pjackso

I have info to the contrary that says the Pro and Ultimate lines are both forged. ← Terrarich, All I know is that the line that Charlie Trotter endorses (that has a bolster) is stamped. Here's a link: http://www.charlietrotters.com/store/gifts...=5&productID=87

Nice pic by the way...

My main knife is a MAC TH-100. Its a 10" with a Granton edge. No bolster though, I find paying an extra $100.00 for a bolster is a bit crazy, considering the entire MAC line is stamped. Without a doubt the best knife I've ever used and I've had 'em all.

Abra, Which MAC's do you use?

Perfect! This is just what we need...photos of you knife collections. ...anyone up for it?

I'd be too damn scared to use it! My MAC was $140.00, a beautiful and functional tool I don't mind actually using...

I've been looking for a Vintage 10" Carbon Sabatier for some time now, and have seen many come and go on Ebay but I just don't know what to look for to ensure quality. How do I tell? No mention of MAC yet...can Thomas Keller and Charlie Trotter be wrong?

I'm a MAC man myself... Any thoughts?

I thought Flay's plates looked horrible, far too much going on. Bayless' plates on the other hand were elegant and simple. Anyone agree? Oh, and I would like to see Tony vs Emeril, but then again I think it's a no brainer...

I used to own and operate a high-end coffee roasting company. Some of my best coffees were from Ethiopia (the birthplace of coffee) where most, if not all, of the "Family Run" farms simply couldn't afford the chemicals even if they wanted to use them. Great "Organic" coffee but they also didn't have the money to get certified as an organic operation. Shame really, I had folks pass up those coffees just because I couldn't put "Organic" on the bag and they would go ahead and get a far inferior coffee from somewhere else.

My favorite soup of all time is a "carrot star-anise soup" which appeared in Food & Wine, two or three chef's issues ago. Heaven in a bowl...

Now that makes sense to me! pjackso

I am getting conflicting opinions on the serving temperature of wine. I always thought reds should be very slightly chilled and whites to be not quite thoroughly chilled. Am I right, or should the temperature be customized to the variety of each wine individually? HELP! pjackso

I am thinking of taking the Sommelier courses offered by "The International Sommelier Guild". Is this going to be a waste of my time or is it the real deal? Thanks... pjackso

How does one go about becoming a sommelier? How long does it take? Thanks, pjackso

The only one I am scared to cook from is "The French Laundry Cookbook" for obvious reasons ...otherwise I cook from all of 57 of them. pjackso

Is it just me or would you blow off the birth of your first child if you knew that a new episode of Good Eats was coming on? Am I alone here???

I know almost nothing about wine, but I find as my cooking skills improve I want to learn more about it. Can you recommend some good literature on the subject for a novice? Thank you... pjackso

The handle does seem a bit short but I grip it high up on the bolster so it isn't a problem for me. And the shorter handle seems to give it better balance than some of the German knives. pjackso

My favorite knife in the world (right now) is the Global G-5. It is a 7" Asian style vegetable knife that fits my hand like a glove, and I have fairly large hands. Of course all Globals are sharp as razors due to the 15 degree angle of the edge compared to the 20-25 degree of German/French style knives. This particular knife is from Global's stamped line so it is considerably cheaper than it's forged counterparts and holds up to whatever you throw at it. I first saw it in Jean-George's "4 Star Chef" cookbook where he is seen using it throughout...hey, good enough for Jean-George, good enough for me! I should mention that it is the only Global that I use and the rest of my knives are Wusthof Grand-Prix which are used by countless professionals and is a line that you simply cant go wrong with. Mac is another brand worth checking out. I have the 8" chef's knife and it is quite impressive. Again this line is used by the likes of Thomas Keller and Charlie Trotter need I say more??? Good luck! pjackso