Home cooks can bring the knife to a professional or can buy a simple, plastic wheel grinder, which makes sharpening cheap, fast, and foolproof. That’s fine, but it will need to be sharpened by someone who knows what they are doing in order to stay that way. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time. Williams Sonoma's professional chef knives are an essential for preparing any meal. It’s razor-sharp for a reason—MAC’s founder modeled the company’s knives on razors. Your knife should remain sharp through moderate use for six to 12 months as long as you hone it regularly, wash and dry it by hand after each use, and store it so the edge doesn’t get dinged up. The much-simplified big picture is that if you are looking for an all-purpose 8-inch chef’s knife—one that’s in a reasonable price range and carried by most retailers—you have a choice between heavy-duty, German-style models (like Wüsthof), which are usually made with slightly softer steel alloys (“alloy” just means a mix of different metals), or lighter Japanese-style models (like Shun), which are usually made with harder steel alloys. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. The Mac Knife MTH-80 professional chef's knife is a worthy investment and provides excellent value for its price. Photo: Michael Hession. Bring a bag of overripe tomatoes with you to the knife store. It was reasonably sharp coming out of the box (though still on the dull side compared to most others on this list) but after a couple of weeks of use, it was a struggle to slice a tomato or an onion. Both are made of a slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. Thanks to Tojiro’s extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. It was much more comfortable than the Messermeister Meridian Elité’s handle, with its hard angles. And a very hard, very sharp edge can also be more delicate and brittle than a softer one, making cutting up a heavy squash, say, a little risky to the blade. A sharp knife is more precise, and you run less of a chance of the blade slipping off your food and into your finger. (Weight: 5.82 ounces. Although the blade’s performance was almost (but not quite!) A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80 to 90 percent of cutting tasks. In An Edge in the Kitchen, Chad Ward writes, “I wouldn’t make garbage can lids out of 420J or 440A, but some manufacturers do use them for kitchen knives.” These types of steel are low carbon and highly corrosion resistant. In our four years of covering chef’s knives, we’ve racked up 120 hours researching and comparing 90 knives. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. (Weight: 9.95 ounces.). It currently has a favorable Amazon rating, but we can’t understand why. We especially like its smooth slicing action and blade-heavy balance. ), Bob Kramer Essential Collection 8-Inch Chef’s Knives by Zwilling J.A. So basically, for the price, the MAC Chef's series is great. It’s light and feels balanced, with a shape that’s natural and easy to control. We sliced, diced, julienned, peeled, and chiffonaded a pile of butternut squash, onions, carrots, apples, oranges, sweet potatoes, and fresh herbs to gauge the knives’ versatility on foods of varying textures. (Weight: 9.7 ounces. Compared with other German knives we tested, the Classic Ikon has a thinner blade, a more comfortable handle, and a more manageable belly curve for better leverage and control. ), Zwilling Pro 8-inch Traditional Chef’s Knife (available at surlatable.com), Like the Wüsthof Ikon to the Wüsthof Classic, this is the more highly designed, costly sibling of the J.A. In terms of ease and performance, I found it comparable to the J.A. Many testers liked the Classic Ikon’s smooth, rounded handle, which fit nicely into the palm. Like the other budget knives, it turned green basil leaves into black-lined strips. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance. Tojiro’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction. Its lack of a curve in the belly makes cutting with a rocking motion awkward. Compared with the other forged German knives we tested, the Classic Ikon’s thinner blade cut more smoothly through butternut squash and carrots. And because the Mac model’s blade is slightly thinner than a German knife blade (measuring 0.0976 inch at the thickest part of the spine), maintaining its keen edge will be easier as you sharpen it throughout the years. To me, it feels just right: Grippy, easy to control, and very nimble. It felt like a heavy German knife with a Japanese name. That problem didn’t happen for us, though. It excels at tasks like slicing tomatoes, chiffonading basil, and dicing onion: It’s quite sharp and bites right through. Professional series is a rust resistant high carbon chrome molybdenum Vanadium steel with a dark wooden handle that is well balanced. So we’ll call it a tie. The Mac MTH-80 has dimples on both sides of the blade to reduce the chances of food sticking to the knife. We found it had the best weight and balance; it felt more agile than the German models and more durable than the thin Japanese gyutos. Since an 8-inch chef’s knife can tackle 90 percent of cutting jobs, you can sidestep the sticker shock of an entire knife set by getting one good chef’s knife to use until you generate more funds to build out your cutlery collection. Its factory edge is sharp, but not as keen as that of our top pick and runner-up. Humans’ reliance on knives goes way, way back—some scientists say that what really made us human was the moment when, about two and a half million years ago, some pre-human ancestor used a crude stone blade to cut up a carcass. “You’ll have the sharpest knife on the block and still have time to play with your kids.”, Hayward calls this knife a “terrific all-rounder,” and I agree. They stay pretty but don’t hold much of an edge. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. F&W tested 14 popular chef’s knives to find the very best. The Classic Ikon 4596/20’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. For the purposes of this story, I limited the testing to eight-inch, Western-style, or hybrid Japanese-Western chef’s knives with a list price under $200, though most cost significantly less than that. Gyutos generally have thinner blades with flatter belly curves than German knives, and taper to a very sharp tip. A full bolster extends to the heel of the blade, while a half bolster doesn’t. The drop-forged German knives fell somewhere in between, causing only a moderate amount of bruising and oxidation to the basil. But oddly, it didn’t seem as sharp as the others, as it was a bit of a struggle to make a clean tomato slice. In a previous version of this guide, we warned against knife sharpeners, but after doing research on sharpening and trying many such devices ourselves, we’ve found that not all knife sharpeners are created equal. Japanese steel generally has higher carbon content and, in addition to the ingredients in German steel, contains tungsten and cobalt, which improve hardness. Repeat on the other side and continue for four or five reps. If you learn how to sharpen your own knives, you will have tools that are truly yours. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. Abby Hocking / Food & Wine. The Mac Professional Chef's Knife is modeled after the standard French chef's knife which has a slightly curved edge and a fast taper towards the tip. Embackus. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. "An 8-inch chef knife is a happy medium and perfect for almost anybody.” —Brendan McDermott, Kendall College. She likes the comfortable handle and appreciates the weight compared with lighter knives, which “often feel like they’re going to fly out of my hand.”. (For more on knife care, see our care and maintenance discussion.) These are extremely sharp and durable. As you watch a chef whipping a knife down the rod toward their hand at lightning speed, it’s easy to see yourself taking a thumb off. Messermeister’s Meridian Elité came recommended in Chad Ward’s An Edge in the Kitchen. The composition of most German knives is X50CrMoV15, which roughly translates to 80 percent iron, 0.5 percent carbon, and 15 percent a combination of chromium, molybdenum, and vanadium. The flat belly provides the most control if you cut using a. Unlike with German knives, you’ll never find a gyuto with a full bolster that extends to the edge. The food was outstanding, they were very professional to work with (Lana and Chef Ty) Tons of compliments on your food! The Tojiro DP Damascus F-655 gyuto is a higher-end version of the Tojiro DP F-808. The G-2 also comes highly rated by Cooking For Engineers. Mac knives are Known as some of the sharpest knives, They have razor-like edges for effortless slicing, they are hard so they stay sharp longer, One slice with MAC knives and you will experience for yourself a new definition of sharpness, nicely balanced and are a good value. Since this is an update, we also took into consideration the research of the original writer, Wirecutter senior editor Michael Zhao. online_deal. Most testers agreed that this model was a little too heavy for their liking. Because gyutos are thinner and made of hard carbon steel, their edge takes a much more acute bevel angle, and they tend to stay sharper longer than German knives. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. Higher HRC ratings mean the steel is harder and more brittle. It ably handles just about anything you throw its way, though it’s a bit clunky in the hand and less-than-razor-sharp on delicate ingredients like basil, on which it leaves subtle bruises. ), This is a terrific knife for the price. It encourages a … Chef’s knife blades range from 6 to 14 inches long. It’s universally comfortable, and it’s our favorite knife to use in our test kitchen. You can purchase this knife for about $145, which is not the most affordable but still a reasonable price for the quality it has. Mac HB-70 Chef Series Utility Knife, 7-1/4-Inch. At Korin, a knife store in New York City, the staff usually brings out two or three of the same knife so you can examine them and choose the one you like. “If they won’t let you test the knives, walk right out,” he says. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces. “If you are going to the Antarctic tomorrow, and you can only bring one knife, get a German eight-inch chef’s knife,” says Tim Hayward, chef and author of the newly released book, Knife: The Culture, Craft and Cult of the Cook’s Knife. Paring knife. It was the second-lightest knife I tested, only slightly heavier than the Misono, but it doesn’t require special knowledge to sharpen. There is also a warranty and easy refunds or exchanges in the event of dissatisfaction. It was the standout favorite for all our testers, regardless of their cutting style or the size of their hands. Wirecutter editor Jen Hunter also loves the Ikon, and said she’s used it for about 10 years. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. We think the Mac MTH-80 is a better knife, but if you like the heft and the more substantial feel of a drop-forged German knife, we recommend the Wüsthof Classic Ikon 4596/20. This is compared to a Japanese chef's knife which has a more gradual taper from the heel to the tip. And second, the blade edge is beveled on both sides, creating a cutting edge shaped like a “v,” rather than beveled on only one side, as is traditional for some Japanese knives. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. Availability: In Stock. This means it’s less likely to chip, which the Tojiro knife did after we used it to cut hard butternut squash. Powerful German style, made by a family-owned company in the factory edge isn’t worth much if it quickly. On popular, widely available knives you comes down to a chef ’ s knife. Classic German is. 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mac professional chef's knife

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