Cutco Kitchen Knives


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Bobson
November 2, 2014, 09:06 PM
I did a search for Cutco and found the general consensus here on THR to be that their products are okay. Not terrible, but not great.

I was at Costco earlier and they had a rep there doing his sales pitch. Their products have a "forever warranty" that covers blade breakage (including broken tips from abuse like using it as a screwdriver), handle damage or melting, etc. They also have free in-your-house sharpening for life; just call and set it up. The knives are made from "high carbon 440c steel" (I asked).

Their products are very expensive. A 22 or 23 blade set (I can't remember now), which includes 8 steak knives, meat shears, a sharpener, and a carving fork/knife, with block for all of them, was $999.99. Not the most expensive set in the world, but it's still several times more money than I've ever paid for a comparatively equipped set.

So what gives with the price, given that most people here believe their products are mediocre?

I didn't buy it. I wouldn't even if I had the money and needed a knife set, neither of which are true. But watching the pitch, it really made me curious. A thousand dollars for a mediocre knife set seems absolutely obscene. What does a high quality set cost, and what's different about it?

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rcmodel
November 2, 2014, 09:27 PM
A 22 or 23 blade set IMO: That's about 15 more knives & $800 dollars then you or anyone else needs!

This set will do all your kitchen knife work 95% of the time.

http://www2.knifecenter.com/item/H35168100/Zwilling-JA-Henckels-TWIN-Four-Star-3-Piece-Set

Carving set?
http://www2.knifecenter.com/item/H35037000/zwilling-ja-henckels-twin-four-star-2-piece-carving-set-35037-000

Steak knives.
http://www2.knifecenter.com/item/H39190000/Zwilling-JA-Henckels-TWIN-Four-Star-4-Piece-Steak-Knife-Set


Or, start here and add too it.
http://www2.knifecenter.com/item/H35297000/Zwilling-JA-Henckels-TWIN-Four-Star-7-Piece-Block-Set

rc

ford8nr
November 2, 2014, 09:30 PM
I've had a set for over 25 years. After ordering it at the State Fair I panicked and called several knife shops for a compairable product. All were just if not more expensive and NO salesperson could tell me why theirs were better, so I kept my order and took the Cutco's. I send mine back to Cutco about every 2-3 years for factory sharpening. Twice they have replaced knifes when something showed up during inspection. Didn't even know I had a problem. I have had friends of my wife's comment how nice they are when used during social events at my house. I'd buy them again in a heart beat. Same thing with REAL GOOD cookwear. I cringed at the cost after we were married 30 years ago, yet never cringed at a $1000 rifle...go figure.

TomADC
November 2, 2014, 09:30 PM
Years ago maybe twelve we bought a set from a friend of our grandson, two forks, eight assorted kitchen knives and eight steak knives, we still have them and use them daily zero complaints, did we pay to much? Probably but then they have given us great service and at our age I doubt we'll ever need another set of knives.

Shanghai McCoy
November 2, 2014, 09:51 PM
I did not know they were still around. Over 40 years ago I bought the hunting knife from a buddy of mine. We were both in the Navy and he was trying to make some extra bucks.
It was sharp as h**l and had a nice leather sheath but was lost to the ravages of time and moving... :(

OH_Spartan
November 2, 2014, 10:23 PM
I dint think they are overpriced for what they are. Depending on who you ask, they are the best of the worst or the worst of the best. Their service is amazing. they have replaced multiple knives that we didnt even know had a problem. We use and abuse ours heavily and they get sharpened about once a year. They probably need it in half that time but we plan their sharpening around vacations when we won't be using them anyway.

If you want to build a set, I recommend ebay, household auctions and patience. We've built our set one or two at a time for 50-75% off retail. Even second owners get the lifetime warranty. There are better knives out there and some may even be cheaper but I have always found value in cutco.

Bobson
November 2, 2014, 11:13 PM
IMO: That's about 15 more knives & $800 dollars then you or anyone else needs!
This is exactly what I was thinking. Thanks for the links. :)

Depending on who you ask, they are the best of the worst or the worst of the best.
That's a good way to put it.

Wildbillz
November 2, 2014, 11:39 PM
I have a set that my mother got as a wedding gift in 1952. I inherted them when she passed away two years ago. While at a local Art & Wine festival I came across a Cutco dealer and asked about getting them sharpened. We set a date for her to come by the house and put an edge back on them. Turned out that the edge was to far gone for her to sharpen properly so she sent them back to the factory. A couple of weeks later I got a call from the factory, they wanted to know if it would be all right to replace a couple of the pieces as they had some issues. They couldn't give me ones with the nice wooden handles that my set had, but they would replace the bad ones if I wanted. So I ended up with several new knifes out of it. They also refinished all the old wood handles and made them look new. When we got them back the wife dropped one and it cut through her pants leg and into her flesh just from the edge dragging along. So they are dam sharp. There not cheap, but I was moved enough that I bought a set of stake knifes and a couple of other ones that I liked.

