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 10 2008
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“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.
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Top Customer Reviews
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.
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!
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.
Most recent customer reviews
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!!Published on March 7 2013 by parrots