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I have been a home cook for over 50 years and through all those years I have recognized the importance of a good, sharp knife in the kitchen. For many years I used oil stones to sharpen my knives but eventually turned to Japanese water stones. Chad Ward's book and Norman Weinstein's book are the only two books really worth reading and keeping. Though I consider my experience and knowledge level to be close to Chad Ward's I am quick to admit I learned some things from his book. I have slight disagreement with a few statements of his, but overall this is the best book you can buy to find out what knife to buy, how to maintain it, and how to use it. Here is an example of why this book is superior to the rest of them: nearly everything you read in books or internet articles tell you to sharpen one side of a knife until you raise a burr, then turn the knife over and sharpen the other side. Wisely, Chad Ward tells you that this approach will move the edge off center and one side will have a larger bevel than the other. This is true. It is also important. That approach will always have a larger bevel on the first side sharpened and the edge will always be off center. Buy this book to learn the basics of choosing and sharpening knives. It really is a very important work. Buy Norman Weinstein's book to learn in detail how to use a knife in the kitchen.Read full review
Verified purchase: Yes | Condition: Pre-owned
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