general

I'm not sure which version of "The Professional Chef" Mr. Garvin was reading, but in my copy (7th Edition), there were only a total of 9 pages dedicated solely to proper knife usage and technique. 9 pages of 1036...by my math that doesn't get anywhere close to "90-95%" it's more like < 1%.

I made the mistake of believing his review and purchased "The Professional Chef" instead of buying "The Professional Chef's Knife Kit," and boy did I regret it. I now have a 1000+ page paperweight that cost $50. :-( Not that it's a horrible book, but it's hardly a reference for someone looking for a knife course study. The book is interesting, but it's not what I had hoped it would be.

I went back and bought the Chef's Knife Kit book and it's wonderful. Loaded with information, pictures, and helpful hints, it's a must for anyone who's serious about improving their knife skills. Save your money and avoid "The Professional Chef: 7th Edition," unless you're looking for a book that addresses the entire scope of a professional kitchen.

Although there is a lot of great information in the book, about 90-95% of it is straight out of "The Professional Chef." For another $20 or so, buy it instead. You get the same knife-handling info, and a ton more.
This book should sell for [less].

This book is exactly what I wanted; a self-study guide on how to use a knife correctly. I am an amateur chef and I found the guide to be easy to understand, had good photos, and had a depth of information. An added bonus is the size of the book. It is large enough for all the information you need, without being huge and difficult to flip through.