Some of them I don't think I have used or ever will. The long slicer, the butcher knife and meat cleaver. I just wish I could have found the hunting knife my dad had from them. Good stuff as far as I am concerned. Made in the US and backed by a good warranty.

Old Sarge

joneb
November 3, 2014, 12:09 AM
IMO: That's about 15 more knives & $800 dollars then you or anyone else needs!
:D I agree, we have cheap knives for everyday use that get abused. And then I have knives my wife has rarely seen.

ugaarguy
November 3, 2014, 12:32 AM
Skip Henckels' and Wusthof's overpriced knives with their DIN X50CrMoV15 steel that's barely not even on par with 440A. Spend a few $ more per piece and get Tojiro knives with far better laminated VG-10 blades - http://www.cutleryandmore.com/tojiro-dp/starter-knife-set-p124781.

rcmodel
November 3, 2014, 01:04 AM
Doe's it really matter?

I have, and have used a block of 6 Case stainless kitchen knives I bought for my wife at a hardware store for Xmas in 1960 something for 50 years.

Of the six, the paring knife, boning knife, chefs knife, and ceramic steel are the only ones that ever get used.

They are sharp, stay sharp, and are relatively easy to sharpen if they need it once a year or so.

On the other hand, the best food I ever ate was prepared by my mother, and mother-in-law with nothing but a Old Hickory, or Utica carbon steel butcher knife handed down from their mothers, and a dime store paring knife!
That they sharpened on the rim of a big Red Wing pickle crock.

Owning a $1,000 set of kitchen knives doesn't make you a good cook.

Any more then owning a priceless old Samurai sword makes you a Samurai!

rc

blindhari
November 3, 2014, 02:11 AM
I have worked in professional cooking off and on since 1963. Started at mom's restaurant in 1960. Best cooking knives have always been Dexter/ Russell. I have Messermeister knives for show and impressing people but Dexter/Russell for everything else. Go to a restaurant supply store and look for sanisafe handles. Secondly remember that a "Knife Block" is frequently a breeding ground for bacteria, magnetic knife bars are far more sanitary. Finally a base group of Dexter/Russell should run well under $100.

blindhari

Dr.Rob
November 3, 2014, 03:30 AM
We have a full set from when a family friend was selling them door to door. 20 years ago I would guess. We didnt spend a grand, but it was a couple hundred.

Dad opted for the hunting knife as an add on to the set. (Steak knives, pie cutters bread knife etc etc). Dad broke some teeth off his knife abusing it in a manner that made me cringe. Cutco replaced the knife no questions asked.

http://www.cutco.com/products/product.jsp?item=hunting-knife

To be fair its a wicked sharp blade, no idea how to re sharpen them but we have never needed to.

PS a fully serrated knife is not a great hunting knife, it's crap for skinning. However looks like they have a regular blade option. I think that's a HEFTY price compared to a Buck of similar shape and size.

PS this Buck is the best skinner I have ever used: http://www.amazon.com/Buck-103BKS-Skinner-Extra-Wide/dp/B000EHUYN2

ugaarguy
November 3, 2014, 07:19 AM
Doe's it really matter? ... Owning a $1,000 set of kitchen knives doesn't make you a good cook.
Well, you were the one who recommended a $100 set of Henckels that have mediocre steel. Why recommend those when lower priced Dexter-Russel or Victorinox-Forschner food service grade will do the job just as well and hold up to abuse better. With the Tojiro knives you get real value for the money with a premium cutlery steel that will take a keener edge and hold it longer than the Henckels, or the D-R or V-F food service knives.

I bought Henckels' competitor Wusthof knives before I knew better than to buy the big name German brands with mediocre steel. I've kept them because it isn't worth the expense to replace them, and I have no trouble sharpening them. I have friends who have Shuns and Tojiros that I get to play with when they have me sharpen them. Both of those Japanese brands will take far keener edges than the German stuff, and they hold their edges far longer. The Tojiros barely cost more than the German stuff, and they're about half the price of Shun Classics. Of course I'm comparing Tojiro's DP line to Shun classic, which isn't exactly fair since Shun doesn't make a basic line like Tojiro's DP. Tojiro's equivalent DP Damascus line sells for about the same price as Shun's Classic line.

