Ktchen Cutlery Choices

Forschner is the best bang for the buck. Yes there are slightly better knives out there, but very few will actually appreciate the difference in use.

Phil
 
Steve, I've got a couple of suggestions. If you like the look and feel of the forged German Henkels take a lookat the Henkels International line of forged knives. They are virtually identical in appearance to the Henkels Professional series but instead of being made in Germany they are made in Brasil or Spain. First of all the list price is considerable less than the German blades and they are always going onsale at Macy's and Kohl's for 40% off. Not as good as the German but a great value at the price they sell for.

Second and I know this is going to sound strange, but one of the big junk dealers, Bud K, sells a three piece chinese made set that they call a sushi set. They are chisel grind with a slicer that is 12 3/4" OA, a Santuku that is 11 3/4" OA and a smaller Santuku that is 9 1/2" OA. The handles are nicely grained wood. The whole set is only $17.95 and I think it is a steal at that price. I do a fair amount of cooking and have lots of kitchen knives but I find myself grabbing these inexpensive knives more and more and I am very satisfied with their perfromance. FYI the Bud K number is #YDS245 @ $17.95. The 800 # for Bud K is 800-543-5061.

Charley
 
CUTCO. The whole "super set" retails for two Grand!!! but then it is sold to the middle man for ONE GRAND so he makes a 100% profit. So CUTCO also makes a 100% profit. Then the "super deluxe CUTCO set" is actually worth $500.00 ( not adding in all the other hiddens). What better steel/design/features does Cutco have for $2,000 bucks that JAH, Wusthoff-Trident, or even a custom Kitchen set. Besides, My home kitchen is not a gourmet room for WHAM!!!, delicious HAMBURGERS...How many different knives does an REAL home need in a Kitchen????wolf
 
cheap but good

dexter knives, hey millions of professional chefs and butchers can't be wrong

go to target they have a line of ergonomic knives under the micheal graves line i payed 9.99 for a chef knife that has a heavy ergonimc kykex handle with a full tang 3 rivet points and a scary sharp (you try to shave with it and take more than just your hair without feeling it) blade out of the package. i have yetto have had to sharpen it though it is used on a daily basis, i has a nice satin finish and for the life of me the thing looks like crkt had hand in the making. btw it was made in tiwan. 30.00 will get a whole set in a block. I going that way soon.

fyi to keep your egdes sharp in the angled blocks just store the blade edge side up.
 
My brother actually used to work for Cutco as a sales agent.

Here's what i've to say - best damn knives ever for kitchen use... a bit expensive, but we have several models, and all are great and perform their functions quite well.

I can't tell you about support from experience (never had to send anything in), but part of my brother's pitch was a lifetime sharpening policy and some other good stuff.

The three things that make cutco great:

1. Big handles (even for small bladed knives, good for us bigguns)
2. "triangular" serrations, these seem to be much more effective on meats and breads.
3. full tang knives! nice and solid, just the way I like it.

A word of warning, my brother received complaints from a couple people he sold knives to because when they sat down to eat they thought they were getting a super-tender steak due to the ease of cutting, and then found themselves disappointed! :)

By the way, I also prefer the ergonomics of the Cutcos, great kitchen knives, but I wouldn't use one as a carry knife :)
 
OK, etiger, I am going to probably bring on the ire of many on this board by throwing down the guantlet. I have never so much as handled a Cutco knife, so what actually makes it worth the price? Your sales claims seem a bit of a stretch. Cut my prep time in half? I use very thin edges that I keep shaving sharp. Can a cutco really do it in half the time? Save me $4000 over ten years when that is 20 times what I have spent on kitchen knives in the last 20 years? Please explain that to me. Only need 2-3 sharpenings over 40 years? What steel do you use, what rockwell, etc. You may be able to fool the average citizen, but you underestimate the people at bladeforums. All of your claims remind me of the water filter sales people that I send packing after explaining to them how their demos are very deceptive and do not represent reality at all (they don't realize what a real understanding of chemistry will do for shooting down their arguments). Are your claims the same, meant to deceive an ignorant public? Sorry if I seem a bit skeptical, but your claims seem to be a bit much for me. So convince me otherwise. It is easy to make a knife razor sharp and very efficient out of the box, the proof lies in how it works after a few months or years in a typical kitchen. If I get a reasonable, sensible, clear response that relies on facts and reality rather than hype and emotion, I will take a closer look at Cutco. Otherwise....

