Knife Skills for Chefs [Paperback]

Christopher P. Day (Author), Brenda R. Carlos (Author)

Book Description

Publication Date: July 28, 2006 | ISBN-10: 0131180185 | ISBN-13: 978-0131180185 | Edition: 1

Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage.  Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: The National Culinary Review and Sizzle. Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters.  Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

Product Details

• Paperback: 192 pages
• Publisher: Prentice Hall; 1 edition (July 28, 2006)
• Language: English
• ISBN-10: 0131180185
• ISBN-13: 978-0131180185
• Product Dimensions: 9.2 x 7 x 0.3 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #438,118 in Books (See Top 100 in Books)

More About the Author

Christopher Day, considered one of the country's foremost authorities on knives, is the corporate chef for Mercer Cutlery, a knife manufacturing company known widely for supplying the majority of fine culinary schools in North America. A 1988 graduate of The Culinary Institute Of America, Christopher received his passion for food and cooking early in life working alongside his mother Patricia in the family kitchen. In addition to the years spent cooking in New York and Chicago, He has spent much of his career teaching others how to select and use the right knife for the job at hand as well as how to maintain them. This book shares his years of expertise. Christopher lives in the Chicago area with his wife Tina, three daughters Hannah, Gabrielle and Ella Grace.

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Knife Skills at it's best, March 17, 2009

By 

Scott Anderson "Sharpsburg" (Shepherdstown, WV) - See all my reviews
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This review is from: Knife Skills for Chefs (Paperback)

Coming off my latest American Culinary Federation Competition has given me some new insight into my culinary knife skills. I've been working in the field for such a long time that I've learned to take some creative corner cutting techniques to get the job done on the fly. These same techniques have also cost me the ACF medal that is just outside my grasp.

This book will help me sharpen that dull knife skill edge and get back to the basics. I certainly know how to maintain, handle and select professional cutlery, now by refreshing my knowledge I can get my knife skills back in shape.

According to the book:

Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage....Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters. Includes large photos that make it easy to learn proper culinary techniques and procedures.

If you are a home cook or someone that uses the same knife to cut boxes, poultry and the occasional roll of packing tape then this book isn't for you. However, if you have a professional interest in cooking and really want to know the specifics of knives then this is a must for your culinary library.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Good cooking knife primer, February 16, 2011

By 

Patrick Holt "txdragon" (San Antonio, TX USA) - See all my reviews
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This review is from: Knife Skills for Chefs (Paperback)

This is a good book for the would be chef, cooking student etc.. It covers the most common type of cooking knifes, there uses, and care and handling. It does a very good job of going into the history and manufacture of these knife as well as some of the most common type of cuts that you would make with them. I have only on complaint and this is the sharpening and honing picutres are not very instructive and in some case is it obvious they are using just a set up for the photo. Sadly (and this is not fault of the book) use of a honing steel is something that must be seen rather then read.
However the rest of the book is excellent- with most of the last have dedicated to how to cut, slice chop, etc... Vegetable for food preparation and presentation.

The book is presented as a textbook, with quizzes and answers.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Good training manual for honing classic skills, June 14, 2009

By 

Jonathan Davis "Mr.Wonderful" (Columbia, MD. United States) - See all my reviews
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This review is from: Knife Skills for Chefs (Paperback)

More than a book about knife cuts,it gives a culinarian a appreciation for the history of kitchen tools.Great food for thought when teams are involved in knowledge bowl competition.