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Author: Kyle M Kaplan
Publisher:
ISBN: 9781792366222
Category :
Languages : en
Pages : 174
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Book Description
Start a Knife Sharpening Service delivers an easy to follow, step-by-step plan to start a small business and learn how to sharpen knives. After reading this book and following some simple steps, you'll have all the information you need to create and execute a strategy to start your own knife sharpening service. How long will it take? If you put your mind to it, you can have your sharpening service up and running within two weeks or less. If you're struggling to get by, wanting to save for a large purchase, get out of debt, put more money into savings, or simply learn how to start and operate a small business, starting a knife sharpening service may be the perfect solution for you. Everyone, everywhere, has knives. You can sharpen them in your free time to earn money every day! What you'll learn: six different business models and strategies for sharpening services that you can choose from to start your business a step-by-step plan for how to launch your business, including tips for building your website, how to set your pricing, and setting up payment methods how to market your sharpening service to attract customers and how to build a great reputation information about finances and taxes how to stay organized and protect your customers' knives the basic principles of knife edges and sharpening an overview of different sharpening equipment and which products to choose for your sharpening service how knife-sharpening equipment works and how to use it how to make observations about knives and determine how to sharpen them a step-by-step training guide to slash the learning curve and become proficient with the sharpening equipment very quickly a breakdown of common blade types and how to sharpen them, and information about sharpening less common blade types
Author: Kyle M Kaplan
Publisher:
ISBN: 9781792366222
Category :
Languages : en
Pages : 174
Get Book Here
Book Description
Start a Knife Sharpening Service delivers an easy to follow, step-by-step plan to start a small business and learn how to sharpen knives. After reading this book and following some simple steps, you'll have all the information you need to create and execute a strategy to start your own knife sharpening service. How long will it take? If you put your mind to it, you can have your sharpening service up and running within two weeks or less. If you're struggling to get by, wanting to save for a large purchase, get out of debt, put more money into savings, or simply learn how to start and operate a small business, starting a knife sharpening service may be the perfect solution for you. Everyone, everywhere, has knives. You can sharpen them in your free time to earn money every day! What you'll learn: six different business models and strategies for sharpening services that you can choose from to start your business a step-by-step plan for how to launch your business, including tips for building your website, how to set your pricing, and setting up payment methods how to market your sharpening service to attract customers and how to build a great reputation information about finances and taxes how to stay organized and protect your customers' knives the basic principles of knife edges and sharpening an overview of different sharpening equipment and which products to choose for your sharpening service how knife-sharpening equipment works and how to use it how to make observations about knives and determine how to sharpen them a step-by-step training guide to slash the learning curve and become proficient with the sharpening equipment very quickly a breakdown of common blade types and how to sharpen them, and information about sharpening less common blade types
Author: Jeffrey Elliot
Publisher: Robert Rose
ISBN: 9780778802563
Category : Cooking
Languages : en
Pages : 0
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Book Description
Anyone who wants to cook-- either professionally or at home-- needs to know how to use a knife. Holding and using knives correctly will not only help you work more safely, but also enable you to work faster, making you much more efficient in the kitchen.
Author: Norman Weinstein
Publisher: Abrams
ISBN: 1613122640
Category : Cooking
Languages : en
Pages : 963
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Book Description
An illustrated, practical guide to everything you need to know about using knives in the kitchen. 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. “In the old days, when kitchens weren’t equipped with a lot of fancy gadgets, a skilled chef needed only one tool to ply his trade: a sharp knife. This book will introduce novice cooks to and reacquaint experienced chefs with everything they need to know about a good knife and the art of using it.” —Cecilia Chiang, James Beard Award–winning restaurateur and author of The Seventh Daughter “This beautifully illustrated book, written with passion and precision, minces no words in guiding the reader to choose, maintain, and use a knife. Indispensable for anyone who prepares food, it has taught me how to cut produce much more efficiently.” —David Karp, Fruit Detective
Author: Larrin Thomas
Publisher:
ISBN: 9781087902159
Category :
Languages : en
Pages : 282
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Book Description
An in-depth exploration of the effects of different steels, heat treatments, and edge geometries on knife performance. This book provides ratings for toughness, edge retention, and corrosion resistance for all of the popular knife steels. Micrographs of over 50 steels. Specific recommended heat treatments for each steel. And answers to questions like: 1) Does a thinner or thicker edge last longer? 2) What heat treatment leads to the best performance? 3) Are there performance benefits to forging blades? 4) Should I use stainless or carbon steel? All of these questions and more are answered by a metallurgist who grew up around the knife industry.
