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Old 05-14-2009, 12:56 AM   #11
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: USA
Posts: 1,284
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.

If we're not supposed to eat animals, then how come they're made out of meat?
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Old 06-05-2009, 04:00 PM   #12
Assistant Cook
Join Date: Jun 2009
Posts: 17
+1 shun great knifes.

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Old 06-05-2009, 06:09 PM   #13
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Join Date: Apr 2009
Posts: 9,360
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
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.

There is freedom within, there is freedom without
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knife brand help

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