I'm just trying to help Bobson and anyone else reading this thread to learn from my mistake and get knives that are actually worth the money.

hso
November 3, 2014, 08:04 AM
You have to be careful about what is recommended based on products bought 20 years ago since they may look the same, but the company may have changed the materials.

I have never thought it was a good idea to buy every piece of cutlery from the same source. Flatwear should match, but that's just for place setting reasons. Kitchen knife sets often come with a knife or two that never see use.

maxxhavoc
November 3, 2014, 08:18 AM
IMO: That's about 15 more knives & $800 dollars then you or anyone else needs!

This set will do all your kitchen knife work 95% of the time.

http://www2.knifecenter.com/item/H35168100/Zwilling-JA-Henckels-TWIN-Four-Star-3-Piece-Set

rc

Holy crap, those are getting cheap. When I cooked professionally (in the late 80's) I paid $260 for a Four-Star 8" Chef's knife alone.

And I don't know if the quality is the same anymore, but I still have it and use it as my main Chef's knife.

Master Blaster
November 3, 2014, 09:30 AM
Cutco 10x Overpriced ( the sellers make a huge commission) cut sheet metal, with a great sales pitch, and cool handles. They will sharpen them for free if you don't know how, or want to sharpen a knife so they are a fine deal for folks who like them. 440C is decent steel but the knives are not forged.

Wusthof Trident forged, and Henckels Forged 4 star Knives are great knives made out of superior steel with an advanced hardening and annealing process that will take and hold a razor edge. If you think a steel is the way to sharpen chef's knife then they are probably not for you as you have to use proper sharpening stones to get a proper edge.

I own a cutco butcher knife that I use to carve meat at the table I love the shiny finish, it's a cool looking knife. I bought it on ebay for $18 used and it will take a fine edge using whet stones.

I also own several Wusthof and Henckels forged knives I use to cook. I sharpen them occasionally when they need it with Spyderco ceramic stones and a hard black Arkansas stone.

Different strokes for different folks.

http://www.wusthof.com/usa/knowledge/index.jsp

http://www.wusthof.com/usa/knowledge/honing-and-sharpening/whetstones/index.jsp

Japanese knives are also great most of the ones mentioned above use VG-10 cores with the equivalent of 440 Damascus layers.
They are also hardened to Rockwell 60 instead of 55-57 like the German knives. That is great for holding a razor edge but it also makes them brittle and if you are not careful you can chip them. Shun and Tojiro warn against cutting through frozen foods and bone for that reason.

skoro
November 3, 2014, 01:16 PM
So what gives with the price, given that most people here believe their products are mediocre?

It's just high markup, is all.

Get yourself a set of Wusthof or Zwilling Henckels (not Henckels International) and you'll have better knives at a lower price.

oldbear
November 3, 2014, 01:46 PM
Cutco's marketing is unique. They hire mostly college students and young adults to sell their product to family members and neighbors. When these kids run out of potential victims they quickly quit selling Cutco products.

I've had the pleasure of sitting through a Cutco:barf: sales pitch by several friends kids.

Now I just tell them to ship me one utility style knife and pay the $100.00 or so $$ to help them out. As others have stated Cutco's products are fair at best, and are not a good value.

mboe794
November 3, 2014, 02:31 PM
I ran into a salesman at my county fair this summer. What first drew me to the table was the couple Syderco-type folding knives he had laid out. They sucked. And I was not impressed with the kitchen knives either. Looked and felt like stamped junk to me. I think you could get comparable knives at Target for far less money. Cutco is trying to sell you on the warrantly and sharpning service. If that is attractive to a buyer than it may be worthwhile for them. I will stick with my small set of forged Wusthoff knives and sharpen them myself.

After he gave me the rundown on his simpy amazing folding knives, I pulled out my Benchmade and 710 and handed it to him. Of course, he wasnt impressed, and continued to tell me how his loose, clunky, Spyderco imitaion was superior. It was entertaining anyway.

