Sun Mar 16, 2014 10:03 pm
You mentioned in your intro about books you have read about the craft/art.
Can you recommend any books and other references to a beginner with some skills, but little knowledge? (Keeping in mind have have watched almost every vid of yours and many others...Ken Schwartz...etc...)
My local library system is huge, but they have little on sharpening.
I am thirsting for the knowledge to accompany my hours of practice. Hours spent and yet to spend.
Mon Mar 17, 2014 11:49 am
That's a tough question, most of any book reading was done at a early age and truthfully I only have a vague memory of it. I believe it was "The razor edge book of sharpening" where I first heard of using a oil stone dry that kinda changed my perspective on sharpening. Made me realize there was more than one way to skin the cat.
Today I recommend the "experiments on knife sharpening" by John D. Verhoeven as it gives a scientific perspective that you don't often find. Not a book per say but a good read.
Mon Mar 17, 2014 3:11 pm
Mikey - this is a reference guide that's highly recommended by some of the more experienced forum members.
"An Edge in the Kitchen" by Chad Ward: http://www.amazon.com/An-Edge-Kitchen-U ... 0061188484
Mon Mar 17, 2014 9:27 pm
Really cool guys. Right on. Thanks.
I will definitely be checking those out.
I actually have "The razor edge book of sharpening" on hold at the library right now. I figure it can't hurt to read all I can get my hands on, at this point in my learning. I am just having a blast practicing on my less expensive knives right now. I love these water stones. I still use the Edge Pro to sharpen for my modest amount of patrons, but it will be great to feel confident enough to work on others knives free hand.
Feel free to recommend anything else that comes to mind, guys. I am very grateful for the help.
Thu May 14, 2015 1:19 am
Great book. Found at my library, but would consider buying. Explains really well in layman terms.
Fri May 15, 2015 8:36 am
+1 for An Edge in the Kitchen
I also like Japanese Kitchen Knives by Hiromitsu Nozaki.
It's a beautiful book in the Japanese tradition of style and sensibility.
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