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As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives.
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.
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By The Hermit (Canada)
I was misled by the title of the book "MASTERING Knife Skills". I was hoping to find a text and DVD that illustrates, well, MASTERY of the craft, such as how to de-bone a whole chicken, how to fabricate a crown roast, or other MASTER knife skills. I was not prepared for a history of knives in the bronze and iron age (p. 13), pictures of knives from 1886 (p. 17) or pictures of 11 kinds of honing steels (p. 43). Elementary, my dear Norman! BASIC knife techniques only start on page 78, and go on for the next 100 pages with slicing vegetables and fruit (a very few are creative, but it's not MASTERY). Fabricating poultry, meat and fish are covered in only 39 pages. The DVD is a long-winded show of how to slice celery and carrots, and ends with a show of ripping apart a chicken with bare hands. Slushy and messy. (kitchen shears would have done nicely). The DVD does not cover any other meats or fish). Considering the cost of the book, and shipment costs half around the world, it was a non-performing investment. Change the title to MOST BASIC, and it would be worth a few extra stars.
By RODRIGO B O JARDIM (Rio de Janeiro, Rio de Janeiro Brazil)
I've Learnt a lot from this book. About the "knife anatomy", how to choose a knife, the cuts, etc... The DVD included is also very good. One thing is read about something you are trying to do, another completely different is to watch someone doing it. It is very good to read the book then watch the DVD. First you learn what you are supposed to do then you see how someone is doing it.
I highly recommend it.
By Hey Al (Riverhead, New York United States)
Yes you should own a knife care and skill guide. Mr. Weinstein will tell you how to slice, dice and mince. He also instructs you on sharpening and care. Get the book for your reference. Oh and the DVD is nice for viewing the essentials.
By redkat
I spent a fair amount of time deciding which knife book to get, but I'm very happy with my choice. The book is incredibly detailed and has many useful photos. I was a little off-put at first because the author completely poopoos using santuko knives for chopping most things. But after I tried his techniques using a chef's knife (longer than santukos) I agreed with his point. But regardless of what knife you choose the techniques are very useful and easy to follow. I especially liked how each vegetable is given it's own section and instructions. The section on knife selection was also very detailed and helpful. .
By Alberto Vargas (San Francisco, CA USA)
Great for beginners. The illustrations are first rate, and the DVD (comes with the book) is wonderful as well. The book is easy to follow and explains what kinds of knives are useful for what purposes, has advice on what to buy, and how to maintain your knives. And, of course, how to perform various food prep tasks (cut, chop, fillet, etc) with your knives! I quickly learned easier and more efficient ways to get things done in the kitchen from this book and DVD -- stuff they teach professional chefs in culinary schools. The only minor caveat is that the author is a bit overly opinionated on things like his preference for wooden cutting boards and knife blocks vs magnetic bars (small details). Highly recommended overall.
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