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Best knives?

Wondering what are poeples' opinions about the best cutlery..
I use a Cutco knife for all of my chopping needs and I love it..

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  1. Hmm, in my experience, I love Aogami (blue paper) steel knives the best. They are easy to sharpen and take on a very nice edge. Yet, they are not as crazy reactive like the shirogami (white paper) steel knives. On the other hand, I really like my CCK (Chan Chi Kee) Chinese cleaver due to its very nice edge geometry and reasonably good steel. At the very moment, my favor knives are my Watanabe Aogami core Nakiri and my CCK carbon steel Chinese thin cleaver.

    1. This reminds me of some expression about worms...

      I'd try the search function, honestly, and you'll get reading material for days.

      3 Replies
      1. re: mateo21

        So, instead of providing a good answer, you'll just be a jerk. Nice.

        For the OP, I have a Victorinox, and it works great. It's not expensive if you buy one at a restaurant supply store. MANY restaurants use them, so that should let you know they are decent.

        1. re: danbuter

          hahahaha... Really? I suggested doing a search on the topic, remind me why this is being a jerk?

          Honestly it's an amazingly complex question which depends on a huge variety of preferences, tolerances, budget, food prepared, etc., etc., etc... doing a search an reading the copious amounts of material already written on the subject will provide answers, as this question is VERY vague, and make the OP more informed to ask a more detailed question.

          1. re: mateo21

            I agree - it is not a jerk response. It's just a response. And the Chowhound search function absolutely stinks - so some people do miss some great threads. Google searching the site works much better.

      2. Sharp ones. Reeeeally sharp ones.

        As Mateo pointed out, there is a huge amount of discussion of knives here on CH, and even more over at knifeforums.com 'in the kitchen' section and kitchenknifeforums.com and 'fred's cutlery forum' over at foodieforums.com.

        In terms of mass produced knives, I'm a fan of Japanese-made gyutos (basically thin chef knives with a modified French profile), especially super thin, sleek knives that some of us knife nerds have termed 'lasers.' I use a Sakai Yusuke in hitachi white carbon steel that I like quite a bit.

        But there are a lot of great knives out there, some quite affordable, some super expensive. There is no single 'best' knife or knifemaker.

        1 Reply
        1. re: cowboyardee

          ive been hearing about the Gyutos. i watched a video review for one (C6 Size: 9.5" x 2.5 mm with Micarta Handle), it seemed like a great knife.. i'm no chef, i just like to cook :) lol

        2. It's certainly not Cutco for a start!

          I house-sat for a friend this summer who had been suckered into buying a huge block of Cutco crap from a student of hers. I have never used a more unwieldy, heavy, unbalanced piece of garbage in my life. And this from a person who grew up with dull, old, stamped knives.

          The fact that you can't sharpen Cutco without voiding the warranty should be abhorrent to anyone who knows good knives. I don't have the time to send away a knife for weeks on end - I need my hardware when I need it.

          That being said, I use Wusthof - Ikon and Classic - and Henckels - Vier Sterne. I used to have (and lost) a Wusthof Grand Prix that I liked a lot, but adore the Ikon 8" chef's knife and - truly - use it as much as my 8" Vier Sterne with granton edge.

          18 Replies
          1. re: ProfessorBear

            I like my French shaped knifes and my favorite knife is a Thiers Issard carbon steel chefs knife with the round instead of squared bolster.

            I have 2 German patten chef's knives in 6 and 8" plus 8" and 10" Forschners but I still prefer my carbon steel knife.

            1. re: ProfessorBear

              The fact that you can't sharpen Cutco without voiding the warranty should be abhorrent to anyone who knows good knives. I don't have the time to send away a knife for weeks on end - I need my hardware when I need it.

              That voids the warranty? Geesus

              1. re: Dave5440

                Ehhh ... if you know what you're doing, they'll never know that you sharpened it anyway. Also, if your knives need a warranty in the first place (outside of the free sharpening service), something is probably wrong.

                1. re: cowboyardee

                  My wifes cutcraps all have a mirror edge, do you think they would notice?

                  1. re: Dave5440

                    Just run em over with your car a few times before sending em in and they'll look like plenty of the knives they see.

                    1. re: cowboyardee

                      I can hear the customer service rep now,,,, well we would have replaced these broken knives but someone sharpened them like a good knife,,bad choice they aren't !!

