Cutco Knives

just a note that I have not read the thread.

I sold them last summer because it was the only job that I could find. They are great knives, with a great warranty, but vectormarketing the company that sells them is kind of bullshit. You get either a base pay or commission, whichever is higher. I believe the office covers the base pay and my manager always tried to not pay the base pay. ALso you get 3% of people that you recruit. you have to really ask him to pay you for that. I emailed him a couple times and now just recently he sent me a $100 check, which was not waht he owed me, I am still trying to get the rest of the money (about $50 I think)



Knives are great, the warranty is amazing. My godfather's wife had the knives for 10 years, sent them in to get sharpened and they sent her brand new knives.

If anyone wants to order some, pm me. Not working there for money anymore so I will hook you up with a good deal.

Holy Fucking Shit I cant believe this thread is real. Do 5 mins of research on MLM schemes. Is been going on for a hundred years. Its never about the product its about sales and margin on product. Knives, vitamins ,beauty products, Water purifiers..the list is endless. Cutco can produce an acceptable knife for 3 bucks and sell it for $50. "Great Warranty though" Thats fucking retarded. Think...Do the fucking math. The warranty is irrelevant, it may as well be a thousand years. Replace the knife 10 times! Its still 10 times the margin of say... a pair of skis. ^^Of course they sent your godfathers wife new knives^^. Think!!! Pay some tard to sharpen knives or just send out another set of $3 knives from their 80 thousand sqr ft warehouse of knives and other irrelevent products. In fact MLM co.s usually are umbrella co's that market all sorts of shit through the same coolaid drinking sales tactics. The knives are acceptable cut fine and anyone can make Good $$$$ for a summer with this sales approach. Understand that the people who make real $$$$ long term in this biz are not selling anything.....they make real $$$ getting OTHER people to sell product to friends and family who will, inturn, then sell to their friends and family.....etc ..etc. Get it?????? So go make a $ selling cutco knives or ( insert any product). Just do yourself a fav and when asked about your last job in your first " grown up" job interview dont talk about the quality of the pruduct or virtues of Cutco as a company. Do talk about the fact that you got somebody to buy a set of knives during a face to face sales pitch. That is actually a skill and is not easy for many people. K, rant over.

Great knives(they look kinda cheesy) but yeah fuck working for them.

Thanks to the ONE PERSON who answered my bump question. Looks like I should have created a new thread so you cunts would stop throwing in your anecdotes and rants.

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Originally Posted by XtrPickels

I use a Shun Santoku.
I think the santoku does a good job of chopping and slicing. It doesn't necessarily rock as well as the chef's knife because of its tip shape, but I never really noticed. Additionally, I rarely use the front 1/3 of the chef's knife for cutting. Its thin and a long way out there. I feel that with the Santoku I use more of the blade and the shape feels pretty natural to me.

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Yes and no...You do have more blade to work with on the santoko but less of the blade is doing the actual work. The chef's knife is rockered and designed to give you more edge travel (horizontally) which gives a more precise cut and also a release of your product, whereas a santoko is really more of a chopper using a single part of the blade; some santoko's have scalloped blades to help w/ release. You can rock a cut on santoko but much lees of the blade is used. Most people w/ chef's knives haven't got the rocking technique down and use it to chop which makes the santoko a more natural fit for them. People also like santoko's because they are thinner and made from harder steel and thus hold an edge longer when used for chopping techniques...chef's knives are a bit softer steel but will hold an edge just as long or longer when used as they were designed to be, but alot less when used to chop. Chef's knife is an excellent tool and you should spend a little time to learn to use it. It's a lot more efficient for large jobs IMO especially dicing and chiffonade.

check out Charlie Palmer working the front tip w/ the big blade:

[ame="http://www.youtube.com/watch?v=POi7LQO2OyQ"]YouTube- Chef Charlie Palmer Teaches Knife Skills[/ame]

Credentials: I was a serious prep cook at 14, line cook at 16, cooked full time for more than a decade before law school. I've used nearly every kind of knife there is (never used any of the fancy exotic stuff, but everything else).

Cutco is crap for the money. It's not a terrible knife, but it's stamped stainless thats no better than stuff that cost $12 at a good restaurant supply store. The real problem with cutco knives is that stainless is too hard to sharpen- it'll hold an edge for a while, but then it'll never come back unless it's reground. For the most part, softer steel is better- my favorite knives have been antique carbon steel sabatiers- I can sharpen them to a razor edge in about 20 seconds- with stainless you are fighting a losing battle.

Other than that, they're just a cheap knife. They can't cost more than a few bucks to manufacture, but everyone buys them because it's always some relative or local kid. If you get off on the whole american-made thing, get some lamson-sharps... Great knives, made in massachusetts... If you are terrified of sharpening a knife by hand, buy a couple good cheap knives (globals, henckles, wusthoff, whatever) and blow a couple hundred on a chefmate electric sharpener and you'll still have saved a few hundred bucks over cutco crap- and you'll have some decent cutlery.

Oh, and everyone else is right on about no one needing (or even wanting) a lot of knives. You need a chefs knife, a paring knife, a boner, and maybe a big cheap chefs knife or a heavy cleaver if you handle a lot of big meat jobs.

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Originally Posted by advres

Bump...

You guys use a Santoku or a traditional Chef's knife? And why???

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I have both and prefer the chef's knife.

If you have basic knife skills the chef's knife is much faster to chop with as you can rock and slide it back and forth while you feed the veg/meat through with your other hand.

A santoku at least in my hands requires a fast straight up and down movement while the other hand feeds the item that needs to be chopped. This requires a lot more skill and is more dangerous and makes me much slower than I am with the chef's knife. I mainly use my santoku as a clever these days.

I've found that, generally speaking, push-cutting is more efficient than rocking, and easier on your edges. German chefs knives have too much belly to be very good at push cutting and Santokus are somewhat limited due to the shortness and lack of a real tip.

I've made the switch to Japanese knives, and I'm sold. Harder steel, better geometry (way less belly, no full bolster), thinner and the ability to hold a much more acute angle. They don't take a beating like a German blade, but I've not found that to be a hindrance. I currently have a Gyuto and a Nakiri, and they're fine for 95% of what I do. Though, I think I'm still gonna pick up a Misono Swedish Santoku because I sometimes miss having some sort of tip when I'm cutting certain veggies with the Nakiri, and I really want to try carbon steel.

rideit, get an inexpensive Gyuto (Tojiro, Fujiwara, Togiharu/Gekko) and see what you think. It's got the length and tip of a Euro chefs knife, without the belly. Also, poke around here for a minute.

I've converted to this for 80% of all my cutting. My very well used Henckles (http://www.chefknivestogo.com/he4st7sagr.html) sees very little action anymore.

http://korin.com/Shiro-ko-Hongasumi-...category=17255