Why I Love Cutco

BD_01

BD_01

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The observant eye will notice a fine piece of Shun cutlery dumped in the damp sink for the day. While once again mingling with the common, dirty-filthy kitchenware, it is left to ponder the existential “what if” of being treated as a razor sharp, thinly ground, reeker of havoc on unsuspecting vegetables and fine cuts of meat.



The reason I love Cutco, quite frankly, is Mrs. BD_01 BD_01 .
 
I know this pain well. Ill often find high end cutlery with peanut butter left on the blade OR, the one that really gets me, my nice pans placed in the...get ready for it.. dishwasher. I had to buy all high heat rubber cooking utensils and throw out or hide our metal spoons, ladles, and spatulas due to my wife wanting to earnestly remove whatever non-stick surface is on said pans as quickly as possible. Ive heard of teflon poisoning... maybe I need to check my insurance policies for any changes.
 
BD_01 said:
The observant eye will notice a fine piece of Shun cutlery dumped in the damp sink for the day. While once again mingling with the common, dirty-filthy kitchenware, it is left to ponder the existential “what if” of being treated as a razor sharp, thinly ground, reeker of havoc on unsuspecting vegetables and fine cuts of meat.



The reason I love Cutco, quite frankly, is Mrs. BD_01 BD_01 .
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I hide my Shun on the very top kitchen shelf behind dishes that the wife never uses (5 feet tall woman). It's safe there.
 
My Shun was 6" utility knife was destroyed by my now ex-mother-in-law. Put it in the dishwasher, twice. First time resulting in a few nice chips. Had it professionally re-sharpened, and the guy warned me that I was lucky it didn't crack the blade. Second time did cause a crack.

My ex wife loved that knife, and was quite pissed. I never replaced it, not worth it. Now it's just my mom and I, my henckels knife block and her 1980s cutco block.
 
Ron Sabbagh said:
My parents owned a set of Cutco knives that served us well for 40 years

Ain’t nothin’ wrong with Cutco knives. And made in USA
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Bought my wife a new GEC micarta handled paring knife when she wanted another this summer - she replaced it with a Cutco from Costco because she wanted stainless steel.

EDIT - we have a 5-piece set of Cutco already, and she says she also wanted the paring knife to match, so there's that...
 
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I know it´s not exactly the same thing but yesterday I was thinking how the serrated Victorinox fruit knife never ceases to cut despite being left to sink and drying rack. Rosta frei is indeed best steel in the world!
 
I have two knife drawers, each with a KnifeDock. The old (but very usable) forged knives are in a drawer at the prep area. The really good ones that I use are in a different drawer on the other side of the kitchen. :)
 
I have some really good kitchen knives. I have the same problem with my wife with knives. The ones that get used the most are the Spyderco Counter Puppy and Z-Cut. They've been through the dishwasher probably a hundred times by now. 😆
 
I’m experienced at acting unbothered by re-profiling my nice kitchen cutlery. I’ve fixed 4 of my Shuns in the last year… I’m told it’s far easier for me to spend hours fixing broken tips and chipped edges than it is for someone to spend roughly 45 seconds hand washing a knife. It must be true.
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ScarFoot said:
I’m experienced at acting unbothered by re-profiling my nice kitchen cutlery. I’ve fixed 4 of my Shuns in the last year… I’m told it’s far easier for me to spend hours fixing broken tips and chipped edges than it is for someone to spend roughly 45 seconds hand washing a knife. It must be true.
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Translation, "Your 2 hours fixing the tip or chips is worth less than my 45 seconds of hand washing the knife, suck it up."
 
My wife is good about not putting our Henckels in the dishwasher, but it's amazing how quickly she can dull/roll an edge cutting normal foods.
 
PS: I also have Cold Steel, CJRB, and Spyderco kitchen knives, but my wife puts them in the "Spares Drawer" and only uses the Cutco set. She suggested that I move them to the camping crate, but then I only get to use them 3-4x a year instead of weekly.

It's more like it's really "Larry's reject drawer", but I know if the Shun was in there she'd use it and ruin it. Actually, the drawer is like the "Island of Misfit Toys", errr... Knives.

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The Serrated Cold Steel 6" knife is AWOL :(
 
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Victorinox for general use, then keep the Shuns so sharp she's scared of them ;)

It's not just the proper care, it's also the technique that bugs me. When my wife is chopping she doesn't let the knife do the work. Sounds like a jackhammer 😬
 
My wife does the same. Though not in the same level as Shun knives, I have several Old Hickory kitchen knives that I love. They are of course high carbon steel with wood handles, and I often come home to find them laying in the bottom of the sink. It's enough to hurt my poor little heart, and I remind her each time to please just leave them on the counter when done cutting and I will take care of them. I try to hide them at the back of the knife drawer, so she mainly mistreats the cheapo plastic handled knives thankfully.
 
I never put our kitchen knives in the sink or dishwasher, nor do I allow anyone in my family to do so. Either leave them on the counter or cutting board or wash them immediately after use and put them back to where they are stored. I have a set of Zwilling Pro for my wife to use, so she does not touch my Japanese kitchen knives.

Shun knives are well built and can handle normal hard use, though the soft cladding can be scratched up fairly easily.
 
I have some great Victorinox and Spyderco cutlery. Light stuff, though. The Buck 110 is shaping up to be a preferred fixed blade working with various foods, thick at the spine, thin at the edge, swedge'd, tough, rock and roll, ready to go.

Was my preferred pumpkin carving knife, too, over a Police 4 serrated. My fiance likes the Benchmade Puukko, may give it to her.
 
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