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Re: The Score... (Reply to this comment)
by ahanix1989
HMM, Signs up, uses grammar unlike MOST people in the sales age bracket, and spouts about how Godlike the blades are. Sounds to me like this is one of Cutco's employees that they have try to defend the product online.
People, don't believe what he says -- he's just being paid to say this stuff. Cutco has a history of sending their employees online to try and defend their overpriced, crappy product.
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Jun 20 '07
12:07 am PDT
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Some errors... (Reply to this comment)
by tony_aaa
1)Inferior tempering. Cutco is stamped instead of forged. All best knives are forged (with the exception of Henckels Twinstar which is using a new technology called sintering) because forged knives make a better edge among other reasons. All the worst and cheapest knives are stamped because it is cheaper and easier.
Wrong... Tempering (or softening) is done after hardening. After hardening, steel has to be softened (or tempered) down to a usable level---un-tempered, hardened steel is like glass--very fagile. Good steel (like VG-10, S30V, ATS-34, etc) can still be left pretty hard without being fragile---around RC-61 (handmade knives can be differentially tempered--edges are like RC-65, rest of the knife is a flexilbe RC56.) Cutco uses bottom of the barrel 440A steel that is tempered all the way down to RC-54! (every RC "point" represents an increase of about 20-25% in edge-holding ability) Ground and/or forged are CONSTRUCTION methods NOT Tempering methods! Cutco is still bottom end, but not because they're ground!
2)Lack of bolsters provides for inferior balance.
Not necesssarily, if you're using thin, light blades (like cutco) you don't need bolsters to counter-balance the knife.
3)Double-D edge. Most cooking enthusiasts prefer a straight edge which the double-d is not and you cannot sharpen Cutco edges yourself whenever you please.
Agreed, although my Spyderco sharpmaker sharpens almost anything.
4)Handles. The handles are different from any of the others and some people find them uncomfortable (especially those with extremely large or small hands), some others find them dorky looking and wouldn't want to set them out on the dinner table.
Handles are personal, depending on hand shape. I would rate Cutco's looks as average--not great, not terrible.
5)Corrosion. Many people (including Consumer Reports magazine) believe that Cutco blades corrode a little easier than most.
This is why you don't use 440A steel---It's very cheap (for the maker) to use and easy to work. But it's not a quality knife steel.
6)Restrictions when buying. Since you can only buy from a Vector rep, you are forced to select your rep with care because a flock of amateur sales reps can and will include a range from the best professionals through the worst rip off artists.
Yes, most people hate buying cars for the same reason---car salesmen.
7)Price. Many will agree that Cutco is not best for commercial use but it is priced for commercial use. You can get a 7 piece block of top of the line hand-forged, bolstered, well balanced Wusthof-Trident Grand Prix for $249. A similar set of Cutco can easily run you $300-$400. Tramontina Professional is supposed to be the best value having the same features as the best knives but at about 1/3 the price. There may also be hidden costs added (such as shipping & handling, C.O.D., sales tax, etc.) that make the actual price much higher that the displayed and originally discussed price.
As far as price, yes they seem to be priced about 400% higher than they should be. That said, alot of other "big-name" knives are seriously overpriced---Henckles knives aren't even forged anymore! (check carefully--they are now welded together!)
Cutco knives are best though of as the ultimate "ginsu" knife. They are not knives any professional or business would ever want. But for the average idiot who doesn't know anything about steel or even how to sharpen....priceless
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Jul 23 '06
12:13 pm PDT
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PS to "The Score..." (Reply to this comment)
by jfritzyb
I just wanted to add two more things...
If you want to buy Kitchen cutlery in pieces, then the least expensive way to go is Henckels...
HOWEVER...
If you want to buy Kitchen cutlery in sets, then the least expensive way to go is Cutco...
The second thing is this (and this is the question of the century): Are Cutco blades serrated or not??
According to the American Heritage Dictionary (and most dictionaries on the internet and possibly most dictionaries elsewhere), state that the term "serrated" means...
"adj. Notched like the edge of a saw; saw-toothed; serrate."
If you'll look at your Cutco knife, you'll notice that its "notched and saw-toothed", correct? So, the answer is yes; Cutco IS serrated!
Now, before you go around jeering at them, let me point out something else...if you'll pull out your own serrated knives, you'll discover that the teeth on them vary from piece to piece...therefore, the term "serrated" is a GENERIC term...