                      1. re: Dave5440

                        :) Ha ha ha. Right, they look at the bevel and say, "Hmm, the edge looks way better than the factory edge. Someone must have sharpened this knife. Warranty no more!"

                        Just kidding. By the way, is that "voiding warranty for sharpening Cutco knives" really true? I didn't see that in the Cutco website. Sounds like a crazy warranty if it is remotely true. It is like voiding a car warranty for washing the car.

                        1. re: Chemicalkinetics

                          I'm pretty sure that warranty exists just so that people don't take their serrated knives to a Chefs Choice or an Accusharp or a belt sander and then expect Cutco to fix em. I'd be very surprised if Cutco ever voided anyone's warranty for sharpening one of their straight edge knives well.

                          1. re: cowboyardee

                            I'm really not sure . just going by above poster, but i'm sure it's happened

                2. re: Dave5440

                  Cutco sells a knife sharpener, and sharpening any straight-edge CUTCO knife does NOT void the warranty. However, like the Henkels and other brands, damage to serrated edges from sharpening is considered abuse.
                  CUTCO knives have a "FOREVER warranty" (100% ) for damage resulting from normal use and a 50% guarantee for damage resulting from abuse.
                  Yes... if you break the knife on purpose, they will replace it at half the cost.

                  I've never had any of my CUTCO knives even need sharpening, and they were used frequently from 1968. One French Chef knife was replaced because it chipped while chopping rock-hard-frozen broccoli after many times doing the same. CUTCO deemed this as normal use and replaced the ONE French Chef knife with TWO French Chef knives so my mother would not be unhappy with the knife after so long being a customer - (40 years)

                  I have both CUTCO and Henkel, and I prefer some CUTCO knives to the Henkel counterparts, and prefer some Henkel knives to the CUTCO counterparts.

                  1. re: WayTooSerious

                    "I've never had any of my CUTCO knives even need sharpening, and they were used frequently from 1968"

                    I am sorry, but I really need to point this out. Your statement is is almost like saying: "I have never had any of my Tommy Hilfiger clothing need washing, and I have frequently worn them since 1968" This statement does not, in anyway, boost Tommy Hilfiger

                    Instead of helping the Cutco reputation, your above statement hurts your credibility as a person who undersands and cares for kitchen knives.

                      1. re: Chemicalkinetics

                        "I am sorry, but I really need to point this out. Your statement is is almost like saying: "I have never had any of my Tommy Hilfiger clothing need washing, and I have frequently worn them since 1968" This statement does not, in anyway, boost Tommy Hilfiger "

                        Oh Chem..you crack me up.. :D

                        1. re: petek

                          :D I was going to use an example of "Calvin Klein, underwear, and unwash for 40 years", but I figured that is too much for some people.

                        2. re: Chemicalkinetics

                          Sorry for the miscommunication. I had talked about two kinds of sharpening, and I didn't specify which kind of sharpening my knives didn't need.

                          Indeed, I regularly "sharpen" or "maintain" the straight-edge knives.

                          I meant to convey that I've never had any of the CUTCO *serrated-edge* knives need the "send-in-your-serrated-knives-for-sharpening" kind of sharpening.

                          I've also not needed to send in straight edge knives for sharpening.

                          What I ultimately meant to convey, but was unclear about, was:
                          I've never needed to send any knives to CUTCO, neither serrated-edge nor straight-edge, for sharpening.

                          TO THE O.P.:
                          In contrast to the negativity that they've otherwise received in this thread, CUTCO knives have performed satisfactorily for me at home.
                          I have used and like both Henkel and CUTCO. I recommend both brands.

                          1. re: WayTooSerious

                            "I meant to convey that I've never had any of the CUTCO *serrated-edge* knives need the "send-in-your-serrated-knives-for-sharpening" kind of sharpening."
                            They'd cut better if you had them sharpened. Cutcos aren't the priciest knives out there, but they're not cheap either. You can use them almost indefinitely as dull, small, kitchen-based utility saws - as long as they still have teeth, they'll cut things in a basic sense. If that's what you want, you may as well just buy the cheapest serrated knives you can find, But if you've already sprung for cutco, you may as well use the biggest upside of them - the free sharpening.

                            "I've also not needed to send in straight edge knives for sharpening."
                            If, on the off chance, you've only been maintaining em with a steel, try sending these in for a sharpening as well. You might be surprised at the difference.