OK, I'm stepping off the soap box now.
 
CUTCO

I sat thru the entire DEMONSTRATION. The kid was a College buddy of my Son. he asked me to get one of my knives. I grabbed a Socom Elite. He slice a tomato as thin as paper, so did the Socom. well he then cut and hacked stuff I would NEVER do with one of my knives so like the DELL Computer commercial, "I was intriqued" When it was all over two hours later and my table was cluttered with CUTCO, and heard about the maggotts found under old wooden handle kitchen knives, How wood blocks, as opposed to the CUTCO Block was not wood, IS so much safer and sanitary and the years of absolute super sharp kitchen knives, I said "YEAH!!!! How Much?" My Son's friend says " Do not be alarmed, it is TWO THOUSAND for all you see". I almost spit a mouth of coffee on him. But then he adds. "I make 45 bucks just for the demo, since I am one of your son's Roomies, I will eat my profit and give the whole set to ya NOW, TODAY, with a check in hand for ONE GRAND" YUP, they cut, YUP they were nice, but for a Grand, I could buy a nice fixed blade, a nice serrated for breads and a a TNT for fine slicing!!!! Who needed all the fondue crap, tiny little cut fingers off knives, and I still BEG THE QUESTION...."What kind of STEEL, GRIND, and WHY can ONLY CUTCO sharpen them????
Lots of Money and lots of surplus kitchen stuff to include scissors that 'come apart" for cleaning at 50 bucks!!!!!! NAH, just too much profit margin!!!!!!! BUT I AM NOT KNOCKING THE PRODUCT!!!!!!!wolf
 
I've always used Messermeister kitchen cutlery.., and of course Forschner is excellent as well. The prices are good on both these brands, and I can't reconcile spending a ton of money on kitchen stuff.



"Hunters seek what they [WANT].., Seekers hunt what they [NEED]"
 
What about Laci Szabo's kitchen knives?
huh? huh? huh?

Nice looking set, at least to my eye.

Put a fighting knife in your kitchen drawer! LOL

A nice looking set of kitchen knives, that definatly wont leave you (or the wife) un-armed in a pinch...and they dont really look that much like fighting knives....they are kitchen knives afterall...;)
 
Sorry to p*ss in everyones cornflakes, but you should bear in mind that SABATIER is probably the most popular brand of knife weilded by professional chefs in the western world. Full range of blades in both "stainless" and carbon steels...:cool:
 
Dega Vu! This tread has been done before. I have used all of the mentioned knives and for a matched set with just about any blade type available, I choose Wustoff. All of the knives mentioned are good. But what I found mattered the most to me, besides basic sharpness and the ability to sharpen, was having handles and blades that are consistant from knife to knife.- Dick
 
I have 3 sabatier carbon they are awesome.

2 forged forschner chef and 3 stamped

1 henkels parring

3 dexter russels (1) bread knife (1) usuba (1) boning

I am so happy with them, I really checked out somany brands and found these work with hand.



