Why I Love Cutco

[bdmicarta]

I don't fully understand, I guess partly because I don't cook. We have cheap knives that are never sharp, if I had a sharp knife for my wife to use I'm afraid there would be an accident.
I think it's the nature of kitchen knives to be used in various ways, put in the dishwasher, left in the sink, etc., so better to own knives that will tolerate this. If you have fine knives to use yourself and you don't want other people using them, put them in a separate location. I've seen chefs carry their own knives around in knife rolls so they aren't left for other people to use them.
I typically carry folding knives in the Spyderco M4 category, I've wondered what characteristics such as hardness, toughness and edge angle work best for kitchen use but this is not the thread to discuss that. I've read that even the famous expensive kitchen knives have fairly mundane steel so are you missing out on that much by using Cutco or something similar?

 

[DocJekl]

I don't fully understand, I guess partly because I don't cook. We have cheap knives that are never sharp, if I had a sharp knife for my wife to use I'm afraid there would be an accident.
I think it's the nature of kitchen knives to be used in various ways, put in the dishwasher, left in the sink, etc., so better to own knives that will tolerate this. If you have fine knives to use yourself and you don't want other people using them, put them in a separate location. I've seen chefs carry their own knives around in knife rolls so they aren't left for other people to use them.
I typically carry folding knives in the Spyderco M4 category, I've wondered what characteristics such as hardness, toughness and edge angle work best for kitchen use but this is not the thread to discuss that. I've read that even the famous expensive kitchen knives have fairly mundane steel so are you missing out on that much by using Cutco or something similar?

I inherited one of my brother's knife rolls when he passed in 2020, and should go and look at this knives again - they were all old hi carbon steel with a lot of patina.

 

[Alone]

...I have several Old Hickory kitchen knives that I love. They are of course high carbon steel with wood handles, and I often come home to find them laying in the bottom of the sink. It's enough to hurt my poor little heart...

Look at the bright side...

If she leaves 'em at the bottom of the sink enough, the blocky wood handles will swell to the perfectly round shape of a Shun handle.* Win/win!



*Right before they explode like a grenade when they dry.

 

[5DoorEstate]

I’m reminded of the time I walked in as my now ex-wife (when she was a girlfriend) underhand threw my beloved 10” Chef’s knife (of unknown provenance) at the sink. I caught that knife by the blade, risking all sorts of injuries. She explained that she was just throwing it in the sink before she’d put it in the dishwasher later. I kept my unharmed baby in the divorce.

 

[DMG]

My Shun was 6" utility knife was destroyed by my now ex-mother-in-law. Put it in the dishwasher, twice. First time resulting in a few nice chips. Had it professionally re-sharpened, and the guy warned me that I was lucky it didn't crack the blade. Second time did cause a crack.

My ex wife loved that knife, and was quite pissed. I never replaced it, not worth it. Now it's just my mom and I, my henckels knife block and her 1980s cutco block.

That is disappointing. A knife should hold up to being put in the dishwasher

 

[Ron Sabbagh]

just to clarify --- to those unfamiliar with Cutco --- they are not "cheap" knives. In fact, they are rather expensive. They are the most durable knives I've ever owned. Hold an edge a very long time. - even with years in the dishwasher. They are guaranteed for life (Cutco will replace any cracked/damaged blade), and Cutco will resharpen your knives for free (you pay shipping).

 

[jakemex]

Cutco. The only knives my wife can use. Except the trash knives she keeps in the drawer with them. I learned that 48 years ago.

 

[KenHash]

I had a Cutco 9 inch (?)I think for maybe about 10 years in my youth that was gifted to me. My experience was that it was built very well, rock solid and clearly made to last. In fact it would be a good knife for someone who isn't particularly into cooking knives. My only real gripe was the manner in which they were (are?) sold, kind of like a tupperware party,
They must have some kind of following because I ended up selling mine for a fairly decent price on the bay.
The other gripe if I can call it that is that after so many years later being into both outddor and kitchen knives, I can't freally get too excited about
a mass produced 440A knife. As far as I am aware that's what they still are.

 

[DocJekl]

just to clarify --- to those unfamiliar with Cutco --- they are not "cheap" knives. In fact, they are rather expensive. They are the most durable knives I've ever owned. Hold an edge a very long time. - even with years in the dishwasher. They are guaranteed for life (Cutco will replace any cracked/damaged blade), and Cutco will resharpen your knives for free (you pay shipping).

Ours are bulletproof, hence why I trust them with my wife.

 

[ShaiHulud]

Cutci knives are 440a, if I'm not mistaken and they can't even sharpen them, when you send it in for sharpening they just throw out your knife and replace it. But because it's low end other "non knife people" will just pingball it around the kitchen and we won't have a heart attack

I'm going to shut up now, I pass on cutco

 

[GPyro]

You can buy 2 Buck Rosewood chefs knives for the price of 1 Cutco Chef knife.

It's within $10 depending on what knives you chose.

Compared at full retail on each companies website.
Both have same warranty.

 

[gentleman_edc]

Every knife in our kitchen is required to be able to go through our dishwasher.

I do love her dearly, so I put up with it

 

[7east]

I just use my DLT points to buy Victorinox steak and paring knives and use them for everything

 

[Hal]

I don't fully understand, I guess partly because I don't cook. We have cheap knives that are never sharp, if I had a sharp knife for my wife to use I'm afraid there would be an accident.
I think it's the nature of kitchen knives to be used in various ways, put in the dishwasher, left in the sink, etc., so better to own knives that will tolerate this. If you have fine knives to use yourself and you don't want other people using them, put them in a separate location. I've seen chefs carry their own knives around in knife rolls so they aren't left for other people to use them.
I typically carry folding knives in the Spyderco M4 category, I've wondered what characteristics such as hardness, toughness and edge angle work best for kitchen use but this is not the thread to discuss that. I've read that even the famous expensive kitchen knives have fairly mundane steel so are you missing out on that much by using Cutco or something similar?

After spending decades trying to keep the good knives from being left in the sink - I gave in.

I bought a $9 pull through sharpener and a half dozen cheap knives from the dollar store. I drag the blade through the sharpener a few times a week & when it shaves off too much steel, I toss the knife and grab a new one.
The only real downside to this is - you have to be careful where you sharpen since it leaves little bits of steel.

 

[DMG]

My Shun was 6" utility knife was destroyed by my now ex-mother-in-law. Put it in the dishwasher, twice. First time resulting in a few nice chips. Had it professionally re-sharpened, and the guy warned me that I was lucky it didn't crack the blade. Second time did cause a crack.

My ex wife loved that knife, and was quite pissed. I never replaced it, not worth it. Now it's just my mom and I, my henckels knife block and her 1980s cutco block.

How does putting a knife in the dishwasher destroy it? If they won’t survive 2 rides in the dishwasher they may not be that awesome.