Ebook Free Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
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Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
Ebook Free Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
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About the Author
Josh Donald is the owner of Bernal Cutlery in San Francisco.Molly DeCoudreaux is a photographer based in San Francisco.
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Product details
Hardcover: 240 pages
Publisher: Chronicle Books (June 5, 2018)
Language: English
ISBN-10: 9781452163062
ISBN-13: 978-1452163062
ASIN: 1452163065
Product Dimensions:
7.8 x 1 x 9 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#98,136 in Books (See Top 100 in Books)
Interesting information on history of knives and chapters on his retail store suppliers. Not enough substance on sharpening and knife techniques. Recipes seem to be fluff to add bulk to the book. Should be more depth about knives. For example, he should have discussed the various edge treatments (granton, serrated, etc.), and the different cutting techiques, knife skills and so on. If you are looking for a book that will help you choose a knife (or several), this is not it.
I bought this book after hearing a public radio interview with the author. Given his enthusiasm and wealth of knowledge, I was expecting the book to reflect that the level of insights from that radio segment--with the added benefit of photos and diagrams. Unfortunately, the section on technique and actual knife sharpening is not that helpful. There are not many pictures or details for the finer techniques conveyed. What's worse, when there are photos there are no captions! So even when photos and diagrams are used, there is no text explaining what you're seeing! The main sharpening instruction is two pages of text alone followed by two pages of uncaptioned photos. No image in the entire book is explained directly with a caption. No specific step is denoted with both text and image at the same time. So the reader is forced to look at a picture and try to decide if what they're seeing is an instance of, for example, the type of knife the author just described at an earlier part of the text. This is not a good book for the purpose of step-by-step instruction. The informative chapters and history are interesting enough, but not very well written in terms of style. Overall, one gets the feeling like the book was made by folks who do not really read or use books very often.
Great intro to good knives and how to maintain them. Excellent presentation (quality) as well.Not just information about knives, but where they come from, the difference in the metals and the backgrounds of people who make the best.
The key insight from the book is how much cutting and food preparation are seen much more as part of cooking in the Japanese kitchen, which explains why Japanese knives developed the way they did. For me personally, especially since I became an entirely plant-based chef, I began to appreciate Japanese knives more and more. This book covers all the basics, but you will come away with a profound understanding why Japanese knives have become so popular.
A very personal set of comments on Japanese knives, how to sharpen them, and some history. Covers European knives briefly. Omits mention of Bob Kramer, et al. who make very good knives in the U.S. Nicely illustrated. Good book to have for cooks and anyone interested in using knives in the kitchen.
Would have liked more drawings, or pictures and less wandering around with theory.
I used to dull any blade to butter knife level. This book changed that.
Great book on knifes and how to care for them. If you are looking for a book on knives, make this your first choice.
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