Some editions have been criticized for rudimentary line drawings or poor-quality paper.
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. Some editions have been criticized for rudimentary line
Are you looking to of quality knives, or are you more interested in mastering professional sharpening techniques ? a paring knife
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
While the book is highly praised, reviewers on and Amazon have noted a few drawbacks: