Mac Chef Professional

[DTro]

I added a new knife to my kitchen. It's an 81/2-inch Mac Professional chef knife, bought to replace my Wusthof Grand Prix. The Grand Prix is over 20 years old and has been a great knife. However, at a certain point, I got tired of the full bolster. I often use the heel of my other knives to start a cut, and over time it has become almost impossible to sharpen the edge near the bolster. The Mac is lightweight, strong, and sharp. After reading reviews and a visit to Williams Sonoma, I opted for this over a new Wusthof, even though I love Wusthof knives. I also opted not to get the hollow-edge Mac for added strength to the blade. I'm super happy with it so far!

[RonB]

I do like the shape.

[Jerod Broussard]

I sure hope you didn't leave the room and come back and find what that knife did all by itself in that bottom picture.

[DTro]

If only it could....

[fzxdoc]

I like the clean lines of that Mac the Knife. Enjoy, and let us know how well it holds its edge for you.

Kathryn

[briano52]

Beautiful MAC! I have been a MAC fan since I got my first MAC 20 years ago. It is a Santuko with a 15 degree edge (like most Japanese culinary knives). I also have a MAC slicer and a Chef knife. They take a wicked sharp edge. Best to keep the edge sharp by using a ceramic honing rod. I give my MACs a few strokes before and after every use. Japanese steel is a hard on the Rockwell scale. Harder steel takes a finer and sharper edge than softer steels common in American and German knives. But harder steel is more delicate as well. Not meant to chop on bones or other rough jobs.

My MACS are as sharp as they day that they were new. Maintaining the edge with regular honing means sharpening (different process than honing) needs to be done rarely, like maybe once a year or so.

For tough jobs like, separating ribs out of rack, don't use your fine edge MAC. For those tough jobs, an edge on thick bladed Western style knife at 18 or 20 degrees is better and easier on the knife. A Dexter long serrated edge will work well too.

[texastweeter]

I have 2 MAC knives, and like them a lot.

[texastweeter]

You can have that bolster thinned out by the way

[JCBBQ]

Never heard of them. Looks great!!