Knives Cooks Love: How to Buy, Sharpen, and Use Your Most Important Kitchen Tool

This book was pretty good. I do not have outstanding knife skills, but most of the knife skill information contained in this book, I already knew. However, the historical and background content about knives was very interesting. I did learn about which type of knife to use with particular cheeses. I would recommend this for a beginner trying to learn/improve knife skills. The recipes look good, but I have not yet tried to make any of them.

When I had an opportunity to re-stock a kitchen, I wanted to buy some good knives -- but I didn't know how. In the past, I had just bought whatever. I got this book and love it. It has everything you ever wanted to know about knives, and then some. It describes the history of cutlery (short), Things to look for in buying knives, all the different kinds of knives and what they're used for, and how they're used. There's a nice section on cutting techniques as well. Now, I thought after decades of cooking that I knew how to use a knife, but I have learned a lot. The new way of cutting green peppers, for example, makes a world of difference in my prep work. I highly recommend this book. Even if you know all you need or want to about knives, it is just interesting to read. Plus, it has beautiful pictures.

I do alot of cooking and use my knives all the time. Thia book was very informative too. A must read for anyone who enjoys cooking and or as a chef.

If you ever stopped while doing prep work on vegatables and thought "you know there's probably a better way to do this" then you really need this book. I wasn't even holding my knife correctly let alone making anything but random, unproductive cuts. This book shows step-by-step instuctions for cutting all kinds of things. It also gives history and details about knives which some may find interesting, myself included. It's an overused expression, but this book really does make cooking fun, so much so that i went out and bought a couple new knives.

There has been a large number of kitchen knife books published in the last couple of years but many of the authors seem to be better at using knives than describing the technical aspects of cutlery. This one gives a fairly good balance between the two.