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87 of 89 people found the following review helpful:
5.0 out of 5 stars
Most complete & best value book on the subject, August 26, 2008
This review is from: 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 - 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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19 of 19 people found the following review helpful:
5.0 out of 5 stars
A Must For Your Kitchen Library, June 18, 2008
This review is from: 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)
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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14 of 15 people found the following review helpful:
5.0 out of 5 stars
READ THIS ONE BEFORE YOU BUY YOUR NEXT KITCHEN KNIFE...As a matter of fact, read it before you buy your next cook book!, July 1, 2009
This review is from: 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)
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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