Why are there so many types of knives, and how should each food be cut? This F. Dick book answers both questions as a knife lexicon for professional chefs and ambitious home cooks.
It covers which knife suits which food and the cutting techniques for a wide range of ingredients, so a reader learns to choose the right blade and use it correctly. It makes a useful companion to a first good knife, and a thoughtful gift for a culinary student. Cooks who already have a full knife roll will find techniques for less familiar cuts.
It also helps a home cook understand why a chef’s knife, a slicer and a boning knife each have their shape, which makes choosing the next knife easier.
Pair it with a starter kit such as the Red Spirit 6-piece chef set. Our own kitchen knife shapes guide and honing steel guide cover knife types and edge care online.
