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25% off MAC Knives + Free Shipping over $60 @ The Spice Curator

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25% off MAC Knives + Free Shipping over $60 @ The Spice Curator
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Pulse123 on 19/06/2020 - 15:55 thespicecurator.com (488 clicks)
Last edited 19/06/2020 - 17:32 by 2 other users

Have been in the market for a really good chef's knife for quite and the MAC MTH-80 was always at the top of my list. But they are usually around $230-250, so I haven't been able to justify the purchase.

After some recent googling I came across this website that had the knife for $195 with free shipping. I noticed when I added the knife to my cart they were also having 25% off that price which brought the price down to $146.25 shipped. Couldn't pass it up and purchased it straight away.

Came in the mail today and couldn't be happier, incredibly sharp knife and super well made. Doubt you will find a better knife for the price.

The Wirecutter and BuzzFeed both recommend this knife as the best chef's knife to buy after extensive testing.

https://www.nytimes.com/wirecutter/reviews/the-best-chefs-kn…

https://www.buzzfeed.com/reviews/best-chefs-knife/

After making this purchase I also bought the filleting knife as well. Hopefully this deal can help someone else get a great knife for an amazing price.

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  • essent1al on 19/06/2020 - 16:26

    Anyone know how this compares to the Shuns, Global's etc?

    • Pulse123 on 19/06/2020 - 16:30
      +2

      If you read through the article I posted from the Wirecutter they do an amazing job of highlighting why MAC makes excellent knives and the MTH-80 has been there best chef's knife recommendation 4 years running.

      They also compare the knife to other more western known brands such as global and shun.

      • essent1al on 19/06/2020 - 16:42

        Yeah done some quick research they certainly look the goods. What honing rod and sharpener would you recommend for this knife? They have these on the same website with 25% too I think

        • Pulse123 on 19/06/2020 - 16:48
          +1

          I would definitely recommend the black honing rod they have available. The white would also be great but the black is finer grit. I have a white global ceramic global honing rod that is similar to the Mac one. It works so much better than a steel rod.

          • I like bargains on 19/06/2020 - 17:46

            @Pulse123: Really appreciate the time and effort that you (and others) put into posting deals and answers, thank you. Would you recommend a rod over a whetstone, and if you were to suggest a whetstone, which one would it be? TIA

            • Pulse123 on 19/06/2020 - 18:15
              +1

              @I like bargains: No problem, makes me happy to help people out. As for your question you really need the rod but can get away from using the whetstone for quite a while. You won't to use a good ceramic hone on your knife every few weeks to align the edges and keep your knife sharper for longer. You shouldn't need to sharpen the knife with a whetstone for about 6 months to a year. But you can always get them sharpened for you instead of investing in a stone. Using a whetstone isn't as easy as it looks.

            • Slippery Fish on 19/06/2020 - 22:34
              -1

              @I like bargains: You don't hone a real jap knife

              • Pulse123 on 20/06/2020 - 13:21

                @Slippery Fish: Have to say I don't agree with this statement. Have you got any reason as to why you think you shouldn't hone a Japanese knife?

                • Slippery Fish on 20/06/2020 - 15:21

                  @Pulse123: The metal is harder and it can damage the knife. It's certainly worse on a single sharpened side one but unless your hone is hard3r then the knife it will still damage it.

                  • Pulse123 on 20/06/2020 - 20:41

                    @Slippery Fish: I think you may need to do a little research on this. As long as you are using are a ceramic hone there will be no way that the metal of a knife could be harder. So there won't be any issue with using a hone. America's test kitchen did extensive testing on the using a hone with all different types knives and after examining the edges before and after under a microscope, they found that the hone help to keep a knife sharper for longer.

                    • Slippery Fish on 20/06/2020 - 21:54

                      @Pulse123: Okie dokie I'll take your word for it, when I worked in the kitchen I use to have a cheap guises messer because a work knife gets beat to hell

  • [Deactivated] on 19/06/2020 - 16:27

    I haven't seen or used a MAC knife before… can anyone who has used enlighten me/us?
    Certainly look nice but IMO you can really only tell if a knife is good with use AND after has been sharpened a couple of times…
    TIA.

