Let’s just get this out of the way. Just about any knife you use will get the job done and can make good food. You don’t necessarily even need a great edge on it. But it’ll work, right?
But I don’t like “just good enough,” however. I think optimizing your kitchen game can pay all sorts of dividends in life. If cooking is more pleasant, you are likely to do it more. Plus, sometimes we just want nice stuff.
In my line of business, I’ve been fortunate enough to attend quite a few large food related trade shows and tried every knife you can imagine. I’ve owned quite a few models, too. And ultimately, I settled on just one knife that I’d want to buy again and use everyday.
My recommended knife, I’ve owned for years now. But it appears to be making waves, as it should. It was unheard of back then but now I’m seeing it popping up on best knife lists! Isn’t that interesting. In other words, don’t just take my word for it – Google it and you’ll find plenty of in-depth reviews.
Getting comfortable with the price
A great kitchen knife is such a small investment in the scheme of life. Your knife may outlast you and it’ll cost less than a single dinner out nowadays. So why wouldn’t you buy a nice one?
My recommended knife cost $175. (Can usually find it on sale at Amazon for less)
And when you consider that it’ll replace an entire set, maybe the price isn’t so bad?
While my top recommendation isn’t cheap – it’s also not expensive. And when you realize that you don’t need a huge set of knives and instead just 1 to 3 will suffice, it becomes more apparent just how affordable it really is.
Just one knife?
You may notice that I don’t recommend a list of different knives from competing brands with pros and cons. That’s not my style. I’m not Amazon or a vanilla review site that posts endless content of moderately trustworthy reviews.
Instead, I’ll tell you what I use, what I like, and why. There is no need for a variety. You can decide if these reasons are convincing or not. And that’s how I’ll generally present things on this blog.
So lets get started on optimizing your kitchen knife game.
German vs Japanese – do you know the difference?
For most home cooks and consumers buying a knife (or worse, a set!) – they inevitably end up with a German style blade. The Germans make great stuff, right? That’s because German knives tend to be durable and multipurpose while a Japanese knife may be less durable but more precise.
German steel is soft and the blade uses a 20 degree angle.
A Japanese knife uses a hardened steel with a higher carbon content. This means you can get a thinner blade with an ultra-sharp 15 degree angle.
So why would anyone want a soft blade and dull angle? Beats me. Maybe if you are entering a knife throwing contest and need the blade to not snap? We aren’t doing that.
Cost? Not all German blades are cheap. You can probably think of “premium” German knives, too. Maybe you have a set? But generally, these will be cheaper.
If we want a great knife that slices incredibly well and holds its edge – then we want a good hardened steel with a sharp angle. And since we are buying a knife that will last decades – we don’t need cheap, soft, dull metal. We can spend a few bucks extra.
We want a quality Japanese style blade.
What is my recommendation?
Mac. Specifically the Professional Series 8″ Chef’s Knife with Dimples. The MTH-80.
It’s their most popular model for a reason.
Mac is a brand you probably haven’t heard of and certainly doesn’t sound Japanese. But they are not a new game in town. Known for an extremely sharp blade (they claim the sharpest) and excellent design, the Mac is a real winner.
Looking at the knife, it comes across rather simple. A typical handle and just looks kind of… Normal.
But I like that. No gimmicks.
And when you hold the knife is when the quality becomes apparent. The balance and weight is stellar. Whether you are holding close for precise cuts or the entire handle for more aggressive slicing, it always feels just right in your hand.
But also take notice of the shape. The knife is a touch smaller and shorter than your typical chef knife. Less bulbous. This matters! Want to filet, skin or clean fish? It’s got an edge like a filet knife and the size, divet design and shape keeps from getting stuck. There is no unnecessary weight or bulk added.
The shape is a big part of what makes this knife such an all-around winner and why it can replace an entire set of random knives. In fact, you’ll probably find yourself laughing at the idea of those big blocks or a dozen or so different knives. Who needs that?
Should I buy a set?
If it’s in your budget, then sure! I own 4 Mac knives (pictured above). Though in hindsight I wouldn’t have bought the stubby Santoku knife, as it serves no purpose that the Chef’s knife can’t handle. It gets almost no usage.
Mac does sell a set of the 3 others, which is exactly what I’d recommend. You can view that here: Professional Series 3-Set
Do I think the set is worth it? I do.
Is it necessary? It’s not.
Why? Because the Chef’s knife works so well, is such a great shape and is so sharp – that you don’t really need a smaller knife or even a bread knife. I say this because we usually use the chef’s knife to cut bread, too. When it’s this sharp, you don’t necessarily need the serrated edge to get a clean cut.
If you are budget conscious, just grab the chef’s knife, it’s enough.
BONUS: Knife sharpening
Mac recommends the roll-sharp. It’s very affordable and works “ok” in my experience. It’s the recommended home kitchen sharpener for the knife and just $28.
It’s a good starter if you aren’t ready to shell out for a premium sharpener.
But I like better. Remember, this is something we are keeping for possibly our entire lives. I’m ok shelling out some extra cash for a product I use regularly and will be for decades to come.
What do I use? A HORL 2
With a price of $189.00 – it cost more than the knife. And it’s priced at a premium for sure. But you sometimes have to pay for great design – and the quality is certainly up there.
You can find some less expensive knock-offs on Amazon, and I haven’t tried those, but they exist.
With the HORL, you get a far better edge than the rollsharp or any other basic handheld. I’d argue that you get the quality edge of a professional sharpener without the complexity.
A magnetic holder keeps the blade at the perfect angle – it can do 15 or 20 degrees – and you simply roll the grinding stone back and forth. Then switch and hone it when done for that perfect edge.
I’ve found the results with the HORL after just a couple minutes to be similar to the day I received my Mac knife in the mail. The roll-sharp was unable to get the same results.
The bonus is that the HORL can sharpen all of your knives, and your friends and families’ knives. As we discussed above, knives come in 15 or 20 degrees – and the HORL 2 does both.
You will surely keep some of your old favorites, so why not have a way to sharpen them with a magnificent edge?
Conclusion
I hope you found my little post on my favorite knife helpful.
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