Cutco rep coming, thinks their hunting knife is better than my Busse

I definitely do not want to ruin or damage any of his knives. My wife is friends with his parents (he's actually only a couple years younger than me) so I would be in a lot of trouble if I pulled a dick move. I'm more concerned about showing him that cutco knives are no where close to being the best out there.

I actually fully intend on buying some of their steak knives, I have a couple and prefer them to plain edge steak knives.

FYI, I should have stated in the OP that I actually sold these briefly while I was in college. I was turned off by them because the people I tried to sell them to were quite knowledgeable (my parents being in the materials science field) and learned that they were no where near as good as the company had us believe.

I wouldn't be so aggressive if the guy didn't say "you should see this hunting knife, you'll throw out your current ones its so good." over the phone.
 
Morrow said:
Sit through a few of their direct sales presentations :p
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I have. I had a room mate in grad school that sold them and more recently I watched a guy present to my mom. Both were quite knowledgable about knives (as compared to an average guy that is not a serious knife enthusiast). Both claimed that the knives were made from 440 series steel (I assumed 440C), and both were quick to respect my kitchen knives and admitted that they were quite nice. (Seems they had the sense and class not to diss on another product, and they both seemed to understand very well that you cannot elevate the quality of your product by dissing on another).

To my knowledge neither of these guys lied about anything, but then again they were not CutCo, rather they were just guys selling the knives.

It would be easy to imagine a sales person telling lies...but again, that is not reason (in my book) to despise the company. Sure, that company should check in on their sales guys to prevent this sort of deceit, but it's hard to fault a company that provided my room mate with decent product and (to my knowledge) accurate info about the product.
 
I like my Busse knives for what they are, but what they are NOT is not a good kitchen knife. Sure, a Busse can be used in the kitchen, but why bother? As Will said above, any halfway sharp thin knife will outperform a thick Busse in typical kitchen use. My sister-in-law has sent me some Cutco knives as gifts, because she likes them very much and knows that I am a knife guy. They are certainly at least adequate for the task. Just don't baton logs with them. (having said that, Cliff Stamp showed how one could baton with a Mora...)
 
I have had one experience with Cutco...
A friend of mine used his at hog (hunting) camp last year, claimed that the serrations made it the best knife in the world, etc.... Anyway, I used my old SOG Seal Pup (Aus-6) to skin my hog, and he used his super-duper Cutco wonderblade. Turns out his blade dulled within several minutes of skinning... the pig wasn't even halfway done when he asked to use my SOG. BTW: This was before my introduction to Bussekin so please don't crucify me;) INFI War Dog is now my GP hunting blade:)
 
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Where to Start?

Cutco has its place in the kitchen.

The Sandwich making knife they sell is Outstanding, thin and flexible like a Filleting knife, wide and round for the spreading of (what ever you want to spread on a Sandwich)

The Beauty of a Serrated Steak knife is the ability to continue to cut after coming into contact with a Ceramic plate,(only dulls the contact points)

I have Personally done side by side comparisons between SR101 and INFI and Modified INFI I keep coming back to say, that in the very least the Basics and older INFI, nothing compares well to INFI/M-INFI in the edge retention in the simple push cutting of clean new rope.

SR101 stays sharper longer in Gritty materials, or the simple chopping of, oh, let's say mild steel or Hadite Block.

INFI's Great Strength in real life use, is its flexible strength, the ability to come back to sharp after having been used in the Cutting of Gritty material(or digging holes in the Ground for that matter) by simple Stropping, normally a knife can be steeled to regain a portion of its prior edge, but quite commonly INFI/M-INFI can be Brought back to a Hair popping edge after use with just a few passes of a Crock stick (especially the Asym Edge)

I just Assume that this is still True with the new knives.

I have Not put any of my newer knives to any hard use, the Bear Cub and the B.A.D. have yet to do much.
 
resinguy said:
I like my Busse knives for what they are, but what they are NOT is not a good kitchen knife. Sure, a Busse can be used in the kitchen, but why bother? As Will said above, any halfway sharp thin knife will outperform a thick Busse in typical kitchen use. My sister-in-law has sent me some Cutco knives as gifts, because she likes them very much and knows that I am a knife guy. They are certainly at least adequate for the task. Just don't baton logs with them. (having said that, Cliff Stamp showed how one could baton with a Mora...)
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What Guy said!!! Thanks for the link "blame it on god", I love my RODENT 9:thumbup: :)
 
Nothing I've seen from CutCo even hints at being 440C. If it was, they'd say so. They don't.

CutCo is on a par with Ginsu, quality-wise. Their marketing plan is on a par with the dude selling "fresh" seafood out of his van. :thumbdn:
 
papathud said:
I have Personally done side by side comparisons between SR101 and INFI and Modified INFI I keep coming back to say, that in the very least the Basics and older INFI, nothing compares well to INFI/M-INFI in the edge retention in the simple push cutting of clean new rope.

SR101 stays sharper longer in Gritty materials, or the simple chopping of, oh, let's say mild steel or Hadite Block.
Click to expand...

Are you saying that SR101 will hold an edge better than INFI when cutting very hard materials? I thought that INFI performed better than SR101 in every way (edge retention, toughness, rust resistance).
 
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