Cutlery Reviews

the MAC HB-85 is of the japanese chef's knife persuasion. that is to say, no forging, no bolsters, no excessive weight. the blade has slight flex to it and is VERY sharp and very light and lively. a superior knife for slicing meat and most vegetables ... who needs a special serrated tomato knife when you have this knife?? cucumbers, carrots, potatoes, tomatoes, mushrooms, all can be sliced paper thin with no problems. the other MAC knife like this one is the "sushi chef knife", which is, for all intents and purposes, a teflon coated HB-85. the HB-85 is not found on all MAC websites, but if you are in the market for a chef's style knife, it is well worth the price!!

I have one of the Anolon Brunello knives, the 4" chef knife. That is an interesting knife, but on the heavy side as is all their knives, I wouldn't make an entire collection of their knives because I don't like such heavy knives and they don't compare to my Wustoff knives, the fork however works nicer with that extra heft. I love the feel, the shape, the design and the extremely sharp tines. I wonder how the wooden handle will hold up over a long time, but that is to be seen.

I love this thing. It is fast, easy, efficient, and a blast to use. It is surprising how easy it is, and you can impress people since very few have ever seen anything like it. Press the needle through the cork all the way in, press the end to release the gas, and the cork pops out immediately sounding like a champagne bottle. It really is quite the thing.