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.