When I married my wife, we lived with my Mother-in-law for a bit. My Mother-in-law ended up giving them to my wife. My wife raves about how much better these knives are compared to the ones she had to buy for culinary school. I think that is saying something. She and her Mom bought these in 1996 and has only sent them in to be sharpened one time. They bought kind of a small set including the kitchen shears which my wife and I both love as well. I had never used these knives before I got married and I really like them as well. We are going to buy the ultimate set this year with the 12 table knives. I hope this helps someone decide whether or not to get them. They are a bit pricey, but they have a forever guarantee and they are high quality. Like my wife always says to me, "you get what you pay for!"
Excellent video. We own three petite carvers, six steak, a chef knife, scissors, paring knife, santoku trimmer. Just turned in a steak knife today and they are replacing it with a new one for nine dollars shipping. We once had a scissors come apart (my mother in law used it in the roughest sort of ways) and they replaced it--and those scissors are expensive. I love Cutco. We are lucky to have an actual Cutco retail store in our city. They sharpen for free. However, it is important to note that serrated knives must be shipped to the factory in New York state in order to be sharpened. No big deal.
I inherited a set f steak knives from my mom that are at least 30 yrs old and they are better than any steak knives I have ever owned. I do own primarily Wusthof knives but I also have a cutco cheese knife and Santuku and they are fantastic! I would say buy what feels comfortable and take care of them.. no dishwasher and properly sharpen them and they can last a lifetime
I have my moms set of Cutco knives which she bought in the 80's. Even though they needed sharpening they were still my best knife in the house. I just sent them back to the factory they replaced 8 out of the 12 I sent for various reasons . And sharpened the others ! I love love love my Cutco Knives
We bought our firs Cutco knives 12 years ago when we got married, and we love them. I just requested a sharpener service for the first time. Hope we get them back safely!
Some important questions: (1) Are the blades stamped or forged?, The latter are tougher. (2) What are the alloying metal compositions of the knives? 'High carbon stainless' will not do. A specification codes for the chromium, molybdenum, etc. alloy percentages. (3) What is the Rockwell hardness of the blade? Harder blade will take a finer sharpness. Medium hardness will retain its hardness longer. These specs are available on the blade or on the sites for German blades like Wusthof, Henkels, and many Japanese blades.
Cutco uses stamped steel and its 440A which is considered a very soft, low carbon, and poor performing stainless steel (though exceptionally good against corrosion which is part of I think people are so happy with their cutcos) IIRC these are rated "56-60 HRC" which is a very wide range with 56 being very soft for a knife and 60 being good. I am not a cutco fan but I am fascinated since my partner grew up in a cutco home and their knives all look pristine and are razor sharp all the time without even honing or touching up, and they go in the dishwasher every day, for decades. Their cutco rep comes by every few years and offers a sharpening service but that's it. I have a set of zwillings 5 star that are of unspecified high quality german steel that get the "friodur" heat treatment and they are fantastic, take an edge and get scary sharp so easily and retains the edge fairly well, I also have a variety of knives out of all sorts of different steels 8CR14, CTS-BD1, BD1N, VG-10, 420C, 440C and others unspecified... I am still always surprised how well her cutcos work, on paper they shouldn't be able to stay so sharp and perform so well.
I inherited mine from my grandma, I recall them being gifted to her around 2004, so about 20 years in use. I’m sending a few off for sharpening for what I believe to be the first time. I likely would t buy myself based on the cost, but quality set imo.
I have had my Cutco knives for 30 years… and LOVE them ! As a wedding gift we got a beautiful Henckle set, that dulled so quickly… I vowed not to spend a lot of money on a knife again, until, a kid came and showed me the knives he was selling to help get through college.. so I bought 2 basic knives. After using them for a few years… and since the internet is so easy to make purchases, I buy them now for, Shower gifts for my daughter’s and their friends, as gifts for the girls i work with at Christmas and anytime I want a really great gift, I give a beautiful Cutco knife AND scissors. I know they are expensive , EVERYTHING is. They are made in America ! AND perform BEAUTIFULLY! Just buy 1 or 2 … you will NOT regret it! And I am also one of the random customers… who go to the Costco booth and tell strangers, how much I LOVE my Cutco knives!!❤️🎄💚
My parents have these knifes they have had them for just about 20 years it’s crazy how they are still like new after having 5 kids in the house! I will definitely buy once I get my own place.
Highly recommend, after using cheap knives all my life I was seduced by the life time warranty and excellent quality. I send my 5 knives to get sharpened, they replace 3 ( two of them had a broken tip) I don’t mind paying for shipping it was less than $30 usd it took 2 weeks from Ca to NY I missed my knives but it was worth it 100% ! Love CUTCO.
I have a small set of Cutco knives. What i like is the hilt. I have fairly large hands. The full tang and long length fits my hand better than just about every other knife I've ever used. The hilt of the paring knife is just as long as a chef's knife unlike most paring knives which are tiny. The scissor is very heavy use durable. I use it to cut apart a chicken or turkey carcass to make stock with. They work brilliantly for that. You don't have to buy everything. The 8" Chef's Knife, 7" Santoku, Paring Knife, Boning Knife, 3 tine Turning Fork, and Scissors will do everything you ever need to do with food preparation. Just getting those goes a long way to mitigating the cost aspect of Cutco. Years later I did get the Cutco wall rack for my knives. It holds all the knives and fork. It's really useful to have that easily accessible storage. It doesn't take up any counter space like the block rack does too.
Just came across this video- we have had our Cutco for ~15 years - they stand behind their product we have had the ice cream scoop replaced 2x for example. Free sharpening- worth the shipping. We now live 12 hours away from where we purchased them, when we are in the area we work it into the trip to drop them off to be sharpened. We have paid for shipping, but still worth it. Yes they are a shit ton of money, but considering I won’t have to buy another knife, worth it to me. Yea they are not the most attractive, but I’m tough on everything. Very happy with them. The company is good to work with. ( Yes we also bought ours from a 19 year old college kid) I feel they are worth the investment.
They are expensive but they will outlast the original owner. They are the best household knives available. They are not for professionals - chefs or anyone who makes their living using them. Best way to buy them is used. You still get the same lifetime guarantee as if you bought them new. I’ve purchased them at estate sales, garage sales, and eBay. The best wedding gift is a set of these knives. They will outlast the marriage. Not matter what.
I have a Chicago Cutlery knife set I’ve had for 30 years. It was about $100 dollars with the knife block. The paring knife handle broke after 25 years, they sent me a new one free of charge. Look around, other knives have similar warranties and build quality for much less.
My cutco knife set is 20+ years old, still love them. They replaced, without question and without charge, a pair of shears I'd stupidly damaged myself. Totally my fault, I did it, no question, they still replaced the $100 shears for free.
I've had a set for nearly 20 years. No complaints. Sharpening round trip is 2-3 weeks. Knife breaks? It's replaced. Knife has been sharpened so much it's now a thin nub? Replaced. No cost beyond the shipping fee. If you can afford them, they're worth the money. It really is a one-time significant outlay for decades of good use with no major outlays following.
I love my Cutco knives and I have had mine for ten years. If you buy some definitely buy the shears, they are great for opening those pesky plastic packaging that is impossible to get to the product.
