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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 – Jun 2 2008


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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 + Japanese Kitchen Knives: Essential techniques and Recipes
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Product Details

  • Hardcover: 240 pages
  • Publisher: Cookbooks (June 2 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  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #99,102 in Books (See Top 100 in Books)

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 as Best Food Writing and Aviation International News. He lives in North Carolina.

Customer Reviews

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Most helpful customer reviews

2 of 2 people found the following review helpful By ChocDoc on June 5 2008
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
As humans, we've used tools for much of our existence. Yet most of us do not know how to use, choose, and maintain our most useful cooking tool. This is the book for each and every one of us to learn to use our most basic tool in the kitchen. Well written, easy to read and follow, and even contains a few recipes to follow as you build you skills.

Since getting this book a few months ago, people marvel at how sharp my knives are, and how easy they are to use compared to their own.

I highly recommend this title for anyone who cooks, is just starting to cook, or just wants to improve their day to day life in the kitchen.
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By parrots on March 7 2013
Format: Hardcover Verified Purchase
I got this for my husband and he thinks it great. He learns more from reading than from being shown how to do the cutting. 2 thumbs up!!
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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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