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An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro Hardcover – June 10, 2008
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“Chad Ward...has written a handsome volume on knives and everything you might want to know about them, and about using them....It’s not only filled with good info put together with a good design, the writing is lively as well.” (Michael Ruhlman, author of The Making of a Chef, The Soul of a Chef, and The Elements of Cooking)
“A definitive guide for buying knives....[An Edge in the Kitchen] covers everything you need to know and more.” (Lynne Rossetto Kasper, cookbook author and host of The Splendid Table)
“This year has already seen the publishing of several good knife books. Add [An Edge in the Kitchen] to the list....Ward...has crafted a book that is instructional and deep...as well as highly readable.” (Tampa Tribune)
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. (Sara Moulton, host of Sara's Secrets)
About the Author
Chad 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.
More About the Author
Top Customer Reviews
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.Read more ›
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
If you are interested in a course to make you an expert on the types of knives and how to maintain them, as well as partner them with the best cutting boards for them, this is your... Read morePublished 3 months ago by Robert Rosenwasser
Excellent book. It is an easy read and an in depth education about knives, cutting boards and in how to use them. Read morePublished 4 months ago by ColombianGandhi
Includes all the information one would ever need to know about knives. From manufacturing processes, home sharpening, and cutting technique. Read morePublished 5 months ago by Mike Phelps
Excellent reading. Educational and fun. I did notice that some of the specifications regarding the Wusthof knives (which I own) are no longer accurate the blade angle and Rockwell... Read morePublished 8 months ago by Andy Libe
So so informative, especially good for if you are shopping for new high grade knivesPublished 9 months ago by Sherrie R Strachan
Great book... I used to talk to Chad all the time on the Foodie Forums and the kitchen forums about knives, Japanese knives, various kinds of sharpening stones and such, and I'd... Read morePublished 11 months ago by Pamela I. Hughes