I have been using MAC knives professional for over a decade now. Making that switch from good solid German blades to the more refined MAC really allowed a whole new world to open up.

I have been using MAC knives professional for over a decade now. Making that switch from good solid German blades to the more refined MAC really allowed a whole new world to open up.

I choose to use the MAC mighty range and always have, the weight just suits me and the small cooks knife and filleting knife in particular are just brilliant for a whole range of tasks. I tend to only carry with me a cooks knife, a filleting knife and a small cooks knife which I will use for most basic butchery, these three really are the backbone of my knife armoury.

I am not a cook who is obsessed by the ‘1cm dice’, I like all of my cooks to use sharp knives but would rather the knives be used to maximum effect at the later stages of cooking. If you have cooked a perfect loin of lamb, a boned saddle or a perfectly pink piece of salmon and you carve it with a knife that is fine and razor sharp then your efforts will be there for all to see. This is where MAC really excels for me; they provide the finishing touch to my food and feel like a true extension of my hand.

I’m also not precious about my knives, I care for them and treat them with respect but in the same light expect them to perform at the same pace and application as me, I have used other more refined and highly polished knives that I just felt were not robust enough for my ‘practical’ application.

To view & purchase our full range of Mac Knives click here. CCS would like ot thank Adam for his review of Mac Knives for more information on Adam visit:

http://www.adambyatt.co.uk/ http://www.trinityrestaurant.co.uk/

Or follow: https://twitter.com/adambyatt

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