The Professional Chef's Knife
Format: Paperback
ISBN13: 9780471289869
Paperback|9780471289869
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Overview
Partial table of contents: AN INTRODUCTION TO THE CHEF2S KNIFE. History/Blade. Nomenclature. Balance. Storage. Magnified Edge. SHARPENING STONES. Sharpening Technique No. 1. Sharpening Technique No. 2. SHARPENING STEELS. Nomenclature. Handles and Guards. Steeling Method No. 2. Steeling Method No. 4. CUTTING BOARDS. Cutting Boards. USING THE CHEF2S KNIFE. Knife Grip No. 1. Knife Grip No. 3. Guding Hand. CUTTING TECHNIQUES. Slicing Carrots. Dicing Onions. Making Garlic Paste. Peeling Rutabaga. Cutting Pineapple. Slicing Cooked Meat. Splitting Lobster. Cut Sizes. Index/Cutlery Industry. The Protective Sheath.
| ISBN-13 | 9780471289869 |
|---|---|
| ISBN-10 | 0471289868 |
| Weight | 0.50 Pounds |
| Dimensions | 8.52 x 0.15 x 10.98 In |
| List Price | $34.95 |
| Edition | 1st Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 64 pages |
| Publisher | Wiley |
| Published On | 1983-06-15 |
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