Double_J
November 4, 2014, 12:39 AM
My parents have a cutco set that they got 40 years ago. Several of the pieces have been sent back to cutco for replacement after being damaged during extensive use. We got them back no questions asked. The knives are kept sharp by my father as needed so I don't know anything about the sharpening service. I would by some for the right price, but I know better than to spend $800 or more on a set of kitchen knives that are mass produced. I do enjoy watching people demo knives, people have no idea how to properly use a knife nor do they seem to care.

ugaarguy
November 4, 2014, 03:41 AM
Cutco 10x Overpriced ( the sellers make a huge commission)
Yes, they're overpriced.
cut sheet metal, with a great sales pitch, and cool handles. They will sharpen them for free if you don't know how, or want to sharpen a knife so they are a fine deal for folks who like them. 440C is decent steel but the knives are not forged.
They're actually 440A. It doesn't mater that they aren't forged if the heat treat is done properly, which Cutco actually does do properly.
Wusthof Trident forged, and Henckels Forged 4 star Knives are great knives made out of superior steel with an advanced hardening and annealing process that will take and hold a razor edge.
NO THEY ARE NOT! You're grossly misinformed. Wusthof and Henckels use DIN (Deutsches Institut für Normung, or German Institute for Standardization in English, their equivalent to AISI) X50CrMoV15. X50CrMoV15 is almost exactly the same composition as AISI 425M. AISI 440A has significantly more carbon, chromium, and molybdenum in the alloy than does 425M / X50CrMoV15. 440A is more corrosion resistant than X50CrMoV15, and with equivalent quality heat treats 440A is tougher and will hold an edge longer. The Germans hype their knives but use one of the least expensive and lowest grade cutlery steels available.
Japanese knives are also great most of the ones mentioned above use VG-10 cores with the equivalent of 440 Damascus layers.
They are also hardened to Rockwell 60 instead of 55-57 like the German knives. That is great for holding a razor edge but it also makes them brittle and if you are not careful you can chip them. Shun and Tojiro warn against cutting through frozen foods and bone for that reason.
VG-10 at 60 HRC is no more brittle than X50CrMoV15 at 56 HRC. The difference in edge chipping is that the Japanese knives are sharpened at 15 to 18 degrees per side (Shun is 16 degrees), while most German knives are sharpened at 20-22 DPS. I have a Wusthof Classic forged santoku from a few years ago when they went to a 58 HRC target hardness and factory sharpened at 18 DPS on their Grand Prix line, and the Asian style knives within the Classic line. That knife edge chips like crazy. The Japanese knives with VG-10 blades at 60 HRC and 16 DPS edges are far tougher. The German brands are full of bovine excrement when they tell you they have superior steel and superior heat treat.

RustyShackelford
November 4, 2014, 04:38 AM
My older sister purchased a few Cutco kitchen knives & products thru a "authorized" Cutco sales rep. She said the whole ordering process was a ordeal. :uhoh:
She considered the Cutco blades decent but not worth all the stress & hassle.
I thought you could just order products direct from Cutco's New York office/factory. I guess not. :mad:

I like Cutco's field knife the Ka Bar type blade but I think the Gerber Infantry blade in desert tan(flat dark earth) with the built in sharpener & nice blade is better for camping/prepping/hunting.

Rusty

Valkman
November 4, 2014, 04:58 AM
Skip Henckels' and Wusthof's overpriced knives with their DIN X50CrMoV15 steel that's barely not even on par with 440A. Spend a few $ more per piece and get Tojiro knives with far better laminated VG-10 blades - http://www.cutleryandmore.com/tojiro...fe-set-p124781.

That seems like a good place to start, or with RC's link. I agree with RC a grand is about $750 more than I'd pay. I'll spend a grand on a gun easy but not on Kitchen knives. Dang I should have made some for me when I was making knives!

Mp7
November 4, 2014, 05:29 AM
+1 on RC Models suggestion.

A Zwillings Chefs knife is all one ever needs.

The two other knives in the set are for the girls to cut the veggies. :evil:

danez71
November 4, 2014, 11:37 PM
I have a Wusthof Classic forged santoku from a few years ago when they went to a 58 HRC target hardness and factory sharpened at 18 DPS on their Grand Prix line, and the Asian style knives within the Classic line. That knife edge chips like crazy.

I don't get it.... I have that same exact knife; 15 yrs maybe more. I've never chipped that knife. Ive gone through a few chicken legs/joints in those years.

Conversely, the Cutco crud my daughter came home with seemed lesser than the Dexter knock offs sold at Sams under the Baker Choice brand (which are a good deal considering how cheap they are.)

My experience has been different than yours I guess.


But back to Cutco. The crud my daughter brought home made me do research. I had never heard of them.

I was shocked to learn what other knives they made considering what I had in my hands.

1KPerDay
November 5, 2014, 01:48 PM
IMO: That's about 15 more knives & $800 dollars then you or anyone else needs!

