Quantcast
MAC'adocous!!!
+ Reply to Thread
Results 1 to 10 of 10

Thread: MAC'adocous!!!

  1. #1
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082

    MAC'adocous!!!

    So this is to prove one can have a baller gyuto for under $100...

    It is a Mac 215mm Japanese chef series gyuto.

    I reshaped the choil;
    reshaped the spine/ making it much pointier;
    and reshaped the handle shape

    Materials are simple walnut scales; 1/4" mosaic pins; red fiber liners

    Click image for larger version

Name:	0.jpg
Views:	71
Size:	24.8 KB
ID:	21159Click image for larger version

Name:	7.jpg
Views:	69
Size:	23.4 KB
ID:	21160Click image for larger version

Name:	8.jpg
Views:	67
Size:	9.3 KB
ID:	21161Click image for larger version

Name:	9.jpg
Views:	69
Size:	30.2 KB
ID:	21162Click image for larger version

Name:	6.jpg
Views:	68
Size:	23.7 KB
ID:	21163

    Pics are from cell phone, and it was cloudy today...sorry for lack of brightness and colors.....

    And here is a stock before pic....

    Click image for larger version

Name:	macHB-85.jpg
Views:	69
Size:	4.5 KB
ID:	21164
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  2. #2
    Senior Member Mrmnms's Avatar
    Join Date
    Oct 2012
    Location
    Long Island
    Posts
    822
    Looks pretty dang cool to me.

  3. #3
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    4,989
    Nice! If you ever want to lend it out...umm. Nevermind. Haha. Looks good!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  4. #4
    Senior Member
    Join Date
    Aug 2013
    Posts
    110
    That looks killer! Is it a gift for someone?

    A Mac Pro 8in was the first ('real') knife I ever bought. It's seen dang near daily use for 2 1/2 years and traveled across the country with me. I also learned to sharpen on it so it's more of a petty these days and the profile is a lil' messed up, but even though it's my beater knife in the kit - it's just one of those knives that 'fits' in the hand.

    I had thought MAC's had universally gone up to $100+ in the last year or so... Which had stopped me from recommending them as a 1st knife. But that one is online for only $70 - which is a steal and is tempting my wallet.

  5. #5
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    Yup, I paid $68. It's a steal! The chef series in general is still a great bargain, although this is the only Mac with the flatter Japanese gyuto profile, over the others with the higher tip and more pronounced belly.

    And no, it's not a gift. I like to tinker around so I find new projects here and there. I like to take old vintage or new entry level stuff and jazz it up.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  6. #6
    Senior Member
    Join Date
    Aug 2013
    Posts
    110
    No disrespect intended. I was just thinking to myself that would make an unbelievable gift to some green cook as a first good knife.

    That thing is BAD. Just looks like it's dying to crush a few cambro's of onions...

  7. #7
    Senior Member crunchy's Avatar
    Join Date
    Dec 2013
    Location
    PGH
    Posts
    110
    i like the work you did on the choil. where did you get the scales?

    looks like a great knife for the price!

  8. #8
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    Thanks everyone.

    Scales are walnut burl from Jantz. I saturated them in Danish Oil and finished with Renaissance Wax.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #9
    Senior Member crunchy's Avatar
    Join Date
    Dec 2013
    Location
    PGH
    Posts
    110
    I get a lot of supplies from Jantz, but never any wood. I'll have to pick some up withy the next purchase.

  10. #10
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,082
    It's nothing too special. It is usually very dry, which is important with non stabilized, and I still let it sit out for months. It's not bookmatched, infact I've got some scale sets that are completely different. For nicer wood I usually use Burl Source...


    As a note to how dry the scales were. I applied danish oil every hour for over twelve applications before it became completely saturated.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts