Mac knives

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

i my most humble opinion the ONLY knives to have are sabatier!

http://www.sabatier.com/

Grizzman

"Grizzman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

i my most humble opinion the ONLY knives to have are sabatier!

http://www.sabatier.com/

Grizzman

I bought these a few months ago, but not at Ebay.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4458755994&category=20639
3 PC SANTOKU CHEF KNIVES KNIFE SET 5.5" 7.5" 9.5"

I've owned a full set of Sabatier since 1973. Mostly they are still in use,
but I do use other knives.
The large santoku I used last night to butterfly a steak that was too thick.
No problem.
I recommend these.
Dee Dee

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.

Check out these Forums for information on kitchen cutlery.

http://knifeforums.com/forums/showforum.php?fid/26/

http://www.foodieforums.com/vbulletin/forumdisplay.php?f=6

Another good site to purchase from is
http://www.japanesechefsknife.com/default.asp they are $7 shipping and 3 day
delivery. They also have Mac but there are much better Japanese knives out
there for about the same price.

--

Joe Cilinceon

modom said:

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Weird website. At one point it says:

"We heartily recommend the MAC Superior Santoku knife... "

Then, it quotes, as an alleged endorsement (?):

""Do You Really Need a Santoku Knife?"
- Cook's Illustrated, July & August 2004"

Say what? Besides, I alway run the other way when I see claims of:

"....Chrome Molybdenum steel alloy with Vanadium"

This is the same phrase one commonly see's on tools at the "Everything
$2.99" table.

nb

Quoted message said:

Anybody out there have experience with Mac knives? Just curious.
--
modom

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

My folks have had a set of the 'Original series' of MAC knives for
over a decade. Two chef's knives, the paring knife and the carving
knife. They don't see any tremendously hard use, but they do stand up
over time, take an edge easy and hold it well.

The chef's knives get regular use when I'm cooking at their house. The
carving knife is suited to it's purpose, but not particularly useful
for anything else so it sees little use. The paring knife is too big
and not flexible enough(IMO).

Jason

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bought these a few months ago, but not at Ebay.

Boy, they sure stuck it to you on the shipping costs.

nb

Please read carefully -- "but not at Ebay."
I bought them in a shop.
But I agree, shipping is a big price on this item. They are heavy.
Dee Dee

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

modom said:

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Weird website. At one point it says:

"We heartily recommend the MAC Superior Santoku knife... "

Then, it quotes, as an alleged endorsement (?):

""Do You Really Need a Santoku Knife?"
- Cook's Illustrated, July & August 2004"

Say what? Besides, I alway run the other way when I see claims of:

"....Chrome Molybdenum steel alloy with Vanadium"

This is the same phrase one commonly see's on tools at the "Everything
$2.99" table.

nb

It makes it look like perhaps that Cook's was endorsing it.
Dee Dee

Dee Randall said:

Please read carefully -- "but not at Ebay."

DOH!

(need more coffee)

nb

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen. I still
have one in the garage which I use for gardening. I'll keep my
Wusthofs, thanks.

gloria p

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.

French Laundry.. one of the best!

I have a LOT of kitchen knives, which include a few Mac's.. they are ok..
not that expensive. Charlie Trotter was a pitch man for them at one time.

http://www.premiumknives.com/

I like them fine. Kasumi is my favorite this week.

notbob said:

modom said:

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Weird website. At one point it says:

"We heartily recommend the MAC Superior Santoku knife... "

Then, it quotes, as an alleged endorsement (?):

""Do You Really Need a Santoku Knife?"
- Cook's Illustrated, July & August 2004"

Say what? Besides, I alway run the other way when I see claims of:

"....Chrome Molybdenum steel alloy with Vanadium"

This is the same phrase one commonly see's on tools at the "Everything
$2.99" table.

Yeah. And the knives are stamped, not forged.

But Thomas Keller is God.
--
modom

Dee Randall said:

I bought these a few months ago, but not at Ebay.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4458755994&category=20639
3 PC SANTOKU CHEF KNIVES KNIFE SET 5.5" 7.5" 9.5"

I've owned a full set of Sabatier since 1973. Mostly they are still in use,
but I do use other knives.
The large santoku I used last night to butterfly a steak that was too thick.
No problem.
I recommend these.
Dee Dee

1. I know it says "German steel" but were they made in China?

2. Do you recommend wherever you bought them?

gloria p

Grizzman said:

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

i my most humble opinion the ONLY knives to have are sabatier!

http://www.sabatier.com/

Grizzman

Damn, I wish you would have let me known sooner. <G>

Puester said:

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen.

It's no wonder, they are way too hard, 61 Rockwell on the C scale will
ruin a knife steel... and 57-61 is a very wide range, which means there
is very little care if any in heat treating those blades... they're
actually garbage but with premium prices.

Sheldon

modom wrote on 26 May 2006 in rec.food.cooking

Quoted message said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I have one...had it for years...works ok but not exceptionly well.
Probably had it 20 yrs or more. Came with instructions to only sharpen it
on the back of a china plate. mollydenuim is the main meatal in the
knife...If I spelt that wrong too bad. Nice rosewood handle. It has seen
the dishwasher and lived. I didn't know better then.

--
-Alan

"modom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

It's been an enlightening discussion on knives, but didn't anyone else pick
up on "oh the shark bites"?

Sukie Tawdry

Sheldon said:

Puester said:

modom said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen.

It's no wonder, they are way too hard, 61 Rockwell on the C scale will
ruin a knife steel... and 57-61 is a very wide range, which means there
is very little care if any in heat treating those blades... they're
actually garbage but with premium prices.

I read the pdf price list a bit differently. It looks to me that
there are more than one kind of steel in various blades at various
prices. That's how I figured the range of hardnesses -- some of it's
57 some is 61, depending on the alloy used. But what got me really
puzzled was the combination of stamped blades and Thomas Keller's
endorsement. From what I've read, Keller's not one of your average
celebrity chefs who's willing to endorse [censored] for a fee.
--
modom

On Fri, 26 May 2006 21:54:28 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

modom wrote on 26 May 2006 in rec.food.cooking

Quoted message said:

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I have one...had it for years...works ok but not exceptionly well.
Probably had it 20 yrs or more. Came with instructions to only sharpen it
on the back of a china plate. mollydenuim is the main meatal in the
knife...If I spelt that wrong too bad. Nice rosewood handle. It has seen
the dishwasher and lived. I didn't know better then.

Those are the original ones. I worked for the manufacturer's rep for
MAC knives when they were first trying to make headway into the US
market, about 35+ years ago. Still got some knives. I have always
been fond of them.

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Boron

Felice Friese said:

up on "oh the shark bites"?

It was too blatant to even acknowledge.

....my 3¢ worth

nb