An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
He challenges common beliefs, such as the idea that "forged" knives are always superior to "stamped" ones, or that a heavy knife is better because it "does the work for you". An Edge in the Kitchen: The Ultimate Guide to K...
Ward argues that most home cooks only need three high-quality knives: an 8-to-10-inch chef’s knife, a paring knife, and a serrated bread knife. An Edge in the Kitchen: The Ultimate Guide
While the book is highly praised, reviewers on and Amazon have noted a few drawbacks: Are you looking to of quality knives, or
A few readers found Ward’s style "corny" or overly filled with puns, though many others find this wit a highlight.
Are you looking to of quality knives, or are you more interested in mastering professional sharpening techniques ?
A significant portion of the book (about 70–90 pages) is dedicated to the theory of sharpening, covering Western and Japanese styles.