  • essent1al on 19/06/2020 - 17:38

    Just picked up this knife, end grain chopping board and wood balm for $200 delivered. Figure I can suss the honing and sharpening down the track, it should stay sharp for quite a while from factory :) thanks OP time to chuck my assortment of Coles knives in the bin

    • [Deactivated] on 19/06/2020 - 18:04

      give them to Salvos or other such organisation. :O)
      hard times making things hard for so many families these days. :O(

    • Pulse123 on 19/06/2020 - 18:09

      Wow to go from Coles knives to this will be a huge step up. You shouldn't have to sharpen the knife for 6-12 months depending on use. But you only get that out of it if you use a hone to align the edges every couple of weeks. So I would definitely recommend a hone over a sharpener at this point.

      • Slippery Fish on 19/06/2020 - 22:36
        -1

        Again you dont hone jap knives…

  • pupdog on 19/06/2020 - 18:57
    +1

    Looks like the recommended knife, the Mac MTH-80 is sold out already.

    • Pulse123 on 19/06/2020 - 19:24
      +1

      Didn't think they would last long at that price. I have been looking at buying it for years and I have never seen it even close to that cheap

    • tm001 on 19/06/2020 - 19:37

      Still can add it to the cart….

  • Dealhunter967671 on 27/06/2020 - 20:10

    Thanks OP, I couldn’t get the chefs knife but I grabbed the santoku. Looks like the same level of blade, and will be interesting to try a different style of cutting!

    • Pulse123 on 28/06/2020 - 16:33
      +1

      No problem, apparently they are trying to get more MTH-80's in stock. I'm so happy with mine, I also picked up the utility knife as I wasn't happy with the way the fillet knife felt in my hand. Have to say am super happy with both knives. They are sharp as a razor right from the box.

      • Dealhunter967671 on 28/06/2020 - 17:26

        I messaged them, would like an MTH-80. Have you got your hands on a ceramic sharpener for these (SR-2)?

        • Pulse123 on 29/06/2020 - 00:35
          +1

          Honestly I wouldn't bother with a sharpener like that. I can't see it doing a very good job. If I was you I would invest in a good quality ceramic hone and get my knives sharpened for me by someone that knows what they are doing.

          If you really don't like the idea of getting someone else to sharpen your knives and don't mind putting in some effort to learn something new I would invest in a nice Japanese whetstone.

          After spending a ton of time doing more than enough research I settled on the cerax 1000/6000. I just sharpened my tojiro that was very dull to a razor sharp knife again today in around 30 min. Admittedly it took me alot longer as I'm still learning. But the satisfaction I got after finishing was well worth the time. Once you build muscle memory shouldn't take more than around 5-10 min per knife.

          • Dealhunter967671 on 29/06/2020 - 10:18

            @Pulse123: Thanks for the detailed response!

            Yeah I was looking at the black ceramic honing rod, but that’s also sold out, so I guess I’ll grab something when it becomes available. The ceramic pull through wheel on the minosharp 3 (15 degree) looks okay too from what I’ve read, as long as you’re gentle in its use!

            I do have a local knife sharpener, they only charge $10 per knife or so, so maybe I’ll heed your advice and avoid hours of mistakes on my cheap knives when the time comes. Grabbed a Victorinox Fibrox as a bash about chefs knife in the mean time.

            I’ll consider the whetstone though as you mentioned, just not sure if the time/patience learning the skill is worth it for $10 every 6-12 months per knife :)

            • Pulse123 on 29/06/2020 - 19:52

              @Dealhunter967671: Yeah I was looking at the black honing rod but I already have a white global one, the white mac rod would probably serve the purpose of helping to align the edge and at the price it is hard to beat.

              My issue with the pull sharpers is I cant see them doing much more than a honing rod to be honest.

              As for investing the time to learn I have to say it is quite therapeutic to sharpen your own knives. I have had my knives sharpened professionally a long time ago but i wasn't happy with the results.

              Think if I was going to get my knives sharpened by someone else I would want to make sure they use a whetstone to do the sharpening.

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