I will say that when Cutco says they are guaranteed for life, they are not kidding. After 20 years, our large serrated knife’s handle broke. We sent it in and they replaced at no charge.
Good video. I acquired one at a thrift store recently from the glass counter at checkout for under $5 new with original cardboard blade cover. Had no idea how sharp and satisfied I am with this exquisite knife.
So, I have no idea how this video found it’s way into my recommendations but I will say this about cutco knives, I absolutely fell down the rabbit hole with working for the sales company, but I bought my mom “the homemaker” set (which is what looks like you have) and she’s now has them for 15 years or so. I have a set now myself, and they are great. If you go through a sales rep to buy them, you can actually get it on a payment plan to level the price a bit. Personally that’s how I purchased them and it’s how I recommend you do it. The value and longevity with the knives is 100% there, and i as well as my mother stand by it. I know it don’t mean much but there’s my 2 cents.
I can't fathom having to finance overpriced 440A sheetmetal. The value absolutely is not there, for the materials and grind a Cutco French Chef shouldn't cost over $50.
I was at Costco today and experienced the same thing with people coming up and saying how good some of the knives were. I didn't need the entire big set, so I purchased the scissors with pairing knife set, gourmet prep knife, and cheese cutter that is good for so much more than cheese. I went up to the booth because I was in need of a 10" breaking knife for cutting my own steaks and roasts from larger pieces of meat. They didn't have the breaking knife, but they got me to spend a decent chunk of change anyway. No kidding about the price being a con! BUT, I don't mind paying extra if the quality is there. TFS
I think they're definitely worth it. I live near a cutco store. They sharpen them for free. They replace broken ones for free. Sure i could buy cheaper knives, but then I'd have to sharpen them (or pay someone to sharpen them). And still I would be unable to sharpen the serrated knives. Yes they are expensive, but in my eyes... 100% worth it.
I bought CutCo cheese knife at Costco yesterday. Kindly let me know what other brand and company offers better knives with lesser price. I need to buy a Set of Knives for my kitchen.
Awesome video I just bought a set at trade show. 100% right pricey but I love them and am like how did we live without them. You get what you pay for! If you can afford them definitely buy. If you are on budget buy small chopper ($150) range can cut almost everything with it. I paid little over 1500 for my set with 2 filet knifes
For a starter set of knives that is ok quality and does the job, cutco is totally fine. As far as good quality knives, there’s a reason why chefs and knife guys don’t use them. Japanese or German are the way to go.
Just ordered my knife block set with sharpener and cutting board. I REALLY want the wok/roast pan set they have. I also didn't know they are the makers of Kabar knives. Cutco's catalogue is amazing.
Saw these at Costco today and escaped the hype and was able to get back home to do some research. In the course of that, I remind myself, there are no magic steels, though some hold an edge better than others, but may do so at the cost of chipping in the process. I'm not a kid (73), but my eyes could pick up the rough edges that give these knives their bite on tomatoes. Interesting. The bevels must have been just closer to 1/32" than 1/16th of an inch, but the course grind was still evident. I asked about the metal. I noted the conversation went, immediately, to the blade characteristics. Ginsu commercials aside. . . . DAMMIT. I wanted to believe government was not all evil, there were silver bullets, . . . .
May I make a recommendation the WÜSTHOF Classic IKON 7" Hollow Edge Santoku Knife! Only knife you need. I appreciate the review I never really thought I’d give cutco a try but I think I want to test one. May I also say I love that they’re made in America
Just sent back to be sharpened, they replaced two knives without notice and did an excellent job with the rest. Shame over the years 4 of the 6 steak knives were lost never to be replaced. You get what you pay for, these are a must buy. I believe the show Modern Marvels did a segment on these knives called them the sharpest in the world.
I just purchase the nakiri vegetable knife and I LOVE it. However, I would not purchase a Chefs knife from Cutco. the main reason is the thickness of the blade. These knives are not constructed of the same steel as perhaps a Wushtof or Henckels knife. Also you will notice that the Chefs knife had a steel band from the tip of the knife about 1 inch above. This was cause food to stick to the blade. That steel ban really should not be there. If you are buying these knives for a pairing, vegetable, Nakuru or serrated knife then I would recommend them. However do your homework and google Cutco reviews on the Chefs knife and you will see what I am talking about.
I got one at a thrift store the blade was super worn down and dull. I sharpened it into a paring knife. Steel is decent.... but nothing special. I will say the handle looks and feels great despite it's age and im pretty sure this sucker was abused.
My 78 yo brother sold Cutco as he was getting his college education in his early 20’s. He sold a set to our parents and bought a set for himself. He still has the original set he bought 50 years ago. I bought my wife a set about 7 years ago.
I am a bachelor looking for a small set of knives to "do everything." If you were to recommend purchasing just 5 of these ... which would you recommend (in order of highest to lowest) please?
CutCo is selling both the white and black handled knives right now at the Pennsylvania Farm Show in Harrisburg. I AM a knife guy. A wacky knife collector and occasional rough utility knife maker on my forge, and CutCo knives are excellent quality. The handle material is incredibly durable, and the steel is very high quality high carbon stainless. Not sure which steel type they use, but we have used our CutCo knives, serrated and paring and large kitchen chef knives, for over twenty years. They are expensive, and worth it.
You're not a knife guy my dude, or at least not a kitchen knife guy. 440A, no distal taper, 1/3 height hollow grind, Sub 56 HRC - these are the qualities of a cheap restaurant supply store knife. If you were a knife guy you'd know that 440A is the cheapest and lowest carbon content of any of the 440 series stainless, the only thing that's cheaper and lower carbon is 420 series which is not even suitable for cutlery.
@@thecookseye7383 man you keyboard commando knife gear queers make me laugh. You remind me of a guy who hangs around our hunting group and debates knife designs, knife steels, even knife handles. He himself doesn't hunt and he has never depended on a knife for breaking down a wilderness kill, nor has he ever butchered a big game animal (or a small game animal for that matter), but his lack of experience does not stand in the way of his mountain of opinions about knives. You strike me as the same kind of guy. What a joke. And for the record, I dropped out of college in 1983 and was trained as a chef for two years. All my high quality chef knives were given away over the years, but it doesn't matter. The quality of knives and steels is so high now that even a $15 WalMart fake Damascus pattern Japanese style chef knife cuts as well and holds an edge as well as our best chef knives did 40 years ago. Give it a break you dunce. Go enjoy life and give the internet a rest
@@stevesyncox9893 For sure, and I'm not even a steel snob, my favorite knives that I own are in blue #1, 52100 and white #1, not crazy high alloy PM steels. But 440A is just junk.
My family has had a set of Cutco knives that were bought before 1965 and they still give good service. What else is there to say, really? If they're not the best knives ever made they're certainly highly functional, highly serviceable, and can last a lifetime. They take and hold a good edge and the company WILL honor their warranty.
Dishwasher soaps are corrosive. As such, they eat metal. Knives aren't magic, caustic soaps are not improving them. Of course, a run our two isn't going to cause visible damage to the metal. People should play it smart and learn good knife care: (1) DON'T throw all your knives in a sink with other things that beat on the blades, or in a drawer where they will bang around against other metal and other hard objects. (2) Tune your knives. EVENTUALLY, you may even have to have an expert re-profile it (shape the the entire blade so the angle of the edge is taken back to its original thickness (think knife blade vs ax blade).