This set will do all your kitchen knife work 95% of the time.

http://www2.knifecenter.com/item/H35168100/Zwilling-JA-Henckels-TWIN-Four-Star-3-Piece-Set

Carving set?
http://www2.knifecenter.com/item/H35037000/zwilling-ja-henckels-twin-four-star-2-piece-carving-set-35037-000

Steak knives.
http://www2.knifecenter.com/item/H39190000/Zwilling-JA-Henckels-TWIN-Four-Star-4-Piece-Steak-Knife-Set


Or, start here and add too it.
http://www2.knifecenter.com/item/H35297000/Zwilling-JA-Henckels-TWIN-Four-Star-7-Piece-Block-Set

rc
Read this post. Learn it. Live it. :D


Cutco knives are not very good and not very comfortable to use. A good 8" Henckels or Wusthof is worth 4 complete sets of cutco IMO.

I'm basing this purely on the ergonomics and function of the knives. I know nothing about the quality of the steel.

rbernie
November 5, 2014, 02:00 PM
I recently had to replace all my kitchen knives. Based on prior experience over the last decade or so, I chose Victorinox Fibrox and I've been quite pleased with the decision.

NoirFan
November 5, 2014, 03:04 PM
Not bad knives, just a very bad value. The sales pitch really tries to make it seem like knife sharpening is this mystical thing which can only happen at the factory, to the point of voiding the warranty if you do it yourself.

I think I'm a pretty good home cook and my $15 Chinatown special thin-blade cleaver is used for 99% of my kitchen prep. When it gets dull, I pull out the $5 blue oxide stone and give it a few licks. That blade has been sharpened so many times it's lost its curve, but it still glides through meat and vegetables. No need for "free" factory sharpening in this house.

I recently had to replace all my kitchen knives. Based on prior experience over the last decade or so, I chose Victorinox Fibrox and I've been quite pleased with the decision.

Great choice, I got one as a present for a friend and it's stood up to all kinds of abuse. Cracking bones, chopping hard squash, opening cans, etc. Easy to sharpen and dishwasher safe.

herrwalther
November 5, 2014, 04:44 PM
My brother was a sales rep for Cutco for a few years. Sold mostly to family and friends on commission. They are a sister company to Ka-bar so he got a 50% discount with them too.

The knives are pretty good but pricey. Their Double D serrated edges are tough to sharpen on your own and intentionally designed that way. The flat edge knives are sharpened with just some ceramic rods in a block at the correct angle, easily done with most of the Spyderco kits.

LockedBreech
November 5, 2014, 05:03 PM
I own a half-dozen Wusthof Classic knives. They were expensive, but I caught a great sale and the quality is impeccable. They absolutely have made me a better cook. With greater precision and certainty in your knives you can produce more finesse and cook with more confidence. They also make it fun to cook, so you cook more.

I would own Wusthof, Zwilling J.A. Henckels, Shun, and Global kitchen knives in that order. I heard Benchmade makes kitchen knives now too, and I love their pocket knives so I'm interested.

There are a lot of pretty solid mid-budget brands that will work for most cooks, including Victorinox (a real steal for the price, great knives), but in the case of Cutco you're paying more than the knives merit.

I accept that there may be brands/factors I am not aware of, but I did a decent amount of research to get to this point and at the very least I'm 100% confident recommending Wusthof as top-notch based largely on the opinion of many in the industry (including trolling a whole lot of cooking forums). I put a lot of weight in the opinion of folks who cook full-time and a lot of them choose Wusthof. Wusthof doesn't seem to be popular in this thread based on the steel they use, but I've cooked at least some with every brand I've mentioned here (even used my little Benchmade Mini-Grip in a pinch, though only cooked once with Global and only once with Shun) and the Wusthof knife set I have, subjective to my experience, oozes quality. They remain blisteringly sharp and very durable, and I've cooked a lot since I've picked them.

anothernewb
November 5, 2014, 05:31 PM
Count me in among those that have sold (and then found a real job) cutco. I'm not much of a knife guy, but they were pretty hard steel and held up to my test kit pretty well. But I also remember when I tried to sell some to a guy who pulled out a set of old carbon steel blades. They certainly weren't space age whizbang like the cutco were, but dang were those nice knives. To this day I still don't know what they were. they were rounded wood handles and pretty thick blades on the heavier knives. To me, at the time (20 years ago now...) they looked like they were made in the 1930's or something. They might have even been homemade. the sides of the knives looked like they'd been hand ground or something. they certainly weren't mirror stainless like the cutco

*edit* now that I think about it i think they were homemade. The sides of the knife looked "sort of" like the jeweled bolt on my savage, it was a kinda neat pattern like scallops or fish scales I've never seen again.

