I felt a bit nervous about the order I just placed for a Mac Santoku knife MS 65 ,as id never heard of the brand here in the UK,but after seeing this,its made me feel a bit better about it...fingers crossed! Thank you for sharing
I started my fine dining line cook job with a mac. It lasted me almost all the way through my first month until I was gifted a Kikuichi by my chef. Since then, it's my at home knife. The price is right and steel choices are solid. You can't go wrong with one. I'd strongly suggest you whetstone sharpen though.
Thank you for your comment, I really like hearing personal experiences! You are so right about a whetstone. My dad was a butcher so I learned the importance of sharp knives at an early age. I suggest the handheld sharpener to home cooks because it makes it easy to get them started sharpening knives often. Which for me is key. I love your story! Happy cooking!
@@MAMABRUNOSKITCHEN lol, awesome!! You replied!!! Hahah, cheers! …yes, started with a slicer- changed my life. Literally amplified all of my cooking. …then paring, and then 5.5 utility. Had no idea how much of a difference I would yield. Have a good one!
my neighbor had a couple Mac knives. I though they looked kind of cheap and flimsy. Then I tried them and I was surprised at how good they were. I now have 2 and they are the knives I use most often.
I love my Japanese knives. I enjoy using them and sharpening them on quality water stones. But they are not for everyone. For common user, quality budget knife, with good stainless steel and proper geometry is best choice. Trusted brands are MAC, Vixtorinox, Mercer and so on. I understand the use of this sharpener, it's convenient .......its not perfect but OK (until it's NOT carbide V sharpener) This is a really good video. video transitions, background music with perfect volume, nice shots from the top, narration, and most importantly your enthusiasm. All the effort was worth it. Good job 👍
Thank you very much!! The sharpeners are great for home cooks. Too often I see people not sharpening their knives at all because they don’t know how too. The handheld sharpeners are a good first step. I very much appreciate your feedback!
@@MAMABRUNOSKITCHEN Yes, it's a mess that some don't sharpen their knives. Handheld sharpeners are an easy way to sharp knife. Some of these sharpeners have ceramic wheels witch are OK, some have carbide blades shape of the letter V that tear and damage edge of the knife. 😥 I recommend ceramic honing steel to people around me (it cannot be confused with carbide sharpeners, it is easy to see when the surface is clogged and it is good to wash it, it is not difficult to learn how to use it...but there must be someone willing to teach them, not everyone has that oportunity) Good luck making more videos.
I have Mac knives from being stationed in Hawaii in the 80’s. Haven’t seen them available for many years. Now I’ll need to get a couple more after seeing your video.
@@MAMABRUNOSKITCHEN thankyou! It was a very happy birthday, the MAC and another knife both arrived on my birthday, waiting for me when i got home from work. Did the MAC TH-80 that you recieved come with a mirror finish edge or very fine serrations? Mine had these fine serrations that the seller told me was the large grains of the metal but a japanese chef told me that japanese manufacturers often use special sharpening methods to add serrations to keep the original edge for longer.
I've had my Mac set since the early 1980s, and love them. My go-tos are a 3.5" paring, 6.5" round-tip fillet and 8" round-tip cleaver/chopper. Thinking about adding the serrated bread/roast slicer, maybe a Nakiri chopper. I won't touch them with those carbide lawnmower sharpeners. Ceramic rods only. ·
The bread/roast slicer is not as good as the rest of the knifes. I bought one 2 months ago and would definitely recommend you go for a wustof super slicer or a dick instead. Really upset as all over Mac knifes I used are fantastic
I currently own 4 Mac knives. I've given away several others. I've only bought 1 new, but it pales in comparison to the vintage 80's Mac Knives (sometimes branded as the "Super Knife") I have picked up over the years at Value Village. My first Mac I paid 3.99 to practice my sharpening. It ended up replacing my Wusthoff, and I used it for the few years I cooked professionally. If you can find a used one and bring it back to life, I would strongly recommend it.
I’ve been using Mac knives for at least 10 years and I agree… I have a ton of knives for different reasons, and whenever I don’t need a specialty knife, I reach for a Mac
Just saw your video for the first time. Very well done, thank you! We've introduced a new knife BT-70 that might interest you. Let me know if you'd like one to test. Thanks. Harold, MAC Knife, Inc.