You pay shipping, but it is a nominal fee. $9 to sharpen or service up to 5 knives. The website says1 to 2 weeks, but I had to send mine in so long ago, I can't remember how long it took, so I can't say if the quoted turnaround is accurate.
Anyone who is knowledgeable about knives would not embarrass himself by buying this. I sold them back in the 70's and have learned a lot about knives since. I lost my demo set in my divorce and she's welcome to them. They had much nicer handles back then, like the meat fork still does, and they were ebonite. And no knife is dishwasher safe unless you are 80 years old and have nobody to give them to. Not just the heat/detergents but the banging around is bad. If you cut veggies, then just rinse, brush, dry and store. If you cut meats a few drops of soap/detergent, brush, dry and store.
This exactly, I sold them in high school in the 2000's before I knew anything about knives or got into cooking, now I have single knives that cost more than Cutco's largest knife set.
I am just like you, I've have 1 knife from Cutco for 15 + years, and its my best knife. It's a good knife, but I do think the set is a bit much for knives. But people do swear by them.
These knives are GREAT... for total amateurs. Wrong grade of steel, terrible bevel, unwieldy handles that make proper cutting technique impossible in some cases. Their chef's knife and deboning knife in particular are TRAGIC. I would NEVER allow these in a professional kitchen. For the money you'd spend on these, you could get a better set of Shun Classics or even some nice Wusthofs that are far superior in every respect... To someone that actually knows what they're doing. Spend the same money and you could almost get some of the insanely high-end Japanese/Swedish steel that's basically unparalleled.
I'm no knife guy, but I do only a Paramilitary SV110 and a Spyderco Techno and love them both for their unique qualities (the Techno could pry manhole covers and the Paramilitary can cut cardboard all day for a month before it needs sharpening). Too, I have an Edge Pro and my own version of a Wicked Edge, which overcomes problems with the clamp fighting the stones, or causing you to remove more metal from one side than the other. I picked up some crap knives at yard sales over the years because I like their design. Cutting operations that were a chore before the sharpeners are, now, no big deal. I attribute that to not just the push cut quality edges the sharpeners put on them, but the VERY thin blades. Those [cheap] thin blades have spoiled us. They, for example, all but fall through potatoes. I wonder at the high end knives that are more like my Techno for blade thickness. How do they compare to all these options?
The link in the description is not the knives you claim to be reviewing... "really really really really expensive"?? whats going on here. getting shill vibes.
Overpriced! Cheap 440a stamped steel knifes. Although the 1970 handle styling is awesome. Not worth it!better off buying a $100 set of knifes at Amazon you will get the same quality and an electric sharpener save the $1400 bucks. At Cutco price point they are overpriced! Way better options from quality makers for example Zwilling, wustoff, shun etc less than the price. Lots of good information out there. Do research and know the differences!
Tojiro DP series is 50% cheaper, they're forged from VG-10 with a proper convex grind and distal taper. It's insane that people continue to buy this overpriced crap.
@@thecookseye7383 I’ve seen you in three peoples comments and I haven’t went through all of them. I take it you don’t like Cutco. I’m confused why you’re so upset about all of it though?
@@GhostiezFunTimez I'm actually a professional in the knife industry, if you were in an industry where you have technical expertise and a decade of experience you'd be upset if there was an MLM using unethical business practices to take advantage of impressionable students and scam their parents and relatives by selling them horrifically overpriced junk while hiding behind the 'American Made' label. I both have firsthand experience of Vector's dishonest business practices and professional experience using and sharpening hundreds of Cutco knives. That's why my commenting makes sense. I know what they're worth and where they stack up. A 440A Hollow ground Cutco French Chef should be priced around the equivalent Forschner or Dexter at $40 or so, with the value for money going to the Forschner because they actually have distal taper. Instead Cutco sells them at $180......which is the price point of forged Japanese Gyutos in VG-10 or even SG2 powdered steel. I don't want good manufacturers making ethically priced products to have their market share encroached upon by shitty MLM's lying to overcharge people for junk, and more importantly I want everyone from home cooks to pro Chefs to get their money's worth and enjoy quality knife performance.
@@thecookseye7383 I got you. I have been working for Cutco for 5 years and I have a couple things to say. First off Cutco and Vector are not MLM’s. Another thing is this they’re not overpriced. You might think that and that’s ok. The thing is though is that when you buy from Cutco you’re also buying a guarantee which unless any of your knives come with a forever guarantee. They will outlast your knives, that as you said “I paid way more for individual knives”. Sure we will have to sharpen them more times than yours but it’s they’ll still have the knives forever. I myself have sharpened thousands of customers knives over the years. Most of them with proper care stay sharp just as long as we promise 7-10 years. Sure 440 isn’t the best steal. You and I know however that with the right procedure the knife can become very durable. Which Cutco has the right procedure. I have been to the factory where they’re made and watched all of the points of making the knives. A lot of the customers knives I see, stay sharp for quite a long time. Some of these customers have had them 30/50/60 years. If knives that are like that last that long I don’t see an issue. I also have plenty of customers who are chefs who are also very happy with Cutco. Lastly, I was one of those students who was able to make it work.
@@GhostiezFunTimez Cutco and Vector ARE MLM's, salespeople are NOT employees they are 'independent contractors' and up until recently they required sales reps to purchase demo kits, extracting profit from sales reps even if they made zero sales. It's Cutco regional managers that make bank, followed by early adopters in an area that in turn profit from referring new sales reps. And no, Cutco are ABSOLUTELY overpriced; this is not merely a personal opinion from a professional in the kitchen cutlery field, it's a material fact about the materials and manufacturing processes of the product itself. Stamped or laser cut 440A with a hollow grind and no distal taper is actually INFERIOR to the steel and full flat grind and distal taper of a Victorinox, yet Cutco is nearly 5x the price. They could replace the knife 5 times over if not more and still yield a profit, that's late night infomercial level price markup that the 'forever guarantee' doesn't make up for. I'll pass on single knives to multiple generations because good steel lasts. No knife stays sharp 7-10 years, not if it's in CPM REX 121 or 15V. With daily use Cutco isn't staying sharp 7-10 days, Cutco's serrated knives will still cut even when the apex is blunted just like all serrated knives will, but they can't be used for anything but slicing. And no, there's no heat treat process or cryo treatment that will make dogshit durable. It's only high carbide high alloy steels that actually benefit significantly in toughness and plasticity from cryo, the marginal toughness 440A gets from cryo isn't significant. I'm sure you have some cooks that use Cutco, but you won't see Cutco in a professional kitchen putting out elite cuisine. You'll see everything from stamped Dexters to higher end Miyabi, and at the super upscale places a Shigefusa or Tanaka here or there for the true professionals, but the heel height and grind on Cutco's chef's knives are so awful that nobody with proper technique is going to want to use them. It's cool that you made it work, excellent salespeople can sell everything from volcano insurance to pet rocks, but unless you're an earlier adopter in a region that isn't already saturated the Vector con is teaching sales reps to guilt trip friends and family into supporting their 'entrepreneurship' under the guise of a 'practice demo' that's actually a targeted sales spiel, and once the friends and family run out, potential clientele dries out.