Bobson
November 6, 2014, 05:46 AM
Well this thread has been super informative. Didn't expect to learn so much about kitchen knives, I've got to admit. :p

In sum, it sounds like the Tojiro DP (http://www.chefknivestogo.com/tojirodpseries.html) line is the best bet for quality if you're not interested in selling the farm for a knife set. Else, the Shun Classic (http://www.cutleryandmore.com/shun.htm) line costs about twice as much, but has quality to match.

Sound about right?

Probably should have expected this. Germany may be producing the world's engineering geniuses; but when buying knives, something in my gut (no pun intended) tells me the Japanese have the process down to an art.

ugaarguy
November 6, 2014, 09:46 AM
Bobson, I think so. The Tojiro DP are very much a fusion of Western and Eastern knives. The DP line have bolstered blades with handles riveted to the full tangs. That's the same construction* as The Wusthof Classic line (that will run you $200 on Amazon for the 3 piece starter set) and very similar construction to* the Zwilling J A Henckels Twin Pro S ($250 on Amazon for the 3 knife starter set that also includes a honing steel) if we really want to go apples to apples with the German brands. Tojiro even offers some western style blade shapes within the DP line. Of course Tojiro gives you better blade steel (as we've already discussed) and they still put real Micarta handles on even the DP line (vs plastic handles on even the higher end German knives).

I will throw one monkey wrench at you. If you love the look and feel of those classic riveted handle, forged blade, steel bolstered German knives Mundial's 5100 series is worth look. Their 3 piece starter set is currently $67 at the online giant. Mundial is a 70+ year old Brazilian company started by German expat knife makers in the years following WWII. Not surprisingly their core product, the 5100 line, are classic German style forged blade, steel bolstered, riveted handle knives. They don't say what stainless steel alloy they use, but it's not like the German brands set that bar very high either by using the equivalent of 425M. I own a couple Mundials that I bought for the price to add to my already mix-mastered German stuff because they still looked the part. They turned out to be just as nice. Even though they use a lesser steel than the Japanese brands, Mundial is still very well made, so I think they're a very good value.

As far as Shun goes, yes, their Classic line and higher lines are amazing. However, once you hit that $275+ three piece starter set price point you're stepping foot into Japanese brands that are sold by the specialty cutlery places, and you're also into custom knives by up and coming makers who starting to establish themselves. And that's a whole 'nother thread worth of discussion.



*The higher end forged Henckels Zwilling knives like the Twin Pro S have bolsters that are integral to the blade forging. Wusthof (and Tojiro, IIRC) have forge welded bolsters. That's where the bolster is a separate piece that's heated up and hammered onto the blade. It produces the same end result, but that's the uber technical difference. Conventional welding also produces a similar result when done properly. What you have to watch out for are the pinned bolsters on the cheap knock offs.

wild willy
November 6, 2014, 12:40 PM
After some research at some of the blade and knife forums I bought the Tojiro DP 210 I have Case,Cutco,F Dick,Victorinox,Dexter and some others. I'd put The Cutco at the bottom.The Case, F Dick, Victorinox, Dexter are much better.I'am talking about their $40.00 knives never used their better ones.But I think the the Tojiro is well worth the $80.00 scary sharp and holds an edge.The free sharpening and free replacement at Cutco is not free you pay for it up front.You can spend a lot less and get a better knife.or spend a little less or the same as a Cutco and get a great knife.

lee n. field
November 6, 2014, 01:20 PM
Depending on who you ask, they are the best of the worst or the worst of the best. Their service is amazing.

Soooo....they're the Charter Arms of knives?

skoro
November 8, 2014, 09:39 AM
The sides of the knife looked "sort of" like the jeweled bolt on my savage, it was a kinda neat pattern like scallops or fish scales I've never seen again.

Sounds like a set of Old Hickory knives. They have the reputation of staying sharp, but the steel they're made from isn't stainless and is prone to rusting if you're not careful.

http://www4.gvsu.edu/triert/images25/old_hickories_flat1b.jpg

Zeke/PA
November 8, 2014, 10:27 AM
I personally think that expensive cutlery is one of the biggest rip- offs around these days.
One does not have to spend $ 100.00 or so on a kitchen knife when, for the average person a much cheaper knife will do.
Our kitchen knife block holds mostly Old Hickory knives.
My personal favorite is a knife that my grandfather made from a saw blade.
If you could use this knife for awhile, it would be your favorite also.

