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Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title
Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins shows you how to choose knives that will feel good in the hand, and then he shows you exactly how to slice, chop, peel, bone, and dice with ease. The clear step-by-step instructions and illustrations also show you how to cut and carve seafood, poultry, meats, fruits, and vegetables. Includes information on using other sharp kitchen tools, including microplanes and graters, scissors, vegetable peelers, and mandolins.
112 pages, Paperback
First published July 9, 2014
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Displaying 1 - 8 of 8 reviews
November 15, 2021
Solid book. Quick read. Full of great information and easy to get through. I didn't care for the recipes, but that's just me.
The 4.5 knives that you need are a chef's knife, utility knife, paring knife, offset handle deli knife, and a bench scraper. Optional knives include boning knives, cleaver, and steak knives.
A 10-inch chef knife is preferred over an 8-inch knife because you have to raise it to a shorter height to cut. Buy cheap serrated knives and replace them, because they are difficult to sharpen.
When buying a knife decide whether you like a bolster or not and what material you want the handle to be (wood, plastic, D-shaped, Japanese metal). Japanese knives have shorter blades than Western-style knives which make it easier to make thinner slices. A stamped knife is just as good as a forged knife. High carbon stainless steel is softer than old steel, which means more sharpening is needed. German steel is better for wider style Western blades and Japanese steel is better for thinner Japanese style blades, but both are good quality. Never put a knife in the dishwasher. Sharpen a Western-style knife at about 20 degrees on a whetstone. A honing steel should be used every day before using your knife. Don't buy a cheap mandoline.
The 4.5 knives that you need are a chef's knife, utility knife, paring knife, offset handle deli knife, and a bench scraper. Optional knives include boning knives, cleaver, and steak knives.
A 10-inch chef knife is preferred over an 8-inch knife because you have to raise it to a shorter height to cut. Buy cheap serrated knives and replace them, because they are difficult to sharpen.
When buying a knife decide whether you like a bolster or not and what material you want the handle to be (wood, plastic, D-shaped, Japanese metal). Japanese knives have shorter blades than Western-style knives which make it easier to make thinner slices. A stamped knife is just as good as a forged knife. High carbon stainless steel is softer than old steel, which means more sharpening is needed. German steel is better for wider style Western blades and Japanese steel is better for thinner Japanese style blades, but both are good quality. Never put a knife in the dishwasher. Sharpen a Western-style knife at about 20 degrees on a whetstone. A honing steel should be used every day before using your knife. Don't buy a cheap mandoline.
May 11, 2019
A little introduction to knives and some recipes. Not much for further education.
March 21, 2017
- available in SG NLB 642.7 (QT,)
Easy reading and great knowledge for beginner like me.
Easy reading and great knowledge for beginner like me.
May 17, 2014
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
This is the second book in this series that I've read and it is just as good as the first: well written, friendly, informative, and useful. The book covers cleaning, sharpening, techniques, types, skills, and then recipes with ingredients that require specific cutting skills and techniques. Of course, with a book about knife skills, there is a section about carving your Thanksgiving turkey.
The book breaks down as follows: 1) How to choose and use your knifes (chef's, paring, utility, offset handle, scrapers, misc knives). 2) How to buy a knife (comfort and balance, where to buy, knife quality). 3) Caring for your knives (washing and storing, sharpening, cutting boards). 4) Non-knife, non-motorized, sharp kitchen tools (graters, etc.). 5) Recipes and techniques (carving a turkey, poultry, meat, and fish, fruits and vegetables, baked goods).
The books in this series are illustrated with clean line drawings. For the most part, they are easy to understand. In some ways, an illustration is better than a photograph (keeps the images optimally lit and clutter free so you get the concept easily, as with holding a knife) and in other ways, not as good (the illustrations of carving a turkey look like the meat is a giant blobbish potato). But there are a lot of the illustrations throughout, with only a few areas not having any (an occasional knife, for example).
The books come with recipes in the back that will require specific knife techniques to learn/practice. This is such a great idea, rather than just giving the knife technique, because you can practice for a practical application and don't have to hunt down a recipe. From shelling shrimp (for shrimp pad thai), removing skin from fish (haddock with roasted root vegetables), to pitting an avocado (for guacamole), there's a lot to like here. And all the recipes are for easy to prepare staples and not odd nouveau cuisine that takes forever.
There are also great additional tips to keep you from hurting yourself - from putting a cloth or wet paper towel under your cutting board to keep it from slipping to the best way to hold your knife so you don't slice a finger.
I was very pleased with this book. Very useful and a great reference.
Reviewed from an ARC.
July 8, 2014
“This book will give you the confidence to choose and use the knives and other nonelectric sharp tools in your kitchen. It’s also a reference book that you can use as you improve your skills and acquire the tools that will make you a better cook.”