If there's anyone here in the comments that wants to invest in Cutco: Im a Cutco sales rep that is trying to pay his way through college and earn scholarships. Just reply to this comment. I'll get you some awesome discounts that the Cutco website doesn't offer.
The concept that they are free to replace or sharpen is a scam….free after you spend $40 to ship them both ways and wait weeks to get them back. We have a set ($1200 worth) and 3 of the knives already have broken tips. We have a set of Sam’s Club knives ($30) that we have used for 15+ years that don’t have broken tips, and if we sharpen are just as effective. If knives break in the first year of owning then the company should replace those knives at their sole cost and beg your forgiveness. That is obviously a manufactures defect. The reps are long gone after the sale, moved on to something more productive, so unless you have a Cutco store nearby, you are out of luck with the concept that anything is free. This is the model for their warranty - “if you want to take the time and spend the money to send them to us, we will sharpen them for you for free…..” Ridiculous. Door to door salesmen and high pressure sales - to then hide behind the mailman on the warranty. I would never buy again or recommend Cutco to anyone based on the above.
Still better knives than those cheap ones from Walmart the cusineart brand is trash if you have had a good set from Walmart then happy for you but cutco is really good .
Mike, can’t you just call Cutco company themselves since your salesman won’t return any calls or emails? If the tips broke then they can be replaced for free so hopefully they make it right. I’d be interested in knowing what happens since I just got my set in the mail.
@@gregory13lil I did call Cutco. You ship them to Cutco at your cost, after you wrap them up and go without for a few weeks, then you pay for them to ship them back. So sending one knife in will cost you $25-30. This is the case even with broken knives that obviously are a manufacturing issue. They should cover those expenses at their own cost. NO knife tip should break with normal use, ever. Let alone some of the most expensive ones on the market. Save your money unless you have a Cutco store near you where you don’t have to pay for shipping for factory defects.
@@mikeyeates9848 Thanks for the info, I was unaware of the shipping. I just looked and we do have a Cutco store here in Houston so lucked out. Having a bit of buyers remorse due to price but really liking the signature knife set so far.
@mikeyeates9848 knife tips will break wull normal use no matter what because if knives are made to be sharp and retain the sharpness, then they will ne prone to chipping and breaking as if it was glass. When it comes to metals and blades there's tradeoffs no such thing as a perfect metal. They also have to not rust.
I bought a starter kit (5 knives) 10 years ago. The stories are true. I LOVE my knives. Haven’t had to sharpen them yet. I use the non-serrated chef knife daily. And I do put them in the dishwasher (blade up so they don’t rub against other dishes or the rack).
@R W Even if your knives were forged from CPM REX 121 they'd be dull after 5 years of use lol, but they're 440A at sub 56 HRC, the lowest carbon content of any 440 series stainless.
@@thecookseye7383 There are more factors to maintaining an edge than just the hardness of steel. My story is also not unique to others who have owned Cutco knives. They still cut everything like it’s butter. I’d call that sharp. I’ve also sliced open fingers and had stitches due to their sharpness. So if you prefer to call that dull. Meh! 🤷🏽♀️ you’re just some internet jerk anyway.
@@rw7567 I'm a professional knife sharpener, I'm intimately familiar with exactly what goes into edge retention. Your story is not unique to folks used to dull knives. Serrated knives will still cut when the apex is completely dull, and the DD edge is a serration, but with regular use a Cutco straight edge won't cut through tomato skin after a month, and no steel regardless of grind, edge geometry and regular stropping/honing will go 5 years of regular use and still be sharp lol.
Cutco knives are terrible. No chef would ever buy or use them. Handles are horrible and there is NO bow in blade that will rock correctly on a cutting board. Also that tiny knife you love is not usable for heavy duty cutting as you mention. The blade is made of such high staineless steel that they dull fast. They have been way over hyped.
I've owned CutCo knives since I was first married and I still swear by them today. We were given other knife sets here and there, but honestly, they all pale in comparison. I watched this video to see if, well, was it just me? Or did others experience what I did. Thanks for the confirmation. For the record, I do recommend buying them straight from Cutco. If you do, getting the free sharpening is very easy since you don't need to prove your purchase... they have it in their records. BTW, I'm PC guy and hate Macs. You're NOT going to own a Mac for the rest of your life, and they actually really suck at gaming, so I'm not sure that analogy works. I am, however, a prescriber to the "buy it once, and buy it high quality" school of thought. Macs don't qualify because they can't do the job of the PC for how I use it.
You lost all credibility with me with your opinion of Mac. The irony is how much you’d gladly overpay for Cutco knives when you could’ve bought a set of Pro series Zwilling or Wusthof for half the price. But since you went in a rant about your preference for PC, here’s my counter to that. I’d gladly pay full price for a set of Cutco knives before I’d touch a PC for the rest of my life. Or better.. I’d rather use crap knives made in China before I’d ever touch a PC. Yeah.. that sounds better.
@@evolv.e "You lost all credibility with me with your opinion of Mac." Then you don't understand the difference to gamers between Mac and PC. Macs are AWFUL at gaming. They're superior at video and music production, but again, awful at gaming. No respectable gamer plays on a Mac.
@@evolv.e Not I nor anyone else told you that you need to listen to me. Moreover, a person can be wrong about one thing and right about another. Judging every opinion of theirs as wrong because you don't agree with one of them is shortsighted and small minded, esp. when the opinions are about 2 unrelated items.
Overpriced trash. Cutco is ABSOLUTELY OVERPRICED. Try Henkels or Mercer Culinary for actual quality. Guys... you're throwing away money and using subpar quality knives.
Worth every penny - customer service is excellent, knives are durable, it lasts!
Ripoff!
The knives aren't durable lol, 440A has quite poor wear resistance especially at sub 56 HRC.
When I married my wife, we lived with my Mother-in-law for a bit. My Mother-in-law ended up giving them to my wife. My wife raves about how much better these knives are compared to the ones she had to buy for culinary school. I think that is saying something. She and her Mom bought these in 1996 and has only sent them in to be sharpened one time. They bought kind of a small set including the kitchen shears which my wife and I both love as well. I had never used these knives before I got married and I really like them as well. We are going to buy the ultimate set this year with the 12 table knives. I hope this helps someone decide whether or not to get them. They are a bit pricey, but they have a forever guarantee and they are high quality. Like my wife always says to me, "you get what you pay for!"
Excellent video. We own three petite carvers, six steak, a chef knife, scissors, paring knife, santoku trimmer. Just turned in a steak knife today and they are replacing it with a new one for nine dollars shipping. We once had a scissors come apart (my mother in law used it in the roughest sort of ways) and they replaced it--and those scissors are expensive. I love Cutco. We are lucky to have an actual Cutco retail store in our city. They sharpen for free. However, it is important to note that serrated knives must be shipped to the factory in New York state in order to be sharpened. No big deal.
