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Old 05-14-2009, 01:56 AM   #11
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How do you sharpen your Cutco's? They make a big deal about the "special" edge grind, and it seems you'd have to take that off and grind a new bevel...not that that's a bad idea.

I don't care much for Cutco, but I guess for a home cook they'd work okay. Overpriced for what you get, though, IMOHO.
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Old 06-05-2009, 05:00 PM   #12
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+1 shun great knifes.
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Old 06-05-2009, 07:09 PM   #13
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I have these knives. I have several other small inexpansive knives.

Wusthof Classic
2 1/2" Paring knife (which is curved and looks like a mini boning knife)
3 1/2" Paring knife
5" Santoku
6" Cook's knife
6" Cleaver
Cuisinart
5" Santoku
2 Piece Carving set (I keep these in original box)

All have blade covers (except the cleaver which I have hanging by the hole on my wall) and I keep them in an OXO Stainless Steel Utensil Holder blade up.
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