Tim Hayward and Joel Black talk to Dan Saladino

Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped 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 this book is a fascinating guide to 40 different types of knife, each with its own story, detailed description and stunning photographs. He talks to the presenter/producer of BBC Radio 4’s The Food Programme and is joined by former chef Joel Black who, after being a chef for 16 years, retrained as a blacksmith to follow his dream of hand making kitchen knives.