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Molly DeCoudreaux

Josh Donald

Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs Hardcover – June 5, 2018

by Josh Donald (Author), Molly DeCoudreaux (Photographer)

4.5 287 ratings

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Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Print length

256 pages
Language

English
Publisher

Chronicle Books
Publication date

June 5, 2018
Dimensions

7.75 x 1 x 9 inches
ISBN-10

1452163065
ISBN-13

978-1452163062
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From the Publisher


	The Ultimate Bar Book	The Bar Book	Flour	Tartine Revisited	One Pan, Two Plates
Great recipes	✓	✓	✓	✓	✓


	Modern Jewish Cooking	Brown Sugar Kitchen	Grilled Cheese Kitchen	Art of the Bar Cart	Tartine Bread
Delicious recipes	✓	✓	✓	✓	✓

Editorial Reviews

About the Author

Josh Donald is the owner of Bernal Cutlery in San Francisco.

Molly DeCoudreaux is a photographer based in San Francisco.

Product details

Publisher ‏ : ‎ Chronicle Books (June 5, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1452163065
ISBN-13 ‏ : ‎ 978-1452163062
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.75 x 1 x 9 inches

Best Sellers Rank: #187,218 in Books (See Top 100 in Books)
- #38 in Power Tools (Books)
- #52 in Professional Cooking (Books)
- #84 in Gourmet Cooking (Books)

Customer Reviews:
4.5 287 ratings

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Molly DeCoudreaux
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Molly DeCoudreaux is a San Francisco based photographer who explores food culture through photography.
It is her true joy to collaborate with brilliant chefs, dedicated farmers, master knife smiths, and passionate writers in creating cookbook photography.
As a California native, Molly has deep connections to the Northern California food & restaurant community. Her experience as a photographer with a food industry work background allows her to nimbly access kitchen environments while approaching the culture and production of food with a deep respect and unquenchable interest. The people who cultivate, create, and transform food through labor and love are whom Molly wants to spend time with, learn from, photograph, and of course, eat with.
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Customer reviews

4.5 out of 5

287 global ratings

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Byron Taylor

Almost 5 stars

Reviewed in the United States 🇺🇸 on November 29, 2022

Verified Purchase

This is a very good and informative book about cutlery. It’s massive and has tons of photos. My big complaint is that the photos have no captions! Yes, they’re proximate to text, but they’re not self explanatory.

One person found this helpful

Helpful

Finbomb by Matt Santora - Recommendations

WELL DONE!!

Reviewed in the United States 🇺🇸 on October 15, 2022

Verified Purchase

awesome book, great knowledge and great recipes, I can't believe the book is so cheap!

One person found this helpful

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J. Schmidt

Fairly interesting and a quick read

Reviewed in the United States 🇺🇸 on September 4, 2021

Verified Purchase

This is an unusual book. It includes discussion of various aspects of metallurgy, the history of cutlery, and the origins of the current popularity of Japanese knives, as well as some instructions on sharpening knives, a super-brief (i.e., very non-comprehensive) review of some cutting techniques, and a handful of recipes.

Although I enjoyed the book overall, I found the coverage of most topics to feel pretty superficial. The history of kitchen cutlery was quite interesting, but I never escaped the sense that I was reading only about the thin slices of history in the few regions of Europe and Japan with which the author had firsthand knowledge. As a result, the book feels more like the history of the knives sold by Bernal Cutlery rather than a comprehensive treatise on kitchen cutlery. The section on sharpening is pretty disappointing. The topic is covered, but very generally and with many fewer graphics than would be helpful. Much more useful and clear instruction on sharpening could be found on the Internet.

The book concludes with a section that has several recipes that I suppose highlight certain knife techniques. The inclusion of this section is bizarre to me, as it really doesn’t fit with the rest of the book, nor is there any theme to the recipes selected. One gets the sense that the creators of the recipes are friends or associates of the author, but beyond that, I couldn’t find any rhyme or reason to what was included.

Overall, I think this book would probably be most interesting to someone who is just becoming interested with Japanese knives or someone who frequents the author’s knife shop. Those looking for a deeper dive into knifemaking or sharpening will likely be disappointed.