                    1. Been using very old Dexter Russell carbon steel chef's knives forever. Sharpen perfectly and good weight distribution for balance. My go to is a all purpose 7" Dexter, Have three very expensive knives l got in Japan and use for fish, that is it, for fish.

                      1. Personally, I would say any number of the American/Canadian custom (or semi-custom) knife makers. There is a wonderful cottage industry of small-scale knife makers in the US that is growing, and they are making some of the best knives in the world right now.

                        They will be more expensive and might take some time to order, but you'll get a knife with a lot of hand craft and made in the US (or Canada).

                        Here is a list of most of them.

                        Devin Thomas
                        Pierre Rodrigue (Canada)
                        Stephan Fowler
                        Dave Martell
                        Marko Tsourkan
                        Adam Marr
                        Butch Harner
                        Murray Carter (obviously)
                        Bill Burke
                        Del Ealy
                        Michael Rader
                        Joel Bukiewicz (Cut Brooklyn)
                        Thomas Haslinger (Canada)

                        Of course you can also get a custom Bob Kramer for a small fortune and a very long wait or buy one of his lines at the major cookware stores like SLT. And Mark Richmond out of Chef Knives to Go has his own line of knives that he outsources.

                        1. Nobody's giving prices for their recommendations - and that's probably because you didn't specify. The "best" may cost thousands of dollars for a single knife, and is way outside the average person's needs or desires - these knives are in the realm of serious collectors and hobbyists.

                          If one considers value as a major concern, Cutco has to be at the bottom. A stamped knife, made from cheap stainless steel, sold only by factory-trained door-to-door salesmen (because it wouldn't stand up in serious competition), and yet it costs more than some very good knives, made in Germany, US, and Japan.

                          Nevertheless, knives are very personal and one often needs time using one before falling in love with it or rejecting it. Even if one compares well against another, time and use will make the final determination of what's really most useful and friendly to you. You might like a Cutco chefs knife over a highly valued, very well recognized Gyuto - just because your slicing and dicing style fits classical European chef's knives more than Gyutos. You'll never know without trying. Unfortunately, I think that most of us that are into knives accumulate knives that are no longer used (as much as others). It's just the process of being into knives - there's always something better (or so we think).

                          Dexter Russells and Forschner/Victorinox always rate high here and on other cutlery sites for easy of use, relatively cheap, good knives - certainly held in higher esteem than Cutco. Getting better than that, you'll see a lot written up about CCK and other not-so-expensive Japanese cutlery - but beware of the style differences from true western knives.

                          But by all means, if you can afford it, buy a hand-made Bob Kramer or Murray Carter. Why not drive a Ferrari if money is not a concern?

                          1 Reply
                          1. re: applehome

                            applehome makes a good point. There are many things that factor into 'best': cost, how you maintain knives, cutting style, and then a range of other factors that are knife specific such as type of steel, feel, hardness of steel, blade profile etc.

                            The list I gave above was just giving my opinion of what I like at this point in time in my life. Out of those, knives I would probably recommend a smaller Carter. I got mine on sale for $280 and free shipping, and it is one of my favorite knives.

                            If I were to go to a cookware store and had a little less budget, I would go for the new Kramer Carbon series or Miyabi series from Zwilling. But that is just me.

                            If I were going for value, I would actually go for one of the new custom makers. Though they will likely cost $400-500 (out of most people's price range), they are actually a very good value. Back in the day Karmer's knives weren't that expensive either.

                            On the cheap, I still like my Forschners.

                            But with that said, I think the best knife is one that is used a lot. And I also think buying a knife that gives you the incentive to take care of it is also valuable. That first really nice knife of mine that prompted me to learn how to sharpen was the best knife ever -- and it made all of my other knives better too :)

