MAC Knife

Why r/BuyItForLife recommends MAC Knife

3 mentions from real owners

• #1Sep 5, 2025

  What purchase made you smile more often, maybe without meaning to?

  In recent years--the Leatherman ARC. Can't get enough of that multitool (and the case I got for it--case that holds additional tools. The amount of things I'm able to do quite effectively with this case and tool amazes me. My Swiss Army Knife (Victorinox)--Tinker model without scissors. Had that for decades. Always with me, daily. Always makes me smile--can't tell you how many times the tweezers on that, the awl, the Philips have just been grabbed, done their thing and done. My Mac Knife (Chef's knife)--always makes me happy. Others have their favorite Chef's knife--totally get folks love of particular brands. No debates on sharpening. I can sharpen well but when you've held something for 30 years almost daily--wow. My mini tripod (going on 50 years)--very different build than the ones you get today but this little thing is solid, has made many great photos---still going. My large 100 year old cast iron pan. Daily use---smile at it every day. My Danner Logger Boots of 40 years. Sure I've resoled them but same boots, same great fit-yes I do a couple bouts of shoe shine/leather treatment. My Triumph Bonneville (now on 24 years)-it has carbs, it's serviceable. I had an older one I sold (from 1969) that the new owner still has but I wanted that electric start---vehicles can be buy it for life if you know a bit of maintenance.

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• #2Jul 3, 2025

  BIFL Quality Knives that Last

  This is the chefs knife I have. I've had it 7 or 8 years and it's been bullet proof. https://www.macknife.com/products/professional-series-8-chefs-knife-with-dimples-mth-80 This is the paring knife. https://www.macknife.com/collections/paring-knives/products/professional-series-3-1-4-paring-knife-pkf-30

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• #3Dec 2, 2015

  Kitchen knife for personal use

  I just bought a set of 3 knives for my girlfriend for Christmas. She cooks almost every single day and its one of her passions. She was using fairly cheap knives and I thought it would be nice to get her a few high quality knives that she shouldn't ever have to replace (or at least not for 30+ years) with proper care. There are only 3 or 4 knives that you really need in a kitchen. 1. An 8-10" Chef's knife 2. A serrated/bread knife 3. A 6" utility knife (This one is debateable but my GF uses this knife a lot) 4. A 3-4" paring knife Do not feel the need to buy a whole set that comes with a block. It's pointless and usually emphasizes quantity over quality. You don't need most of the knives in a full set anyway so it's better to spend the money in your budget on fewer higher quality knives. Many home cooks will recommend german knives like Wusthof and Henkels. These knives are good but there are MUCH better knives in the same price range. Japanese knives in particular are usually much better and if you stay away from the household names like Shun or Global and stick to those marketed to professionals you can get some real values. I recommend these sites: Knives - http://www.chefknivestogo.com/ http://www.japanesechefsknife.com Sharpening Accessories - http://www.sharpeningsupplies.com There are two important factors for a home chef to consider. The handle and the material of the blade. The handle is completely personal preference and I suggest you go to a physical store and try out a few different handle types to get an idea of what you find comfortable. I cannot overstate enough how important the comfort of the handle is to how the knife will perform for an individual. The material choice is also important for a few key reasons, namely hardness (how long the blade will hold an edge but also how brittle it will be) and corrosion resistance. Most mid range knives are some form of stainless. This is the best choice for a home cook for a few reasons. They will not rust if you forget to wipe and dry the knife after use on occasion (if you do this all the time they will eventually rust). Stainless is also not as hard as the higher end choice of carbon steel which makes it less brittle and prone to chipping of the blade. This also means it won't hold and edge for quite as long before needing a hone or sharpening, however, the trade off is usually worth it as a home chef is generally less careful with their knives than a professional. The other material choice is carbon steel and this is what most professionals use. The main advantage of carbon steel is that it will maintain a sharper edge for longer because it is much harder. However, this comes at the cost of being more brittle and lacking the corrosion resistance inherent in stainless steel. These knives need to be wiped off and dried after every use or they will begin rusting and pitting immediately. Carbon steel knives are also usually top of the line and much more expensive. With any knife proper care is required to keep it performing like new. This includes never putting it in the dishwasher (it will crash into other dishes which ruins the blade), not using glass cutting boards, proper cleaning after use, and regular honing and sharpening as necessary. I know another user recommended the vitrinox knives. These are very good budget knives and are considered the standard for communal commercial kitchen knives. They are cheap and they work well but they are not buy it for life quality. I, personally, also find the handles to be incredibly uncomfortable. For my girlfriend I got her the three following knives: FUJIWARA FKM STAINLESS GYUTO 210MM http://www.chefknivestogo.com/fufkmgy21.html Fujiwara FKM Stainless Petty 150mm http://www.chefknivestogo.com/fufkmpe15.html MAC Pro Paring Knife 3 1/4" http://www.chefknivestogo.com/macprpakn31.html

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