Hi guys... Incredible but I still don't have the chance of using the knife as much as I'll like to, as soon as I'm in the kitchen trying to enjoy it... Phone rings, somebody calls me in the dining room, a purveyor appears to show his new/freshest product, one of my partners looks for me, a cook asks me the dreaded. Chef may I talk to you? (believe me, it's NEVER good thing, they want some permission, they have a familly problem, they want to quit, they need a loan, they want a salary rise, be promoted, complaint about another member on the staff, cry on chef's shoulder, and so on) ... Wich adds flavor to the day, and since I'm as supportive to them as they are loyal to me... The good ol' chef has to leave HIS NEW KNIFE on the cutting board to listen to his fellow and loyal cook, while somebody else is chopping the whole sac of onions...WITH MY NEW TOY!!! Let me tell you, my prep cook is an ex-con with great knife skills, but also the kind of guy that hits the knife with a bit more force than necessary, and trying to be as noisy as possible. This man is quite a piece of work but has been there with me since 10 years ago... The night that he called me at 4 A.M. to get him out of jail by paying the huge fine I got his absolute loyalty... But that's another story.
Long story short... While I listened the whole story from my cook, that had the predictable conclusion, (wich is asking me for a loan to be deducted from his next paycheck)... My prep cook used and abused my knife, by the time that I went back to the prep area, I saw this guy with my knife in his hand and a container full of sliced onions, cubed carrots, and sliced zuchinni. I tought... This can't be happening!!... This man inmediately understood the look in my eyes and told me with his big, crooked and sinister smile: This is a good knife chef! Can I keep it?... Hell NO! Was my instant reply I took it and I was going to use the honing rod, because that's almost a second nature to me (Finishing a batch of something and giving some passes to the knife with the rod) but instead, I went to the fridge and got a Roma Tomatoe to check the damages... To my surprise, the knife felt perfectly sharp. I went to the prep area and all that was remaining was the shallot that had to be diced, something like half a pound (The rest gets chopped in the robot-coupe... That to my surprise has a Sabatier blade) I diced it and the MAC worked impecably for the few minutes that I could use it.
I don't know if this is a "review", but I'm surprised that the edge endured the harsh treatment given by this guy for half an hour on a plastic board (Is kinda soft but I wanted the MAC to be used only on wood) without even needing the passes with the honing rod, seems like the knife is doing great on the "Edge retention" area so far.
I'll keep u posted.
And on a separated note, I started practicing with my new stone (1000-6000 grit) and today I could get 2 old and inexpensive knives sharp enough to shave my arm, still the edge has some kind of grity feeling when shaving and I needed a bit more force to do it than what I need with the Mac, but is a good begining. Before I couldn't get it sharp enough to shave, no matter how hard I tried.
There are some cool sharpening devices and gadgets that work, but there is no better feeling than having a razor sharp knife sharpened by ourselves with stones. I don't know why it gives me some satisfaction to do it, I have a "Chef's choice 130" wich is a very reliable piece, it gives you nice edge in 10 seconds, but the feeling , and the results of the stone are more satisfying.
Best regards from México.