...In other words, there are different KINDS of serrated edges--yes, knives can be serrated but Cutco's knives are a "different KIND of serrated." They have a DD Edge--a NEW KIND of serrated knife!
...And as we all know, Cutco knives ARE different-- especially when compared to the other knives out there--even Henckels!
--JJ
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Jan 03 '06
12:53 pm PST
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The Score... (Reply to this comment)
by jfritzyb
Hello everyone...I'm one of those "horrid" sales reps that are sent out to convert folks to Cutco...lol...
...And that stupid handshake thing was something made up by that Simpsons episode--they didn't train us to do secret handshakes with the product.
I hear that a lot of the complaint with Cutco is that they are deceiving folks by the prices that they say are cheeper then the leading brand.
Well, I have their comparison pricing sheet in front of me now and well, I see something that everyone else overlooked...
And that is the rectangular box in the middle that says, "Prices and sets may vary on destribuor. Prices available at various retailers as of 3/4/04."
(Please note that it says "MAY VARY"...)
I do have a gripe with the fact that they tell us to tell folks that we're cheaper--because that little rectangular box contradicts that statement.
Another thing, I tried to find Henckel's website...I haven't found it for some reason and henckels.com isn't it...all I found was various retailers selling the product...
They were right--"Prices may vary." They didn't say that they were the most expensive--neither did they say that they were the least expensive. Sneaky eh?
...As for how well the product works, lemme say this...I was doing a demo for a friend of mine and her hubby pulled some really soft and white bread out of the bag and asked his wife to cut the bread...
...As soon as she applied an ounce of pressure, the blade SANK down into the bread--she was pretty impressed (and so was I!) Not only that, when she tried to put the bread back into its bag, we were all stunned, shocked, and amazed at what we saw--the knife had not only cut through the bread but it had made a few long, wide, and open gashes on the bread bag (and none of us even saw it happen!)
Which leads me to say this--if you will look on your Cutco knife before putting it into its block, you'll notice that there's a little cardboard blade protector over the blade. Not only that, it says two times that the blade IS SHARP! (And there's even an arrow pointing to where the blade is!!!)
Having said all that, let me say this...
IF you meet any Ex-Cutco folks and they go off on a tirade of how horrible and bad the product, company, or both is, you can be assured at least of two things...
1. They didn't do too well on the contest that's offered as a way of seeing who stays working for Cutco and who goes (of course, the seminar officials won't tell you that, but that's what it is)!
2. They couldn't take the pressure that was put on them (and yeah, I don't blame them for quitting either because I almost quit for the same reason!) They do apply too much pressure on you to get the job done and as a result, you end up pushing yourself too hard. But the secret is to make two appointments, relax for ten minutes, and go back to making calls....
Right now, I've been promoted to making 3,000 dollars and thus far, I've only made 635 CPO. Tomorrow is a big day because I'm gonna at least do three appointments...
--JJ
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Jan 01 '06
6:14 pm PST
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Re: Re: Re: Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by vellic
I believe you are mislead in you opinion, You see serrated edges can cut forward backward and strait down, but so can a spoon if you push hard enough, The Double-D Edge can easily cut forward backward and strait down. While serrated edges tend to mash the meat or whatever your cutting until it cuts through it.
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Sep 12 '05
10:47 pm PDT
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Err...question. (Reply to this comment)
by vellic
If you don't use Kitchen Knives, or have no use for them how exactly can i trust that you opinion is reall at all valid?
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Sep 12 '05
10:39 pm PDT
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Re: Re: Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by curiousguymn
Just to clear a few things up, the Double-D serrated edge is NOT patented. This is just one of the many lies and myths their salespeople are often told, under mounting pressure Vector/Cutco came out with a "Just the Facts" pamphlet last fall that cleared up this myth and more such as spending 1 million in the development of the handles which is also untrue. You can read about the pamphlet here:
http://www.thecomplaintstation.com/cgi-bin/datacgi/database.cgi?file=Forum&report=Subtopic&SubtopicID=00039919
Also, ALL serrated edges can cut forward, backward, and straight down. And I contacted the Smithsonian, Cutco is NOT on display there as someone here suggested and the handles have no current patent in effect on them. Any other knife company could copy Cutco's handles and edges but choose not to, in fact Warever Cookware had handles designed by Thomas Lamb but were dumped in favor for more modern handles 5 decades ago!
