MAC Knives anyone?????

Recently, there was a knife thread being discussed. As a result, I did some searching on the NET and came up with MAC knives from Sacramento, CA. Being in search of some good replacement knives, I e-mailed them and received a wealth of information.

Does anyone here use them? If so, what's your opinion. According to their' website, MAC knives are used at Jean-Georges, Restaurant Daniel, French Laundry etc.

I'd appreciate any feedback you folks can muster.

Cheers,
TopChef

[Chef David Simpson]

MAC knives are pretty good prep knives. They are easy to handle but in my opinion, nothing can replace Global. I would rather use very good knives and get the job done faster then stand there sharpening for five or ten minutes just wasting time.

Originally posted by Chef David Simpson:
MAC knives are pretty good <snip>I would rather use very good knives and get the job done faster then stand there sharpening for five or ten minutes just wasting time.

Which MAC's were you using Dave? I purchased a set last week and I'm thrilled with the 8.5" Mighty Chef. The thin durable blade glides thru onions, shallots, etc. It holds a better edge than my Sabatier carbon and is razor sharp again after 4 passes on a ceramic rod. MAC also sells ($15) a dynamite little roller-sharpener which sharpens even better than ceramic...in 5 passes

I've never used Global but I'm sold on MAC.

Cheers,
TopChef

[Chef David Simpson]

THis my friend is a good thing. I have one paring, and the 10'chef. I don't really use them anymore. but the roller sharpener sounds good. I'm going to get one, right now. Thanks for the word.

Dave,

You still didn't mention which MAC's you're "not using anymore"...just curious.

Cheers,
TopChef