Twitter it seems, has been kind to me. It has offered me a chance to reach out to folks I know who have moved to different localities and keep in touch with them. Twitter has also introduced me to a wide range of people who can be stupidly amusing.
Twitter has also afforded me a way of asking questions, and resolving puzzles, because someone always knows someone who knows what could be helpful.
I was mooching about in Peace & Loaf Restaurant (the fine culinary collaboration between Dave Coulson and Bob Arora) one evening, and the name Paul Brown popped up; he had arrived it seems.
Now I had been looking at Twitter earlier, and one of the chaps I had added to my follow list was Paul Brown, the MD at Continental Chef Supplies in Peterlee. I had seen on the Twitter time line he was off to the P & L, and fortuitous I thought to be there when he was there.
It seemed rude not to say hello and introduce my corporeal identity to him seeing as we were just feet away. I typically enthused about food, spice, P & L as you might expect I would. Paul, as it transpires is a very nice fellow, and soon I was yacking on that I really (and I mean really) wanted to buy a Mac knife from him. Obviously not there on the spot, but if he had been carrying one I would have done the deal.
This chance meeting fired the determination and deal was done; a very good deal by my reckoning too, however I think it has opened a door to my greedy nature. I have often looked online at the items of a superior nature that CCS provide, and my “Want Gland” becomes terribly excitable when I do look.
Within a couple of days a box arrived at work containing a fabulous catalogue of culinary products by Zieher. Now do bear in mind I don’t work in the trade, but I do say the products in it were fabulous, I kept looking to see what was in there that would work in my mundane domestic life and there are a couple of things, but for the time being they will remain there.
What also was in the box was another box. This one was slim and black with a textured finish elegantly written on with Japanese script, on the side a small label “Chef Knife 200mm”. Box opened in a very excited manner I slid out the knife from its protective stiff, pretty, card sheath and held the Mac Mighty in my hand. You know what? if you balance it lightly in a loose grip and tap the blade gently but firmly with a fingernail, the metal has a light ring to it. None of my other knives do this and I have no idea if it is important but I believe it might indicate its quality.
I have wanted to own a Mac for ages and now I do. I have heard of their excellence for such a long time from many of the chefs I have spoken to on such matters.
Without even cutting a thing I was immediately running an inventory in my head on which knife I would give away to make room, and which knife I would replace next after a little saving exercise. Actually there are two on the wish list I will need to talk to them at CCS about, the 6.5” Santoku and the 3.5” Pro paring knife.
But let me get back to the Mac Mighty Cooks Knife. It is an absolute peach and sits superbly in the palm. It is light, has a little flexibility but in no way wobbly. The tip is precise and the blade edge is beautifully sharp from end to end. I was introduced to its keenness when I automatically swiveled the knife round in my hand to walk across the room. I always carry a knife handle-down blade-up against forearm when walking about with one for safety reasons. When I did this I merely bumped the heel of the blade into the edge of the heel of my palm. By way of introduction, the blade said “Hi” in the only way it knew how. It made a clean cut. Not a big cut, but a cut like my Surgical Scalpels do at work if you don’t concentrate. I can’t say I was upset, more like I was terribly impressed really.
Mac knife blades are remarkably sharp, pick the with your thumb as I do to feel the edge and you are rewarded with a rasp off the lightest of touches that lets you know what its intention and purpose is.
So what is it like in the kitchen? Still sharp, in fact beautifully sharp. I would normally use my Cold Steel bread knife to score pork rind. With he Mac no need it is razor-sharp and with little effort slides right through it. General cutting is effortless, but do… do …. do…. do, pay great attention to your cutting technique. Concentrate. I say this not to scare anyone but simply because these knives are like thoroughbreds compared to most knives that are like donkeys.
Macs are brilliant (you can tell I am now completely obsessed by them and have fallen in love with them can’t you?) cutting action is smooth and precise, balance in my hand is superb, feel from the blade perfect. Look after the Mac, it will look after you and your kitchen requirements. I think I am going to use my microfiber glass cleaning cloth to dry it with, just to keep it in tiptop condition.
Anyone who loves to cook and recognizes the importance of good quality equipment in what ever they do, will understand the need for the best of knives in a kitchen; whether they be a professional or an enthusiastic amateur like me. My recommendation is have a really good think about a Mac and then go and buy one from CCS, tell Paul The Wolf sent you. Get a Mac get a great deal in more ways than one.
Ciao and stay safe.