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Jul 23 '04
4:19 pm PDT
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Re: Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by jdiggs
Actually, the DD edge is different than a serrated edge, and if you understood the diagrams on the website, you would know that. On a serrated edge, the points are what rip and tear through the food, but they are also the first thing to come in contact with the cutting board, so they are being dulled each and every time you use the knife and a serrated edge CANNOT be resharpened. The DD edge has three razor sharp edges between the points that cut forward, backward, and even straight down! The points protect the actual cutting edges from hitting the cutting surface, keeping the edges sharper longer. And the DD edge can be resharpened. In addition, other comparable high quality cutlery products like Wustoff-Trident and Henckels cost more because they are paying for marketing through companies like Marshall Fields and Williams-Sonoma, they don't have the same guarantee, and they are made in GERMANY! All of CUTCO's products are made in Olean, NEW YORK, USA!!!! I'd say that alone, considering the current economy and that thousands of Americans are losing their jobs because companies can have the same work done in other countries for cheaper, is a huge asset. CUTCO is made by Alcas, the same company who makes KA-BAR knives, the knives that our United States Marines use to defend themselves. If you have any other questions or misconceptions about CUTCO feel free to email me at asia_mishele@hotmail.com and I will be more than happy to set up a phone conversation with you to clear up the confusion.
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Jun 12 '04
9:27 am PDT
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Re: They are kitchen knives (Reply to this comment)
by epsomax
Dude, you have issues. I find it odd that you are one of the only people that hates cutco. I read all these other reviews, use my own frequently, and love it. My brother inlaw even sells it, and has done quite well. Oh, and the "double D" edge is not a serrated edge, take a closer look bud. It's actually got a patent. Serated edges use the points to cut, but this does not. I see many points you are making, but they're FREAKING KNIVES!!! Settle down man.
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Jul 12 '03
1:54 pm PDT
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They are kitchen knives (Reply to this comment)
by curiousguymn
Don't let the ol' rope a dope trick fool you. Kitchen knives are designed differently from utility knives for obvious reasons. If you want knives for cutting through rope and leather there are utility knives that cut through non-consumable objects much better than any kitchen knife ever could.
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Jul 06 '03
7:10 pm PDT
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About the Steel and Guarantee (Reply to this comment)
by striker14
Cutco claims they use the highest quality steel money can buy. They call it high carbon surgical grade steel. While this is subjective Cutco uses 440A grade steel while most top of the line knives (which is where Cutco is priced at) uses 440C, which is higher in carbon. 440C is more expensive to make, buy, and manufacture with. 440C also makes a sharper edge, and holds it better. Because of it's grain structure 440C is also more stain resistant. And while 440C steel is generally only found in top of the line kitchen knives, 440A is often found in the cheaper, run of the mill type kitchen knives. When they got the surgical grade label is beyond me, 440A steel doesn't have a regular grade and a surgical grade. When you think of surgical instruments you think sanitary, expensive, and high quality- it's just sales hype.
The average household has very cheap, low quality knives that generally only last 5-15 years. So when they hear there is a forever guarantee it becomes the main selling point. What they don't know is all knives in that price range are built to last a lifetime and with proper care they definately will. The only way they won't is if you abuse them, which Cutco's guarantee doesn't even fully cover. Also, in case it doesn't last a lifetime, many top of the line knives carry a lifetime guarantee.
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Jul 05 '03
11:04 am PDT
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Re: Are you serious? (Reply to this comment)
by edge01
Just a comment to paralateral from someone who owns two retail stores: We sell Wusthoff, Henckels, Messermeister and Global for our high end kitchen cutlery. In the point of the two Henckels 5-Star tips not being replaced - I have two questions. First, how far into the tip did it break?? I get tons of people who use their knives as screwdrivers and then want a brand new one when the tip of the knife folds or breaks. Please! Henckels tells its dealers, and can sometimes be difficult with dealers, over accepting returns on knives obviously abused. However, I always do. And Henckels gives in eventually over customer service issues. I do honor an across the board warranty on abused knives, but I also do offer a small lecture on the proper uses of knives!
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Jul 01 '03
6:47 am PDT
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Re: Are you serious? (Reply to this comment)
by curiousguymn
>Guarantee - I've owned Henkles 5 star cutlery.
