• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 ea (shipped within CONUS). Now open to the forums as a whole. If you live outside the US, I will contact you after your order for extra shipping charges. If there are customs issues? On you.

    User Name
    Serial number request

Cutco Knife Suggestion

D

DLaForce

Joined
Apr 17, 2020
Messages
1
I apologize if this is in the wrong spot I've never posted here before. I am looking for assistance from anyone who owns Cutco knives. I promised my friend that I would buy a knife from his son as he just started selling them. I don't need a set as I already have specific individual knives that I take very good care of. But I could use a large slicer for say a huge brisket I've smoked. I looked at the Cutco site and they seem to have several slicers and a "butchers" knife. Anyone have, use or have suggestions on which way to go?

Thank you in advance.
 
I have a complete set, they're all pretty decent. The large Carver, chef and pairing knives have been in use for 15 years now. Rarely needs sharpening. My wife sold them in college.
 
I've owned them for years. Good quality and lifetime warrantee
The "Butcher's knife' has somewhat limited applications. I'd stick with one of their large slicers.

BTW they make a pretty good hunting knife too.
 
Their prices seem a little high to me considering that they are made from sheet stock and do not incorporate forged bolsters, tapered blades, or tapered tangs. The steel in the ones that I have seem to be equivalent to other kitchen knives. The Phenolic handles are a nice touch.
 
DLaForce said:
I apologize if this is in the wrong spot I've never posted here before. I am looking for assistance from anyone who owns Cutco knives. I promised my friend that I would buy a knife from his son as he just started selling them. I don't need a set as I already have specific individual knives that I take very good care of. But I could use a large slicer for say a huge brisket I've smoked. I looked at the Cutco site and they seem to have several slicers and a "butchers" knife. Anyone have, use or have suggestions on which way to go?

Thank you in advance.
Click to expand...

I have several that I have purchased from friends college-bound children.

I really love the paring knife - good sized handle and just works well. I also really like the cheese knife, which has rendered all of my other cheese slicers obsolete.

For a large slicer - it would be hard to beat the 1723 9" carving knife -
You can find it on their web site, but I cannot post a link as they are not a supporting vendor.

Welcome to the forum.

best

mqqn
 
mqqn said:
I have several that I have purchased from friends college-bound children.

I really love the paring knife - good sized handle and just works well. I also really like the cheese knife, which has rendered all of my other cheese slicers obsolete.

For a large slicer - it would be hard to beat the 1723 9" carving knife -
You can find it on their web site, but I cannot post a link as they are not a supporting vendor.

Welcome to the forum.

best

mqqn
Click to expand...
I forgot to mention the cheese knife...there's a lot of Cutco hate on the forum and to be honest they are a bit pricey for what they are, that said, the chef and other knives that I use the most have been in steady service for 15 years, like I said...the serrated carvers do all of my holiday meat slicing and pumpkin carving.

AND how could I forget about the cheese knife. Their cheese knife is just AMAZING!!! It slices through cheese without anything getting stuck to the knife. One of the best cheese cutters that I've ever used.
 
We have had lots of Cutco knives of various shapes, sizes, and generations (all the way back to c. 1950), and they do all that we need. I would recommend any of their slicers, but skip the butcher knife (unless you have lots of squash to cut). And, yes, the cheese knife is great! T-A
 
If I was going to get one for a brisket it would be this (Santoku-Style 10" Slicer ).

I assume you feel you need to get one from him and I see no problem with that. Now on the other hand if you're just wanting a brisket knife there are (in my opinion) better/cheaper choices.
 
KenHash said:
Cutco knives are 440A steel.
Click to expand...
I gotta say Cutco brought out all the best qualities of 440a in their knives. Cutco on the left, 15 years of throwing it in the dishwasher with no reverence whatsoever. The other knife is mystery steel and has been in use for about 3 years. Notice how stainless the Cutco is? Great heat treat as well. Keeps a really good edge for a very long time.

kzkfqo7.jpg
 
440A is known to be highly corrosion resistant. And as for that Cuisinart C77R-CF-25B, nobody seems to know what steel that is other than it's "Made in China". So yes, I'd rate the Cutco over the other one. But I'd rate an enormous number of knives over the Cutco.
 
The one and only good thing about Cutco is their rust resistance. I have seen very few with significant rust.
 
I have several Cutco knives. Purchased from my cousin's husband when they were both in grad school.

I find the unique shape of the handles very helpful to control the knife when my hands get greasy. And rather comfortable too.
 
Cutco Scissor are one of the best one can buy at any price. 2 pack from Costco years ago, 2nd one still in the box, may never use it.
 
What we're talking about here is if someone wanted/needed to support someone they know through purchasing Cutco would they be getting a bunk knife?

The answer is without question no. They will get many years of solid use out of the knives which require little or no maintainance or care. I sharpen my kitchen knives which I use daily about 4 times a year and maintain them on a kitchen steel or a sharpmaker maybe once every 2 months. The Cutco product works as well as my Global/Victorinox/F. Dick/Henckel and Dexter Russell knives all.of varying prices from 30 to 150 dollars. The Dexter Russell Chinese chef knife is my favorite of them all as its flat side works like a spatula to scoop up chopped things.
 
ronniecraig said:
Is it really true you don't really have to sharpen these for 7 years? If not, then I'm just gonna buy the vegetable peeler and be done with it ;)
Click to expand...
Only if you don't cut anything with them.

They'll most likely stay "sharp" enough to continue cutting, but they won't keep their factory edge for that period of time. I have all kinds of kitchen knives in a lot of nice steels and I still sharpen them once a month, but we use them to prepare multiple meals a day at my house. My wife also likes her knives to be extremely sharp.
 
If you have to buy a Cutco then check out the Super Shears. I have mainly Japanese gyutos for kitchen duty but do find the shears work great for not only kitchen prep but as general purpose HD scissors.
 
The knives themselves are fine. As some of you have brought up, they are well made 440A.

What most of the hate for Cutco comes from their business model. The MLM model is pyramid-scheme-like and exploit rich-uncle-taking-care-of-their-fresh-out-of-high-school-kids. While a small portion of the sale goes to the kid, most of that sustains this business model. The kid rarely gains any meaningful sales experience and end up getting other jobs quickly after.

I honestly would 100% rather support independent knife makers on this forum.
 
You must log in or register to reply here.
Back
Top