Puester wrote:
modom wrote:
Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom


I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen.

It's no wonder, they are way too hard, 61 Rockwell on the C scale will
ruin a knife steel... and 57-61 is a very wide range, which means there
is very little care if any in heat treating those blades... they're
actually garbage but with premium prices.

Sheldon

modom wrote on 26 May 2006 in rec.food.cooking

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I have one...had it for years...works ok but not exceptionly well.
Probably had it 20 yrs or more. Came with instructions to only sharpen it
on the back of a china plate. mollydenuim is the main meatal in the
knife...If I spelt that wrong too bad. Nice rosewood handle. It has seen
the dishwasher and lived. I didn't know better then.


--
-Alan

"modom" wrote in message
...
Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

It's been an enlightening discussion on knives, but didn't anyone else pick
up on "oh the shark bites"?

Sukie Tawdry

On 26 May 2006 14:48:33 -0700, "Sheldon" wrote:


Puester wrote:
modom wrote:
Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom


I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen.

It's no wonder, they are way too hard, 61 Rockwell on the C scale will
ruin a knife steel... and 57-61 is a very wide range, which means there
is very little care if any in heat treating those blades... they're
actually garbage but with premium prices.

I read the pdf price list a bit differently. It looks to me that
there are more than one kind of steel in various blades at various
prices. That's how I figured the range of hardnesses -- some of it's
57 some is 61, depending on the alloy used. But what got me really
puzzled was the combination of stamped blades and Thomas Keller's
endorsement. From what I've read, Keller's not one of your average
celebrity chefs who's willing to endorse crap for a fee.
--
modom

On Fri, 26 May 2006 21:54:28 GMT, Mr Libido Incognito
wrote:

modom wrote on 26 May 2006 in rec.food.cooking

Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I have one...had it for years...works ok but not exceptionly well.
Probably had it 20 yrs or more. Came with instructions to only sharpen it
on the back of a china plate. mollydenuim is the main meatal in the
knife...If I spelt that wrong too bad. Nice rosewood handle. It has seen
the dishwasher and lived. I didn't know better then.


Those are the original ones. I worked for the manufacturer's rep for
MAC knives when they were first trying to make headway into the US
market, about 35+ years ago. Still got some knives. I have always
been fond of them.

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Boron

On 2006-05-26, Felice Friese wrote:

up on "oh the shark bites"?

It was too blatant to even acknowledge.

....my 3¢ worth

nb

Ella Fitzgerald | Mack The Knife Lyrics

http://www.lyricsfreak.com/e/ella+fi..._20045647.html

On 26 May 2006 16:47:26 -0700, "nancree" wrote:



Ella Fitzgerald | Mack The Knife Lyrics

http://www.lyricsfreak.com/e/ella+fi..._20045647.html


The whole family is going into Manhattan tomorrow to see Three Penny
Opera with Alan Cumming, Cyndi Lauper, Ana Gasteyer and Jim Dale.

I will report back on Mac(k) the Knife.

Boron

Sheldon wrote:
Puester wrote:
modom wrote:
Oh the shark bites...

So I was visiting Thomas Keller's Web site this morning and on his
links page I found this: http://www.macknife.com/

Anybody out there have experience with Mac knives? Just curious.
--
modom

I had a set about 30 years ago. I found they were lightweight, not very
well-balanced, didn't hold an edge, and were hard to sharpen.

It's no wonder, they are way too hard, 61 Rockwell on the C scale will
ruin a knife steel... and 57-61 is a very wide range, which means there
is very little care if any in heat treating those blades... they're
actually garbage but with premium prices.

Sheldon



At the time, the sharpening they recommended was to draw the edge across
the bottom of a coffee cup along the unglazed edge. Times have changed
a LOT in 30 years.

gloria p

Felice Friese wrote:
"modom" wrote in message
...
Oh the shark bites...

Anybody out there have experience with Mac knives? Just curious.
--
modom

It's been an enlightening discussion on knives, but didn't anyone else pick
up on "oh the shark bites"?

Sukie Tawdry




Of course, but we judiciously ignored it.

gloria p

Boron Elgar wrote:

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Chefs have been using the back of china plates for centuries to sharpen
knives, i still do it to this day at times. it works really well.

Grizzman

On Fri, 26 May 2006 18:13:51 -0800, Grizzman wrote:

Boron Elgar wrote:

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Chefs have been using the back of china plates for centuries to sharpen
knives, i still do it to this day at times. it works really well.

Grizzman

And it worked with the MAC, too, as that is what I did. In those days,
I didn't know much about knives, but I had a coffee mug that worked
perfectly.

And thicker restaurant china is likely to have an unglazed inner rim
on the bottom that would work. These days at home, it is not so easy
to find.

Boron

On Fri, 26 May 2006 18:04:42 -0400, Felice Friese wrote:

but didn't anyone else pick
up on "oh the shark bites"?

of course
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

In article ,
"Felice Friese" wrote:

Anybody out there have experience with Mac knives? Just curious.
--
modom

It's been an enlightening discussion on knives, but didn't anyone else pick
up on "oh the shark bites"?

Sukie Tawdry

Lookout for Miss Lotta Lenya.

In article ,
Boron Elgar wrote:

On Fri, 26 May 2006 18:13:51 -0800, Grizzman wrote:

Boron Elgar wrote:

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Chefs have been using the back of china plates for centuries to sharpen
knives, i still do it to this day at times. it works really well.

Grizzman

And it worked with the MAC, too, as that is what I did. In those days,
I didn't know much about knives, but I had a coffee mug that worked
perfectly.

And thicker restaurant china is likely to have an unglazed inner rim
on the bottom that would work. These days at home, it is not so easy
to find.

My set of MAC knives came with a ceramic stick on a wooden handle for
sharpening. I still have it (and almost all the knives; the "paring" one
broke years ago).

Isaac