                          2. We have a nice selection of Wusthof knives as well as some assorted special knives.

                            1. My day to day set on the block is mostly all Forshner and nearly 40 years old. Some of my Forshner butchering knives (set of 3 in a canvas roll that my dad gave me) are further marked with Abrecombie & Fitch. The Fillet knife in that set he gave me from a capasized vessel he worked on led me to aquire a set of kitchen knives piecemeal over the years. The most recent addition being a Santuko. Wonderful knives that I've had professionally sharpened and since about 6 years ago use a Chef's Choice sharpener. My 2 steel clearvers and a chef's knife I inherited from my grandparents as Russel b4 Dexter was added to the brand. Wonderful cleavers that I use primarly for stock. My pricipal vegetable knife has been a Kyocera Namiki ceramic for over 5 years that stays sharp and their warranty is solid, having to use it once. I also have a few pieces by Lamson (Chinese Cleaver branded by Forschner) and a Santuko by MAC that I bought with great fanfare from Cook's Illustrated. OK knife, but Forscher's turned out to be much more practical. I also have some Chinese made steel numbered knives below the cleaver that I rarely use. One of my daughter's that's trained as a chef even though she's a social worker favors nothing but F-Dick carbon steel knives for her basic cutlery. She too uses a similar Chef's Choice sharpener rather then outsource to a knife sharpening service. My experience has been pretty poor as most of the places sharpen very aggressively and mar the knives and remove steel excessively. I can get a great and lasting edge with the electric sharpener. I know many that have great results with Mundial as well. If you're willing to forgo forged, full tang snobware and go with knives sold to the commercial/insitutional market, you can get some fantastic stamped knives without the the ridiculous price tag that chef's swear by.

                              1. My knife theory is this. Pay extra bucks for a knife you will use a lot. I have a 10" Wustof Chef's knife that has the kellens (the little dug in divots like a sankotu) in the side. Love. It. It was $125 and I paid too much because I bought it in a mall store. I also have a Wustof paring knife that's great. I can see myself replacing the chef's knife with something even nicer in the future as it is my go to knife for everything.

                                I did just buy a couple of Cutco as a favor to a friend (who's stoner son is trying to get himself on his feet by selling Cutco) so we'll see how those go. I'm interested in how their handles feel because they're not traditional as well as if their edges hold up. Their shears are definitely fantastic. Dunno about the rest yet.

                                My best advice to anyone like yourself would be to never buy a set. What if you hate them? What if you only like one knife in the set and the rest are crap? Fine you saved $80 but if you hate them or don't use them does that matter?

                                Piecemeal and mismatched is the best way to go IMHO.

                                1 Reply
                                1. re: Aabacus

                                  CUTCO also has a forever return policy. If you are EVER dissatisfied with them, you may return them.

                                2. If Cutco is the bar you've set, then just about any decent knife will be vastly superior. If money is a factor, start off with an 8-inch Forschner or Dexter Russell chef's knife. Try that and you're on your way to much better knives. And don't buy any sets

                                  5 Replies
                                  1. re: chuckl

                                    I think you meant a 10" Chef's that would be practical. A similar sized bread knife is also a basic necessity if I had to limit a set on a budget that can do most anything. An inexpensive sharpening steel from some other brand rather then the original is a must too. I'm surprised how few people will ever touch one included in a set for fear of ruining their knives when the exact opposite is true. Like a fine musical instrument, it's much easier to learn good knife skills with a good quality knife then with cheap or gimmick sets like those sold on TV .

                                    1. re: DawnT

                                      Personally I prefer an 8-inch, but that's an individual preference. 10-inch Forschners or even 9-inch as a compromise, are fine. You're right about the serrated bread knife. Maybe think about a good paring knife and steel, and that should handle just about all your requirements for chopping and cutting.

                                      1. re: chuckl

                                        Henkel's International series is inexpensive and fantastic, IMO.
                                        The carving knife can easily make the thinnest slices whereas CUTCO's version of a carving knife is serrated and mangles any delicate meat slicing.

                                        1. re: WayTooSerious

                                          Have you tried returning them for meat mangling?

                                          1. re: chuckl

                                            I was "corrected" IRL. The Cutco carving knife can make very thin slices without mangling. The serrated Cutco carver is just fine for delicate slicing.
                                            I was "doing it wrong." hehe

                                            CUTCO, however, does accept returns for 100% if a customer is dissatisfied for any reason... but I haven't tried.

                                  2. I have Mac chef knifes and Global utility and paring knives, love all of them. Any knife is only as good as how sharp it is. If you don't keep them sharp it doesn't matter what knife you buy.

                                    1. The best knife is the knife that fits your hand and the one that you are most comfortable with. Other than that it does need to be able to keep a good edge and you need to be vigilant about taking care of it, no dishwasher etc. Hone frequently, treat it like it is a prized possession, it is.

                                      1 Reply
                                      1. The best knife is the one in your dream


                                        Close your eyes. Can you see it now? Can you see it? (A few shots of Johnny Walker Black help if you don't see it).

