Review on 🔪 Professional 8 Inch Hollow Edge Chef Knife by Mac Knife: Boost Your Culinary Experience by Jennifer Corbett

It was a treat for our kitchen, a gift to ourselves to make home cooking more efficient and enjoyable. It's not until you have a GREAT knife that you realize most knives are NOT. The 8-inch hollow-edged chef's knife turns almost any task into a knife-through-butter joke when we're in prep mode. I'm in no way claiming to be a professional home cook, and I say so in my video review (if you can actually hear it), but I feel like one because the slices are even and wafer-thin. Even an overripe and hard lime! Chopping tough vegetables, filleting and dissecting a whole salmon for sushi, stripping the fat from a roast with minimal waste is done deftly with so little effort it's almost ridiculous. What's really funny is that it took decades to figure out what a quality tool could do for you and the dishes you cook. In fact, I'm still learning that slicing doesn't require as much effort, which will show up in my video review and line chefs will surely shake their heads in disapproval. Secret? Let the tool do all the work for you. I literally just skimmed a salmon fillet and found that the softer the hand, the better the results. Don't fall like the Hulk. It takes time to relearn, and when you do, you'll dance the merry dance. Your proteins won't be mashed, your veggies will look like a single matchbox, your entwined fillet will look like it was on the cover of Martha Stewart's Life magazine. And does EVERYTHING. This is a workhorse. Good to know: 1) DO NOT assume that you can wield this mighty steel like any ancient blade. I am EXTRA careful with slicing and dicing and was able to measure a small dimple on my thumb the first time I used it. Until you get used to the razor-sharp edges, get cut-resistant gloves. I have made. You'll feel and look crazy, but all of your limbs will remain intact, which is just beautiful. 2a) Hand wash ONLY and dry thoroughly. I repeat: hand wash, hand dry only. It's not stainless steel. Maybe he'll notice. Never a dishwasher. Don't let it soak in water. Unless you like to throw away expensive knives. 2b) Whenever you work with citrus fruits or tomatoes, wash your knife frequently and quickly. That's a good stretch. Treat her like a princess. 2c) When washing your hands, don't think that the sponge is a wonderful protective wall. I cut some sponges and almost reached my fingers. I'm sure you understand where this can lead. 3) Change your editing technique. GIGANTIC. This will change your life. Before I had a Japanese hollow-blade knife, I always cut straight down. That's not the right knife. And this is not a classic French or German chef's knife. Experiment, you'll find your way around and you'll save your hands a lot of fatigue, especially during a cooking marathon on vacation. 4) Lock the thing up. It doesn't come with the box so get a case or wall mounted magnetic strip. Always, always, always respect the knife. It was on my cutting board with the sharp edge toward me and I got that close to the other notch. Imagine what could happen if you were rummaging through your drawer and your fingers caressing an unprotected ninja. 5) LOVE it. You will find reasons to cook just for fun. When I first used it, I was amazed at the translucent, glassy smooth cuts I got. Quality increases speed. Speed encourages home cooking. Cooking at home saves money. If you lower the price I think you will save money as it's almost harder to order takeout.