The Razor Edge Book of Sharpening Review

Average Reviews:

(More customer reviews)Are you looking to buy The Razor Edge Book of Sharpening? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Razor Edge Book of Sharpening. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Razor Edge Book of Sharpening ReviewI like this book. I only give it 4 stars cause it is old and not very pretty, but it is very useful. It gave me a new perspective on grinding and sharpening. I am sure there are others, but this works for me. The book outlines and discusses various thoughts on sharpening and picks up apart all kinds of traditional notions that you keep running into when researching sharpening on the web. Yes, it talks a lot about the meat cutting industry, but heck, few places demand better edges. Anything that works for their knives will work for anyone else that needs a sharp knife. It is an old book and you will not leave it on the living room table for decoration. It has basic old illustrations and cheap print on cheap paper, but that doesn't make the contents any less useful. He does promote his approach to sharpening and sells the hones etc. I bought the book and the company's 8 inch 2 hone kit (for dry grinding, nice, no oil, no water, just wash the hones in water after use). I have tried many things over the years to keep things sharp. I read the book a couple of times (which doesn't take long) and then went ahead and worked with the sharpening kit. I ground new edges and sharpened a half dozen kitchen knives, from a cheap Martha Stewart/KMart 3-inch paring knife to 8 inch chef knives (steel Wusthof and Sabatier carbon steel) and long thin dangerous looking Finnish fish fillet knives, and for fun a cheap basic thin bladed kitchen knife I found in the back of a cabinet. Every one of them now easily shaves hair from arms, legs, chin etc. They just glide smoothly through an onion, even with skin on. Very happily applying the same techniques to sharpening my chisels, planes, etc. too. Just make sure to grind until you get the burr on the coarse hone, and use a light touch on the fine hone.
Way cool. After reading the book and getting a couple of good hones you will be able to grind a new edge on any knife in 15-20 minutes. The edge is the kind that you will (carefully) show your friends while asking them if they have ever seen a sharp knife.
"Be careful, I keep my knives sharp. No, I mean really sharp".The Razor Edge Book of Sharpening OverviewUniversally recognized as "The Bible of The Cutting Edge", this book belongs in the library of anyone who is serious about sharpening.Written by Guinness world record holder John Juranitch, it contains all the knowledge and insights gained during his more than 40 years in the sharpening industry.The 145 page book is crammed with photos, illustrations and cutting edge secrets you won't find anywhere else.Its 14 chapters cover topics like how to choose a knife, sharpening theories nad applicaitons, steeling, using a hone and much, much more.You'll get answers to the most asked questions. You'll learn the truth about common myths like why you should never use oil on a hone.And you'll get the insights necessary to put a great edge on knives, axes, fish hooks, arrowheads, chain saws and other tools.It's a history, a handbook, a reference manual that is the simplest, most complete way to give yourself a razor edge on sharpening.

Want to learn more information about The Razor Edge Book of Sharpening?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro Review

Average Reviews:

(More customer reviews)Are you looking to buy An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro? Here is the right place to find the great deals. we can offer discounts of up to 90% on An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro ReviewChad Ward - An Edge in the Kitchen
I own two books on kitchen knives and knife skills, this one and Weinstein's Mastering Knife Skills. Chad Ward's book is the best of the two by its breadth and wealth of information and is objectively a very good book.
Physically, the book is a medium sized hard cover, well edited. There is a number of good B&W pictures through the book to illustrate specific points, and there's a central section of 48 pages of glossy color pictures depicting specific knife techniques (battonets vs. julienne, onion, tomatoes, cutting a chicken, butterflying a piece of meat, skinning salmon, carving a turkey, steeling a knife, several sharpening methods, etc).
The book is organized as follows:
1 - Choosing the right kitchen knife:
This section is about 90 pages, so it's a sizeable part of the book. The author goes through the various knife types, costs, etc. Generally, Chad advocates staying away from knife block & sets, and explains that a home cook can do most everything with 3 knives: 8" to 10" chef, paring, and a serrated (or scalloped) bread knife. So his recommendation is to get the best of those. What is really helpful is that the author gives specific recommendations for all budgets - below $100, $200, or "the sky's the limit". Too many books just say "get what feels best". Chad goes beyond this to give a range of specific endorsements. This part also includes 10+ pages on cutting boards and how to take care of them.
2 - Kitchen knife skills:
This section is about 30 pages but also has most of the color pictures in the center section. This is where the key knife skill concepts are explained, how to hold the blade and the item to be cut, etc. This is similar to other knife skill books, but with one major improvements which is a few recipes to practice the skills. Those recipes are really welcome, and because they are basic recipes that can be used as base for a number of varied dishes, they are great recipes to include in this book.
3 - Knife sharpening:
This section is about 70 pages and covers the theory & science of knife sharpening as well as specific reviews and advices for several methods. Chad reviews the sharpening of Western as well as Japanese style knives, and several sharpeing systems (e.g., Spyderco, EdgePro, etc).
At the end of the book are several pages of resources to buy knives, boards, sharpeners, etc.
In short, I think this is a complete book that covers the key concepts of knife skills, but also addresses knife selection and care. If you buy only one kitchen knives & skill book, I would recommend it.An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro Overview

Want to learn more information about An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...