- Joined
- Jul 20, 2004
- Messages
- 482
First my apologies on the slooooow response and review. It's been a bear of a week and simply insane. 
I bought a brand new Sony SLR A200 just for this photo shoot and my sister accidentally wiped the CF card. So...all I have are these. bleh.
Someone described the knives as thin and I wanted to show how they compared to my typical kitchen prep knife which is a standard Henckel. When I say standard I mean standard. These don't even come close to the bottom of the present Henckel food chain, the International Classic line. The Mater has significant meat when it comes to the thickness from the tang through to the end of the blade. The handles are simply great when compared to most kitchen knives.
All use was with the left handed version...I am a lefty after all.
1st -
The first attempt at using the knives was on onions thinly sliced along with garlic cloves and mushrooms. All extremely thin slices and sauteed. This was for a topping on several delicious rib eyes that evening. The knife made quick work and the single angle did wonders in providing razor thin vegetables as was intended.
2nd -
I decided to see how the Mater faired on other vegetables and used it to prep carrots, broccoli, Chinese cabbage, and bean sprouts for egg roll fixings. Again the knife performed as expected and made quick work of the process. I was actually very surprised with how it went through the Chinese cabbage work. An excellent chopper and sharp enough for the other work.
3rd -
Hmmm, how about prepping veggies for shish kabobs?
Cutting vegetables down to appropriate sizes for the kabobs was quick work. I did have to fiddle around with coring bell peppers due to the thickness of the tip.
4th -
Right before shipping I had a goofy idea of using the knife to make....potato chips!! Worked WAY better then I would have thought! I used Idaho potatoes and sweet potatoes and the chips came out excellent!!
My opinion is, overall this is a great knife for prep work which can be time consuming with a knife that isn't designed specifically for that task. (Standard butcher knife) I believe the only change I would suggest would be thinning the profile down a tad allowing the tip to be used for slightly smaller work such as core'n bell peppers!!
Sorry for the poor example below best I could do. LOL All in all...would I buy one? Yes!! I think this is a great addition to anyones kitchen!!
I bought a brand new Sony SLR A200 just for this photo shoot and my sister accidentally wiped the CF card. So...all I have are these. bleh.
Someone described the knives as thin and I wanted to show how they compared to my typical kitchen prep knife which is a standard Henckel. When I say standard I mean standard. These don't even come close to the bottom of the present Henckel food chain, the International Classic line. The Mater has significant meat when it comes to the thickness from the tang through to the end of the blade. The handles are simply great when compared to most kitchen knives.
All use was with the left handed version...I am a lefty after all.
1st -
The first attempt at using the knives was on onions thinly sliced along with garlic cloves and mushrooms. All extremely thin slices and sauteed. This was for a topping on several delicious rib eyes that evening. The knife made quick work and the single angle did wonders in providing razor thin vegetables as was intended.
2nd -
I decided to see how the Mater faired on other vegetables and used it to prep carrots, broccoli, Chinese cabbage, and bean sprouts for egg roll fixings. Again the knife performed as expected and made quick work of the process. I was actually very surprised with how it went through the Chinese cabbage work. An excellent chopper and sharp enough for the other work.
3rd -
Hmmm, how about prepping veggies for shish kabobs?
Cutting vegetables down to appropriate sizes for the kabobs was quick work. I did have to fiddle around with coring bell peppers due to the thickness of the tip.
4th -
Right before shipping I had a goofy idea of using the knife to make....potato chips!! Worked WAY better then I would have thought! I used Idaho potatoes and sweet potatoes and the chips came out excellent!!
My opinion is, overall this is a great knife for prep work which can be time consuming with a knife that isn't designed specifically for that task. (Standard butcher knife) I believe the only change I would suggest would be thinning the profile down a tad allowing the tip to be used for slightly smaller work such as core'n bell peppers!!
Sorry for the poor example below best I could do. LOL All in all...would I buy one? Yes!! I think this is a great addition to anyones kitchen!!
