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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]

Chad Ward
4.8 out of 5 stars  See all reviews (48 customer reviews)

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Book Description

June 10, 2008

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.


Frequently Bought Together

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 + The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price for all three: $72.55

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Editorial Reviews

Review

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

“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.


Product Details

  • Hardcover: 240 pages
  • Publisher: William Morrow Cookbooks (June 10, 2008)
  • Language: English
  • ISBN-10: 0061188484
  • ISBN-13: 978-0061188480
  • Product Dimensions: 7.4 x 1 x 9.2 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #31,559 in Books (See Top 100 in Books)

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Customer Reviews

4.8 out of 5 stars
(48)
4.8 out of 5 stars
Most Helpful Customer Reviews
117 of 119 people found the following review helpful
5.0 out of 5 stars Most complete & best value book on the subject August 26, 2008
Format:Hardcover|Amazon 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. This is similar to other knife skill books, but with one major improvements which is a few recipes to practice the skills. Those recipes are really welcome, and because they are basic recipes that can be used as base for a number of varied dishes, they are great recipes to include in this book.

3 - Knife sharpening:
This section is about 70 pages and covers the theory & science of knife sharpening as well as specific reviews and advices for several methods. Chad reviews the sharpening of Western as well as Japanese style knives, and several sharpeing systems (e.g., Spyderco, EdgePro, etc).

At the end of the book are several pages of resources to buy knives, boards, sharpeners, etc.

In short, I think this is a complete book that covers the key concepts of knife skills, but also addresses knife selection and care. If you buy only one kitchen knives & skill book, I would recommend it.
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26 of 26 people found the following review helpful
5.0 out of 5 stars A Must For Your Kitchen Library 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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28 of 31 people found the following review helpful
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. Again, I certainly do not consider my self anywhere near a Master Chief, but on the other hand I did not just fall off the back of a turnip wagon either.

This book begins with a section on selecting the correct knife for the right job and some of the many considerations needed in making that choice. Who will be using the knife and for what! What are the physical properties of a knife and which ones are desirable and which ones should you avoid? There are certain myths concerning knives and what are they? Are knife sets good or should you purchase a mixed set or should you even own or need a set? What do you look for in a good knife? What are good knives made of and how are they made and why are they made like they are? These and many, many other questions are answered before the author addresses cutting boards, quite an important subject, by the way.

The next portion of the work concerns the proper use of the knife and cutting techniques for both meat and vegetables. Having had some small bit and modest bit of training in this area, it was probably of least interest to me but I read it anyway and can attest to the fact that the author gives very sound advice, especially for the beginner. This section was quite well illustrated and overall is a good building block for further learning. You have to learn to walk before you run you know, and the author brings us up to a nice fast jog, at the very least.

Now the last section of the book, and one of the most important for many reasons, deals with keeping your knife sharp...simply that. This may not sound like much, but there are probably more dull knives in drawers in this country than there are dishonest politicians, which make that a whole lot of dull knives! This must have been a rather difficult section for the author to tackle as I am sure he was aware of the controversy surrounding this ancient art...i.e. sharpening a knife. If you take 25 old men, knife men, and put them into a room together and ask them to tell the best way to sharpen a knife, you will get 25 different answers. You could say the same if you put 50 in the room.

I meet periodically, with a group of men (and women) who collect knives and deal with knives on a daily bases. These are passionate hobbyists and professional dealers (in their own way) and they know their business. Hours upon hours have been spent with these people discussing sharpening techniques and I have yet to find one meeting where there was any agreement what-so-ever on the subject. When it comes to the area of sharpening knives, everyone, and I mean everyone, is an absolute expert! Hey, I have been known to pontificate on the subject myself from time to time, and I promise you that I do have strong opinions in this area and have old, mystic family secrets of sharpening that I will take to the grave. Now all of that being said let me assure you that Chad Ward has not given one bit of advice here that is bad. In fact, his dissertation on the subject of sharpening knives is one of the better ones I have had the pleasure of reading. The illustrations are great and he has again explained a very complicated procedure in words that most will be able to easily understand. He has discussed the various methods and has even addressed several of the sharpening systems on the market today. Again, I have first hand experience with many of these very systems and again, the author is spot on as to his commentary, observations and recommendations. I learned much here, which was a nice thing as it pretty well put to bed the old myth that you cannot teach old dogs new tricks. It certainly taught me a few.

As a side bar, I must say I admire the author's bravery in putting in book form for all to read the subject matter discussed here. This is the type of book that will run the drug store cowboys out from behind their tables...you know the kind, they are in ever three booth café in America; the "I done been there and I done did that and this here author don't know enough to...." Well, you know the type. My, this author is daring...I admire that.

Anyway, for the dollar, I do not feel you will be able to find a better book on the subject of kitchen knives anywhere. Goodness knows I have read enough of them recently and this one is absolutely the pick of the litter. Before purchasing your next kitchen knife, or for that matter, your next cook book, give this work a read. I doubt you will be sorry.
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Most Recent Customer Reviews
5.0 out of 5 stars Valuable book in the kitchen
The most important thing I learned from this book was how to put a consistent, sharper edge on all our Wusthof knives. Read more
Published 2 months ago by Grilling Sensations
5.0 out of 5 stars A fun and informative book on the subject.
I won't go into any long diatribe on the book other than to echo the words of the other reviewers here. This is a fun and informative read. Read more
Published 3 months ago by Frank Zappa
4.0 out of 5 stars Great read if you are into kitchen knives
This book takes you through the entire process. Good for beginner to experienced user. A must read for anyone taking the plunge into their first good set of kitchen knives. Read more
Published 3 months ago by Robert F. Rossi
5.0 out of 5 stars Comprehensive book!
This was an excellent primer for knives; i.e. what kinds there are, how they are made, how to choose them, how to care for them, etc. Everything!
Published 3 months ago by DT
5.0 out of 5 stars Well written!
Easy to read and well written. The author does a great job presenting differences in opinion and then giving his own reason as to why he likes to do certain things. Read more
Published 4 months ago by Oscar
5.0 out of 5 stars Will Give Your Kitchen an Edge!
Wschroder

Solid no-nonsense information that is clear and concise. A must read for anybody who wants to enjoy their kitchen. Read more
Published 4 months ago by W. Schroder
5.0 out of 5 stars Good Information
Very educational to the point of almost too much information, i.e., technical physical properties of steel.. You have to be interested in the subject to enjoy it. Read more
Published 4 months ago by Vicki Lloyd
5.0 out of 5 stars Great book on kitchen knives and their use.
Well written with a bit of humor . The book thoroughly covers what to look for when purchasing kitchen cutlery, how to slice and dice various foods, and how to sharpen kitchen... Read more
Published 5 months ago by Larry Griffis
5.0 out of 5 stars Edge in the kitchen
Wow, what a great book!
Chad's "Edge in the Kitchen" is very informative and has taught me well.
Knife use for home cooking? Or maybe pro? He details all. Read more
Published 7 months ago by Baruse
5.0 out of 5 stars The best Kitchen Knife Book out There
This book is extremely well organized and written; by a man that is obviously an expert in his field. I have
studied knives, knife making,etc. Read more
Published 9 months ago by Mark A. Smith
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