                                        19 Replies
                                            1. re: mateo21


                                              I suppose you can try cutting an iPhone if you are a humanitarian for phone books


                                            2. re: Chemicalkinetics

                                              I like the handle on the knife in the foreground. What is that, exactly?

                                                1. re: GH1618

                                                  The knife closer to the camera is a Watanabe Nakiri with a burned Chestnut wood handle:


                                                  The knife further from the camera is a Chan Chi Kee KF1303 with a soft wood handle, but I don't know what type of wood.

                                                  1. re: Chemicalkinetics

                                                    <The knife closer to the camera is a Watanabe Nakiri with a burned Chestnut wood handle:>

                                                    Beautiful handle Chem.Is it D-shaped??

                                                    1. re: petek

                                                      Yes, it is. I actually did not want a D-handle because I want it to be more universal. Watanabe Shinichi did say I can have a octagonal handle for $70. At the end, I decided to spend the money on custom thinning of the blade. You may enjoy some photos, just scroll around.


                                                      You actually have made a few comments and suggestions back then.

                                                    2. re: Chemicalkinetics

                                                      Thanks. Looks to be about $250 US plus shipping. And the blade is longer than average.

                                                      1. re: GH1618

                                                        The price keeps going up for Watanabe knives. I suppose he is gaining more international reputation. When I first looked at it, this knife was about $180. By the time I bought it, it was $200. I asked for blade thinning customization which costed another $50.

                                                        Yes, the blade is longer and wider than most Nakiri by a good measure.

                                                        1. re: Chemicalkinetics

                                                          I see there is also a more common 165 mm model. I have just been comparing this to the Moritaka Supreme series 165 mm Nakiri, which seems similar, with a nice Rosewood handle, but about $100 US less expensive. Why is the Watanabe so much higher (in the range of some Damascus knives)?

                                                          1. re: GH1618


                                                            <I see there is also a more common 165 mm model.>

                                                            Do you mean this one?


                                                            This is a common grade knife. The other one is his higher grade knife. I feel if you are going to get a Watanabe knife, then might as well get the professional series.

                                                            <I have just been comparing this to the Moritaka Supreme series 165 mm Nakiri>

                                                            As you know there are some really great and horrible stories about Moritaka. On one hand, it is fairly inexpensive for its excellent steel and construction. Of all the knives I have, my Moritaka honeski probably has the nicest handle -- beautifully crafted and nicely fitted. On the other hand, there are many horror stories of the uneven blade grind. Of particular, the fame Dave Martell have ran into more than a few bad Moritaka (scroll down for photos) and he is very open about his dislike:



                                                            It is a good question about Watanabe price point. Watanabe knives are well made with good geometry. For a long while, the several knife forums consider Watanabe Nakiri to be the best of its class. More importantly, Watanabe selling points are (1) they can be customized (in my case I asked to thin the blade to exactly the dimension I wanted), and (2) they are not mass produced knives from a factory like Shun, Global or Henckels. I believe many people consider his knives to be custom knives, but I am sure someone else will correct me on this. True custom knives or not, Watanabe knives are definitely not mass produced knives.

                                                            In light of this, Watanabe probably ranks on the "cheaper to cheapest" for decent quality customized knives.

                                                            You can read the first page of this following forum:


                                                            1. re: Chemicalkinetics

                                                              "Do you mean this one?"

                                                              No, there is one in the same series as yours, only shorter.


                                                              Those recurved edges on the Moritakas are almost unbelievable! But only because I have an expectation that anything from Japan is subjected to stringent quality control. Evidently not necessarily — I would call that a manufacturing defect which could easily be detected at the factory.

                                                              Years ago I had my Chinese "nakiri" reground at a local knife shop to take a nick out of it, and they returned it to me with a concave section like that. I've been very reluctant to let anyone sharpen my knives since — that is until I took it to Columbus Cutlery to see if he could fix it. He did, and I don't use anyone else now. I expect if I bought a Moritaka and it had that problem, he could fix it. Is that unreasonable? Of course one should not have to fix a new knife, so it would be better to exchange it. The question is, how prevalent are bad edges on Moritaka Supreme knives?