Author: Tim Hayward
Publisher: Hardie Grant Publishing
ISBN: 1849499365
Category : Design
Languages : en
Pages : 417
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Book Description
'Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook’s gotta chop, a cook’s gotta mince.' – Simon Schama in New York Times 'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' – Anthony Bourdain 'This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' – Tom Kerridge 'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.' – Len Deighton 'A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades'' – Tom Parker Bowles, Mail on Sunday Knife is a love-letter to this essential culinary tool – its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design – avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: K. J. Parker
Publisher: Orbit
ISBN: 0316072109
Category : Fiction
Languages : en
Pages : 342
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Book Description
A new stand-alone novel from the acclaimed author of the Engineer Trilogy and The Company. Basso the Magnificent. Basso the Great. Basso the Wise. The First Citizen of the Vesani Republic is an extraordinary man. He is ruthless, cunning, and above all, lucky. He brings wealth, power and prestige to his people. But with power comes unwanted attention, and Basso must defend his nation and himself from threats foreign and domestic. In a lifetime of crucial decisions, he's only ever made one mistake. One mistake, though, can be enough.
Author: Diana Peterfreund
Publisher: Abrams
ISBN: 1683356411
Category : Young Adult Fiction
Languages : en
Pages : 288
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Book Description
A murderer could be around every corner in this thrilling YA trilogy based on the board game CLUE! When a storm strikes at Blackbrook Academy, an elite prep school nestled in the woods of Maine, a motley crew of students—including Beth “Peacock” Picach, Orchid McKee, Vaughn Green, Sam “Mustard” Maestor, Finn Plum, and Scarlet Mistry—are left stranded on campus with their headmaster. Hours later, his body is found in the conservatory and it’s very clear his death was no accident. With this group of students who are all hiding something, nothing is as it seems, and everyone has a motive for murder. Fans of the CLUE board game and cult classic film will delight in Diana Peterfreund’s modern reimagining of the brand, its characters, and the dark, magnificent old mansion with secrets hidden within its walls.
Author: LeRoi Price
Publisher:
ISBN: 9780991471003
Category : Knives
Languages : en
Pages : 272
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Book Description
Folding knife mechanisms, explanation and illustrations on how they work. Switchblade, assisted opener, slipjoint, friction folder, and many more. Profiles of some knife inventors and makers. Discussion on materials, fabrication and other topics of interest on pocket knife mechanisms.
Author: Evan F. Nappen
Publisher: Krause Publications Incorporated
ISBN: 9781440244933
Category : Antiques & Collectibles
Languages : en
Pages : 256
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Book Description
Do you carry a knife? You need this book! Knife Laws of the U.S.: Loopholes, Pitfalls & Secrets is the first and most comprehensive book ever published on federal and state knife laws. Nationally-known knife rights attorney Evan F. Nappen explains, in easy-to-understand terms, everything you need to know about the knife laws where you live. What knives are legal to own and carry in each state, and what knives aren't. Switchblades, ballistic, gravity, and other knives explained. What to do if you're arrested, and what not to do. Your rights as a knife owner. Tips to avoid legal problems. Avoid potential jail time and a criminal record with Knife Laws of the U.S.: Loopholes, Pitfalls & Secrets. It is THE indispensable guide to knife laws for knife owners, carriers, collectors, dealers, writers, manufacturers, attorneys, and law enforcement.
