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

by Josh Donald, Molly DeCoudreaux (Photographer)

Overview

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.

Product Details

ISBN-13:	9781452163062
Publisher:	Chronicle Books
Publication date:	06/05/2018
Pages:	240
Product dimensions:	7.60(w) x 8.90(h) x 1.10(d)

About the Author

Josh Donald is the owner of Bernal Cutlery in San Francisco.

Molly DeCoudreaux is a photographer based in San Francisco.

Table of Contents

Introduction 7

Chapter 1 A History of Edged Tools in the West and East 21

Bernal Cutlery's Steel 28

Chapter 2 Europe 33

Western Knives Primer 36

Forging a Gyuto with Shehan Prull 71

Chapter 3 Japan 79

Traditional Japanese Knives 81

Western-Style Japanese Knives 87

The People 102

Chapter 4 Sharpening 117

The Sharpening Process 118

The Stones 122

Choosing a Grit Size 126

Sharpening a Double-Bevel Knife 128

Sharpening a Single-Bevel Knife 138

Chapter 5 Methods and Recipes 147

Knife Skills and Strategy with Bernal Cutlery's Sam Rezendes 149

Cutting Onions with Armando "Tiny" Maes 155

Melissa Perello's Autumn Squash Salad with Spiced Honey Vinaigrette 159

Traci Des Jardins's Sauteed Artichokes 165

Jesse Koide's Yakitori 168

Koichi Ishii's Soba-no-Yamagata with Vegetables and Katsuobushi 180

Chris Kronner's Beef Roulade 189

Taka Tozawa's San Mai Oroshi-Style Filleted Fish 196

Kelly Kozak's Ramen and Collards 203

Troy Wilcox and Melissa Reitz's Shallots Four Ways 205

Loretta Keller's Calamari Salad with Marinated Peppers and Cucumbers 213

Sean Thomas's Butter-Poached Salmon with Lentils and Vadouvan Labneh 219

Stuart Brioza's Smoked Duck Breast with Cucumber Salad and Umeboshi-Rosemary Vinaigrette 226

Nick Balla's Knife-Cut Cold Ginger Noodles with Sunflower Seven Spice 233

Tim Ferron's Beef Jerky 241

Lisa Weiss's Hawaiian Chili and Liliko'i Bang-Bang 245

Index 252