cleavers, buying, 55
comfortable grip, 46
dicing and slicing with, 48, 49, 49–50, 50
essential, list of, 51–56
essential knife kit, 60, 60
forged blades, 46
full tang on, 46
handle grip, 48, 48
honing steels for, 55–56
main features, 47–48
mincing food with, 50, 50
paring, buying, 53–54
positioning non-knife hand, 49–50
santoku, buying, 52–53
serrated bread, buying, 54
sharpening, step-by-step, 58–59
sharpening methods, 57
stainless steel, 46
Western-style versus Japanese-style, 50–51, 51
Y-shaped vegetable peeler, 55
Kobe beef, about, 283, 286
Kohlrabi, preparing, for soups, 189
kosher birds, about, 571–72
kosher salt, 81
Lamb
cooking temperatures, 644–45
domestic, price of, 642–43
domestic versus imported, 642
doneness levels, 644–45