Edited by kreectopher - 3/1/15 at 5:54pm
Found these in my grandmothers drawer
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Mac is a good brand, though I don't know which particular knives those happen to be. It looks like the point was purposely taken off both blades and the edge, OH the EDGE on the left one. There's some rust pitting on that larger one as well.
They can be fixed, but it would be cheaper to buy new than to hire it out imho. If you're up to the task yourself and have the gear you can give it a try. I suspect some of those wavy areas will always be a little weak and chippy after this even after straightening.
The spoon i know nothing. Risotto spoons are usualy wood spoons.
The bigger knife, if you are into tools, you can modify it as a slicer. You will have to eat about 1 cm. of metal.
The smaller knife is easy to rescue.
Both the knives in the first post are MACs The large one is one of the "Original" series knives - the large one is probably a 9-1/2 inch chef's knife, while the smaller one is a "Superior" series utility knife. Both are work horse knives, and can be sharpened up well. The rounded tips are part of the design, as is the "clover-leaf" hole towards the tip (so the cook can hang the knife up on a nail after work). The difference between the "Original" series and the "Superior" series is in the heat treatment - the Heat treatment for the Superior series involves a more abrupt temperature drop[ in the quenching after annealing. Also, the "Superior" series knives can also end up being thicker than their "Original" series counterparts.
Both knives are still being offered.
As for the spoon and the third knife - ?????
Phatch is right about the market value of the knives. Not worth sending out to be sharpened. But well worth while as a do-it-yourself and play at sharpening pair.