“The book informs the reader re: knife care, proper sharpening and honing, various ways to hold knives and clean them, and progresses through all sorts of knife cuts. It shows pictures of cutting vegetables like carrots and onions, sifts through the quagmire of how-to slice mangoes and avocados, and shows you step by step how to butterfly a chicken.” ––Talk of Tomatoes http://www.talkoftomatoes.com/2009/06/14/cookbooks-to-read/
“In just under 200 pages this book delivers straightforward information such as various materials from which knives are made. Anchored in a bit (just a bit) of history and covering the knife-making centers of Germany, Japan, France, Italy, England, and the US. This book also helps cooks select knives by function and design. This is a book for everyone who hasn’t been to culinary school.” ––Gourmet Food, Suite 101, by Jacqueline Church http://gourmetfood.suite101.com/article.cfm/buying_kitchen_cutlery_just_got_easier
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This is a great article. This will really help me in the future. I just started reading all the blogs – this one is great! I will bookmark it.
Thakns.
Mike, the sword guy.