Double-d not serrated
I inherited a set f steak knives from my mom that are at least 30 yrs old and they are better than any steak knives I have ever owned. I do own primarily Wusthof knives but I also have a cutco cheese knife and Santuku and they are fantastic! I would say buy what feels comfortable and take care of them.. no dishwasher and properly sharpen them and they can last a lifetime
I have my moms set of Cutco knives which she bought in the 80's. Even though they needed sharpening they were still my best knife in the house. I just sent them back to the factory they replaced 8 out of the 12 I sent for various reasons . And sharpened the others ! I love love love my Cutco Knives
We bought our firs Cutco knives 12 years ago when we got married, and we love them. I just requested a sharpener service for the first time. Hope we get them back safely!
Did you?
Some important questions: (1) Are the blades stamped or forged?, The latter are tougher. (2) What are the alloying metal compositions of the knives? 'High carbon stainless' will not do. A specification codes for the chromium, molybdenum, etc. alloy percentages. (3) What is the Rockwell hardness of the blade? Harder blade will take a finer sharpness. Medium hardness will retain its hardness longer. These specs are available on the blade or on the sites for German blades like Wusthof, Henkels, and many Japanese blades.
Cutco uses stamped steel and its 440A which is considered a very soft, low carbon, and poor performing stainless steel (though exceptionally good against corrosion which is part of I think people are so happy with their cutcos) IIRC these are rated "56-60 HRC" which is a very wide range with 56 being very soft for a knife and 60 being good. I am not a cutco fan but I am fascinated since my partner grew up in a cutco home and their knives all look pristine and are razor sharp all the time without even honing or touching up, and they go in the dishwasher every day, for decades. Their cutco rep comes by every few years and offers a sharpening service but that's it. I have a set of zwillings 5 star that are of unspecified high quality german steel that get the "friodur" heat treatment and they are fantastic, take an edge and get scary sharp so easily and retains the edge fairly well, I also have a variety of knives out of all sorts of different steels 8CR14, CTS-BD1, BD1N, VG-10, 420C, 440C and others unspecified... I am still always surprised how well her cutcos work, on paper they shouldn't be able to stay so sharp and perform so well.
I inherited mine from my grandma, I recall them being gifted to her around 2004, so about 20 years in use. I’m sending a few off for sharpening for what I believe to be the first time. I likely would t buy myself based on the cost, but quality set imo.
I have had my Cutco knives for 30 years… and LOVE them ! As a wedding gift we got a beautiful Henckle set, that dulled so quickly… I vowed not to spend a lot of money on a knife again, until, a kid came and showed me the knives he was selling to help get through college.. so I bought 2 basic knives. After using them for a few years… and since the internet is so easy to make purchases, I buy them now for, Shower gifts for my daughter’s and their friends, as gifts for the girls i work with at Christmas and anytime I want a really great gift, I give a beautiful Cutco knife AND scissors.
I know they are expensive , EVERYTHING is. They are made in America ! AND perform BEAUTIFULLY! Just buy 1 or 2 … you will NOT regret it!
And I am also one of the random customers… who go to the Costco booth and tell strangers, how much I LOVE my Cutco knives!!❤️🎄💚
Are you still married?
Do you buy from a sales rep or online still?
you can get free stuff if you go through a sells rep, and help the rep out!
My parents have these knifes they have had them for just about 20 years it’s crazy how they are still like new after having 5 kids in the house! I will definitely buy once I get my own place.
Highly recommend, after using cheap knives all my life I was seduced by the life time warranty and excellent quality.
I send my 5 knives to get sharpened, they replace 3 ( two of them had a broken tip) I don’t mind paying for shipping it was less than $30 usd it took 2 weeks from Ca to NY I missed my knives but it was worth it 100% !
Love CUTCO.
I have a small set of Cutco knives. What i like is the hilt. I have fairly large hands. The full tang and long length fits my hand better than just about every other knife I've ever used. The hilt of the paring knife is just as long as a chef's knife unlike most paring knives which are tiny. The scissor is very heavy use durable. I use it to cut apart a chicken or turkey carcass to make stock with. They work brilliantly for that. You don't have to buy everything. The 8" Chef's Knife, 7" Santoku, Paring Knife, Boning Knife, 3 tine Turning Fork, and Scissors will do everything you ever need to do with food preparation. Just getting those goes a long way to mitigating the cost aspect of Cutco. Years later I did get the Cutco wall rack for my knives. It holds all the knives and fork. It's really useful to have that easily accessible storage. It doesn't take up any counter space like the block rack does too.
Just came across this video- we have had our Cutco for ~15 years - they stand behind their product we have had the ice cream scoop replaced 2x for example. Free sharpening- worth the shipping. We now live 12 hours away from where we purchased them, when we are in the area we work it into the trip to drop them off to be sharpened. We have paid for shipping, but still worth it. Yes they are a shit ton of money, but considering I won’t have to buy another knife, worth it to me. Yea they are not the most attractive, but I’m tough on everything. Very happy with them. The company is good to work with. ( Yes we also bought ours from a 19 year old college kid) I feel they are worth the investment.
They are expensive but they will outlast the original owner. They are the best household knives available. They are not for professionals - chefs or anyone who makes their living using them. Best way to buy them is used. You still get the same lifetime guarantee as if you bought them new. I’ve purchased them at estate sales, garage sales, and eBay.
The best wedding gift is a set of these knives. They will outlast the marriage. Not matter what.
I have a Chicago Cutlery knife set I’ve had for 30 years. It was about $100 dollars with the knife block. The paring knife handle broke after 25 years, they sent me a new one free of charge. Look around, other knives have similar warranties and build quality for much less.
My cutco knife set is 20+ years old, still love them. They replaced, without question and without charge, a pair of shears I'd stupidly damaged myself. Totally my fault, I did it, no question, they still replaced the $100 shears for free.
I've had a set for nearly 20 years. No complaints. Sharpening round trip is 2-3 weeks. Knife breaks? It's replaced. Knife has been sharpened so much it's now a thin nub? Replaced. No cost beyond the shipping fee. If you can afford them, they're worth the money. It really is a one-time significant outlay for decades of good use with no major outlays following.
I love my Cutco knives and I have had mine for ten years. If you buy some definitely buy the shears, they are great for opening those pesky plastic packaging that is impossible to get to the product.
Haha totally agree, those things are nearly impossible to open without the shears.
I will say that when Cutco says they are guaranteed for life, they are not kidding. After 20 years, our large serrated knife’s handle broke. We sent it in and they replaced at no charge.
Good video. I acquired one at a thrift store recently from the glass counter at checkout for under $5 new with original cardboard blade cover. Had no idea how sharp and satisfied I am with this exquisite knife.
So, I have no idea how this video found it’s way into my recommendations but I will say this about cutco knives, I absolutely fell down the rabbit hole with working for the sales company, but I bought my mom “the homemaker” set (which is what looks like you have) and she’s now has them for 15 years or so. I have a set now myself, and they are great. If you go through a sales rep to buy them, you can actually get it on a payment plan to level the price a bit. Personally that’s how I purchased them and it’s how I recommend you do it. The value and longevity with the knives is 100% there, and i as well as my mother stand by it. I know it don’t mean much but there’s my 2 cents.
Thanks for sharing. That does seem like a good way to purchase them, and you satisfaction with the product does seem to be the majority opinion.
I can't fathom having to finance overpriced 440A sheetmetal. The value absolutely is not there, for the materials and grind a Cutco French Chef shouldn't cost over $50.
