Mac

I like the weight of them. I like the way they sit in my hand and I like how sharp they stay. So I'm a big fan of those partic that particular brand of knives for a filletin knife.

handling Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, handle, weight

But they're super sharp. They're really fine. The blade's super thin. So if I want to slice peaches, slice tomatoes, whatever it is, I just know that I'm going to get a really fine slice.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, flexibility

I kind of dispose with them. I use them and, you know, use one a year or something.

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites durability (against)

So if I want to chop chop through some duck carcasses or perhaps move through some the cartilage in chicken thighs and things like that, I'll use a knife like that that's got a bit of weight behind it.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites weight

I'm not going to really cut so many herbs with it because it's not razor sharp.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention (against)

I had like a really nice Mac one that I really enjoyed, but I lost it somewhere along cooking around the world.

ownership Stopped using it What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation