Sharp: the definitive introduction to knives, sharpening, and cutting techniques, with recipes from great chefs

256 pages

English language

Published May 5, 2018

ISBN:: 978-1-4521-6306-2
OCLC Number:: 995805924

(1 review)

"Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs--including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances--which feature all the cuts that mark an accomplished cook."--Amazon.com.

2 editions

Kevin reviewed Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs by Josh Donald

Both primer and deep history on Japanese knives

5 stars

This book is a great resource for learning about and discovering Japanese knives. And to get there, the author provides the reader with a well-rounded history of both Western and Japanese cooking knives, highlighting their differences, the way they've been shaped by historical events, and how they evolve to address the cuisine typical to their region.

One part history, one part technical know-how, one part catalogue of knife types, and one part cookbook, this is an amazing resource.

Subjects

Cutting
Knives