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In short, the MAC Knife has amazing slicing performance as compared to every knife I’ve ever owned or used.
I’m not affiliated, just a customer. But this knife continues to impress.
At this price, the two knife set is an excellent gift. 8” Chef and 4” Paring knives.
For family, friends, and colleagues. Every day they will think of you. To personalize a gift of knives. Google: laser etching
“Eat healthy, cook more”
“Love starts Inside”
“Love What You Touch”
“Live Life Fully”
“Cooking with Class”
Take cooking classes together
Bring your own knives
The different models were nice, because of how I hold knives to slice. I tried several models with actual foods they provided.
They also carried Japanese knives. I may go back just to try out the feel and use of that particular technique.
They also provided free training exercises for using chef knives.
I am still amazed at how thinly and uniformly I can shave extremely thin slices of tomatoes and other foods.
Food cells are sliced, not mashed. Cut food oxidation is slower and fresh cut food retains its fresh color longer.
Onions have less pungent odors and don’t irritate my eyes when slicing them.
Hard foods like carrots stay on the cutting board and don’t jump away during the cut. They tend to stay close to the last one cut.
These are superb slicing knives.
90% of the time I use an 8” chef knife, and 4” paring knife.
They sell a set of one each for a very reasonable price. I have used $500 knives that don’t slice as well.
They also have an inexpensive knife sharpener that works very convenient and quick, to every few months touch up the edge nicely.
I take 15 seconds and use dish soap and a cleaning sponge to quickly clean my knives, before drying and putting them back in the knife block.
I clean the blade from the back side of the knife.
I never put my knives in the dishwasher. Dishwashers damage the edge of all knives.
There is no better slicing knife I have yet used. But other culinary tools are better suited for chopping, sawing, cutting hard boiled eggs and soft cheeses due to sticky softness, and techniques that require a particular shaped tool.
A vegetable peeler to take thin slices of skin off of vegetables.
A shredding tool to zest a fruit skin, or shred harder cheese.
For cutting small bones, culinary scissors that easily come apart for cleaning.
Where brutal butcher chopping is needed. A high carbon steel clever.
A wire egg slicer for sliced eggs.
A larger wire slicer for cutting soft cheese.
An electric bread slicer for slicing crusty bread without mashing the soft core. Getting precise slice dimensions.
… you get the idea. The MAC knife does an excellent job for most cooking needs.
My father forged my favorite knife. My father’s knife isn’t as precise or pretty, but it has a heart-felt story I keep with me every time I use that particular knife.