>On two of my knives the tips broke off. Did
>Henkles replace them? No. They told me their
>guarantee covered defects only in workmanship.
>Henkles wasn't worth the money. However, when I
>chipped my CUTCO chef's knife, they gave me a
>BRAND NEW ONE FOR FREE!
Cutco's money back guarantee is for 15 days, not 15 business days. The forever guarantee is nice, but a couple nitpicks: "Should you damage your CUTCO through misuse or abuse, we will replace the item for one half of the current retail price." it needs to be sent in to Cutco "with an explanatory note" and Cutco is the sole determinor of what is misuse or abuse (such as chipping your knife), also the "guarantee is intended solely for consumer/in-home use." Don't believe me? Check out the cutco website yourself:
http://www.cutco.com/jsp/customer/guarantee.jsp
Also, as the review states, there are other companies with nice guarantees as well.
>Stamping - So what if the company logo isn't
>forged into the blade. The design of the handle
>AND the Double D edge are exclusive to CUTCO.
Stamping vs. forging isn't about the company logo. Do some research and find out for yourself what makes a good knife instead of listening to a Cutco rep or the Cutco company. The forging process randomises the metal particles for a slightly tougher knife. It also permits the differing thicknesses of metal which is necessary for a heavy raised bolster between the knife handle and knife blade. Forged knives have more metal than stamped knives and thus are heavier. The forging process enables extra metal proportioning to give the knife perfect balance. Most prefer the weight of a forged knife. It feels heftier and more substantial.
Forged knives generally are thicker, have more heft, hold an edge better, provide bolsters which brings better balance and safety, and obviously have been made with a lot more care and craftmanship. The forging process enhances the flexibility, density, and hardness, and better solidifies the structure of a knife.
>Handle - Uncomfortable? In 1949, ALCAS spent
>over 1 million dollars perfecting that handle.
>Dr. Thomas Lamb tested over 700 pairs of hands
>to get that shape. It's on display at the
>Smithsonian as the best example of ergonomic
>correctness.
Sure the handles were designed to be comforable- all handles are designed that way! And like all good salepeople, Cutco even has a good story to tell about it. That doesn't mean they actually ARE comfortable. When Consumer Reports has an issue with the comfort of the handle... well where there's smoke there's fire (actually a lot of fire since the type of plastic the handles are made out of, celluloid plastic, is highly nitrated and self-oxidizing like the gun cotton in smokeless gun powder thus highly flammable- not good for a kitchen knife)
>Double D Edge - You CAN resharpen the DD edge.
>I had mine serviced last week. My knife lady
>came over for free to resharpen them just like
>she does every month!
Other knives you can sharpen yourself, with Cutco knives you need Cutco to sharpen them for you. I will refer you once again to Cutco's own website:
http://www.cutco.com/jsp/customer/guarantee.jsp
"For resharpening of Double-DŽ or straight-edged knives, send them along with a return shipping and handling fee of $5.00 (1-3 items) or $8.00 (4 or more items) to the CUTCO address below."
You have to pay for them to be sent in and sent back all the while without your knives. I've heard of representatives of the company coming out and sharpening them for you, but there is obviously good reason they don't state this on their website.
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Jun 30 '03
4:39 am PDT
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Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by curiousguymn
About the Double-D edge it is in fact another type of serrated edge. Cutco calls their serrated edge "Double D" just like Spyderco calls their serrated edges "Spyderedge." Only the Spyderco isn't trying to fool anyone and markets their as a superior serration pattern while Cutco tries to claim theirs is different.
But anyone who knows anything about knives can tell you the ^^^^ pattern on the edge (take a look at the cutco.com website for an explanation and drawing, currently at: http://www.cutco.com/jsp/catalog/features.jsp ) makes it a serrated edge. The whole double-d thing is just hype like everything else about the knives.
The problem with the serrated pattern is that it doesn't make a clean cut- nicks and tears in the food is made. Serrated knives are generally only good for fibrous vegetables and bread- where it is needed. Cutco reps may claim that it makes a clean cut, but this is only true for cutting stuff you can press straight down on (like butter), but for things you need to slide the blade back and forth on (like meat) the teeth will tear it up.
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Jun 27 '03
10:13 pm PDT
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Re: Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by paralateral
That's fifteen BUSINESS DAYS...actually 3 full weeks.
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Jun 27 '03
12:09 pm PDT
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Are you serious? (Reply to this comment)
by paralateral
I'm sorry, but some of the points you made are ridiculous.
Guarantee - I've owned Henkles 5 star cutlery. On two of my knives the tips broke off. Did Henkles replace them? No. They told me their guarantee covered defects only in workmanship. Henkles wasn't worth the money. However, when I chipped my CUTCO chef's knife, they gave me a BRAND NEW ONE FOR FREE!
Stamping - So what if the company logo isn't forged into the blade. The design of the handle AND the Double D edge are exclusive to CUTCO.
Handle - Uncomfortable? In 1949, ALCAS spent over 1 million dollars perfecting that handle. Dr. Thomas Lamb tested over 700 pairs of hands to get that shape. It's on display at the Smithsonian as the best example of ergonomic correctness.
Double D Edge - You CAN resharpen the DD edge. I had mine serviced last week. My knife lady came over for free to resharpen them just like she does every month!
Scams - These are college kids just starting out. Not just anyone can work at Vector. I know because I did my research before allowing them to come into my home. When Amy first came over, she even called her manager during the demo to see how many free items she could give me. Plus, they are a member of the Better Business bureau AND the Direct Selling Association. If you don't believe me, go here: http://www.dc.bbb.org/report.html?compid=W70005255&national=Y
or
on the DSA website, proof that CUTCO is a member:
http://www.dsa.org/directory/index.cfm?fuseaction=show_CompanyMember&MemberID=GRS%25%29E%3ENUG%5D%2F%0A
I hope you find something that works for you!
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Jun 27 '03
12:06 pm PDT
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Re: Trust Facts, not opinions, CUTCO is top of the Line, (Reply to this comment)
by usanalife
Just had to say that my husband and I were talking about getting a new set of knives and I mentioned Cutco and he said "no way" turns out he went to their training course to become a sales person and decided that the knives and the company were not for him. I found some similar statements from other Cutco sales people while doing a search on Cutco knives and found that interesting.
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Jan 21 '03
12:20 am PST
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Re: Re: Sorry, but you are incorrect (Reply to this comment)
by tsak
This to cesquire:
Just wanted to make a comment about what you said about the Double-D edge. You said that it is like a serrated edge. I will say that it looks somewhat like a serrated edge but looks can be decieving. It doesn't cut with the points that you say wear down, it actually cuts with three STRAIGHT EDGES. Therefore, it can cut forward, backward, AND straight down. Also, the three straight edge blades (and, if you can, image this) cut cleanly just like the straight edges that you talk about except with one huge difference--they don't hit the cutting surface (which is what dulls the blade) so they stay sharp MUCH longer (at least 7 years) than a regular straight edge. How long do your knives stay sharp? How much time do you waste sharpening your knives? So before you talk about a blade that you know NOTHING about, do some research!! By the way, Cutco is made in the good ole U.S.A. Can you say that about your knives? Support America!!
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Dec 09 '02
10:33 pm PST
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Speaking professionally (Reply to this comment)
by dchefsours
I just wanted to make a comment that I don't know much about the bells and whistle's of Cutco knives, but I have been in the restaurant business for almost 15 years in addition to two years in culinary school and Cutco knives have come up several times. I think there shall be no argument that they are good knives, but that the argument lies within the durability for at lease professionals like myself. When a knife is being used in our business for 12 to 15 hours each and every day it needs to hold up. Cutco may work exceptionally well for the home cook, but cannot with hold the rugged conditions of the professional kitchen. After research in one of my classes on how to choose appropriate knives for the professional kitchens, almost always the knife/knives chosen were the Henkles.
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Aug 17 '02
7:27 pm PDT
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Re: Re: Re: Sorry, but you are incorrect (Reply to this comment)
by cesquire
So psychictingler seems to be saying thermoresin is a plastic that has a higher melting point than most other plastics. How nice, even though there are many other knives are out there that can be bought at a fraction of Cutco's price that have injection molded rivoted plastic handles with a higher melting point than most other plastics. I must say that the selling hype Cutco uses about it is incomparable though.
oh, and I read hardyslicer go on about a 15 day unconditional money-back guarantee and claim: "YOU CAN NOT BEAT THAT!!!" Then I go over to Sears this weekend and find out everything in their store has a 30 day money back satisfaction guarantee. And on second thought a lot of stores, even Walmart, have such guarantees. It makes me wonder why Cutco's is only 15 days?
