By Norman Weinstein
Because the variety of connoisseur domestic kitchens burgeons, so does the variety of domestic chefs who are looking to turn into informed clients of the professional-caliber gear they personal. And of all kitchen abilities, maybe the main serious are these regarding the correct use of knives. Norman Weinstein has been instructing his knife abilities workshop at ny City's Institute of Culinary schooling for greater than a decadeand his classes regularly promote out. that is simply because Weinstein focuses so squarely at the wishes of the nonprofessional cook dinner, delivering easy guide in knife concepts that maximize potency whereas putting the least attainable rigidity at the user's arm. Now, studying Knife Skillsbrings Weinstein's well-honed wisdom to domestic chefs in every single place. even if you must cube an onion with the rate and dexterity of a television chef, carve a roast like a professional, bone a chook fast and well, or simply tips on how to carry a knife within the correct manner, getting to know Knife Skillswill be your go-to handbook. each one slicing, cutting, and slicing technique is carefully explainedand illustrated with transparent, step by step photos. Extras comprise info on knife development, knife makers and kinds, knife upkeep and safeguard, and slicing forums. Wofford university has the 45-minute educational DVD that accompanies this book. �Read more...
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Extra resources for Mastering knife skills : the essential guide to the most important tools in your kitchen
The polished portion starts at the spine and comes to within an inch or so of the edge, where a second unpolished taper begins and continues to the edge. Actually, the whole blade is polished from spine to edge, then the second taper is ground. Hollow-ground knives are stamped from thin sheet steel, cheap to produce, and difficult to keep sharp as they are often made of hard stainless steel. Unless you have stretched your wardrobe’s budget to the max and still need or want a filleting knife, I’d suggest avoiding the hollow-ground knives altogether.
The clearance permits the knife to glide smoothly across the cutting board for effortless cutting. The camber, or overall curve of the blade, will vary from manufacturer to manufacturer, and it should play an important part in your purchasing decision. Some people prefer a curved blade, some a straighter one. Above are five 10-inch knives (from top to bottom: Wüsthof, Henckels, F. Dick, Victorinox, and Sabatier). Note the differences in handle shape and type, bolster style, and blade curvature.
Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards. Published in 2008 by Stewart, Tabori & Chang An imprint of Harry N. Abrams, Inc. Text copyright © 2008 by Norman Weinstein Photographs copyright © 2008 by Mark Thomas All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.