I was at Costco today and experienced the same thing with people coming up and saying how good some of the knives were. I didn't need the entire big set, so I purchased the scissors with pairing knife set, gourmet prep knife, and cheese cutter that is good for so much more than cheese. I went up to the booth because I was in need of a 10" breaking knife for cutting my own steaks and roasts from larger pieces of meat. They didn't have the breaking knife, but they got me to spend a decent chunk of change anyway. No kidding about the price being a con! BUT, I don't mind paying extra if the quality is there. TFS
I think they're definitely worth it. I live near a cutco store. They sharpen them for free. They replace broken ones for free. Sure i could buy cheaper knives, but then I'd have to sharpen them (or pay someone to sharpen them). And still I would be unable to sharpen the serrated knives. Yes they are expensive, but in my eyes... 100% worth it.
I bought CutCo cheese knife at Costco yesterday. Kindly let me know what other brand and company offers better knives with lesser price. I need to buy a Set of Knives for my kitchen.
Awesome video I just bought a set at trade show. 100% right pricey but I love them and am like how did we live without them. You get what you pay for! If you can afford them definitely buy. If you are on budget buy small chopper ($150) range can cut almost everything with it. I paid little over 1500 for my set with 2 filet knifes
For a starter set of knives that is ok quality and does the job, cutco is totally fine. As far as good quality knives, there’s a reason why chefs and knife guys don’t use them. Japanese or German are the way to go.
Just ordered my knife block set with sharpener and cutting board. I REALLY want the wok/roast pan set they have. I also didn't know they are the makers of Kabar knives. Cutco's catalogue is amazing.
I have had my Cutco for almost 50 years and they are still sharp. They are awesome
Saw these at Costco today and escaped the hype and was able to get back home to do some research. In the course of that, I remind myself, there are no magic steels, though some hold an edge better than others, but may do so at the cost of chipping in the process.
I'm not a kid (73), but my eyes could pick up the rough edges that give these knives their bite on tomatoes. Interesting. The bevels must have been just closer to 1/32" than 1/16th of an inch, but the course grind was still evident.
I asked about the metal. I noted the conversation went, immediately, to the blade characteristics. Ginsu commercials aside. . . .
DAMMIT. I wanted to believe government was not all evil, there were silver bullets, . . . .
May I make a recommendation the WÜSTHOF Classic IKON 7" Hollow Edge Santoku Knife! Only knife you need. I appreciate the review I never really thought I’d give cutco a try but I think I want to test one. May I also say I love that they’re made in America
Just sent back to be sharpened, they replaced two knives without notice and did an excellent job with the rest. Shame over the years 4 of the 6 steak knives were lost never to be replaced. You get what you pay for, these are a must buy. I believe the show Modern Marvels did a segment on these knives called them the sharpest in the world.
Stop lying. This company is trash and the knives suck. It’s a literal MLM, ain’t no deadliest warrior calling cutco knives the “sharpest”
I just purchase the nakiri vegetable knife and I LOVE it. However, I would not purchase a Chefs knife from Cutco. the main reason is the thickness of the blade. These knives are not constructed of the same steel as perhaps a Wushtof or Henckels knife. Also you will notice that the Chefs knife had a steel band from the tip of the knife about 1 inch above. This was cause food to stick to the blade. That steel ban really should not be there. If you are buying these knives for a pairing, vegetable, Nakuru or serrated knife then I would recommend them. However do your homework and google Cutco reviews on the Chefs knife and you will see what I am talking about.
I got one at a thrift store the blade was super worn down and dull. I sharpened it into a paring knife. Steel is decent.... but nothing special. I will say the handle looks and feels great despite it's age and im pretty sure this sucker was abused.
My 78 yo brother sold Cutco as he was getting his college education in his early 20’s. He sold a set to our parents and bought a set for himself.
He still has the original set he bought 50 years ago.
I bought my wife a set about 7 years ago.
If you guys know an alternative that has the same or better quality for a cheaper price, what would they be???
Buying 1 cutco knife like the trimmer. Cutco isn’t the most expensive knives on the market. But they are the best quality
@@tristanwegener220, what is it you like about your Cutco compared to your Japanese and German knives?
@@kellyvcraig I like that it’s less maintenance but still has the same precision and durability than my shun’s
I am a bachelor looking for a small set of knives to "do everything." If you were to recommend purchasing just 5 of these ... which would you recommend (in order of highest to lowest) please?
If you need help with your purchase I am more than happy to help! I work for cutco and would be happy to give you a demo!
CutCo is selling both the white and black handled knives right now at the Pennsylvania Farm Show in Harrisburg. I AM a knife guy. A wacky knife collector and occasional rough utility knife maker on my forge, and CutCo knives are excellent quality. The handle material is incredibly durable, and the steel is very high quality high carbon stainless. Not sure which steel type they use, but we have used our CutCo knives, serrated and paring and large kitchen chef knives, for over twenty years. They are expensive, and worth it.
You're not a knife guy my dude, or at least not a kitchen knife guy. 440A, no distal taper, 1/3 height hollow grind, Sub 56 HRC - these are the qualities of a cheap restaurant supply store knife. If you were a knife guy you'd know that 440A is the cheapest and lowest carbon content of any of the 440 series stainless, the only thing that's cheaper and lower carbon is 420 series which is not even suitable for cutlery.
@@thecookseye7383 man you keyboard commando knife gear queers make me laugh. You remind me of a guy who hangs around our hunting group and debates knife designs, knife steels, even knife handles. He himself doesn't hunt and he has never depended on a knife for breaking down a wilderness kill, nor has he ever butchered a big game animal (or a small game animal for that matter), but his lack of experience does not stand in the way of his mountain of opinions about knives. You strike me as the same kind of guy. What a joke. And for the record, I dropped out of college in 1983 and was trained as a chef for two years. All my high quality chef knives were given away over the years, but it doesn't matter. The quality of knives and steels is so high now that even a $15 WalMart fake Damascus pattern Japanese style chef knife cuts as well and holds an edge as well as our best chef knives did 40 years ago. Give it a break you dunce. Go enjoy life and give the internet a rest
@@thecookseye7383 ya, gotta agree, 440A is very poor.
@@stevesyncox9893 For sure, and I'm not even a steel snob, my favorite knives that I own are in blue #1, 52100 and white #1, not crazy high alloy PM steels. But 440A is just junk.
My family has had a set of Cutco knives that were bought before 1965 and they still give good service. What else is there to say, really? If they're not the best knives ever made they're certainly highly functional, highly serviceable, and can last a lifetime. They take and hold a good edge and the company WILL honor their warranty.
Company absolutely will not honor the warranty unless you bring it to a store in person. Good luck if you aren’t.
I was told not to put any knives in the dish washer it will dull them??
Dishwasher soaps are corrosive. As such, they eat metal. Knives aren't magic, caustic soaps are not improving them. Of course, a run our two isn't going to cause visible damage to the metal.
People should play it smart and learn good knife care:
(1) DON'T throw all your knives in a sink with other things that beat on the blades, or in a drawer where they will bang around against other metal and other hard objects.
(2) Tune your knives. EVENTUALLY, you may even have to have an expert re-profile it (shape the the entire blade so the angle of the edge is taken back to its original thickness (think knife blade vs ax blade).