Mr. Collins states the basic two knives needed in your kitchen are a “chef’s knife for cutting, chopping, and slicing, and a paring knife for smaller tasks.” The larger size ten-inch chef knife is important due to the extra height in lifting the smaller eight-inch chef knife. Mr. Collins explains in extensive detail the proper way to hold a knife when cutting or chopping ingredients with illustrations to enhance the written information in the book. Collins further discusses the meat clever to cut through bones and very thick meat that is its main use and function as a knife. As well as the meat clever, the mezzaluna has only a single purpose of chopping herbs with its rounded blade but you can also use the chef knife for this purpose. Buying knives is the section where Collins shares knowing what to look for while selecting knives for purchase with comfort ability and balance being your main focus along with any budget you have set for yourself. On the subject of ceramic knives, Collins suggests careful use, as they are brittle, can break during normal tasks of heavy chopping, and does not hold well under pressure removing the core from a cabbage. Further information provided is the sharpening of knives, sharpening stones, chopping boards, motorized knives, and accessories such as mandolins, mini choppers, and graters. Included is the valuable section, Recipes and Techniques, that contains recipes to practice improving your knife skills learned in the previous content of this book such as Aunt Jean’s Brisket, Shrimp Pad Thai, and Cheese Straws concluding the knife technique book with a resource page to include websites for cooking schools and purchasing knives.
I gained invaluable information that I was holding and using the wrong knife while separating meat from the bone preparing dishes in the kitchen and very much appreciate the illustrations showing the correct position to use. I recommend reading to any cook or amateur chef by adding to their kitchen bookshelf or take advantage as a gifting opportunity.
I received this book free from the Net Galley reviewer program in exchange for an unbiased opinion in accordance with the Federal Trade Commission guidelines.
Mr. Collins states the basic two knives needed in your kitchen are a “chef’s knife for cutting, chopping, and slicing, and a paring knife for smaller tasks.” The larger size ten-inch chef knife is important due to the extra height in lifting the smaller eight-inch chef knife. Mr. Collins explains in extensive detail the proper way to hold a knife when cutting or chopping ingredients with illustrations to enhance the written information in the book. Collins further discusses the meat clever to cut through bones and very thick meat that is its main use and function as a knife. As well as the meat clever, the mezzaluna has only a single purpose of chopping herbs with its rounded blade but you can also use the chef knife for this purpose. Buying knives is the section where Collins shares knowing what to look for while selecting knives for purchase with comfort ability and balance being your main focus along with any budget you have set for yourself. On the subject of ceramic knives, Collins suggests careful use, as they are brittle, can break during normal tasks of heavy chopping, and does not hold well under pressure removing the core from a cabbage. Further information provided is the sharpening of knives, sharpening stones, chopping boards, motorized knives, and accessories such as mandolins, mini choppers, and graters. Included is the valuable section, Recipes and Techniques, that contains recipes to practice improving your knife skills learned in the previous content of this book such as Aunt Jean’s Brisket, Shrimp Pad Thai, and Cheese Straws concluding the knife technique book with a resource page to include websites for cooking schools and purchasing knives.
I gained invaluable information that I was holding and using the wrong knife while separating meat from the bone preparing dishes in the kitchen and very much appreciate the illustrations showing the correct position to use. I recommend reading to any cook or amateur chef by adding to their kitchen bookshelf or take advantage as a gifting opportunity.
I received this book free from the Net Galley reviewer program in exchange for an unbiased opinion in accordance with the Federal Trade Commission guidelines.
January 20, 2015
I really enjoyed reading this book for information. Cooking is one of my pastimes and I am constantly searching for ways to improve my skills. This book is concise, comprehensive and accessible for the amateur cook. Mr. Collins explains clearly what type of knife to purchase and how to use it. Very simple and straightforward.
I highly recommend this book for cooks such as myself and anyone else interested in being a better cook!
I highly recommend this book for cooks such as myself and anyone else interested in being a better cook!
October 4, 2015
I was sent a copy of the book for review through NetGalley, as always, all opinions are my own.
If you want to improve your knife skills and are a visual learner, this is a great book. Even though I have fairly strong knife skills I still found the chapters dedicated to cleaning and sharpening knives helpful. The included recipes were a great way to help practice the techniques outlined in the book.
If you want to improve your knife skills and are a visual learner, this is a great book. Even though I have fairly strong knife skills I still found the chapters dedicated to cleaning and sharpening knives helpful. The included recipes were a great way to help practice the techniques outlined in the book.
June 9, 2014
This book is actually helpful in figuring out knife skills, especially how to purchase your knives. I could have used a few more illustrations, but with the ones that were given, I could figure out how to properly do the task given. I also really liked that there were recipes in the end to help you practice your new knife skills.
Displaying 1 - 8 of 8 reviews