Bobson
November 8, 2014, 04:23 PM
My personal favorite is a knife that my grandfather made from a saw blade. If you could use this knife for awhile, it would be your favorite also.
We'll see about that. I'll PM you my address and you can send it to me. :p

redneck
November 9, 2014, 09:04 AM
Count me in among those that have sold (and then found a real job) cutco. I'm not much of a knife guy, but they were pretty hard steel and held up to my test kit pretty well. But I also remember when I tried to sell some to a guy who pulled out a set of old carbon steel blades. They certainly weren't space age whizbang like the cutco were, but dang were those nice knives. To this day I still don't know what they were. they were rounded wood handles and pretty thick blades on the heavier knives. To me, at the time (20 years ago now...) they looked like they were made in the 1930's or something. They might have even been homemade. the sides of the knives looked like they'd been hand ground or something. they certainly weren't mirror stainless like the cutco

*edit* now that I think about it i think they were homemade. The sides of the knife looked "sort of" like the jeweled bolt on my savage, it was a kinda neat pattern like scallops or fish scales I've never seen again.
Sounds like the guy had a set of warther custom knives. Ernest Warther in ohio used to carve models of locomotives and make custom knives. They turned his house into a museum, I think the knife shop is still in business even though he has passed away. My grandparents bought a set of the knives and they are very good quality.
http://www.warthers.com/

hso
November 9, 2014, 10:41 AM
Of the six, the paring knife, boning knife, chefs knife, and ceramic steel are the only ones that ever get used.

The German brands are full of bovine excrement when they tell you they have superior steel and superior heat treat.

Those are the fundamental truths in home kitchen knives.

There will be exceptions, but the facts are that most of us will never use more than a paring knife and a chief's (I prefer the santoku). Perhaps a bread knife for folks that make their own bread. I like shears, but they're not exactly knives.

blindhari
November 9, 2014, 10:48 AM
Second post in this thread. Brother in law came down from the rim Friday and brought back quarters of two hogs. We made all into sausage in under 3 hrs using a boning knife, a butcher knife, a scimitar knife, and a kitchen aid with meat grinder. Probably made 40/50 pounds of breakfast sausage. All knives Dexter/Russell, none of them needed resharpening. I was curious so wife dug out recipt and I have less than $50 in the knives. We had to wait over an hour for the pork to chill until it ground well. Sausage seasoned with Leggs Old Plantation seasonings and packed in 1lb lumps double wrapped in clear wrap then placed in gallon freezer bags.
Thing to remember this ain't rocket science. The meat does not care how expensive the knives and equipment are. This morning we are having sausage patties, sausage gravy, hot biscuits, home fries and eggs to order.

blindhari

Vonderek
November 9, 2014, 12:46 PM
I still have the demonstration set I bought in 1981 when I attempted to become a salesman to make money in college (I sucked and dropped that effort ASAP). The large chef knife still gets used almost on a daily basis but needs a light touch-up often to keep it sharp. I normally use very old carbon steel kitchen knives which have been in my family for generations. They take a way better edge and stay sharp much longer. However, when my wife or her family is in the kitchen I make them use the Cutcos. Nobody these days seems to know about care for carbon steel and they treat everything like it's stainless. Despite my repeated attempts at education, I would still find the old carbon steel knives in the dishwasher or laying wet in the sink so they are now off limits to everybody but me.

Zeke/PA
November 9, 2014, 02:33 PM
We'll see about that. I'll PM you my address and you can send it to me. :p
Sorry! My Grandson is attending Culinary school and I promised the knife to him.
High Carbon steel of course, sharpened occasionally using a Spyderco, touched up with a ceramic rod every now and then.

HighExpert
November 9, 2014, 07:14 PM
I suggest you take a hard look at the knives by Cold Steel. Been using them for years. They take a great edge and bold it. MUCH less expensive.

hso
November 10, 2014, 12:21 AM
HE,

Cold Steel isn't a manufacturer. They don't actually make any of their offerings. They design most of them, but in the case of the kitchen knives they've just selected the specs to have made or simply have something branded for them.

ArfinGreebly
November 10, 2014, 01:38 AM
Many years ago (1976) in Copenhagen I happened to see some knives in a second-hand shop. The knives were new, looked well made (to my untrained eye) and had yellow-orange handles with the word "SWIBO" embossed on them.

I bought them both and took them home.

I managed to ruin one of them (that's a separate and sad tale of fool's abuse of quality cutlery) but I kept the other.

Since then I have managed to acquire a few more, some at restaurant supply houses, some online.

If you Google up "wenger swibo" you'll find them out there.

I still have the one from Copenhagen (that's nearly 40 years now), the one I got from a restaurant supply place (that's about 20 years) and one of the online purchases (about ten years now).

