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Edge In The Kitchen An: The Ultimate Guide to Kitchen Knives-How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro Hardcover – May 22 2008

5 out of 5 stars 6 customer reviews

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Product Details

  • Hardcover: 240 pages
  • Publisher: Cookbooks (May 22 2008)
  • Language: English
  • ISBN-10: 0061188484
  • ISBN-13: 978-0061188480
  • Product Dimensions: 18.7 x 2.2 x 23.2 cm
  • Shipping Weight: 680 g
  • Average Customer Review: 5.0 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #159,821 in Books (See Top 100 in Books)
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Product Description

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 asBest Food WritingandAviation International News. He lives in North Carolina.


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Top Customer Reviews

Format: Hardcover
My copy of Chad Ward's excellent new book "An Edge in the Kitchen" arrived today. I'm absolutely thrilled. The first section that I turned to was the 'Basic Knife Skills Demonstrated" a very thorough pictorial showing all the basic cutting techniques and demonstrating the all important 'pinch' and 'claw' to hold the knife and the item being cut.

There is great information on choosing knives and all sorts of tricks for sharpening and maintaining the edge on your knives.

I highly recommend this book.
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Format: Hardcover Verified Purchase
Mr. Ward found the way to explain from A to Z the kitchen knife to the readers. I am (was?) a beginner with knife in general, although I use them all the time in the kitchen, but I was lacking of some understanding in many parts. I was looking for a book that could make it simple, explain the science behind the blade, for the beginners, I found it! Such a great buy! I own it for 2 weeks, have almost finish my second read, bought my sharpening system accordingly to his advices and got instant results, with the understanding behind. This is important to me, I link to understand WHY I have to do this or that. Mr. Ward brought me a good understanding of knife, I can not experiment, practice, and get the best out of them!

You can always push knowledge further, yes I could be (and will be!) reading more and using microscope and so on, but this book was still more than basic, it gave a very good overview to be now ready to read more complicated books or sites and understanding what they are talking about!

I am a beginner, but I am sure professional cooks can find great advices and learn too.

I also liked the way it is written, with some humor, I have been reading it like a roman and could not stop!

Thank you Mr. Ward!
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Format: Hardcover
I bought this book based on a recommendation from Paul's Finest web site (great CDN site for knives), and have to say I really enjoyed the book. I have been around the kitchen for 35 years in the hotel and restaurant industry and developed a certain knowledge and preference for knives. Chad Ward's book gave a great new insight into modern and classic knife making and explained why I prefered certain types on knives over a longer term. His recommendations for various price points are great for beginners up to professional chefs. The author mixes in a little humour here and there which adds to the readers enjoyment.

I keep the book on a shelf in my office as a reference and I recommend it to friends who are professionals or just enjoy great knives. As I do more kitchen work now in my own restaurant I have purchased several of the recommended knives with great results.

Gregg
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