I have read all the reports on the original thread. The reports, comments and opinions all have some merit!!! BUT there is another way to look at these knives.
Let me explain. I am a home chef. I probably own 50 knives, french style chef's , german chef, slicers, carvers, boning, cleavers, paring etc. i also own some Cutco knives ( bought from my godson--you know the story)
Although my Cutco knives are not the best i own, for many of the reasons stated, i still find myself using them regularly. They work fine for many utilitarian chores where ultimate sharpness is not required. Also, my wife who does not feel comfortable with the big chef's knives likes them. the serrarted edge knives, while not great for delicate tasks is fine for cutting many things. Use them all the time for citrus. They do the job and i don't dull my other knives with the acids.
Bu here is where we come to part of why i actually like them. CUTCO sharpens for free. Matter of fact last time I sent in them for sharpening they REPLACED FOR FREE my serrated utility knife, because they could not sharpen it properly anymore. I have enough that the cost including shipping and return comes to less than $1.00 per knife.
I am a little lazy when it comes to sharpening so i have both my cutcos and others sharpened professionally about every 9-10 months. I alternate so i am never completely out of decent knives.
My other knives I have sharpened at justknives101.com. they do a great job, but the knives get a little smaller each time.
SO, for a reasonably experienced home chef who does a lot of cooking having the Cutcos in my drawer is actually reasonably economical.
BTW, I mentioned that i have a few. Have picked up extras on ebay and and at yard sales, flea markets at very reasonable prices. This way my lifetime cost for knives including sharpening is pretty reasonable.
