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

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 my most humble opinion the ONLY knives to have are sabatier!

http://www.sabatier.com/

Grizzman

"Grizzman" > wrote in message
...
> 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 my most humble opinion the ONLY knives to have are sabatier!
>
> http://www.sabatier.com/
>
> Grizzman

I bought these a few months ago, but not at Ebay.
http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 639
3 PC SANTOKU CHEF KNIVES KNIFE SET 5.5" 7.5" 9.5"

I've owned a full set of Sabatier since 1973. Mostly they are still in use,
but I do use other knives.
The large santoku I used last night to butterfly a steak that was too thick.
No problem.
I recommend these.
Dee Dee

On 2006-05-26, Dee Randall > wrote:

> I bought these a few months ago, but not at Ebay.

Boy, they sure stuck it to you on the shipping costs.

nb

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.

Check out these Forums for information on kitchen cutlery.

http://knifeforums.com/forums/showforum.php?fid/26/

http://www.foodieforums.com/vbulleti...isplay.php?f=6

Another good site to purchase from is
http://www.japanesechefsknife.com/default.asp they are $7 shipping and 3 day
delivery. They also have Mac but there are much better Japanese knives out
there for about the same price.

--

Joe Cilinceon

On 2006-05-26, modom > wrote:

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

Weird website. At one point it says:

"We heartily recommend the MAC Superior Santoku knife... "

Then, it quotes, as an alleged endorsement (?):

""Do You Really Need a Santoku Knife?"
- Cook's Illustrated, July & August 2004"

Say what? Besides, I alway run the other way when I see claims of:

"....Chrome Molybdenum steel alloy with Vanadium"

This is the same phrase one commonly see's on tools at the "Everything
$2.99" table.

nb









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

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

My folks have had a set of the 'Original series' of MAC knives for
over a decade. Two chef's knives, the paring knife and the carving
knife. They don't see any tremendously hard use, but they do stand up
over time, take an edge easy and hold it well.

The chef's knives get regular use when I'm cooking at their house. The
carving knife is suited to it's purpose, but not particularly useful
for anything else so it sees little use. The paring knife is too big
and not flexible enough(IMO).

Jason

"notbob" > wrote in message
...
> On 2006-05-26, Dee Randall > wrote:
>
>> I bought these a few months ago, but not at Ebay.
>
> Boy, they sure stuck it to you on the shipping costs.
>
> nb

Please read carefully -- "but not at Ebay."
I bought them in a shop.
But I agree, shipping is a big price on this item. They are heavy.
Dee Dee

"notbob" > wrote in message
...
> On 2006-05-26, modom > wrote:
>
>> So I was visiting Thomas Keller's Web site this morning and on his
>> links page I found this: http://www.macknife.com/
>
> Weird website. At one point it says:
>
> "We heartily recommend the MAC Superior Santoku knife... "
>
> Then, it quotes, as an alleged endorsement (?):
>
> ""Do You Really Need a Santoku Knife?"
> - Cook's Illustrated, July & August 2004"
>
> Say what? Besides, I alway run the other way when I see claims of:
>
> "....Chrome Molybdenum steel alloy with Vanadium"
>
> This is the same phrase one commonly see's on tools at the "Everything
> $2.99" table.
>
> nb

It makes it look like perhaps that Cook's was endorsing it.
Dee Dee

On 2006-05-26, Dee Randall > wrote:

> Please read carefully -- "but not at Ebay."

DOH!

(need more coffee)

nb

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. I still
have one in the garage which I use for gardening. I'll keep my
Wusthofs, thanks.

gloria p

On Fri, 26 May 2006 11:51:40 -0500, 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.

French Laundry.. one of the best!

I have a LOT of kitchen knives, which include a few Mac's.. they are ok..
not that expensive. Charlie Trotter was a pitch man for them at one time.

http://www.premiumknives.com/

I like them fine. Kasumi is my favorite this week.

On Fri, 26 May 2006 13:33:56 -0500, notbob > wrote:

>On 2006-05-26, modom > wrote:
>
>> So I was visiting Thomas Keller's Web site this morning and on his
>> links page I found this: http://www.macknife.com/
>
>Weird website. At one point it says:
>
>"We heartily recommend the MAC Superior Santoku knife... "
>
>Then, it quotes, as an alleged endorsement (?):
>
>""Do You Really Need a Santoku Knife?"
>- Cook's Illustrated, July & August 2004"
>
>Say what? Besides, I alway run the other way when I see claims of:
>
>"....Chrome Molybdenum steel alloy with Vanadium"
>
>This is the same phrase one commonly see's on tools at the "Everything
>$2.99" table.
>
Yeah. And the knives are stamped, not forged.

But Thomas Keller is God.
--
modom

Dee Randall wrote:


>
> I bought these a few months ago, but not at Ebay.
> http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=20 639
> 3 PC SANTOKU CHEF KNIVES KNIFE SET 5.5" 7.5" 9.5"
>
> I've owned a full set of Sabatier since 1973. Mostly they are still in use,
> but I do use other knives.
> The large santoku I used last night to butterfly a steak that was too thick.
> No problem.
> I recommend these.
> Dee Dee
>
>
>


1. I know it says "German steel" but were they made in China?

2. Do you recommend wherever you bought them?

gloria p

On Fri, 26 May 2006 09:20:03 -0800, Grizzman 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 my most humble opinion the ONLY knives to have are sabatier!
>
> http://www.sabatier.com/
>
> Grizzman

Damn, I wish you would have let me known sooner. <G>

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

On Sat, 27 May 2006 22:03:21 -0500, Melba's Jammin'
> wrote:

>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.


And ol' Lucy Brown ( who was played by a man in the production I saw
yesterday. The entire production was, shall we say.....interesting."

Boron

Melba's Jammin' wrote:
> 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.
I've had a set and been using them for over 20 years.