Just had my first mise en place with the new swords. Well, one of them anyway! I'm using the leftovers from the chuck ribs I made yesterday as filling for some tacos, so needed to chop up some onion, tomato, and lettuce. Used the 8" chef and it was lovely! Smooth feel, made short work of everything, basically by its own weight with next to no elbow grease required. Very positive first impression.
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Last edited by DaveD; March 26, 2022, 04:41 PM. -
A fine choice. I have a handful of Mercer knives…excellent value. I carry that very steak knife in my suitcase. (Nothing worse that getting something "to go" and being stuck with plastic cutlery.)
I also have their 10†granton edge carving knife in my roll…along with the competition knife that I’ve had for years.Comment
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I love Mercer, I feel I can use them without worry. Really nice,especially for the price.Comment
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Yep, I purchased a "cheapy" chef knife some time ago specifically to use on the patio and for guests to grab (to keep their mitts off my "good" knives) and to my surprise, it really is a quality knife.
It certainly isn’t pretty, so no beauty contests for this one…but it takes, and holds, an edge well.
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My wife used the chef's knife in making dinner tonight, her first time. Loved it. Gonna get some santoku action going here next
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Hey, updating here after having some use of the knives under our belts. Big thumbs up!
PJ had it right, when one gets a quality knife in hand, the difference is instantly apparent. Seems as if we don't need much more than the blade's own weight to get through most things. The steak knives are what we've used most, because we typically set the table with a fork & sharp knife. They are about 50% heavier than our previous ones (87 vs 50g each), and that added heft is very satisfying.
Still haven't had occasion to use the flexible boning knife or either of the paring knives, but I did get to use the cleaver for the first time today when I spatchcocked a chicken and then chopped it in half. Fun!
So far extremely satisfied with this purchase.
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