I'd like to see some kitchen knife articles in mags.
 
about cutco
it will cut your prep time in half as opposed to cheap crappy knives because it cuts better. most of you though probably have half way decent knives that cut pretty well. but yours constantly need sharpening and occasionally steeling right? ours only need to be sharpened once every 10-20 years(for the double-d edge) and 3-10 years for our straight edges. now most of you probably have one knife for everything. while that one knife can cut a lot, it will constantly need to be sharpened. now let me ask you, does a mechanic only use one tool? does a doctor only have 1 piece to perform surgery? no they use many different pieces to get the job done. that is the same with cutlery, there are different pieces for different jobs, and unless you have all those pieces, you are wasting time and energy. specialized pieces will get the job done quicker and easier.

saving money.
so basically you spent 200 on knives in the last 20 years? and what do you have to show for that, a lot of thrown knives and time spent sharpening, steeling, and replacing? good things aren't cheap and cheap things aren't good. if you had spent 200 on cutco 20 years ago you would still have the same cutco in great condition. but that is not the main way it saves you money. the main way is because with cutco are any other decent knife for that matter, you can save a lot of money by cutting things yourself. this includes whole bread(about $1-3 cheaper than precut), cheese(.5-5 cheaper in bulk), whole lettuce(2-5 instead of ready made salad), meat(.25- 10 cheaper than having the butcher cut it for you and in bulk becasue some cutco pieces cut frozen meat) and various other things that add up to lots of savings every time you go to the store.
The steel is 410 Stainless and the Rockwell hardness is 53-56.
with our guarentee, you will never have to throw your cutco away. you can always get it sharpened, or replaced. usually its free to get sharpened or replaced. to get it sharpened just call your local cutco office and they send someone out to do it for you becasue most of our pieces have the double-d edge. the straight edges you can do yourself whenever you feel the need to be manly. or if you want you can pay less than 10 bucks to send the knives back to the company to get sharpened there. if something is wrong with your cutco you can get it replaced for free unless you intentionally destroyed it, then it will only cost half the price to replace.
double-d edge. the dd edge is not a serrated or straight edge but a little of both. this picture explains it. it is a specially made and unique edge thats why no sharpeners sold in stores can sharpen it. you have to have some training to do it. but why do it yourself when someone else will do it for free?
DoubleD.gif

pricing- cutco cost anywhere from 540-2250 for the cutlery sets. there are only three sets over 1000. most are under 900. the 2250 set comes with 12 -4piece sets of flatware (silverware is the most commonly used term) and about 32 knives with a block, cutting board, straight edge sharpener, all-purpose scissors, and a 6-piece serving set plus some other things if you are nice to the sales rep.

if you gots any more questions just ask me
 
Dave Ellis,ABS,Mastersmith here,in my kitchen I use Sabatier,Global and Murray Carter.The Sabatiers are nice,the Globals are fantastic and the Carters cut extremely well. Just my 2 cents.
Dave
http://www.exquisiteknives.com
 
Etiger,
Cutco cuts, no doubt about it. BUT to call Wusthoff, JAHenckle, and others mentioned as "crappy" knives or "junk" knives is ridiculous. No one is comparing CUTCO to GIN-SU, the Wusthoff and the JAH's also have a limtime warranty. break one, you get a new one. And YUP, for ten Bucks you can have a PRO sharpen them.
My ONLY issue with CUTCO as I have no clue about Double "D" grinds versus serrations or a nice fresh Apex Pro-edged Henckle is cost, PROFIT, MARGIN. Cost you a Grand or less, ME TWO Grand and CUTCO a few hundred. The MARK-UP is what dropped my jaw after the demonstartion. Oh man did the Cutco slice a tomato!!!! So did my LCC and my CRKT Mirage right out of the box. And my eight year old Henckle 6" utility after a few strokes on the steel did it too!!!! I stopped using MY stuff to cut wood, cans, plastic, and watched the CUTCO do it. But for Two Thousand it should. But I gotta go to filet some chicken now, and I do not as a Rule need to cut a can of corn in half, I prefer a cheapy hand can opener. CUTCO is SUPER STUFF, just OVER-PRICED-O, WAY-O, UT-O
:eek: wolf-O
 
sorry if i gave the impression that i was implying all those brands were junk. what i meant was real junk knives, you know, the 25 cent knives most people have in their drawers. the brands you mentioned are all great knives, not junk. sorry about the confusion.

everybody all cutco does not cost 2000. just the complete set with flatware. most sets are competively priced with other major good brands.
 
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