I would like to improve my "knife work", to basically be able to chop like the big dogs I see on TV. A nice julienne with uniform sized slices, etc. I know a lot of it is mandolined, but I'd like to do it the old fashioned way. I saw a book on amazon called "Professional Chef's Knife Kit" but it got mixed reviews. Also heard that a good source is Jacques Pepin's La Technique (from like the late 70s) and can be found used.
Anyone have a recommendation?
Thanks in advance!