Hi mikeanthony07! You can use as is like most serrated knives. If you use it a lot like I do, you can use a steel to sharpen it. Just run both sides at a 25 degree angle and it’ll keep that edge sharp! Thanks for your comment! Happy cooking!
Hi. I just found your videos and I gotta say...I love your delivery. That said, I bought the Mac professional 8 inch chef, 6 inch utility, 3ish pairing, and the 10.25 bread slicer...my question is...what is the best way to store these beauties? Currently, they reside in their Mac boxes. Your thoughts on storage for Mac knives would be invaluable. Cheers to you!
Charlemagne, thank you for your lovely comment. I use a cookbook block that I made. It doesn’t dull the knives. It’s much better than wood blocks. Magnetic strips are good also, depends on your kitchen and if you have a place to hang knives. I’m going to post a little video for you on my channel right now on how I made the book block. I’ve used it for over five years and it’s the best. Happy cooking and thanks for visiting my channel, Mama Bruno
@MAMABRUNOSKITCHEN Thank you so much for getting back to me...I ordered a walnut magnetic strip for the wall...but I have no idea if that's the best eay to store these beauties. Your insight is invaluable and appreciated. Cheers to you.
@MAMABRUNOSKITCHEN When I get the magnetic storage solution...ill let you know. Thank you so much for responding to me. I am a single father that is trying to be better...and you can help me. Cheers!
I’m a home cook with 50 years of experience. My channel appeals to other home cooks, not necessarily knife experts. When I say MAC is the best, it’s my opinion. I was tired of all mainstream knives being designed for male cooks. Too heavy, weighted for larger hands. I also hate full sets of knives in knife blocks. I try to encourage my audience to just buy one knife at a time. MAC is also an easy knife to maintain and keep sharp which is key. Thank you for your comment. Happy cooking
You are absolutely correct. I am an amateur who has been cooking for more than 50 years. My experience is why I share my reviews and recipes. Not that I ever need to explain myself but…My knife handling is due to two torn thumb ligaments from a boating accident. I handle my knives the safest way I can. Before you insult people, ask yourself why you feel the need to do so. Happy cooking!
Well, lucky for me I bought Mac knives first and didn’t need to compare. Seriously, they are a game changer. I can honestly say, I never even think about my knives anymore. They’re all Mac and they perform so well I don’t have to worry, work at or complain about ever.
@@MAMABRUNOSKITCHEN I can see going from low end knives to Mac makes a difference. But there's better knives still. Or should I say knives with better performance and harder steel.
@@londiniumarmoury7037 I went from the highest, most expensive knives to Mac. Too many knives are weighted and designed for big man hands. These just feel better.
@@MAMABRUNOSKITCHEN Are you sponsored by Mac knives or something. Mac are decent standard mass produced knives, there's nothing better about them compared to other high end japanese knives.
I've had my Mac Superior Santoku for over 15 years now. Still my favorite knife and I've owned several more expensive knives.
Awesome!
I felt a bit nervous about the order I just placed for a Mac Santoku knife MS 65 ,as id never heard of the brand here in the UK,but after seeing this,its made me feel a bit better about it...fingers crossed! Thank you for sharing
I started my fine dining line cook job with a mac. It lasted me almost all the way through my first month until I was gifted a Kikuichi by my chef. Since then, it's my at home knife. The price is right and steel choices are solid. You can't go wrong with one. I'd strongly suggest you whetstone sharpen though.
Thank you for your comment, I really like hearing personal experiences! You are so right about a whetstone. My dad was a butcher so I learned the importance of sharp knives at an early age. I suggest the handheld sharpener to home cooks because it makes it easy to get them started sharpening knives often. Which for me is key. I love your story! Happy cooking!
Your voice is soothing. I just bought a bunch of Mac knives.
Thank you for your lovely comment. I hope you enjoy your MAC’s as much as I do. Happy cooking!
@@MAMABRUNOSKITCHEN lol, awesome!! You replied!!! Hahah, cheers! …yes, started with a slicer- changed my life. Literally amplified all of my cooking. …then paring, and then 5.5 utility. Had no idea how much of a difference I would yield. Have a good one!
@@Basedboomerchadbear I love hearing your MAC journey! Cheers!
my neighbor had a couple Mac knives. I though they looked kind of cheap and flimsy. Then I tried them and I was surprised at how good they were. I now have 2 and they are the knives I use most often.
I thought the same thing. I mistook thin and sharp for flimsy. I’m really amazed at how well they perform
Don't know about the knife but the lady seems like a warm ❤️
I love my Japanese knives. I enjoy using them and sharpening them on quality water stones. But they are not for everyone.
For common user, quality budget knife, with good stainless steel and proper geometry is best choice. Trusted brands are MAC, Vixtorinox, Mercer and so on.
I understand the use of this sharpener, it's convenient .......its not perfect but OK (until it's NOT carbide V sharpener)
This is a really good video. video transitions, background music with perfect volume, nice shots from the top, narration, and most importantly your enthusiasm.
All the effort was worth it. Good job 👍
Thank you very much!! The sharpeners are great for home cooks. Too often I see people not sharpening their knives at all because they don’t know how too. The handheld sharpeners are a good first step. I very much appreciate your feedback!
@@MAMABRUNOSKITCHEN Yes, it's a mess that some don't sharpen their knives.
Handheld sharpeners are an easy way to sharp knife. Some of these sharpeners have ceramic wheels witch are OK, some have carbide blades shape of the letter V that tear and damage edge of the knife. 😥
I recommend ceramic honing steel to people around me
(it cannot be confused with carbide sharpeners, it is easy to see when the surface is clogged and it is good to wash it, it is not difficult to learn how to use it...but there must be someone willing to teach them, not everyone has that oportunity)
Good luck making more videos.
I have Mac knives from being stationed in Hawaii in the 80’s. Haven’t seen them available for many years. Now I’ll need to get a couple more after seeing your video.
Thank you Sheryl, I love these knives. I never have to even think about them, they just perform so well. Happy cooking!
The 6" MAC Pro petty is great! I absolutely love it!
Well produced video, it just earned you a new sub! Last week i bought my first MAC (and mid range costing knife) for a birthday gift to myself.
Awesome! Happy birthday! 🎉
@@MAMABRUNOSKITCHEN thankyou! It was a very happy birthday, the MAC and another knife both arrived on my birthday, waiting for me when i got home from work. Did the MAC TH-80 that you recieved come with a mirror finish edge or very fine serrations? Mine had these fine serrations that the seller told me was the large grains of the metal but a japanese chef told me that japanese manufacturers often use special sharpening methods to add serrations to keep the original edge for longer.
I love everything about this
Thank you!
I've had my Mac set since the early 1980s, and love them. My go-tos are a 3.5" paring, 6.5" round-tip fillet and 8" round-tip cleaver/chopper.
Thinking about adding the serrated bread/roast slicer, maybe a Nakiri chopper.
I won't touch them with those carbide lawnmower sharpeners. Ceramic rods only.
·
Thank you for your comment! You’ve got me thinking about adding to my collection. I’m going to check out your go-tos. Happy cooking!
The bread/roast slicer is not as good as the rest of the knifes. I bought one 2 months ago and would definitely recommend you go for a wustof super slicer or a dick instead. Really upset as all over Mac knifes I used are fantastic
I currently own 4 Mac knives. I've given away several others. I've only bought 1 new, but it pales in comparison to the vintage 80's Mac Knives (sometimes branded as the "Super Knife") I have picked up over the years at Value Village. My first Mac I paid 3.99 to practice my sharpening. It ended up replacing my Wusthoff, and I used it for the few years I cooked professionally. If you can find a used one and bring it back to life, I would strongly recommend it.
Great info thanks! I’m on the hunt now for used MAC knives. Thanks so much for your comment. Happy cooking!
Always a joy when working with good tools
What a great video. Joyful to watch 👍
Thank you so much!
I’ve been using Mac knives for at least 10 years and I agree… I have a ton of knives for different reasons, and whenever I don’t need a specialty knife, I reach for a Mac
Yes! Great comment!