Do you have to pay for shipping both ways for sharpening? Also, does it take a long time to get them turned around?
They do.
@@MMMmyshawarma Thank you, sorry for this follow up. They do pay for them or they do take a long time. Carl
You pay shipping, but it is a nominal fee. $9 to sharpen or service up to 5 knives. The website says1 to 2 weeks, but I had to send mine in so long ago, I can't remember how long it took, so I can't say if the quoted turnaround is accurate.
Anyone who is knowledgeable about knives would not embarrass himself by buying this. I sold them back in the 70's and have learned a lot about knives since. I lost my demo set in my divorce and she's welcome to them. They had much nicer handles back then, like the meat fork still does, and they were ebonite. And no knife is dishwasher safe unless you are 80 years old and have nobody to give them to. Not just the heat/detergents but the banging around is bad. If you cut veggies, then just rinse, brush, dry and store. If you cut meats a few drops of soap/detergent, brush, dry and store.
This exactly, I sold them in high school in the 2000's before I knew anything about knives or got into cooking, now I have single knives that cost more than Cutco's largest knife set.
@@thecookseye7383 now it makes sense.
I am just like you, I've have 1 knife from Cutco for 15 + years, and its my best knife. It's a good knife, but I do think the set is a bit much for knives. But people do swear by them.
great video, great product, awesome to see the feedback in the comments
their prices sky rocketed the past year
What knife is used for raw meat?
Dundee's knife.
These knives are GREAT... for total amateurs. Wrong grade of steel, terrible bevel, unwieldy handles that make proper cutting technique impossible in some cases. Their chef's knife and deboning knife in particular are TRAGIC. I would NEVER allow these in a professional kitchen.
For the money you'd spend on these, you could get a better set of Shun Classics or even some nice Wusthofs that are far superior in every respect... To someone that actually knows what they're doing. Spend the same money and you could almost get some of the insanely high-end Japanese/Swedish steel that's basically unparalleled.
I'm no knife guy, but I do only a Paramilitary SV110 and a Spyderco Techno and love them both for their unique qualities (the Techno could pry manhole covers and the Paramilitary can cut cardboard all day for a month before it needs sharpening).
Too, I have an Edge Pro and my own version of a Wicked Edge, which overcomes problems with the clamp fighting the stones, or causing you to remove more metal from one side than the other.
I picked up some crap knives at yard sales over the years because I like their design. Cutting operations that were a chore before the sharpeners are, now, no big deal. I attribute that to not just the push cut quality edges the sharpeners put on them, but the VERY thin blades. Those [cheap] thin blades have spoiled us. They, for example, all but fall through potatoes.
I wonder at the high end knives that are more like my Techno for blade thickness. How do they compare to all these options?
these comments kinda sus
The cutco “cheese” knife is so good I use it for everything the teeth are small and sharp and leave a perfect cut
The link in the description is not the knives you claim to be reviewing... "really really really really expensive"?? whats going on here. getting shill vibes.
He’s talking about the other knives in the first segment of the video
Overpriced! Cheap 440a stamped steel knifes. Although the 1970 handle styling is awesome. Not worth it!better off buying a $100 set of knifes at Amazon you will get the same quality and an electric sharpener save the $1400 bucks. At Cutco price point they are overpriced! Way better options from quality makers for example Zwilling, wustoff, shun etc less than the price. Lots of good information out there. Do research and know the differences!
Tojiro DP series is 50% cheaper, they're forged from VG-10 with a proper convex grind and distal taper. It's insane that people continue to buy this overpriced crap.
@@thecookseye7383 I’ve seen you in three peoples comments and I haven’t went through all of them. I take it you don’t like Cutco. I’m confused why you’re so upset about all of it though?
@@GhostiezFunTimez I'm actually a professional in the knife industry, if you were in an industry where you have technical expertise and a decade of experience you'd be upset if there was an MLM using unethical business practices to take advantage of impressionable students and scam their parents and relatives by selling them horrifically overpriced junk while hiding behind the 'American Made' label. I both have firsthand experience of Vector's dishonest business practices and professional experience using and sharpening hundreds of Cutco knives. That's why my commenting makes sense. I know what they're worth and where they stack up. A 440A Hollow ground Cutco French Chef should be priced around the equivalent Forschner or Dexter at $40 or so, with the value for money going to the Forschner because they actually have distal taper. Instead Cutco sells them at $180......which is the price point of forged Japanese Gyutos in VG-10 or even SG2 powdered steel. I don't want good manufacturers making ethically priced products to have their market share encroached upon by shitty MLM's lying to overcharge people for junk, and more importantly I want everyone from home cooks to pro Chefs to get their money's worth and enjoy quality knife performance.
@@thecookseye7383 I got you. I have been working for Cutco for 5 years and I have a couple things to say. First off Cutco and Vector are not MLM’s. Another thing is this they’re not overpriced. You might think that and that’s ok. The thing is though is that when you buy from Cutco you’re also buying a guarantee which unless any of your knives come with a forever guarantee. They will outlast your knives, that as you said “I paid way more for individual knives”. Sure we will have to sharpen them more times than yours but it’s they’ll still have the knives forever. I myself have sharpened thousands of customers knives over the years. Most of them with proper care stay sharp just as long as we promise 7-10 years. Sure 440 isn’t the best steal. You and I know however that with the right procedure the knife can become very durable. Which Cutco has the right procedure. I have been to the factory where they’re made and watched all of the points of making the knives. A lot of the customers knives I see, stay sharp for quite a long time. Some of these customers have had them 30/50/60 years. If knives that are like that last that long I don’t see an issue. I also have plenty of customers who are chefs who are also very happy with Cutco. Lastly, I was one of those students who was able to make it work.
@@GhostiezFunTimez Cutco and Vector ARE MLM's, salespeople are NOT employees they are 'independent contractors' and up until recently they required sales reps to purchase demo kits, extracting profit from sales reps even if they made zero sales. It's Cutco regional managers that make bank, followed by early adopters in an area that in turn profit from referring new sales reps. And no, Cutco are ABSOLUTELY overpriced; this is not merely a personal opinion from a professional in the kitchen cutlery field, it's a material fact about the materials and manufacturing processes of the product itself. Stamped or laser cut 440A with a hollow grind and no distal taper is actually INFERIOR to the steel and full flat grind and distal taper of a Victorinox, yet Cutco is nearly 5x the price. They could replace the knife 5 times over if not more and still yield a profit, that's late night infomercial level price markup that the 'forever guarantee' doesn't make up for. I'll pass on single knives to multiple generations because good steel lasts. No knife stays sharp 7-10 years, not if it's in CPM REX 121 or 15V. With daily use Cutco isn't staying sharp 7-10 days, Cutco's serrated knives will still cut even when the apex is blunted just like all serrated knives will, but they can't be used for anything but slicing. And no, there's no heat treat process or cryo treatment that will make dogshit durable. It's only high carbide high alloy steels that actually benefit significantly in toughness and plasticity from cryo, the marginal toughness 440A gets from cryo isn't significant. I'm sure you have some cooks that use Cutco, but you won't see Cutco in a professional kitchen putting out elite cuisine. You'll see everything from stamped Dexters to higher end Miyabi, and at the super upscale places a Shigefusa or Tanaka here or there for the true professionals, but the heel height and grind on Cutco's chef's knives are so awful that nobody with proper technique is going to want to use them. It's cool that you made it work, excellent salespeople can sell everything from volcano insurance to pet rocks, but unless you're an earlier adopter in a region that isn't already saturated the Vector con is teaching sales reps to guilt trip friends and family into supporting their 'entrepreneurship' under the guise of a 'practice demo' that's actually a targeted sales spiel, and once the friends and family run out, potential clientele dries out.
If there's anyone here in the comments that wants to invest in Cutco: Im a Cutco sales rep that is trying to pay his way through college and earn scholarships. Just reply to this comment. I'll get you some awesome discounts that the Cutco website doesn't offer.
"Sharpness is a con". WOW, never heard that one before.
theres no way u got bots in ur comments
The concept that they are free to replace or sharpen is a scam….free after you spend $40 to ship them both ways and wait weeks to get them back. We have a set ($1200 worth) and 3 of the knives already have broken tips. We have a set of Sam’s Club knives ($30) that we have used for 15+ years that don’t have broken tips, and if we sharpen are just as effective. If knives break in the first year of owning then the company should replace those knives at their sole cost and beg your forgiveness. That is obviously a manufactures defect. The reps are long gone after the sale, moved on to something more productive, so unless you have a Cutco store nearby, you are out of luck with the concept that anything is free. This is the model for their warranty - “if you want to take the time and spend the money to send them to us, we will sharpen them for you for free…..” Ridiculous. Door to door salesmen and high pressure sales - to then hide behind the mailman on the warranty. I would never buy again or recommend Cutco to anyone based on the above.
Still better knives than those cheap ones from Walmart the cusineart brand is trash if you have had a good set from Walmart then happy for you but cutco is really good .
Mike, can’t you just call Cutco company themselves since your salesman won’t return any calls or emails? If the tips broke then they can be replaced for free so hopefully they make it right. I’d be interested in knowing what happens since I just got my set in the mail.
@@gregory13lil I did call Cutco. You ship them to Cutco at your cost, after you wrap them up and go without for a few weeks, then you pay for them to ship them back. So sending one knife in will cost you $25-30. This is the case even with broken knives that obviously are a manufacturing issue. They should cover those expenses at their own cost. NO knife tip should break with normal use, ever. Let alone some of the most expensive ones on the market. Save your money unless you have a Cutco store near you where you don’t have to pay for shipping for factory defects.
@@mikeyeates9848 Thanks for the info, I was unaware of the shipping. I just looked and we do have a Cutco store here in Houston so lucked out. Having a bit of buyers remorse due to price but really liking the signature knife set so far.
@mikeyeates9848 knife tips will break wull normal use no matter what because if knives are made to be sharp and retain the sharpness, then they will ne prone to chipping and breaking as if it was glass. When it comes to metals and blades there's tradeoffs no such thing as a perfect metal. They also have to not rust.
I bought a starter kit (5 knives) 10 years ago. The stories are true. I LOVE my knives. Haven’t had to sharpen them yet. I use the non-serrated chef knife daily. And I do put them in the dishwasher (blade up so they don’t rub against other dishes or the rack).
If you haven't had to sharpen them, they're incredibly dull lol.
@@thecookseye7383 thanks for your concern but I definitely know what dull is. My knives are still very sharp. Even my guests notice. 🤷🏽♀️
@R W Even if your knives were forged from CPM REX 121 they'd be dull after 5 years of use lol, but they're 440A at sub 56 HRC, the lowest carbon content of any 440 series stainless.
@@thecookseye7383 There are more factors to maintaining an edge than just the hardness of steel. My story is also not unique to others who have owned Cutco knives. They still cut everything like it’s butter. I’d call that sharp. I’ve also sliced open fingers and had stitches due to their sharpness. So if you prefer to call that dull. Meh! 🤷🏽♀️ you’re just some internet jerk anyway.
@@rw7567 I'm a professional knife sharpener, I'm intimately familiar with exactly what goes into edge retention. Your story is not unique to folks used to dull knives. Serrated knives will still cut when the apex is completely dull, and the DD edge is a serration, but with regular use a Cutco straight edge won't cut through tomato skin after a month, and no steel regardless of grind, edge geometry and regular stropping/honing will go 5 years of regular use and still be sharp lol.
1000 bucks for a set of knives?! wooof
Good things aren’t cheap and cheap things aren’t good
Cutco knives are terrible. No chef would ever buy or use them. Handles are horrible and there is NO bow in blade that will rock correctly on a cutting board. Also that tiny knife you love is not usable for heavy duty cutting as you mention. The blade is made of such high staineless steel that they dull fast. They have been way over hyped.
anyone looking for cutco let me know I can get u a free knife or two fr
I've owned CutCo knives since I was first married and I still swear by them today. We were given other knife sets here and there, but honestly, they all pale in comparison. I watched this video to see if, well, was it just me? Or did others experience what I did. Thanks for the confirmation. For the record, I do recommend buying them straight from Cutco. If you do, getting the free sharpening is very easy since you don't need to prove your purchase... they have it in their records. BTW, I'm PC guy and hate Macs. You're NOT going to own a Mac for the rest of your life, and they actually really suck at gaming, so I'm not sure that analogy works. I am, however, a prescriber to the "buy it once, and buy it high quality" school of thought. Macs don't qualify because they can't do the job of the PC for how I use it.
You lost all credibility with me with your opinion of Mac. The irony is how much you’d gladly overpay for Cutco knives when you could’ve bought a set of Pro series Zwilling or Wusthof for half the price. But since you went in a rant about your preference for PC, here’s my counter to that. I’d gladly pay full price for a set of Cutco knives before I’d touch a PC for the rest of my life. Or better.. I’d rather use crap knives made in China before I’d ever touch a PC. Yeah.. that sounds better.
@@evolv.e "You lost all credibility with me with your opinion of Mac." Then you don't understand the difference to gamers between Mac and PC. Macs are AWFUL at gaming. They're superior at video and music production, but again, awful at gaming. No respectable gamer plays on a Mac.
@@ArtofFreeSpeech lol, says the person who overpays for low carbon stamped steel knives. Yeah, I’ll listen to you 😂
@@evolv.e Not I nor anyone else told you that you need to listen to me. Moreover, a person can be wrong about one thing and right about another. Judging every opinion of theirs as wrong because you don't agree with one of them is shortsighted and small minded, esp. when the opinions are about 2 unrelated items.
I wish you would not gesticulate when talking with knives in hand!
love how is con is that they are to sharp lol.
Cutco. Most Demo video only cut fruits and vegetables. I need real world use video. And not much diversity in their marketing materials.
This is a production set. This man is a cutco salesman. This company is disgustingly shady.
the link in the description isn't even to cutco knives. He never says the price. Super shady.
Oh how did you figure that?
Everyone here is clearly part of the pyramid 😂
Get to the point!!! Way to much filler!!! I'm gone!!!
Overpriced trash. Cutco is ABSOLUTELY OVERPRICED. Try Henkels or Mercer Culinary for actual quality.
Guys... you're throwing away money and using subpar quality knives.
Cutco. Most Demo video only cut fruits and vegetables. I need real world use video. And not much diversity in their marketing materials.