OT...Cutco...wow!

Joined
Dec 13, 2007
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Okay, so I ALREADY have the flame retardant suit on you bastids. :D:D:D Flame away! Here's what happened:

Wifey had a set of Cutco knives before she divorced her first husband and loved them. Matter of fact, she was LIVID when he snuk into the house one day and took them without mentioning it to her. Anyway, since we got married over a year ago, we've been using cheap Chinese knives, but Wifey has never let me forget that she wants to replace the Cutcos. Needless to say, I have been learning a lot about knives/steel/HTing and all sorts of other things, so I have been skeptical about Cutco. I've tried to sell her on a Koster santoku, and any number of other cutlery, but she's been pretty avid about Cutco til the other day.

Okay, fast forward to Friday: I sold a sampling/sequencer and had in hand a few hundred dollars I was salivating to spend here in the exchange, but I decided it might be wise to play the long game: accommodate Wifey now, and get what I want later with a smile. :cool:

So I ordered her the "utlimate set". 1600$ dollars for some stamped steel with fugly handles and a great warranty. All weekend long I was conflicted about this damned deal. Today, I came to work and decided to research Kasumi, global, Wusthof and others and decided that for almost 1000$ less I could get BETTER blades, albeit nowhere near the warranty. I email the rep I purchased from to cancel the order, and then I call Cutco to make sure it didn't leave their warehouse. Cutco canceled the order but could not credit my account because the order was made using the rep's bank account, and not my CC.

So get this, the CustServ rep on the phone reads back the account number used and when I tell her it isn't mine, she asks how much I paid. She says:

"The ultimate set is $1995." I tell her I paid $1650, and she says, "that's not what we charged the account on record. We charged $385 for the Ultimate set and kitchen tools such and such account." :eek:

385$ to the rep, and yet I'm paying 1650$ HOLY ISHT!!!:eek::eek::eek:

Now THAT's a markup. I was amazed when I heard that. Basically, the rep ordered the stuff using his price and paying with his account, then charged me the "discounted" price of $1650 and he was going to make OVER $1000 on me. I knew these knives were overpriced, but I had NO idea how badly. Needless to say I am NOT getting the Cutco knives.

So anyway, spoke to the sales guy and he's getting my loot refunded to the AMEX. Wifey has been told she will ONLY get the spatula spreader from Cutco, as that IS a truly inventive tool. And now I still need to get us a good set of kitchen knives...

Rant off...

So what do you people suggest as far as kitchen knives? I can't go custom because I don't want to wait the ridiculous lead times. I would like to get a SET with a block, and while Kasumi looks lovely, I would have to buy the blades piece by piece. That makes things difficult. $1000 is my limit. Consumer Reports suggests the Wusthof Classics and the Henckels Twin "S" series. Any suggestions?

Thanks for reading my long-arsed rant. :thumbup::D

Jason
 
I have a set of Zwilling 5-star knives. (I think they are called Henkels in the USA?) They have served me well up till now. They came in a nice wood block.

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I just picked up a Wusthof Classic Ikon set. I love it.
 
I have a set of Henckels five star series my wife and I got from our wedding registery. We are very happy with them. They are a big step up from the older Henckels models we had prior to this set. The chef's knife, santuko, and paring knives see the most use and I find that every once in a while(not very often), a couple of swipes on the dmt coarse will give the feeling that you "NEED" to slice something else. They take the toothy edge I like in the kitchen very well. Quite good kitchen tools and not terribly expensive
 
Morrow, Jos...how are they ergonomically?

I find them very comfortable in the hand. Of course being single I don't have a lot of food to process, so I haven't used them for extended periods.

Easy to keep clean, easy to keep sharp. The steel included in the set is OK. The kitchen scissors are the ticket for those pesky clamshell pakagings.
 
Looks like I need to start selling Cutco knives at the local gun shows. At that mark up, I can comfortably under cut the little old lady who usually sells them at the shows and still make a profit. :D
 
Given the lower price they must have been hawking them for at a show, I tried them out and grabbed a chef's knife, some steak knives, and I think they GAVE me the peeler.

Peeler - my daughter removed her fingernail with it a few weeks later. Wifey dropped it in the trashcan (by accident) and we don't have it anymore.

Chef's knife - too thin and sharp - no meat on the blade. Epitome of stamped. I hated it. "Shake hands with Cutco." Fudge off with Denco!

Now the steak knives? Well, let me just say - I've sliced my hands more times. Great on steak. Aggressive serrations. I like em. Much better than a Ginsu.


The rest of the stuff - well overpriced. Not shocked at all at that markup.


On a related note, we needed new cookware. Sure I could go to Kohl's and get some Farberware or Revereware - MADE IN CHINA! I wanted US made stuff. So I'm stuck with either high-end chef stuff for beacoup bux or Salad-master type - for big markup bucks.

We sadly wound up with CHINESE cookware b/c we couldn't buy a set of US stuff for less than a grand where chinese was $130. (I would have willingly paid $500 for US made stuff.)
 
Hey...those Shuns look nice. Anyone else have experience with those? I'd love to go with something like those, but right now the top choices are the Wusthof Trident Classics and the Henckels I mentioned. Anyone else got ideas? Thanks for all the info, btw...
 
oh hell, jason, you KNOW the answer to this already. get her a nick!
 
Go Japanese. I have Wusthofs at present, but I'm going to slowly start replacing my stuff with Japanese steel.

Over on "the other forum" there is a thriving Kitchen cutlery forum. Those guys all use and recommend Japanese steel for the most part.

Check out: http://www.japanesechefsknife.com/

Also check: http://www.korin.com/

The Tojiro line (at Korin) are an excellent value for the money, from everything I've read. Japanese Chef's Knives used to carry them, but I don't see them there anymore.
 
har har...you, Din, are NOT nice at all. :grumpy:

I would in a sec...but we all know those things are harder to find that SHBM's.
 
So...anyone else own the Shuns? I'd like a more intensive review if possible. But wouldn't it be nice to have an All-Infi cutlery set?
 
We have all Global (except for the Busse N.I.C.K. knives), one piece forged blade and handle, nothing to come apart. They are thin, very sharp and I have never had any problems, well, except for keeping enough bandaids on hand for my wife! :eek:
 
Interestingly enough, CR.org rated the Shuns, which I like the look of, 14th, behind a few different sets of Wusthofs. Guess I'll hafta try them all out, but it seems like Wusthof makes real quality stuff.
 
I also agree with the global...great knives. I've got a combination of Globals and Henkels. I also have a ceramic kyocera knife that I only use for cutting meat...mainly when I make sushi or sashimi. I don't think it's tough enough to be an all arounder, but it's scalpel sharp and thin which is perfect for sushi needs.
 
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