You mention MAC knives in your book about sauces, rubs and marinades. What series and size were you referring to? I've long been wwanting to get a good knife to cook with. I'd like it to have good control, stay very sharp, be easy to take care of. Can you provide me with those answers? I'd greatly appreicate it.
P.S. - even though I'm tall (6'1") I have only medium sized hands.