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Mac Knife BF Sale: 6 1/2" Japanese Veg. Cleaver $75, 7 1/4" Chef Utility Knife Expired
$50
$85.00
& More + $3.50 S/H
Macknife is offering their Mac Knife Black Friday to Friday Sale on select Mac Knife on sale listed below. Shipping is $3.50 (via First Class Shipping; approx. 3-5 days), otherwise free shipping on orders $200 or more.
Thanks to community member botomoto23 for finding this deal
Note, supplies may be limited/vary.
Example Deal(s)
Thanks to community member botomoto23 for finding this deal
Note, supplies may be limited/vary.
Example Deal(s)
- 7 1/4" Mac Knife Chef Series Utility Knife (HB-70) $50
- 10 1/2" Mac Knife Superior Series Bread/Roast Slicer (SB-105) $75
- 6 1/2" Mac Knife Japanese Series Japanese Vegetable Cleaver (JU-65) $75
- 2-Piece Mac Knife Chef Series Set (H-10) $80
- 2-Piece Mac Knife Chef Series Set (H-30) $95
- & Many More
Original Post
Written by
Edited November 27, 2022
at 01:04 PM
MAC Knife is having their first annual black friday sale. They are some of the top rated knives in the world and used by many world class chefs. These are the best prices I've seen for many of their products.
- Hand made in Japan
- Made from rust-resistant Molybdenum High-Carbon cutlery steel
- Blades are hand-ground, and hand-sharpened on water-cooled stones to optimize the quality of the finished blade
- The steel has optimal hardness between 57Āŗ and 61Āŗ Rockwell C and is still easy to re-sharpen.
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https://www.cutleryandm
It's normally at 145 ish and 130 is the lowest I've seen it at awhile. The deal with the paring and and the mth80 on the posters link is pretty great though.
It's a great highly reviewed knife. I have one but its more brittle than a german knife . An acquaintance careless flung it into the sink and the tip bent. But it keeps its edge for a long time, but I try to baby mines after the incident. I use it mainly to chop vegetables and slice boneless meat. It's also fairly light. I use a german knife for heavier duty task.
The nakiri is cheaper on overstock.
https://www.overstock.c
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Is that true?
Blade thickness and edge sharpness/angle of bevel determine what it'll handle. Metal to some degree, but thickness and edge more so.
E.g. A thin metal blade with a 15 degree edge + frozen hard ribs and some whacking and twisting will more easily break the edge off than a thick butcher knife with a 30 degree edge.
....
Biggest problem with most home cooks is the inability to maintain a super sharp edge. So instead of cutting through, you're whacking with the edge - bending, breaking the metal.
Either learn whetstone sharpening the old fashion way, or get a belt sharpener like Work Sharp if you want surgically sharp edges.
There's the machines around $100 you pull a knife through the slots several times - these are decent.
Below that and you might as well take the knife to Ace Hardware and have their in-store knife sharpener machine stick a better edge on the knife vs manual pull thru knife sharpeners that really only get you a rough sharpened edge that'll chip quick.
...
And if you only have a thin, weaker, lighter blade, as long as it's surgically sharp, go slow and it'll cut through most anything.
(I'll just laugh watching, pull out my heavy Chinese butcher knife and finish it with a single whack.)
Is that true?
Pull through sharpeners eat up metal and are generally bad for knives. Eventually the blade develops a frown and won't contact the cutting board. You are also stuck sharpening at 1 angle so you miss out on extra sharp blades.
Unless you want to learn a whetstone or pay a honemeister, stick to your cheap stuff. A maintained cheap blade is better than an expensive blade that has lost its bevel.
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Unless you want to learn a whetstone or pay a honemeister, stick to your cheap stuff. A maintained cheap blade is better than an expensive blade that has lost its bevel.
Source: I used to use a pull-thru sharpener like you.
Unless you want to learn a whetstone or pay a honemeister, stick to your cheap stuff. A maintained cheap blade is better than an expensive blade that has lost its bevel.
Exactly what the professional told me. Took all my knives to him for a lesson. Double bevel German steel knives are best for most American cooking. Japanese steel knives are great for fish preparation, slicing horizontally. Single bevel are o.k., but won't be or stay super sharp. He talked about flat beveled vs round bevel vs no bevel, too, but I have forgotten the significance except that no bevel is best.
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Unless you want to learn a whetstone or pay a honemeister, stick to your cheap stuff. A maintained cheap blade is better than an expensive blade that has lost its bevel.
Learned a new word: honemeister. Thanks. Took my knives to one (I called him a professional knife sharpener). Went through all of them with me. Sharpened only the best quality and encouraged me to get rid of the rest and to get one new, good one, once a year. Charged me $6 per knife he sharpened. Totally worth the price. Each knife will now cut anything like I am cutting soft butter.