They're restaurant kitchen class knives, pretty much like the Victorinox line, except for the styling.

I like them a lot. They take a lot of punishment (by the way, don't try to chop through a soup bone with one, no matter how robust it looks), take and hold an edge, and I've never had one rust.

As it happens I have a few packed away against that day with the last of the offspring finally leaves the nest and stands on own legs out in the world. On that day, I will retire the beat up knives and replace them with shiny.

Of course, the Gerber French knife and a couple of other '60s Gerbers (chromed blades made of L6 tool steel) will continue to hold places of honor in the kitchen knife block. Those represent the first fine kitchen cutlery my dad bought for my mom. (I don't have the originals -- my brother has those -- but I have a righteous copy. And unlike my brother, I actually appreciate what they are. For him they're just knives that have been in the family a while.)

I also have a Buck Chef's knife. Damn, that's a fine blade.

Do I have too many knives in my kitchen? Well, I could prepare six full meals with salads, meats, breads, veggies, the works . . . and not have to use any given knife more than once, while having every major cutting function represented for all of those meals. Is that too many?

:D

anothernewb
November 10, 2014, 10:46 AM
Sounds like a set of Old Hickory knives. They have the reputation of staying sharp, but the steel they're made from isn't stainless and is prone to rusting if you're not careful.

http://www4.gvsu.edu/triert/images25/old_hickories_flat1b.jpg
not quite. the handles are similar, but the sides of the blades had a sort of scalloped look, like overlapping fish scales. lie someone had a dremel sized grinding stone and held it to the surface over and over and over again. like a set of overlapping swirls. really hard to explain i guess.

redneck
November 10, 2014, 08:51 PM
Like this?

http://www.thehighroad.org/attachment.php?attachmentid=204891&stc=1&d=1415667006

Warthers, made in Dover Ohio.

Wil Terry
November 11, 2014, 12:45 PM
ALL, and do mean all, of my hunting knives have worked perfectly in the kitchen also. There is also an Opinel, two Bucks, an old SAC survival knife, an A.G. Russell Woodswalker, and another I forget in the kitchen knife block. THEY ARE MINE. The wife gets the cheap stuff in the other block as she can knock the edge off a footerblock cutting cheese. She can also lose an anvil in a phone booth. DON'T ask me where some of her knives went; she probably threw 'em in the garbage becuase they were dirty.
And so it goes...

Bobson
November 11, 2014, 01:46 PM
lmao

anothernewb
November 12, 2014, 10:54 AM
Like this?

http://www.thehighroad.org/attachment.php?attachmentid=204891&stc=1&d=1415667006

Warthers, made in Dover Ohio.
hey, yeah. that's about dead on. huh. always thought they were home made. Cool find! I remember them being some fine knives. the cutco's weren't up to par with them. Of course, the guy had been stropping them on a leather for a bit before we did the "cut comparisson" lol.

redneck
November 12, 2014, 09:56 PM
They're really good knives judging by the set my grandparents bought. They used D2 until the 50's then switched to 440C, and now they are using CPM S35VN. I don't think the prices are too bad considering the quality either.

http://www.warthercutlery.com/

Fred in Wisc
November 20, 2014, 02:14 PM
I have one Cutco serrated knife. Works great for cutting stuff on a ceramic serving platter when I don't want to mess up the edge on the Wusthof.

I've go a couple of Wusthof Classic and Grand Prix knives that are rather nice, but their economy stamped blade stuff (like the Gourmet or the kits from Cabelas) are not made to that standard. Though I do really like the cheap little Gourmet curved blade paring knife.

Has anybody tried the Mora kitchen knives? I imagine they are a pretty high quality and high value line based on their hunting knives...

lemaymiami
November 20, 2014, 04:35 PM
Just read this thread and thought of the nice block of Henckels blades on my counter -then thought of the old Old Hickory boning knife out in my shop that would probably work rings around those high end knives... My heavy work knives are all by Forschner and also stay out of the kitchen at all costs.

for Wil - swear my wile must have gone to the same school your wife did - and she gets to use the Henckels... and so it goes.

Bobson
November 21, 2014, 04:01 AM
Has anybody tried the Mora kitchen knives? I imagine they are a pretty high quality and high value line based on their hunting knives
I have not. Didn't even realize Mora made kitchen knives, actually. But yeah, if their hunting knives are any indicator, I'd think their kitchen stuff would at least be an excellent value (meaning great quality for the cost, since their stuff seems to be pretty inexpensive, in general).

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