9 people found this helpful

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Rogier F. van Vlissingen

This book is a bible for anyone who cooks seriously

Reviewed in the United States 🇺🇸 on February 28, 2019

Verified Purchase

The key insight from the book is how much cutting and food preparation are seen much more as part of cooking in the Japanese kitchen, which explains why Japanese knives developed the way they did. For me personally, especially since I became an entirely plant-based chef, I began to appreciate Japanese knives more and more. This book covers all the basics, but you will come away with a profound understanding why Japanese knives have become so popular.

6 people found this helpful

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KeNTKB

Easy read and full of useful information.

Reviewed in the United States 🇺🇸 on January 19, 2021

Verified Purchase

Very lucky to have Bernal Cutlery here in San Francisco. This is the owners book.
Easy read and full of useful information.

One person found this helpful

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Amazon Junkie

Great book on Japanese knives (mostly) with some gaps.

Reviewed in the United States 🇺🇸 on September 23, 2018

Verified Purchase

A very personal set of comments on Japanese knives, how to sharpen them, and some history. Covers European knives briefly. Omits mention of Bob Kramer, et al. who make very good knives in the U.S. Nicely illustrated. Good book to have for cooks and anyone interested in using knives in the kitchen.

7 people found this helpful

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S. Martin

Really cool book.

Reviewed in the United States 🇺🇸 on March 9, 2020

Verified Purchase

Really cool book. Bought it as a gift and was really impressed by the construction of the book itself. The recipient told me they love the content.

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Alex

Interesting at times, but not helpful for actually sharpening

Reviewed in the United States 🇺🇸 on October 10, 2018

Verified Purchase

I bought this book after hearing a public radio interview with the author. Given his enthusiasm and wealth of knowledge, I was expecting the book to reflect that the level of insights from that radio segment--with the added benefit of photos and diagrams. Unfortunately, the section on technique and actual knife sharpening is not that helpful. There are not many pictures or details for the finer techniques conveyed. What's worse, when there are photos there are no captions! So even when photos and diagrams are used, there is no text explaining what you're seeing! The main sharpening instruction is two pages of text alone followed by two pages of uncaptioned photos. No image in the entire book is explained directly with a caption. No specific step is denoted with both text and image at the same time. So the reader is forced to look at a picture and try to decide if what they're seeing is an instance of, for example, the type of knife the author just described at an earlier part of the text. This is not a good book for the purpose of step-by-step instruction. The informative chapters and history are interesting enough, but not very well written in terms of style. Overall, one gets the feeling like the book was made by folks who do not really read or use books very often.

84 people found this helpful

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Amazon Customer

What you need to know about history and care of high quality kitchen knives

Reviewed in Australia 🇦🇺 on June 26, 2020

Verified Purchase

Simple and easy to follow instructions for care and sharpening of quality knives.

TRN

Great infos

Reviewed in Canada 🇨🇦 on September 21, 2019

Verified Purchase

I bought this book for my husband and he said it was really interesting. He likes the techniques mentioned in the book and we also tried some of the recipes!

Amazon Customer

Knives Introduction

Reviewed in Canada 🇨🇦 on October 14, 2021

Verified Purchase

I was a little disappointted, I was looking at description of differents knives and how to sharpen them. There was some info on knives but also recipes whic I do not really cook.

Kindle Customer

It's Nice

Reviewed in the United Kingdom 🇬🇧 on July 11, 2021

Verified Purchase

Am afraid, I am not into knives. For me it's multi purpose knives, to cut bread, meat and veges that's it. If you are into knives this is a good book. I love the recipes though. At £1.99 this book is a steal.

Christian Lemasson

Un auteur américain pointu sur le sujet

Reviewed in France 🇫🇷 on November 25, 2019

Verified Purchase

Etonnant de trouver un auteur américain qui s'intéresse tant à ce qui se produit, avec un bon. tranchant, ailleurs que dans son propre pays. Le couteau pour l'amateur de belle cuisine est traité en détail, avec le pourquoi et me comment de son utilisation et de son entretien. Le livre, en langue anglaise, s'intéresse aussi à quelques couteliers fabricants et à des chefs internationaux et leur relation avec leurs couteaux.

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