An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives

Most people lack knowledge about kitchen knives, feeling intimidated by sharp ones, frustrated by dull ones, and uncertain about proper technique. An Edge in the Kitchen addresses these gaps with a comprehensive guide to kitchen knives and their use. Veteran cook Chad Ward explains how to choose knives within your budget, demonstrates practical knife skills, and provides step-by-step sharpening instructions, all illustrated with photographs. The book covers topics including what a cow sword is and its uses, why many chefs are moving away from heavy knives, and proper cutting techniques like the Pinch and the Claw for precise vegetable cuts. Ward uses accessible comparisons—if you can stack blocks, you can cut restaurant-quality diced vegetables; if you can fold a paper airplane, you can sharpen knives effectively.