                                                              1. re: GH1618

                                                                <I expect if I bought a Moritaka and it had that problem, he could fix it.>

                                                                It depends on the severity of the overgrinding. I had a Tanaka Nakiri which had a very minor overgrind:

                                                                "... Then it hit me: that section is not flat. It is a valley point - a low point. Or as Dave Martell says: wavy edge. I worried for a moment but then noticed it is not too bad. Instead of sharpening by sections which can make this problem worse, I put the knife lengthwise along the DMT coarse stone and ground it back and forth. "


                                                                For severe overgrinding, it can be beyond fixing -- so I was told. Just in case I wasn't being clear. The overgrinding issue is really on the blade side of the knife which will manifest on the cutting edge. This kind of problem is more difficult to fix than merely grinding only the edge. Scroll down to Marko Tsourkan's image:


                                                                <how prevalent are bad edges on Moritaka Supreme knives>

                                                                I don't think it is that prevalent, but it certainly seems to be MORE prevalent than its competitors.

                                                                1. re: GH1618

                                                                  you should see the SG2 powdered steel.

                                                      2. re: GH1618

                                                        Sorry, I'm having a dumb blonde day. I thought you were asking about the one on back...even though you said foreground.

                                                          1. re: Chemicalkinetics

                                                            Nah. Just a brain fart...happens when I try to think and chew gum at the same time :)

                                                            1. re: JavaBean

                                                              Now, we know your chew gum and fart at the same time. :P

                                                  2. I'd like to say up front that I work for CUTCO Cutlery at their headquarters in Olean, N.Y. Knife selection is indeed a personal choice, and I respect all of the remarks. But, I'd like to clarify a couple of things. The Forever Guarantee does cover free sharpening and repairs, forever, with no receipt and no registration required. You can sharpen CUTCO straight edge knives at home, and it does not void the guarantee. Knives with recessed cutting edges will stay sharp for years, due to their edge design, and unlike a serrated knives, which cannot be sharpened when they become dull, CUTCO's recessed edge knives can be sharpened at our factory under the Forever Guarantee.

                                                    The knife brands listed in this thread are all wonderful knives. Choosing the right knife for you really is a personal preference.

                                                    13 Replies
                                                    1. re: Katdono

                                                      Cutco's 'recessed edge' or 'double D' knives ARE serrated. That particular line of the company's marketing nonsense is one of the reasons people who know better get annoyed at cutco's misleading sales pitch and inflated prices.

                                                      And all serrated knives can be sharpened, cutco or otherwise. It's just a pain in the ass to do, so most don't bother.

                                                      1. re: cowboyardee

                                                        So I didn't know I had to say I am a cutco rep. I am a very proud cutco rep who has over 4000 happy clients. We sharpen the knives for free anytime you want, and our knives are a recessed edge called our double D, and it is in fact the opposite of a serrated edge.
                                                        Knives are most definitely a choice, however, I believe if you don't know about a particular product you should not be able to post untrue facts about our products, or any other brand as well.
                                                        To each their own.
                                                        Thanks for clarifying KD : )

                                                        1. re: Lindasteve

                                                          "and our knives are a recessed edge called our double D, and it is in fact the opposite of a serrated edge."
                                                          This is simply not true. They are serrated by the definition of 'serrated.' Saying that it's the 'opposite of serrated' is even more ridiculous - there are many designs of serrated knives, not just one as cutco implies. What's more, the cutco isn't even all that different from some of the other existing designs, and they function in the same way as other serrated knives - difficult to sharpen well at home; good at longer cutting strokes, bad at chopping and shorter strokes; most useful for especially fibrous foods and foods with hard surfaces but soft interiors; cuts are not quite as clean as a well sharpened straight edge knife; more or less incapable of some basic knife techniques like a chiffonade; functionally longer edge retention compared to straight edge knives of a similar make.

                                                          It's a silly thing to argue over because cutco's claims are so obviously false. If cutco had simply argued that their serrated design was better than those of other serrated knives (it's not really, but that's neither here nor there), I wouldn't object to that aspect of their marketing. But claiming their knives aren't serrated is frankly insulting to consumers' intelligence.

                                                          BTW I am quite familiar with cutcos. They were the first even halfway decent knives I ever used. When I was a teenager mom was pushed into buying a few by a neighbor who sold em. At the time they were a revelation - mainly because they were more or less sharp, whereas my mom's other knives were dull as nickels. I've since used knives that are much better made, and offer better value. But in an odd way, even though I don't think too highly of cutcos now, I can arguably trace my enthusiasm for kitchen knives back to those first times using a reasonably sharp knife that just happened to be a cutco.

