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"  I just reviewed a copy of a brand new book, Zwilling J.A Henckels Complete Book of Knife Skills: The Essential Guide to Use, Techniques and Care by Jeffrey Elliot and James P. DeWan. Leave it to a venerable knife company, J. A. Henckels, founded in 1731, to come out with the ultimate guide to cutlery. This book is one of the most thorough and complete on the subject I&amp;#039;ve ever seen, covering topics like shopping, storing, and sharpening as well as techniques for cutting, ranging from simple dicing, to fluting a mushroom, to spatchcocking (butterflying to you) a chicken. If you&amp;#039;re at all serious about cooking, I recommend this book. One of the first things people do when they develop an interest in the subject, is invest in a set of good quality knives. But all too often, I watch, and cringe, as people use the wrong technique, allow their knives to get dull, and eventually abandon them for an inexpensive serrated model. Like many things, good knife skills require practice--remember the scene from Julie &amp;amp;amp; Julia when Madame Child tackled a bushel of onions with abandon to master the art of chopping? Purchasing the Complete Book of Knife Skills alone won&amp;#039;t turn you into a pro, but if you buy it, and read it, and use it as a teaching guide, you&amp;#039;ll be on your way. I love the fact that it&amp;#039;s spiral bound so the pages lie flat on the countertop, making it easy to refer to as you work. It&amp;#039;s priced at $34.95 but you can find it discounted at Amazon.com.  Once you&amp;#039;ve developed your knife skills make sure you try them out with recipes from our test kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a23353/ultimate-guide-to-knives/>