{"id":37553,"date":"2016-11-21T15:22:32","date_gmt":"2016-11-21T14:22:32","guid":{"rendered":"http:\/\/centmagazine.co.uk\/?p=37553"},"modified":"2016-11-21T15:45:17","modified_gmt":"2016-11-21T14:45:17","slug":"knife","status":"publish","type":"post","link":"https:\/\/staging.centmagazine.co.uk\/?p=37553","title":{"rendered":"Knife"},"content":{"rendered":"<p>When we hear the word knife in this day and age it is sadly often connected with the loss of life. Yet the humble knife is essential in almost every household and although they are used daily, most people don\u2019t know a lot about them or how to use them correctly.<\/p>\n<p>This month, the new book <a href=\"http:\/\/www.quadrille.co.uk\/books\/food-and-wine\/book\/1849498911\/knife\" target=\"_blank\">Knife<\/a> by <a href=\"http:\/\/www.timhayward.com\" target=\"_blank\">Tim Hayward<\/a> came out and it explores everything about the culture, craft and cult of the cook\u2019s knife.<\/p>\n<p>The famous chef Anthony Bourdain says that \u201cthe story of cooking begins with the knife. And just as the history of food and what we eat is a deep and fascinating one, so is the subject of the seemingly simple instruments we use to prepare it. <a href=\"https:\/\/www.knifebook.co.uk\" target=\"_blank\">Knife<\/a> is both essential and informative, useful information and sheer blade porn. You will want these objects once you see them. There is no going back. Tim Hayward explores the world of knives with enthusiasm and authority&#8221;.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-37558\" src=\"https:\/\/i0.wp.com\/centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?resize=580%2C873\" alt=\"knife\" width=\"580\" height=\"873\" srcset=\"https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?resize=199%2C300&amp;ssl=1 199w, https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?resize=680%2C1023&amp;ssl=1 680w, https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?resize=600%2C903&amp;ssl=1 600w, https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/KNife.jpg?resize=300%2C451&amp;ssl=1 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>Tim Hayward&#8217;s newest book tells the story of the kitchen knife from its manufacture and history to the use in today\u2019s times. It doesn\u2019t matter if you are a chef, a hobbyist or just a food enthusiast, the book will take you on a journey across the world and through time from everyday utensils to visually stunning art objects. It features profiles of 40 knives including Western, Chinese, and Japanese knives as well as knives with special purposes such as oyster knives, electric carving and mandolines. The origin of every knife is explained and there are also photographs of each of them. Additionally, the book also explains the essential strokes to master, the 10 rules of carving, how to sharpen and what to do when cut. There are also interviews with several chefs, collectors and knife makers.<\/p>\n<p>The author of the book, Tim Hayward, is a writer, broadcaster, restaurateur and food geek. He writes columns and restaurant critics for the Financial Times and he is also featured in <a href=\"https:\/\/www.theguardian.com\/uk\" target=\"_blank\">The Guardian,<\/a> <a href=\"https:\/\/www.theguardian.com\/theobserver\/foodmonthly\" target=\"_blank\">Observer Food Monthly<\/a>, <a href=\"http:\/\/www.deliciousmagazine.co.uk\" target=\"_blank\">Delicious<\/a>, <a href=\"http:\/\/www.olivemagazine.com\" target=\"_blank\">Olive<\/a>, Waitrose Food Illustrated and <a href=\"http:\/\/www.saveur.com\" target=\"_blank\">Saveur<\/a> among others. Furthermore, he is a regular presenter on <a href=\"http:\/\/www.bbc.co.uk\/programmes\/b006qnx3\" target=\"_blank\">The Food Programme<\/a> and a panellist on <a href=\"http:\/\/www.bbc.co.uk\/radio\/programmes\/a-z\/by\/The%20Kitchen%20Cabinet\/current\" target=\"_blank\">The Kitchen Cabinet<\/a> on BBC Radio 4. His first book was published in 2013 and is called \u201cFood DIY\u201d and it is a handbook of smoking, curing, preserving, baking and other manly pursuits. He published his second book \u201cThe DIY Cook\u201d in 2016 which takes a deconstructive and nerdy approach to culinary classics.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/C-Mike-Sim-Credit.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-37555\" src=\"https:\/\/i0.wp.com\/centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/C-Mike-Sim-Credit.jpg?resize=300%2C487\" alt=\"c-mike-sim\" width=\"300\" height=\"487\" srcset=\"https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/C-Mike-Sim-Credit.jpg?w=300&amp;ssl=1 300w, https:\/\/i0.wp.com\/staging.centmagazine.co.uk\/wp-content\/uploads\/2016\/11\/C-Mike-Sim-Credit.jpg?resize=184%2C300&amp;ssl=1 184w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a> \u00a9Mike Sim<\/p>\n<p>The chef Tom Kerridge calls Knife \u201cpossibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography\u201d. British author Len Deighton says that \u201cTim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy\u201d.<\/p>\n<p style=\"text-align: right;\">For more information on the book, visit Quadrille Publishing <a href=\"http:\/\/www.quadrille.co.uk\" target=\"_blank\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we hear the word knife in this day and age it is sadly often connected with the loss of&#8230;<\/p>\n","protected":false},"author":1,"featured_media":37560,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[8],"tags":[10154,10153],"features_issues":[],"featured_themes":[],"ppma_author":[16671],"class_list":["post-37553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-literature","tag-knife","tag-tim-hayward"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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