have anyone else ever used it before?
I think its a great deal
What do u guys think?:p
"THE BEST" is not exactly easy when it comes to knives. Aside from a sharp blade, it is very much a personal thing...
hold some knives and see what is comfortable to you. this doesn't tell you the whole story, but it is a good start...
and don't get too caught up in brands... I love the Shun Classic Santoku, but I can't use their Paring Knife. (the "D" shaped handle doesn't feel right with a choke grip traditionally used for paring)
Cutco knives aren't so much bad as overpriced for what they are.
Compared to the brands mentioned by the Cutco spammer they're made from a type of 440A, an inferior but very corrosion resitant alloy not used by many knife manufacturers anymore; and certainly not by any quality makers. Don't let Cutco marketing fool you. 440A is crap.
Most of Cutco's knives have "Double D" edges. That's serration with a fairly coarse, saw-tooth set on the bevel. They cut a very ragged kerf and are absolutely incapable of making fine cuts. The good news is that the bevels continue to function efficiently even after the edge has become extremely dull.
On the one hand, it's nice having a knife that you can be confident will actually cut. On the other, a saw edge is not the right way to make fine cuts (like julienne and small dice), it is especially bad for onions -- makes them stink and you cry. All of you who have "chopped" onions with a steak knife know what I mean. In fact, if you think of a Cutco Double D as a very aggressive steak knife, you've got the idea.
Because of the alloy chosen, the few non-serrated knives in the catalog have lousy edge holding characteristics.
While Cutco will offers lifetime sharpening, you still have to pay to have your knives shipped to the factory. The wait alone would drive me nuts.
Getting and keeping your own knives sharp isn't that big a deal. You just need to be aware that they do need sharpening and purchase a system that actually works, and which you can and will actually use.
No one who actually knows how to cook wants a "10 piece knife set."
All in all, the vast majority of cooks interested enough to participate here are better off with decent knives and some sort of mid-grade sharpening setup than Cutco.
I hate having to repeat this stuff about Cutco -- especially when it comes on the board as spam.
I first off have to say i dont understand how voicing my opinion is spam?
isnt that what everyone else is doing? if its because of the second post of only one word that was a complete sincere accident and i couldnt figure how to delete it.
And just to keep on topic of the discussion, your opinions dont sound like they are from first hand experience.
My experience IS first hand and I concur with BDL's remarks.
My daughter sold CUTCO while in college. That is, until we ran a small comparison (CUTCO vs. MAC) in my kitchen preparing a meal. She now uses MACs
I have three friends that have CUTCO sets that they no longer use, why? Because they tried what, IMHO, is a knife, not a "saw".
As BDL points out, any "serious cook" does not need or want a "set of knives".
Oh, BTW, my "set" (hand selected) of MACs in my knife roll were less than half of the $992 you quoted.
They're spam because you're quite obviously selling Cutco. Enthusiastic Cutco posts are one of those sadly recurring events you experience hanging out in cooking and knife forums. The deduction that they're sales pitches isn't much of a reach. It's a life lesson along the lines of, "If she comes to your door to give you a copy of the "Watchtower" she's a Jehovah's Witness."
If that's too nuanced, there's your nic. The "Cutco" part contained within could be taken as a subtle clue.
My opinions regarding Cutco are drawn from personal experience and from research including the experiences and opinions of others. My nephew and DIL both sold Cutco, I know many people who have bought and owned for some small time complete sets, including my parents; and have used Cutco on many (too many) occasions. I cooked for awhile in a couple of pretty good restaurants, and later owned and operated a small catering company. Additionally, I've taught cooking and knife skills classes.
Speaking of background, what's your experience as a "professional chef?"
If my writing sounds like it comes from a "knife expert" rather than just some guy... oh well.
Never bought one. But I have seen them at various trade shows and have examined them thoroughly.
I'm a cook, not a metalulrgist. I hold the knife in my hands, and flex the blade--it flexes, bad.
I look at the edge, I see a hollow grind, bad. I see course grinding marks from the factory, bad. I see serrations on a Chef's knife. Bad. Why t.f. are there serrations on a Chef's knife?
I look at the handle, two plastic scales riveted onto the blade. Bad. Lots of grooves and places for grunge and bacteria to hide.
I look at the price, and laugh. No single prices, only come as sets. Seems like every Nigerin e-mail is a scam, an it seems like everything sold in sets (cookware, tupperware, knives) are a scam.
Give me a Victorinox or a Mac anyday and I'll out cut (chopping is for firewood), out bone-out, and out dice anyone in the kitchen.
We've NEVER had someone come plug Cutco complete with the spiel in your first post who wasn't a rep. Putting a brand in your name is usually also a sign of drumming up business.
You're welcome to voice an opinion that is not spam. I'll defend your right to post such non-spam opinions within the limits of the user agreement. However, I'll also defend the right of other people to debate your stated opinion. If your opinion doesn't hold up to scrutiny of others, you would be well advised to reconsider your opinion.
So, defend your claim with facts and I'll request the admins get in touch with you to change your board name and we'll see how this develops.
Just reading through the whole thread.
All started off by a new poster, "totopanda".
If there's one thing I learned in the 15 years as a caterer, it was to be highly suspicious of "party planners".....................
Since I went the Cutco route recently and then changed over to MAC I'll share my experience.
Cutco seemed like a decent enough knife but the handles are made of plastic/resin (think bowling ball) and they have a great marketing campaign but something about knowing they sell door to door made me decide to research them after we had already purchased both a set of steak knives and also their smaller Santoku. After coming here and reading about Cutco and what else is available at similar pricing we decided to give MAC a try. The Cutco Santoku knife was decent but the MAC outclassed it. So we returned the Cutco Santoku but kept the Cutco steak knives because of the strong warranty and the abuse they may suffer.