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Pie

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boomchakabowwow

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i hate my current paring knife lineup.

i think a friend gave them to us. taken from a package of knives bought from a discount store. i would think they are fakes. they feel and sound different on any sharpening stone i use (german steel, and i have larger chef's from the same brand and line). and the edge will wear down on cut bananas.

anyways, i wanted a slightly longer paring knife and i didnt want to drop lots of money. i just got a very vanilla Mac PFK-50. its in my car waiting for the drive home, and i have some tomatoes on my kitchen counter sweating it out.
 

daniel_il

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It has some knife lacquers on it so I have to wait until it wears before testing seriously. But so far I can't tell a difference in the grind from a FM.
My new FM is 53mm but i like the idea of a stainless FM
 

HumbleHomeCook

Life Is Punny. :)~
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i hate my current paring knife lineup.

i think a friend gave them to us. taken from a package of knives bought from a discount store. i would think they are fakes. they feel and sound different on any sharpening stone i use (german steel, and i have larger chef's from the same brand and line). and the edge will wear down on cut bananas.

anyways, i wanted a slightly longer paring knife and i didnt want to drop lots of money. i just got a very vanilla Mac PFK-50. its in my car waiting for the drive home, and i have some tomatoes on my kitchen counter sweating it out.
I use the hell out of a Mac PKF-50. It's my go-to sort of utility blade. If I just need something quick and not too big of a job my hand goes right to the Mac. Slicing open plastic, quick garlic mince, cubing up some cheese, cutting berries, just whatever. Excellent knife.
 

boomchakabowwow

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I use the hell out of a Mac PKF-50. It's my go-to sort of utility blade. If I just need something quick and not too big of a job my hand goes right to the Mac. Slicing open plastic, quick garlic mince, cubing up some cheese, cutting berries, just whatever. Excellent knife.
Thanks. Forgot all about it and just got it out of the car for a quick wash. It’s super sharp. I did flip it over and the made in Japan lettering is really badly done. Whatever
5D50AEEA-4159-4E73-A25C-B3A267036462.jpeg
 

OkLobster

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JDC

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Ah so you're the one who took that Kono White #1 Nakiri haha. Super nice looking knife though! You need to let us know how it compares to the famed Wat Pro once you've had a chance.
Also interested in seeing that. Based on the choil shots I predict the difference may not be big for most produces, I'll put down a 2 cents bet lol.
 

Matt Jacobs

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I just received this guy from Sugi.
210 Shiro Kamo R2 damascus with a custom yellow cedar handle. I have owned a couple of these knives and always seam to go back to them. They get a really toothy edge and the height works for me. I love that handle from Jbone and will get more from him
SUGI.jpg
SUGI.jpg
 

TSF415

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I just received this guy from Sugi.
210 Shiro Kamo R2 damascus with a custom yellow cedar handle. I have owned a couple of these knives and always seam to go back to them. They get a really toothy edge and the height works for me. I love that handle from Jbone and will get more from him
View attachment 142714View attachment 142714
That handle/blade combo is gorgeous.
 
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