My first knife was my Mac Santuko I luv luv luv it
Awesome!
Just saw your video for the first time. Very well done, thank you! We've introduced a new knife BT-70 that might interest you. Let me know if you'd like one to test. Thanks. Harold, MAC Knife, Inc.
I will check it out. Thanks Harold!
Hi! Mama Bruno, so your new favorite knife is the serrated Mac knife? Isn't this knife style one that isn't required to sharpen? Just use as is?
Hi mikeanthony07! You can use as is like most serrated knives. If you use it a lot like I do, you can use a steel to sharpen it. Just run both sides at a 25 degree angle and it’ll keep that edge sharp! Thanks for your comment! Happy cooking!
@@MAMABRUNOSKITCHEN Thank you!
I love the voice over omg😍😍
👏🏿👏🏿👏🏿
Great
Thanks!
Jack the Ripper would’ve killed for a sharp knife like that. 🤣🤣🤣🤣🤣
Great comment! Love it 😊
Hi. I just found your videos and I gotta say...I love your delivery. That said, I bought the Mac professional 8 inch chef, 6 inch utility, 3ish pairing, and the 10.25 bread slicer...my question is...what is the best way to store these beauties? Currently, they reside in their Mac boxes. Your thoughts on storage for Mac knives would be invaluable. Cheers to you!
Charlemagne, thank you for your lovely comment. I use a cookbook block that I made. It doesn’t dull the knives. It’s much better than wood blocks. Magnetic strips are good also, depends on your kitchen and if you have a place to hang knives. I’m going to post a little video for you on my channel right now on how I made the book block. I’ve used it for over five years and it’s the best. Happy cooking and thanks for visiting my channel, Mama Bruno
@MAMABRUNOSKITCHEN Thank you so much for getting back to me...I ordered a walnut magnetic strip for the wall...but I have no idea if that's the best eay to store these beauties. Your insight is invaluable and appreciated. Cheers to you.
@@Charl3magne magnetic is great. Any method that keeps your knives from rubbing on a hard surface like wood. I’d love an update!
@MAMABRUNOSKITCHEN When I get the magnetic storage solution...ill let you know. Thank you so much for responding to me. I am a single father that is trying to be better...and you can help me. Cheers!
MAMA Do the DIMPLES REALLY help ?
Yes they do!
@@MAMABRUNOSKITCHEN Thank You !
I can tell you dont really know alot about knives, and i can tekllyou that, yes mac makes good knives, but not the best.
I’m a home cook with 50 years of experience. My channel appeals to other home cooks, not necessarily knife experts. When I say MAC is the best, it’s my opinion. I was tired of all mainstream knives being designed for male cooks. Too heavy, weighted for larger hands. I also hate full sets of knives in knife blocks. I try to encourage my audience to just buy one knife at a time. MAC is also an easy knife to maintain and keep sharp which is key. Thank you for your comment. Happy cooking
You don't even know how to handle the knife. Pure amateur.
You are absolutely correct. I am an amateur who has been cooking for more than 50 years. My experience is why I share my reviews and recipes. Not that I ever need to explain myself but…My knife handling is due to two torn thumb ligaments from a boating accident. I handle my knives the safest way I can. Before you insult people, ask yourself why you feel the need to do so. Happy cooking!
Lol "Worlds sharpest knives"
How are they sharper than any other high end Japanese knives?
Well, lucky for me I bought Mac knives first and didn’t need to compare. Seriously, they are a game changer. I can honestly say, I never even think about my knives anymore. They’re all Mac and they perform so well I don’t have to worry, work at or complain about ever.
@@MAMABRUNOSKITCHEN I can see going from low end knives to Mac makes a difference. But there's better knives still. Or should I say knives with better performance and harder steel.
@@londiniumarmoury7037 I went from the highest, most expensive knives to Mac. Too many knives are weighted and designed for big man hands. These just feel better.
@@MAMABRUNOSKITCHEN You went from hand made Mizu Honyaki from Japanese Artisans to Mac?
@@MAMABRUNOSKITCHEN Are you sponsored by Mac knives or something. Mac are decent standard mass produced knives, there's nothing better about them compared to other high end japanese knives.