                                                      2. re: Katdono

                                                        BTW, thanks for at least admitting upfront that you work for the company. Unlike some other posters who also capitalize 'CUTCO' as though it is a perfectly natural thing to do and not part of a directed marketing plan seen widely on the internet whenever an associate of the company discusses their knives.

                                                        1. re: cowboyardee

                                                          Oh, and I also wanted to mention, I never post on anything about cutco. A client of mine is a foodie and told me about this site and that there was a lot of incorrect info about our products and she is a huge fan. Sent me a link, and I read many incorrect posts such as our warranty would be void.
                                                          I have met clients who have inherited their cutco from their grandmothers and mothers 30-60 years ago, and use the forever guarantee to have them totally sharpened and or replaced free of charge. This makes me proud.

                                                          1. re: Lindasteve

                                                            and that "free of charge" is good until your factory blows up... I suppose?

                                                            1. re: Lindasteve

                                                              I'll take your word for it that sharpening at home doesn't void the warranty.

                                                              In fairness to cutco, the free sharpening of their serrated knives is one feature that I could see as having a real upside to a prospective buyer. For straight edge knives, the shipping typically costs nearly if not fully as much as taking the knife to a local sharpener and takes much longer. But for the serrated knives, that's at least a legitimate upside.

                                                              Does that justify spending several times what you could spend on a knife of similar or better quality? For a few, it might. And I'll admit that they are not terrible knives, when value is not considered. But I can't recommend them in good faith. And considering the misinformation cutco's associates spew all over the internet, often without disclosing their relationship to the company (though thanks for disclosing yours), I don't feel conflicted about setting the record straight either.

                                                              1. re: cowboyardee

                                                                when I bought shun, they were offering free sharpening. and they aren't charging 3x what others charge...

                                                                1. re: Chowrin


                                                                  But now they don't offer free sharpening anymore.

                                                                  1. re: Chemicalkinetics

                                                                    Um read the link Chem. As of Sep 4th they do again but 4 week turnaround, $5. shipping fee for return and of course whatever $$ shipping to them.



                                                                      1. re: Chemicalkinetics

                                                                        Like the free Cutco many folks may not use it due to the cost of shipping and turnaround time.

                                                                        I have people send their serrated Cutcos in but do their straight edges.

                                                                        With Shuns I'll give them the option.


                                                                        1. re: knifesavers

                                                                          thank you thank you thank you!
                                                                          (the joke above was in regard to the shun factory blowing up...)

                                                          1. I will readily admit that I cannot speak definitively to what is the "best," having never tried any Japanese knives. I have used a lot of Henckels, Wusthofs, Lamsons, and Forschners. For a standard 10" chef knife, I give the nod, by a good margin, to my Thiers Issard carbon. As for petty knives and such, I do have a Cutco. It is a nicely finished stamped knife with a serrated edge. I rarely reach for it, but when I do it is always ok, more than I can say for some. I did not buy it so I cannot speak to the value proposition, but it is an ok knife, not a piece of junk, IMHO.

                                                            2 Replies
                                                            1. re: tim irvine

                                                              Cutco is deservedly maligned for its unique combination of old-school multi-level marketing and mediocre knives. However, I have a serrated knife for daily use at home and it may be the best option I've encountered because of its durability. It's not going to replace a fancy bread knife and it's not for presentation cuts but it's a workhorse and doesn't need sharpening.

                                                              1. re: estnyboer

                                                                Speaking of fancy bread knives I got a ten inch Dexter with a curved blade a few months ago, under thirty (comfortably) at the local Ace Restaurant Supply. It has a white poly pro handle. I love it!

                                                            2. for me new west knifeworks in jackson wy was the best. i dropped my mini paring on the stanless countertop and it dented the countertop not the knife. they are all american made with american steel and sustainable wood handels that are sorta ergonomic grip. about 100-289 depending on the knife and home use is forever warrenty100% comercial use is 50% with free tuneups +shipping of corse.

                                                              my 2.0's never need a steel and well will shave the house steels we have instead of straightening the wrinkled edge like most knives get, but it never gets one being cpms35vn. it will practicly scrape the diamonds off a diamond hone/shaperner. so he sell the segier(sic) solid synthetic ruby sharpeners.

                                                              being able to work without playing ginsu master with a steel every 5-15 min was important to me.