Found these in my grandmothers drawer

Discussion in 'Cooking Knife Reviews' started by kreectopher, Mar 1, 2015.

  1. kreectopher

    kreectopher

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    Found these really beat up in my grandmother drawer after she passed. I've never seen a chefs knife like this. And the spoon and other "knife" I have zero idea what they are. Sorry if this is the wrong place to ask, but any ideas?
     
    Last edited: Mar 2, 2015
  2. phatch

    phatch Moderator Staff Member

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    Mac is a good brand, though I don't know which particular knives those happen to be. It looks like the point was purposely taken off both blades and the edge, OH the EDGE on the left one. There's some rust pitting on that larger one as well.

    They can be fixed, but it would be cheaper to buy new than to hire it out imho. If you're up to the task yourself and have the gear you can give it a try.  I suspect some of those wavy areas will always be a little weak and chippy after this even after straightening. 
     
  3. kreectopher

    kreectopher

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    I found the Macs on the website finally. The edges are actually supposed to be rounded to my surprise. I'm assuming these two are from the 80s or early 90s the spoon and other knife I have no idea. Someone said it looked like a risotto spoon?
     
  4. ordo

    ordo

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    The spoon i know nothing. Risotto spoons are usualy wood spoons.

    The bigger knife, if you are into tools, you can modify it as a slicer. You will have to eat about 1 cm. of metal.

    The smaller knife is easy to rescue.
     
  5. kreectopher

    kreectopher

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    What about this? This is the third knife I mentioned that I disn't realize wasn't posted. This is the one I really have no idea about. Even more than the spoon. Maybe a specialty cheese knife?
     
  6. galley swiller

    galley swiller

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    Both the knives in the first post are MACs  The large one is one of the "Original" series knives - the large one is probably a 9-1/2 inch chef's knife, while the smaller one is a "Superior" series utility knife.  Both are work horse knives, and can be sharpened up well.  The rounded tips are part of the design, as is the "clover-leaf" hole towards the tip (so the cook can hang the knife up on a nail after work).  The difference between the "Original" series and the "Superior" series is in the heat treatment - the Heat treatment for the Superior series involves a more abrupt temperature drop[ in the quenching after annealing.  Also, the "Superior" series knives can also end up being thicker than their "Original" series counterparts.

    Both knives are still being offered.

    As for the spoon and the third knife - ?????

    Phatch is right about the market value of the knives.  Not worth sending out to be sharpened.  But well worth while as a do-it-yourself and play at sharpening pair.

    Galley Swiller
     
    Last edited: Mar 3, 2015