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Old 09-12-2004, 08:49 AM   #21
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I have two Cutco knives. One I inherited. A 9 1/2" slicer, dull by now, and a trimmer (an obligatory purchace). The only thing the trimmer is good for is cutting and scraping corn off the cob. I am always dropping the knife or it falls out of something, yes I am clumsy too. I don't plan to buy another, and I wish I had my money back. My sister has a whole set and she doesn't like hers either. I will stick to my Dexter Russell (high in carbon, keeps a good edge, and is moderately priced).
A consumer/purchaser
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Old 09-12-2004, 10:02 PM   #22
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bege,

Glad to see another Dexter Russell fan. My favorite knife is a big ole scimeter that I use for diverse things from portioning roasts into steaks to cleaning 500 lb. marlins and 200 lb tuna.

I agree with you. The DR blade is one of the better knives when it comes to holding and edge and the ease of keeping that edge.

It's not forged, but it's still a heck of a knife.
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Old 09-17-2004, 08:18 PM   #23
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I bought my Cutco knives in 1964. Still sharp! I like the handles. They're comfortable to use. They've never rusted or shown signs of corrosion.
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Old 09-17-2004, 08:26 PM   #24
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Psi, as always, I sincerely enjoy your additions. But I've gotta add a significant amount of jealousy over the damascas blade Japanese knives. Please DO let me know if you ever plan on adding them to a garage sale -- I'LL BE THERE!!!!!!!!!!!!
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Old 09-18-2004, 02:16 AM   #25
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Quote:
Originally Posted by Audeo
Psi, as always, I sincerely enjoy your additions. But I've gotta add a significant amount of jealousy over the damascas blade Japanese knives. Please DO let me know if you ever plan on adding them to a garage sale -- I'LL BE THERE!!!!!!!!!!!!
LOL. Believe it or not, they're in my will. They are going to somebody who knows what they are and will appreciate and care for them.

The really neat thing is, you know the layering of the metal? How they form all these squiggly lines? Well, these knives have an area where the squiggly lines have the form of Mount Fuji. How this master did this, I don't know.

These knives were bought my my mom on trips she took to Japan in the late 60s and eary 70s. I never knew how special these knives were until I saw a program on tv about the master swordsman who made them.
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Old 09-18-2004, 06:03 AM   #26
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You could always leave them to me - not only do I know what they are, how they are made (well, all but the mountain thing - though if I remeber I will look that up sometime), and how to care for them I have one of thier big brothers (A sword) :)

Just better not tell me so and where you live....I may want them sooner than you would like to give :)
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Old 09-18-2004, 06:37 PM   #27
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Cutco knives are fair in quality and do an adequate job in the kitchen. My objection is to the marketing and sleezy business tactics Cutco is involved in. Go to Google newsgroup search and type in Cutco and Vector. Then get ready to read hundreds of articles on this company.

Even if you like the knives, the disturbing information you'll find might make you like them a little less!
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Old 09-28-2004, 03:36 AM   #28
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cutco?

Hiya Folks
If you want to do fine accurate cutting you will want a balanced medium heavy knife. Cutco and other infomercial knives may be fine for homeowners but people that use thier knives for hours on end every day use real knives such as trident, henckel,global, sabatier etc. So what if one knife costs 120.oo$ you only have to buy it once if properly cared for period. I have been working in kitchens for 18 years and I still have my first set of professional quality knives.
Currently at work I use a mix of trident ,henckel, global,gehring and Icel knives. These are my tools and when you are cooking for about 100 people twice day they are worth it.
The last time incidently I had my knives professionally sharpened was on on 9/11. That is the only way I can remember when. It has been that long since I have done so because I use a high carbon steel everytime I use them. These do not remove metal just reallign the edge. Stones will kill a knife fast in the wrong hands.
Peace out
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Old 09-28-2004, 09:42 AM   #29
 
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Quote:
Originally Posted by Psiguyy
bege,

Glad to see another Dexter Russell fan. My favorite knife is a big ole scimeter that I use for diverse things from portioning roasts into steaks to cleaning 500 lb. marlins and 200 lb tuna.

I agree with you. The DR blade is one of the better knives when it comes to holding and edge and the ease of keeping that edge.

It's not forged, but it's still a heck of a knife.
I like Dexter knives too, although my favorite knives are vintage Sabatier carbon steel knives. The next favorite brand for me are the old wonderful carbon steel forged Dexters, I saw my grandmother and grandfather [both excellent cooks] use everyday.

I have some of them, and have collected more. I plan on displaying/storing them on super strong magnetic knife racks on the soffits over my wall cabinets. They look like the monsters that Julia Child used in her first show -- The French Chef.

They bring wonderful memories of good food, and are in and of themselves great knives!
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Old 09-28-2004, 09:46 AM   #30
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ReelChef, what I wanna know is why do all the professional chefs wear those checkered pants?
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