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Knives Cooks Love: How to Buy, Sharpen, and Use Your Most Important Kitchen Tool Hardcover – October 21, 2008
Cooking in the New Year
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Wonderfully coherent, easy-to-follow guide. Even better, recipes that you can make immediately after learning each new cut, chop or slice. --Tampa Tribune
In-depth advice on selection and care of knives, cutting techniques and recipes. --Milwaukee Journal Sentinel
Beautiful...one part textbook and one part tribute to the most important tool in the kitchen. --Boston Herald
This book makes a dull subject interesting....It's perfect for the new home cook. --Sara Moulton, Good Morning America
One part textbook and one part tribute to the most important tool in the kitchen.
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Top Customer Reviews
And this book fails to do so. It's worth a read if you know nothing about knives, but it would probably be a better idea to invest the time in a book that is a little more comprehensive and thought-out (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 comes to mind ).
Knives Cooks Love provides only the most basic how-to about using and keeping knives, the same amount of information probably able to be stuffed into a free brochure or a knife's user guide. The rest of the book is filled with fluff and pretty pictures. It seems as though, and this is proving to be a theme across a lot of Sur La Table cook books, that it is meant to be sitting nicely on a shelf in an ambitious home cook's library, rather than actually used.
When I was selling these books at our store, a lady happily bounced up to the register, this book nestled tightly under arm. She laid it on the counter with a smile. "Cook a lot?," I asked. She quickly replied, "Oh, no. I don't cook. I just like cookbooks like this. They're so pretty."
Congrats, Sur La Table. You win. You found your target audience, and they're willing to spend money on this book. If you're not one of these people, I would pass on this one.
The first five chapters are A Primer on Knives.
The first chapter, The Making of a Knife, covers the history of knife-making, the difference between steel and ceramic blades, and the regions throughout the world known for making knives. There are boxes within the chapter with concise info on topics such as Metallurgy for Dummies, Know the Limits of Ceramic, and The Beauty of Damascus Steel.
The next chapter, A Blade for Every Purpose, covers the types of knives available (including chef's, paring, bread, slicers and carvers, cleavers, tomato and steak, cheese, traditional Japanese, and shears) and how to determine a knife's purpose (based on the tip; blade thickness, length, flexibility, and width; and edge curvature and type.
The third chapter, On Becoming a Savvy Knife Shopper, covers how to evaluate a knife based on the anatomy (handle, heel, bolster, spine, tang and cutting edge), blade material, weight, balance and flexibility. It also discusses buying a set versus one at a time and tips on selecting cutting boards.
The next chapter, How to Keep Them Sharp, was of great interest to me as I have had a knife sharpener for a while but still haven't used it. This chapter explains the difference on maintenance and sharpening.Read more ›
This book shows step-by-step instuctions for cutting all kinds of things. It also gives history and details about knives which some may find interesting, myself included.
It's an overused expression, but this book really does make cooking fun, so much so that i went out and bought a couple new knives.
This book would have been better if it gave some particular opinions...but they can't as they sell most of what is in the book.
For example: Personally, I found a great deal on a set of those Rachel Ray Furi knives (orange rubbery handled santoku style) and bought the Furi sharpening/honing system and it has been easy to maintain. This worked for me to get started in my kitchen. Later, I bought some of those funky KAI Pure Komachi knives because I enjoyed the light weight and that they perform well. (They are so inexpensive; don't expect those to find a place in this book even though Sur La Table sold them at one time.) Then I purchased the Shun electric sharpener for the KAI knives (same company, different line but same angle to their edges) which I had no success with. Both sharpening systems are in the book, but I would take the Furi system any day. Live and learn, but I don't think that this book could have helped me either way...
Since good knives can be expensive, this book can be considered a small investment to know the knives on the market. I liked the information on what goes into the different knives--materials and how they are made.Read more ›
Most Recent Customer Reviews
Wonderful book, very informative and useful. I have had other knife books but this one is truly readable, a reason for every word.Published 5 months ago by Ellen Su
I found the book to be great. Read the whole thing cover to cover over the course of two days and found it to be well written and very informative. Read morePublished 16 months ago by Heisman
For new chiefs or want to be chiefs, this is a wonderful collection of information about all types of knives. With wonderful instructions to boot! Read morePublished 22 months ago by No Name, CA
excellent review of knives from materials to knife making areas and styles. information i have not seen in other sources techniques and recipes also great. Read morePublished on August 20, 2012 by bj
Great basic book on knives, especially when purchased as a bargain book. A beginning cook in the family found the book very useful as a starting point for how to select, use, and... Read morePublished on August 8, 2012 by Shoesncupcakes
This book is a great addition to any cooks collection, but especially for the newlywed or child starting out on their own. Read morePublished on March 20, 2012 by Alexander J. Semritc
I bought this as a gift for someone and was happy with the book. Listing described everything well so there were no surprised. Great experience!Published on August 24, 2010 by Joseph Sterling
I bought this book as a pro in the business. I have worked in 5*hotel kitchens before starting my own khife sharpening business. Read morePublished on May 23, 2010 by Visa