Originally Posted by KnifeExpert
You used the phrase "BS" in reply to another poster and were asking for some evidence. I gave you the only evidence out there in regards to the toughness of Fujiwara and MAC knives.
You said that unidentified people "on the internet" had given the opinion that MACs were chip prone. You did not say whether or not those opinions related to Fujiwara or not. The absence creates an implication they did not. In any case, the opinions of unidentified internet people without a great deal of further context are not "evidence" by even the loosest standards of reliability.
Adding some context: A few years ago a lot of folks, including some professional cooks, complained (on the internet and elsewhere) about the relative chippiness of Japanese made knives compared to those made in the west. Considering the types of alloys and hardening used for most Japanese knives, compared to those used by western makers, it's a fair critique. However, (in my opinion at least), the extra agility as well as the edge taking and edge holding properties, made the tradeoff in "toughness" worth it
And I stand by the "BS" comment.
I think you may let your opinions of certain knives become fact because you've been repeating the same opinion for so long. Kind of like 6" chef knives and nakiri's are worthless, but a 6" petty is a "must have." LOL
There's no need to get personal. Also, why the "LOL?"
I've never said that 6" chef's knives or nakiris are worthless, only that I don't understand their purposes -- at least as most people use them. While I might have said they're worthless to me, but probably not. In any case, "worthless," and "worthless to me" are entirely different things. I've also never said that a 6" petty is "must have," only that it changed the way I prepped for the hugely better.
Not to pursue the tangent too far, a petty is different from a nakiri or a chef's in the sense that the nakiri and chef's are primarily meant for chopping while the petty is meant for just about anything else but. So that's another false dichotomy. If you want to explore my thinking farther, I usually compare the 6" narkiri and chef's to a more standard chef's of around 10". In my opinion, given reasonable technique, the longer chef's is more useful for almost every chef's knife task -- including chopping. I've also found that a 6" petty gives away NOTHING to a shorter parer, and very little to a slightly longer "utility" knife of similar profile.
Vis a vis short chefs and nakiris, what really chaps is the idea that a short knife is more convenient for chopping a small amount. But everyone's entitled to their opinion.
As it happens I do have a 7" chef's ("Nogent) which I like quite a lot. I bought it to use as a kinda-sorta deba," i.e., for breaking down fish. But because I like it so much I find myself inventing things for it to do which would be as easily done with another knife. One of those is cutting small veg into very fine dice -- shallots for a mignonette, e.g., because even though I've got pretty good skilz, a shorter knife requires less attention to point. Even so, I don't use it much.
Caveat lector. Before taking my use is an example or guide in any way, consider I have my own stupid reasons for doing stupid things, and don't recommend them. For instance, I'm as likely to cut brunoise with my 12" suji as the little Nogent. Just vanity, is all.
My actual recommendations and critiques are usually very mainstream.
I have a LOT of personal experience with MACs of every series except "Ultimate," and have a fair amount with Fujiwara. I often recommend Fujiwara as entry level Japanese knives, and seldom recommend the similarly priced MAC Original or Chef's. I do frequently the MAC Pro 9-1/2" and 11" fine-edged chef's knives, but as "first very good ," or first, good Japanese" stainless, yo-handled, mass-produced knife -- NOT as "entry level." When making that recommendation I also usually talk about the Masamoto VG, sometimes the Sakai Takayuki Grand Cheff, and sometimes a number of other knives. I almost always make clear that even if I were looking for a knife in that class, the MAC Pro would not be my choice for myself.
We can get into MAC Pro vs Fujiwara specifics if you like, although (a) I don't think they're really comparable; and (b) wonder if we've already down so -- with you using a different screen name. More often than not my MAC recommendations comes up in the process of educating someone who started with the idea of buying a Shun or Global.
Although I'm not an expert and don't consider myself one, based on my personal experiences with MAC as a knife user and someone who's taught more than a few knife skills and sharpening classes, as someone who is and has been friends with a number of pros who use them, and as someone who keeps pretty close tabs on the knife and cooking boards, I've neither experienced for myself or heard or read many if any people complaining about MACs as being "chip prone" compared to other Japanese knives. On the other hand, I've heard quite a bit about how well MAC USA handled chips whether they were caused by bad manufacture, shipping accidents, or user error.
Do you have anything to say beyond trying to bust my chops?
And what makes you a knife expert beyond your choice of screen names? Can you write something about your own journey along the knife path?
Edited by boar_d_laze - 6/19/12 at 10:52am