the age of five, an old single blade Barlow (and immediately cutting my finger with it), I became a life long enthusiast as to knives. I have collected, bought, traded and used them for over sixty years now. I also cook. Not as well as my wife by any means, but I am no stranger to the kitchen. For some reason though, I was never really focused on knives of the, and those used in the kitchen until recently when we decided to purchase new ones. I suppose I just have taken them for granted for many years. I suddenly found there was much I did not know. Hey, we are talking a significant financial outlay here and I do not want to make a costly error!

I began doing some research. Enter this wonderful book.

Chad Ward has done a magnificent job of simplifying a rather complicated and mystifying area of knowledge. Make no mistake, choosing the proper cutlery for kitchen use is not a matter of common sense that the ill-informed might think. No, no, no! There is a myriad of questions that need to be answered and a very deep knowledge in several areas is necessary to make the correct choice. This work goes a long way into helping not only the neophyte cook, but also the more advanced.
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26 of 29 people found the following review helpful By J. Fulton on August 19, 2011
Format: Hardcover Verified Purchase
I enjoyed this book. It was a good overview, well written, filled with good information, including the kind of practical detail on sharpening that helps a novice obtain good results. I purchased a Kindle edition, which does not appear to be available anymore for reasons unknown.

A note on sharpening. I sharpen with Japanese waterstones. But whether you use watersontes or some other manual method, please beware that the type of sharpening recommended in this book is a lot of work. Not that its not worth it but prepare yourself for a lot of work.

The reason is that, as the author explains, the factory puts a pretty obtuse edge (read wide) on most kitchen knives, say 40 degrees. Ward recommends you grind that edge down to something thinner, like 15 degrees. But to get an edge down from 40 degrees to 15 degrees requires grinding off a lot of steel. And steel, my friends, is hard. You will be astonished at the amount of grinding you have to do on stone to regrind the edge.

I have taken a knife, an 8" Wusthof classic chef's knife that had already been ground once (more on that in a second) and went to grind it down to a 15 degree edge or so. I spent at least 90 minutes on my coarsest waterstone, a 220 grit. I then spent another hour at least working through my other three stones (1200, 4000, & 8000). Not only does it take a long time to grind away all that steel but it takes a fair amount of effort to polish that large edge as well. I did not do a compound bevel.

I freely admit that I am still a relative novice - I have put maybe a half dozen knives through my waterstones and reground all of them. So for someone more experienced it may go faster.
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