The Kitchen Knife Thread

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The Something Awful Forums > Discussion > Goons with Spoons > The Kitchen Knife Thread

Touch of Grey: Feb 22, 2006

TheJeffers posted:

I might be getting a nice knife as a Christmas gift, and I'm wondering if anybody has used MAC's Professional 9.5" chef's knife, as seen here. I can't find much about it online, but people seem to describe these as good workhorse knives, which appeals to me.

If this isn't a good use of $185, I'm open to suggestions. It doesn't seem like I'd want an ultra-thin gyuto, as I often smash garlic with the flat of the blade, and it doesn't seem like really thin blades would stand up to that sort of use. I don't really care about cosmetics so long as the edge is good.

I've sold a lot of them, use it myself and I'm really happy with it. I've definitely put it through a lot and so far I haven't even chipped it. Sharpens easily enough, too. I have more expensive knives, but it's the one I keep going back to. But ultimately you just have to try it and find out if it feels all right for your style of knife work.

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The Something Awful Forums > Discussion > Goons with Spoons > The Kitchen Knife Thread