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CUTCO Petite Chef - Page 2

post #31 of 35
3/28/12 at 1:15pm
Quote:
Originally Posted by foodpump View Post

I happen to be a big fan of F. Dick as well.  Even have a large promotional poster from the early 1900's.

 

Wonder if the moderators will let me post of picture of my big Dick poster?...........lol.gif



LMAO

I have set of the Cutco DD steak knives that I received as a gift. Nearly fell of my chair when I saw what they cost. The only good thing I can say about them is if I send them back I get a new "free" set that lasts a few more months.

 

Dave

 

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #32 of 35
3/28/12 at 1:42pm

Friend of mine used to sell Cutco  50% of selling price is salesmans commission. They are ok and pretty but for a house, and a housewife , not commercial applications.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #33 of 35
3/29/12 at 6:06am

 

It amazes me how many of these knives are out in the world. They produce huge quantities of knives.

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post #34 of 35
3/29/12 at 6:09am

It amazes me how many people actually think they are great knives. It's probably not a stretch to say you could buy better/equal knives at Wally World for 1/5 the price.

 

Dave


Edited by DuckFat - 3/29/12 at 7:31am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #35 of 35
3/29/12 at 8:30am

They have some of these at my lodge, some with the serrated edge and some with regular edges. When I took my Edgepro Apex there and sharpened some of the knives people donated, I tried shapening a cutco chefs knife. I got a decent edge on it, but I didn't want to waste too much time on it. I also sharpened some Chicago Cutlery knives, and they seemed to be made with better steel than the cutco. There was one old butcher knife that was almost brown with age, and it sharpened up quite nicely. But the cutco's seemed cheap and I wouldn't waste my time on them. And I think some of the posters in this thread must have worked for them, for giving them so much praise, Even the old ginsu knifes weren't much worse than them.

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