Hi,
I'm new to the forum, so please be patient if my questions have been answered before :newhere:. Tried searching, but found nothing, so I'll try to pop a question.
I am fairly new to really interesting myself with kitchen knives - the ones I have, have sort of just ended on my wall (magnetic list) through bargains and more or less chance.
They are nice knives though - some Macs (chef line) and Victorinoxes (wood & plastic handles).
However, I'm interested in experiencing the difference between these and a really top notch chef's knife.
Been looking around, and see that many people have good things to say about the Mac professional line, and being happy with the Macs I have, I am tempted.
However, I just stumbled upon a Damascus 8" chef's knife at about half regular price, which amounts to about the same (or less) as similar sizes in the professional range.
I have not found much information about the Damascus on the net. Anyone have experience with it? Would it be a better knife than the professional?
In the price range I'm looking at (about USD130), there are probably also other knives that could compete with the Mac (Damascus or Pro) in both performance and finish. Any particular knives you think I should consider when deliberating my upgrade?
Of myself and knife use: hobby cook, lots of vegetables. Horrible technique. Regular wooden cutting board (fairly soft, bought at IKEA...). Try to take care of knives by frequent honing (ceramic hone). Beginning to learn freehand sharpening on a set of Norton whetstones (220/1000/4000/8000) that I have for my razors , but have also just ordered a Chef's Choice 1520 to aid me in the work of sharpening (when I fail, when I don't have time etc).
Kitchen equipment stores in the vicinity basically have a stock of Victorinox knives, and that's it, so regrettably "going out to try it for myself" won't do. I'll have to go the online route.
Thanks for reading, and for any answers
Erik
I'm new to the forum, so please be patient if my questions have been answered before :newhere:. Tried searching, but found nothing, so I'll try to pop a question.
I am fairly new to really interesting myself with kitchen knives - the ones I have, have sort of just ended on my wall (magnetic list) through bargains and more or less chance.
They are nice knives though - some Macs (chef line) and Victorinoxes (wood & plastic handles).
However, I'm interested in experiencing the difference between these and a really top notch chef's knife.
Been looking around, and see that many people have good things to say about the Mac professional line, and being happy with the Macs I have, I am tempted.
However, I just stumbled upon a Damascus 8" chef's knife at about half regular price, which amounts to about the same (or less) as similar sizes in the professional range.
I have not found much information about the Damascus on the net. Anyone have experience with it? Would it be a better knife than the professional?
In the price range I'm looking at (about USD130), there are probably also other knives that could compete with the Mac (Damascus or Pro) in both performance and finish. Any particular knives you think I should consider when deliberating my upgrade?
Of myself and knife use: hobby cook, lots of vegetables. Horrible technique. Regular wooden cutting board (fairly soft, bought at IKEA...). Try to take care of knives by frequent honing (ceramic hone). Beginning to learn freehand sharpening on a set of Norton whetstones (220/1000/4000/8000) that I have for my razors , but have also just ordered a Chef's Choice 1520 to aid me in the work of sharpening (when I fail, when I don't have time etc).
Kitchen equipment stores in the vicinity basically have a stock of Victorinox knives, and that's it, so regrettably "going out to try it for myself" won't do. I'll have to go the online route.
Thanks for reading, and for any answers
Erik