Knife: The Culture, Craft and Cult of the Cook’s Knife

Although restaurateur and writer Hayward’s love letter to the knife isn’t the first of its kind, it’s one of the best and most beautiful on the topic. Hayward (Food DIY; The DIY Cook) highlights dozens of knives, ranging from the common and instantly recognizable workhorses (chef’s knives, bread knives, classic steak knives) to more specialized fare such as boning gouges, truffle slicers, and the dao bao, a paring knife from Southeast Asia that’s used for peeling and shredding hard vegetables. Each entry is accompanied by a photo of an iconic example as well as a brief description of its most common applications. Hayward makes a strong argument for viewing what’s often considered a tool as a work of art, profiling artisan knife makers such as Bob Kramer, whose knives are only sold via auction, and offering salient tips on selecting and getting the most use out of one’s cutlery. Even if readers completely ignore his narrative, they’re sure to be pulled in by the book’s gorgeous photos of knives and some of the people who make them. Hayward has crafted a finely honed and precisely executed assessment of one of the world’s most common culinary instruments, and his work is sure to strike a chord with novices and seasoned chefs alike. [em](Apr.) [/em]