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.
List Price:
$34.99
Our Price:
$23.09
You Save:
$11.90 (34%)
Shipping:
Eligible for FREE Super Saver Shipping on orders over $25.
*Shipping:
Product Details
Author:
Chad Ward
Hardcover:
240 pages
Publisher:
William Morrow Cookbooks
Publication Date:
June 10, 2008
Language:
English
ISBN:
0061188484
Product Length:
9.2 inches
Product Width:
7.7 inches
Product Height:
1.0 inches
Product Weight:
1.9 pounds
Package Length:
9.2 inches
Package Width:
7.5 inches
Package Height:
1.1 inches
Package Weight:
1.5 pounds
Average Customer Rating:
based on 38 reviews
Customer Reviews
Average Customer Review: ( 38 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
90 of 92 found the following review helpful:
Most complete & best value book on the subject Aug 26, 2008
By Joss Delage 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.
19 of 19 found the following review helpful:
A Must For Your Kitchen Library Jun 18, 2008
By Michael Miles 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.
16 of 18 found the following review helpful:
READ THIS ONE BEFORE YOU BUY YOUR NEXT KITCHEN KNIFE...As a matter of fact, read it before you buy your next cook book! Jul 02, 2009
By D. Blankenship 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.
18 of 21 found the following review helpful:
The Ultimate Knife Resource Jun 18, 2008
By David Smith
"TME4TLS"
As an amateur cook, I appreciate how the book has been written. Easy enough for an amateur to understand and detailed enough to satisfy the most demanding of knife users. I found it to be informative, interesting, a terrific source of information and an insight into how professional knives are used and cared for.
As a professional butcher block builder, I found his detailed information is right on the money and very detailed.
When you buy the book, be prepared to be informed and educated and be ready to laugh out loud at his wit and humor.
8 of 9 found the following review helpful:
a great reference for knife shopping, usage, and maintenance Aug 05, 2008
By datura2002
"datura2002"
If you want a book that will help you improve your knife skills (such as chopping faster, avoiding accidents, or getting a better edge on your knife), An Edge in the Kitchen is best, most readable book on the market, and I've read through several books and websites for information.
There is an in-depth primer to knife honing and sharpening, and well as the standard full-color photos of cutting up all the vegetables and meat you could possibly be expected to encounter in your kitchen adventures.
More importantly, it's also a "knife book" as well as a "knife skills" book for your inner materialist or consumer junkie (like me). If you wondering about (1) what kitchen knives to buy for a first kitchen or a registry, or (2) looking to upgrade your current kitchen, or (3) if you simply appreciate good food/tools/gadget writing, this is the best, most up-to-date source of information out there. Even if shiny, sharp objects scare you, and you're not too handy in the kitchen, this is a fascinating read.
Have you ever seen those beautiful, pricey German or Japanese knives in a specialty store or Williams-Sonoma, but you were afraid to commit to a purchase, because you were unsure how to decipher the jargon (high-carbon stainless? VG10 steel? drop-forged? full-tang?), and how to separate the facts from the sales pitches? This book explains everything you might want to know about knives (and debunks many consumer myths) in an easy-to-understand, engaging way, and arms you with knowledge as a consumer.
A good knife is an extension of a cook's hands. Ideally, buying a good kitchen knife is an investment in a tool that will last a lifetime and that you will use on a near-daily basis. I would recommend this book to anyone who uses knives in a kitchen.
based on 38 reviews
Most complete & best value book on the subject Aug 26, 2008
By Joss Delage
