Sharp by Donald, Josh -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Introduction

How I Came to Know and Love Knives

Chapter 1 A History of Edged Tools in the West and East

Stone Bronze Iron

Steel in the West Steel in Japan

Bernal Cutlery’s Steel

Chapter 2 Europe

Western Knives Primer

Chef Knife French Chef Knife German Chef Knife English Chef Knife Slicer

Carving Sets

English and American Carving Sets French Carving Set San Francisco Carving Set

Utility Knives

Office, Utility, Paring Knife

Butchery Knives Bread Knives

The Netherlands Boscher The Evolution of the Chef, Abridged Thiers The History of Knives in Thiers The Rise of the Chef Knife in Thiers Solingen Rudolph Broch Rohrig Forge The Robert Herder Company

Anatomy of Single Bevel Anatomy of Double Bevel Forging a Gyuto with Shehan Prull

Chapter 3 Japan

Traditional Japanese Knives Western-Style Japanese Knives

The Art and Origin of Japanese Smithing Black Sands and the Tatara Japanese Knives vs. Western Knives Sakai and the Evolution of Knives in Japan Open Borders, Changing Tastes, More Knives Enter the Gyuto The Santoku

The People

Ashi Hamono Kyoto Yozo Dobashi Sanjō Shigeyoshi Iwasaki Tsukasa and Mutsumi Hinoura Yoshikane Wakui

Chapter 4 Sharpening

The Sharpening Process

A Look at Dullards Assessing the Edge Sharpness Blade Geometry and Thickness Behind the Edge Assessing Thickness The Steel and the Edge

The Stones

Natural Japanese Fine Whetstones

Choosing a Grit Size

What to Consider When Choosing a Grit Size

Sharpening a Double-Bevel Knife

Setting the Bevels Removing Scratches

Avoid Awkward Motions

Thinning a Knife

How to Know If Your Knife Needs Thinning

Testing a Sharpened Blade

Sharpening a Single-Bevel Knife

Getting Started A Word on Finishing Grits

Chapter 5 Methods and Recipes

Knife Skills and Strategy with Bernal Cutlery’s Sam Rezendes

Using the Pinch Grip The Push Cuts

The Classic Push Cut The Rocking Push Cut

The Pull Cuts

The Slice The Pulling Score Cut The Paring Cut

On Cutting After Cooking

Cutting Onions with Armando “Tiny” Maes

Three-part Finely Sliced Onions Finely Diced or Julienned Onions Thinly Sliced Onions

Melissa Perello’s Autumn Squash Salad with Spiced Honey Vinaigrette

The Cuts Spiced Honey Vinaigrette Pickled Pepper Squash Salad

Traci Des Jardins’s Sautéed Artichokes

The Cuts

Jesse Koide’s Yakitori

The Cuts

Koichi Ishii’s Soba-no-Yamagata with Vegetables and Katsuobushi

The Cuts Noodles Noodle Broth Vegetables with Kaeshi To Finish

Chris Kronner’s Beef Roulade

The Cuts Roulade Braise Serving Sauce To Finish

Taka Tozawa’s San Mai Oroshi-Style Filleted Fish

The Cuts

Kelly Kozak’s Ramen and Collards

The Cuts Ramen and Collards

Troy Wilcox and Melissa Reitz’s Shallots Four Ways

The Cuts Oysters with Mignonette Anchovy Salsa Verde Fresh Horseradish Salsa Red Wine Butter

Loretta Keller’s Calamari Salad with Marinated Peppers and Cucumbers

The Cuts

Sean Thomas’s Butter-Poached Salmon with Lentils and Vadouvan Labneh

The Cuts Lentils Vadouvan Labneh Bok Choy Cranberry Purée Salmon Fines Herbes Beurre Monté To Finish

Stuart Brioza’s Smoked Duck Breast with Cucumber Salad and Umeboshi-Rosemary Vinaigrette

The Cuts Smoked Duck Breast Umeboshi-Rosemary Vinaigrette To Finish

Nick Balla’s Knife-Cut Cold Ginger Noodles with Sunflower Seven Spice

The Cuts Braised Kombu Ginger Noodles Sunflower Tahini Sauce Sunflower Seven Spice

Tim Ferron’s Beef Jerky

The Cuts

Lisa Weiss’s Hawaiian Chili and Liliko’i Bang-Bang

The Cuts Chili Liliko’i Bang-Bang

Index About the Author Chronicle Ebooks

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