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Chad Ward

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

by Chad Ward (Author)

112 ratings

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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.

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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.

Hardcover: 240 pages
Publisher: William Morrow Cookbooks; 5.11.2008 edition (June 10, 2008)
Language: English
ISBN-10: 9780061188480
ISBN-13: 978-0061188480
ASIN: 0061188484
Product Dimensions: 7.4 x 0.8 x 9.1 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Customer Reviews: 112 customer reviews
Amazon Best Sellers Rank: #528,294 in Books (See Top 100 in Books)
- #1095 in Cooking Encyclopedias
- #1118 in Cooking, Food & Wine Reference (Books)

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Customer reviews

5 star		83%
4 star		9%
3 star		6%
2 star		2%
1 star 0% (0%)		0%

112 customer reviews

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Terrence W. Faulkner

Great Summary of what you need to know.

September 10, 2016

Format: HardcoverVerified Purchase

In the past 20-30 years I have tried several methods of sharpening knives but have neglected this over the last 10 years. So I have spent six months online studying kitchen knife steels, blade types, sharpening methods, brands, etc. You can find some good information on web site A, other good information on web site B and somewhat conflicting information on site C. Chad Ward does an excellent job of pulling together in one very readable place all that you really need to know. The only minor shortcoming that I can find is that his book was published 8 years ago and there have been some new steels, such as HAP-40, introduced since then. And, as you would expect, the internet links he provides can be expanded and updated. Still, I highly recommend this book as a fine alternative to browsing dozens of web sites to improve your knowledge of kitchen knives.

15 people found this helpful

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Terry

Excellent Tutorial

May 24, 2019

Format: HardcoverVerified Purchase

This book is an excellent tutorial for someone, like me, who had a drawer full of miscellaneous knives that, frustratingly, could not cut anything. I wanted to get some knives that were sharp and that would hold an edge. Searching through web sites left me confused because of all of the makers and all of the various types of steel. I researched for weeks before buying some knives, but I still was not sure that I had made the correct choices, and still needed to get a good carving knife. I sort of stumbled on this book which really simplified what had been a complicated and confusing process. I wish that I had read this as a first step to understanding kitchen knives. Ward demystifies the whole process. He goes much further and describes how to use and sharpen these tools. The good news is that this book confirmed that I had actually purchased good knives - whew!

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Pamela I. Hughes

Everything you wanted to know about kitchen knives.

March 12, 2015

Format: HardcoverVerified Purchase

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 post microscope pictures of edges produced by different sharpening stones on different kinds of steels. Was a ton of fun. Glad to see Chad put all the technical stuff, reviews and tips from his own experience and that of various other professional chefs, sharpeners and blade enthusiasts together in a great little book with a lot of good advice and some handy techniques in a format that hopefully anyone can enjoy. Yes it also shows the proper techniques for sharpening some special bevels found on Japanese deba, sujuhiki and gyuto and more.

7 people found this helpful

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Johnny

... starting to get into knives and this is the perfect book for taking care of knives

January 1, 2017

Format: HardcoverVerified Purchase

I am barely starting to get into knives and this is the perfect book for taking care of knives. It includes all aspects of keeping the knife in good quality and handling the knife correctly when not in use or in cleaning. This book was interesting and straight to the point.

Pros:
- Goes over what you really need out in the market while getting straight to the point and giving readers alternatives to decide what they want rather than promoting a certain type of knife or sharpening system. This includes boards, steels, and various types of knives.
- Actually gives the names of products that are great first buys

Cons:
- Did not go into cutting techniques as much as I wanted, but this book is about taking care of knives
- I am a visual learner and some reference to videos on sharpening that comes with the book would be perfect

2 people found this helpful

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ColombianGandhi

Excellent book. It is an easy read and an ...

October 6, 2015

Format: HardcoverVerified Purchase

Excellent book. It is an easy read and an in depth education about knives, cutting boards and in how to use them. I learned which of all the types of cutting board is the best to avoid cross contamination.

There are instructions with photographs on how to sharpen - writes about honing and critics the different sharpening tools in the market.

There is coin trick, the magic marker tric, the water stone/sandpaper technique. Talked about forged versus Stamped knives, the different kinds of steel. I learned that carbon knives can be very sharp, but they can stain easily. I learned what "AEBEL" or "12C27" means when this is stamped on the knife.

2 people found this helpful

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E. Mironov

Everything you didn't even know you didn't know about knives

June 27, 2014

Format: HardcoverVerified Purchase

I have never, ever had sharp or good knives. Last year I had some sharpened for the first time--and what a change in food prep it was! Unfortunately, knives require re-sharpening. I had some time on my hands and wondered if I could manage to learn to sharpen them myself. I started by buying this book, and reading it gave me the knowledge (and courage!) to buy a tri-grade whetstone, ultra fine rod and a really good knife guide (because the book taught me that sharpening is all about using a consistent angle). Success! All of my knives, even my cheap grocery store knives, have become wonderfully useful and a pleasure to use.

5 people found this helpful

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Rob

Crammed full of info.!

May 29, 2013

Format: HardcoverVerified Purchase

I loved this book!! I just finished reading it the other day and, if you are a "knife nut" (like me) . . . especially, when it comes to kitchen knives and how best to choose them, use them, sharpen them and care for them then this book is made for you. Mr. Ward does a GREAT job of packing a LOT of information (along with a little humor) into his book without it being boring. As you read, you truly do get the impression that he really wants to help you to get the best knife, at the best price for YOU. And, then he really wants you to know how to take care of it and how best to use it. Thank you, Mr. Ward!! I really learned a LOT from your book and I truly do appreciate you taking the time to put all of your knowledge and wisdom into print. :-)

3 people found this helpful

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Bill Marsano

Excellent How-to for Home Cooks

May 30, 2018

Format: HardcoverVerified Purchase

If you're a home cook, you;'ll learn a lot from this book. If you're a beginning home cook, you must gt this book. Knives are the most important tool in the kitchen and you need to learn how to choose, use and care for the. This book gives the straight skinny.

One person found this helpful

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