Read Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs By Josh Donald

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Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs-Josh Donald

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Ebook About
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. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.

Book Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs Review :



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.
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.

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