Nice knives, do you use them on a regular basis?
This pretty much sums it up for me.
They are nice, if only handle fit my hand, they don't, so I have say no, they are not so nice.
The best kitchen cutlery in the world is made in Japan. Nowhere else do they produce thin hard blades for superior cutting with as much edge retention and integrity.Any experiences with Giesser and Sanelli knives? What´s better? All suggestion welcome!!!
Hopefulliy it is useful information for forum readers.
I have been collecting for a long time and can remember back when damascus was considered a magical steel. That was long before the flood of cheap Pakistani and India made stuff associated the steel type with junk in most peoples minds. There is no denying that it is an attractive blade treatment, which when done right can result in good blades. But, I find it harder to say that it is any better than forging a knife from a good quality homogenous blade stock. we haven't visited this topic in some time. Let us know how you feel about Damascus steel.I can't even imagine how you'd bread a chef's knife back near the handle! I don't baton firewood with my knives, I just use 'em on food!Nothing I do puts that kind of stress on the blade, as as far as I'm concerned if you do use that much force you're asking for trouble. In almost every case where I've seen a knife break it was at the tip, and occasionally at the heel. Tips will break if the knife falls point first, and I've seen people break the heel using their knife as a can opener. In the latter case a nice bolster may have saved the heel, but since a knife isn't made to open cans I don't really consider that a benefit. A coworker I used to work with did snap the blade off my Messermeister tourne knife right at the handle a few year ago. Claims he was just peeling an onion and it snapped. Hmmm...
I've placed dial calipers on a lot of knife spines. Some of the very thinnest I've ever seen are the stamped blades of the Forschner Fibrox knives. But thickness of the spine doesn't really tell the true story; how well a knife cuts is more determined by the bevel angle and the thickness of the blade behind the edge of Damascus Steel Knives. Although a truly thick spine can cause a knife to wedge, I've found cutting performance more affected by thinness of grind more than thinness of spine.
I hear you loud and clear. I have a bunch of Japanese made knives. But more often than not I return to my Wustoff set. This is the picture of my Japanese knives, and actually it id not even all of them. So, yes, Japanese knives are great, but they are not the best.
I disagree with all of that. The Mac knives, properly sharpened, will outcut anything made by Wushof. Just plain fact. In Japan, knives get a quick sharpening. It wouldn't occur to a Japanese cutler to know how a customer wants the knife sharpened. It is up to the customer to do the initial sharpening. Knives intended for sale in the West normally have symmetrical bevels but still need some work from the new owner. That is certainly true of Mac.
