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1. #DEGREE EDGE FOR MAC KNIVES PRO#
2. #DEGREE EDGE FOR MAC KNIVES PROFESSIONAL#
3. #DEGREE EDGE FOR MAC KNIVES MAC#

"How comfortable a knife feels in your hand is more important than the brand name or how it looks," says Bryan Steele, a Chef's School instructor and executive chef at the Old Prune in Stratford, Ont. With so much choice, how do you choose a good knife? The company's wide East/West knife, another version of the santoku, is currently a huge seller. His Füri knives are made from a seamless piece of stainless steel that's easy to clean, and there are no gaps or seams to hide germs. Brisbane engineer and good cook Mark Henry set out in the early 90s to create a superior chef's knife with a truly ergonomic grip. Other knives vying for shelf space include Australia's hip Füri line. At $210 for a chef's knife with a black laminated wooden handle, this objet d'art should not be thrown carelessly in a drawer or in the dishwasher. The blade's wavy pattern is made by repeatedly folding and forging 16 layers of stainless steel on each side. When price is no object, consider the breathtaking Kasumi from Seki, Japan, home of Samurai swords. "I find the Macs solidly built and well balanced with a high quality blade." "I like the feel of something lighter in my hand than the traditional German knives," says Feenie.

#DEGREE EDGE FOR MAC KNIVES MAC#

Mac knives, newly arrived in Canada and beloved by American star chefs such as Charlie Trotter, Thomas Keller and Daniel Boulud, aim to cut a similar swath through the Canadian market.Ĭhef Rob Feenie of Lumière in Vancouver, who discovered Mac knives through Trotter, says he and most of his cooks at Lumière now use the Japanese knives. With their whisper-thin blade and perfect balance, these stainless steel knives were eagerly embraced by North American chefs. Global knives led the Japanese invasion about a decade ago. These neat scallops carved into a blade create a cushion of air that allows the knife to glide through food (especially potatoes) effortlessly without sticking. Many companies, including Wüsthof, have added a Granton edge to santokus and chef's knives to make food prep even easier. "You need the right tools for the job," he says, "and people preparing these dishes need this knife." Marcotte credits the popularity of Pan Pacific food on the West Coast for our interest in Japanese-inspired knives. This lightweight, all-purpose knife is ideal for slicing vegetables, fruit, meat and fish paper-thin, a must for sushi. "Sales of our Oriental cook's knife were up 300 per cent between 20," says Marcotte.

#DEGREE EDGE FOR MAC KNIVES PRO#

They're superb knives – ridiculously sharp, light, comfortable to hold – and unlike their German competitors, they're stamped, not forged. There's really no tool more vital in the kitchen than a good chef's knife. Herein, are Mac knives stamped or forged? Secondly, how do you sharpen a knife with a Mac? Place the Knife about 10 to 15 Degrees and scrab it slowly pulling to your side about 30 times for the ' MAC' Logo printed side facing you and then turn it to the other side and scrab it slowly pulling towards you again about 5 times. It handles both tough and delicate slicing beautifully, and cuts with even precision. This is an extremely sharp and well-priced chef's knife that, at six ounces, is pretty lightweight.

#DEGREE EDGE FOR MAC KNIVES PROFESSIONAL#

The Best Chef's Knife Overall : Mac 8" Professional Hollow Edge Chef's Knife. Blades are hand-ground, and hand-sharpened on water-cooled stones to optimize the quality of the finished blade. MAC blades are made from rust-resistant Chrome Molybdenum Vanadium High-Carbon cutlery steel, with Tungsten added to selected models for extra durability and sharpness.