Home Forums Gear Knives and Blades Novice needs kitchen knife help

I cook all the time and have some henkels, wusthof, cutco, and Case! They have all held up well. the wusthof, cutco and case gets the most use...and I have a nice steel for touch up, a set of steel wheels for a little more than touch up and a Lansky sharpener for re-establishing.

For those of you in the know, how do MAC knives stack up against some of these suggestions?

In my skinning shed I have a 3 sided stone set and a large steel from a butcher shop nothing special for knives, I prefer carbon steel blades there. In the kitchen again nothing special, Chicago Cutlery chefs knives, 6" boners a large scimitar plus a couple of the Asian style knives 8 and 10 inch. I have a diamond steel and a ceramic steel both large and I keep stone for quick touch ups as my knives rattle around in the dishwasher. I give them a couple licks on the steel before using and they are always sharp enough to shave with.