By Chad Ward

Why are such a lot folks so woefully uninformed approximately our kitchen knives? we're intimidated by means of our knives after they are sharp, pissed off via them once they are boring, and quietly ashamed that we do not understand how to exploit them with any competence. For a species that has been utilizing knives for almost so long as we now have been strolling upright, that is a significant challenge. An area within the Kitchen is the answer, an clever and pleasant debunking of the mysteries of kitchen knives as soon as and for all. in the event you can stack blocks, you could lower restaurant-quality diced greens. in case you can fold a paper aircraft, you could sharpen your knives greater than many execs.

Veteran prepare dinner Chad Ward presents an in-depth consultant to crucial instrument within the kitchen, together with tips on how to opt for the simplest kitchen knives inexpensive, sensible tutorials on knife abilities, a step by step part on sprucing, and more——all illustrated with appealing pictures all through. alongside how you will observe what a cow sword is, and why you may want one; why cooks are forsaking their heavy knives in droves; and why the Pinch and the Claw, unusual as they might sound, are actually find out how to make precision vegetable cuts with velocity and elegance.

An facet within the Kitchen is the only and simply consultant to crucial device within the kitchen.

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Extra info for An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

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CLEAVER: CHINESE CLEAVERS AND VEGETABLE KNIVES SHEAR MADNESS: KITCHEN SHEARS POTTERY GONE WILD: CERAMICS 3 A KNIFE FOR EVERY BUDGET STARTER KITCHEN: FROM $25 TO $100 BUDGET GOURMET: FROM $100 TO $200 THE BIG UPGRADE GET FUNKY 4 THE OTHER HALF OF THE EQUATION: CUTTING BOARDS AND STORAGE CUTTING BOARD BASICS WOOD VERSUS PLASTIC CUTTING BOARD SANITATION KNIFE STORAGE AND TRANSPORT Part Two: CUT LOOSE 5 ESSENTIAL KNIFE SKILLS WHY BOTHER? KNIFE SAFETY AND ETIQUETTE STABILIZE AND ORGANIZE CLAW YOUR WAY TO THE TOP PINCH ME LOOK WHERE YOU’RE GOING ROCK OUT!

Never needs sharpening: Yes they do, you just don’t want to. “Never needs sharpening” is the weasel term for a serrated edge, even if the maker tries strenuously to avoid calling it that. These knives are garbage. Avoid them at all costs. They are lousy performers to begin with and when they do eventually go dull they cannot easily be sharpened back to usefulness. They tend to be made with very cheap steel and depend entirely on the ripping action of the teeth to work. Might be handy in the tackle box, where corrosion resistance is more important than cutting ability, but these knives are not something worthy of your kitchen.

Should we get the ones that the famous TV chef uses? And why are chefs so obsessed with their knives anyway? Knives are the cooks’ oldest tool, the most essential, the most trusted. Their whole purpose is sharing. —MICHAEL SYMONS, A History of Cooks and Cooking This book is designed to answer some of those questions. An Edge in the Kitchen ties together illustrated step-by-step instruction with a little history, metallurgy, anthropology, kitchen science, and, I hope, a little humor. To make things easier, the book is divided into three basic sections: how to choose good knives; how to use them like a pro; and how to keep them razor sharp.

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