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Nov 02 '01
4:02 pm PST
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Re: Re: Sorry, but you are incorrect (Reply to this comment)
by psychictangler
One point that I would like to clarify is that the thermoresin is more like a thermoset. In the polymer field, the thermoset is a crosslinked polymer that is essentially one giant molecule. It would therefore have a much higher melting point than non-crosslinked polymers.
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Oct 24 '01
11:55 am PDT
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It's hard to believe (Reply to this comment)
by lkvanvoorhis
that reviews about knives can end up being so controversial! Anyway, sorry for the H, but I didn't learn about the particular set - yes, your title indicates what the review is about. Personally, I love my Cutco knives (I only own three, and they were wedding gifts almost 12 years ago, and are still perfect and my absolute favorites), especially the way it's designed to fit my hand perfectly.
Thanks for your information,
Kelley
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Sep 30 '01
4:47 pm PDT
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Re: Sorry,+but++you+are+incorrect+ (Reply to this comment)
by cesquire
1)tempering: not only does Wustof forge their knives, but so does Henckles with their Professional "S" series, Sabatier with their Cuisine de France series, Dickie with their best knives and many other of the best knives in the business. I guess you are trying to state that although every world class manufacturer (not to mention cooking enthusiast, professionals, and knife enthusiast) has found forged knives to be better even though they cost many times more to make because of making a better blade and edge, Cutco must be an exception... As for sharpness, you may think they stay razor sharp but in reality only the crevices of the blade edge are. You see serrated edges like cutco look like this: ^^^^^^
when contacting the food the points get worn down rather quickly but the crevices stay sharp, so it may seem like it is razor sharp but in reality only the crevices are. It can never be as sharp as a well maintained plain edge, the edge preferred by cooking enthusiasts and professionals. Maybe a serrated edge is better at cutting rope, but the best kitchen knives are not made to cut through rope, they are made to make a good, clean cut on food.
2)Cutco has no better balance than any other stamped, full-tang knife (of which finding one other stamped knife at even half the cost of Cutco is almost impossible). Bolsters not only keep your hand from slipping onto the knife's sharp edge, but also allow better heft, feel, and balance. Which is why all the best knives have them.
3)When slicing, those in the know prefer a plain straight edge. Reason being it is that it makes a clean cut. The double D edge has nicks and points in it and should you have to slide the edge against the food instead of pushing straight down like you do in just about every food except butter, the double D edge just like any other serrated edge will make little tears in the food.
4)The leading consumer magazine that stated Cutco has a problem with corrosion seemed to hint that it may have to do with the type of metal used, polishing, or coating. All types of knives are washed in areas of higher iron content in the water, most do not seem to have the same problem.
as for the rest:
-thermo resin handles could be interpreted as:
injection molded plastic handles, nothing special about that, only thing special is the selling hype
-you can find rivoted, full-tang, stamped knives anywhere, even Target for about 1/5 of the price
-Cutco is made of 440A grade steel which is not the best grade, 440C is used on most of the top knives in the world, not only does it cost more but is used because it makes a better sharper, more durable knife.
-Henckles Twinstar Plus Series and Chicago Cutlery among few other have a lifetime warranty. They may not be as good as Cutco's, but a guarantee doesn't help the performance of the knives at all. A guaranteed piece or manure is still a piece of manure.
-We must not be looking in the same places, I had no problems finding Wustof at the same price or less than what Cutco reps are offering them for. retail stores have very tough competition and lower their prices to the lowest they can possibly lower them to, often times much below the suggested manufacturer retail price. Cutco is not sold in the same market but sold at people's past people's doorsteps where you cannot comparison shop instead. Also, cutco is not sold elsewhere. Their reps are given a fixed price they cannot go below. No one else can sell it for lower. Because Cutco has people who know very little about knives (and taught very little about knives other than Cutco's features) sell it to friends and family that trust them, know very little about knives, and want to help them out; they are able to sell Cutco at the inflated price you see.
p.s. Yes I have used Cutco.
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Aug 11 '01
1:34 am PDT
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You Got Some Points, But... (Reply to this comment)
by grimgrrrl
While some of the things in your epinion are valid, most of your "cons" are things which most people love about Cutco. Though everyone is entitled to their own opinion, I think that you are misinforming people about the product.
~Marina
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Jul 07 '01
7:35 pm PDT
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