Anyone tried Cutco Outdoor knife?

K

Kezon

Joined
Sep 19, 2000
Messages
20
Just curious if anyone here has tried this knife. I was going through the catlog I get from them and saw it, looked half decent and was wondering if it is any good. Their kitchen knives are really good and have a great warranty, but I have no idea about their outdoor knives. Heres the website if you want to look at it.
http://www.cutco.com/main/outdoor1.html

If you has tried it which would be better for camping and being all purpose, drop or clip point and serrated (doube d edge) or straight edge?

Thanks in advance,
Derek
 
I had one. found it while hunting in WY. I gave it to my mother to use in her kitchen.
Cutco is overpriced IMHO. Take the same money and buy a good knife.
oh, and welcome to the forum.
do a search and you will find much more info on Cutco.
 
Welcome to the forums, Kezon.

Cutcos can be found on eBay and such for reasonable prices, but I believe the common sentiment, as JW notes, is that Cutco knives are *waaay* over-priced. In the same price point as the Cutco Outdoor, you can find several better, tried-and-true knives with better steels, better handles, etc. Their marketing is much, much better than their product, IMO.

Just my .02 --
Glen
 
Yes, I had one with the double-d grind. The blade was a little thin and the double-d grind was not conducive to skinning, so I gave it away. I've bought my last Cutco knife of any kind.

Bruce Woodbury
 
From: Olean Customer Service <Service@alcas.com>
To: "'echang@uni.uiuc.edu'" <echang@uni.uiuc.edu>
Subject: RE: WWW - Customer Service Request

The steel is 440A High Carbon Stain Resistant Steel. The Rockwell Hardness is between 52-55.

The DD Edge is what is unique to our company this edge is the reason that the knives do not need sharpening for years. Unlike other knives that are serrated and the points are what is doing the cutting using the sawing
motion. The DD Edge blade has the points to protect the cutting edge which is within the points. The points are not what is cutting, it is the three sides within those points. If you look closely you will see the sharp edges
that does look like a D. You should not have to have these sharpened for at least 10 years.
Click to expand...

I feel for the price you could get a better steel with a harder heat treatment. The handles are comfortable on their kitchen knives... not too sure about that model. Personally, I would get a Ka-Bar or something.

------------------
Chang the Asian Janitorial Apparatus

[This message has been edited by Comrade Chang (edited 09-21-2000).]
 
Thanks for your responses. I'll take the advice and spend my money on a better knife. I'm new to knives so I wasn't sure how good it was. I don't need a knife for a couple months so I'll check around, read the archives, etc.

Thanks Again,
Derek
 
You must log in or register to reply here.
Back
Top