Mac Pro special 12 inch...... help needed !!

Discussion in 'Cooking Knife Reviews' started by prko0, Oct 20, 2016.

  1. prko0

    prko0

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    Before I started cooking and loving what I do , I got this knife of eBay and to be honest I only used it a couple of times and then I put it away. Now 10 years later I just found it again and yes I have no info on it and if anyone knows a out this one because to me I feel like it's a fake mac if there is such a thing super dull (only used it about 4 times) and I'm thinking king of purchasing a good stone to get it going again but I rather buy a new knife ... looking for a good Chef knife lol..... my henckels pro are not cutting it specially the Santorum... horrible knife any recommendations would be good and here are some pics of this fake mac or so I think
     
  2. foody518

    foody518

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    Don't know what business anyone's got faking a MAC (not sure if the name recognition is big enough that it makes sense to do that). Though the bolster looks different than current MACs.
    Did you buy it new? It looks like there's been a grinding right above the primary bevel.
    At any rate I'd suggest a good session on the stones and seeing how it does. Dull doesn't necessarily mean fake. It could just mean dull
     
  3. chrislehrer

    chrislehrer

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    Agreed. Sharpen it from coarse to scary and see what you think. Even if it is fake, so what? Maybe it's great!


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  4. prko0

    prko0

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    I have a meter Chef machine and I don't think it will do it any justice or a steel... what's a good stone ?? I'm planning on getting a tojiro dp 8 inch gyuto knife
     
  5. chrislehrer

    chrislehrer

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    I always make the same suggestion for a first water stone: King Combi 800/4000. Great feedback, cheap, reliable. By the time you wear it out you'll know what works for you.

    Don't soak more than an hour, btw.


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  6. cheflayne

    cheflayne

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    @prko0, before you put it on a stone, are you interested in selling it?
     
  7. prko0

    prko0

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    I would like to keep it I'm just a little leery about the knife but I need to get a king stone.... I been in the culinary arts for the last 12 years but I been using cheap knives for the reason that I let my cooking and my food speak for myself and my repertoire so I have never focus on knives but now I'm starting to suffer from arthritis and I'm due a good knive so I can honestly my skills back and start with a fine sharp tool....
     
  8. rick alan

    rick alan

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    Smart move, what you have is, I believe, significantly better than a DP, and I also believe this generation of MAC had steel with higher tungsten content (better edge retention).

    Factory edges tend to be weak, it often takes several full sharpenings to show what the steel really has.

    There are lots of better 8"/210mm knives in the $150-200 range (take that as subjective), but what you have there is most likely no slouch, and a 12". Chef Layne for one knows a bit about MACs, thus his ready offer to buy.
     
    Last edited: Oct 21, 2016
  9. cheflayne

    cheflayne

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    Near as I can tell, it appears to be from what they now call the Ultimate Series. The SBK-120 model. It is a nice knife, I test drove one when I was at their headquarters a few years back.
     
  10. prko0

    prko0

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    That's the one.... thanks ks you... I knew I remember the model but I wasn't so sure.... lol I was browsing 120 but not the bk.... I paid about that much I think.... just ordered a king but I find it soooooo huge that I can't find the comfort to put it to work... what's a good asking g price in case I want to sell it. The only thing is that the tip it's a little bend.... I dropped it the other day and it's a bit one sided.... so choked about it.. I kept it in the box and first thing g I do I dropped it.at an angle.....not cool
     
  11. benuser

    benuser

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    Tip corrections are very common. You loose a bit of length. Shorten by abrading from the spine, use automotive sandpaper with a linen backing. A few minutes of work unless there is some serious damage.