We know you don’t accept second-rate cutlery. You value your time, your considerable plating skills, and a refined julienne. You know how to shred a mincing chiffonade. But choosing the best knife for your kitchen can be a bit daunting. Should you choose a long knife or a short knife? Thick or thin blade? What is the perfect heft? How much money should you be prepared to drop?
We tested 2 popular chef’s knives, Henkle Pro S and Mac Professional Hollow Edge Chef’s Knife and totally fucking chopped off two fingers with the Mac and had to go to the emergency room to get them sewn back on. The doctors say the hand will recover, but in the meantime we are going to be eating out.
See what we have to say about the knives below.
Henkle Pro S *****
We prefer this to the Mac. It has everything you expect from a professional chef’s knife: handle, shaft, weight, and we did not cut off our fingers while using it.
Mac Professional Hollow Edge */*
Although it is clearly the superior article both in terms of design and material, we would strongly caution amateur chefs to avoid this knife.
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