"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login

Reply
 
Thread Tools Display Modes
 
Old 03-14-2005, 12:22 AM   #1
Assistant Cook
 
Join Date: Feb 2005
Posts: 7
Members Mark Discussion Continued...Cutlery

Anyone have any experience w/ Members Mark Cutlery? They seem like good quality, but I want some input before buying them (the set is around $100). As with the Members Mark cookware line, they seem like a good deal.

By the way, I started a thread a few weeks ago about said cookware, and decided to buy it. It was indeed a good deal--it is very high quality cookware and I am enjoying it immensely. I chose it (the SS version) over Calphalon Tri Ply (and perhaps All Clad SS, although I could never have justified that much $$ for cookware) and am very happy with my choice so far.

So, let's hear about the cutlery, and maybe you'll change my mind. I am really just interested in buying a few knives--I know 95% of the things I do in the kitchen require a chef's knife, a bread knife, and a pairing knife. The Sam's Club set comes with all of those, plus a Santouku (sp.?), a sandwich knife, and 6 steak knives, all in a wood block, which looks nice I suppose. But if this set is as good as the good brand names, I may get it regardless of the extras.

The link to the set is: http://www.samsclub.com/eclub/main_s...17%20&fid=1S12

Thanks!

oldhat is offline   Reply With Quote
Old 03-14-2005, 08:32 AM   #2
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
I'm not familiar with Marks, but the last three knives I've bought have been Forschner. I really like them, and they are what I would consider moderatley priced.
__________________
...and that's the way it is in northern Minnesota.
Otter is offline   Reply With Quote
Old 03-14-2005, 04:04 PM   #3
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Glad to hear you got the cookware and you are enjoying it ... I thought you probably would.

The knives spec out okay .... forged not stamped, good quality steel, full tang, 3-rivit handles, etc. I'm just not impressed with the selection of knives. I would much rather see the set include a carving and boning knife than a set of "steak" knives. But, that's my preference. I use the carving and boning knives way more than I use steak knives.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-14-2005, 05:47 PM   #4
Assistant Cook
 
Join Date: Feb 2005
Posts: 7
You said forged not stamped...is that a good thing? Stamped better than forged? Maybe I need a quick tutorial on what to look for in knives...thanks in advance!
oldhat is offline   Reply With Quote
Old 03-15-2005, 01:31 AM   #5
Senior Cook
 
LeeAnn's Avatar
 
Join Date: Jan 2005
Location: Southampton, New York
Posts: 225
Send a message via AIM to LeeAnn Send a message via Yahoo to LeeAnn
I'll be looking forward to reading more reviews about these knives also. I'll be in the market for a good set soon. We do not have Sam's club around here but do have Walmart, I'll have to do some calling around and see which stores carry this set of knives. We do not use the steak knives much either, but I have little kids so end up doing the cutting for them anyway. :)
__________________
~there might be a little dust on the bottle, but don't let it fool ya about what's inside~
LeeAnn is offline   Reply With Quote
Old 03-15-2005, 07:21 AM   #6
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,307
Forged is better than stamped. The Member's Mark set looks pretty nice, as far as I can tell- they're all riveted to the display board. Guess you wouldn't want someone to grab a display knife and hijack the store.:p

You can quibble with the included peices, but it looks like a good value for money. I wouldn't be surprised if one of the big players brands the knives for Sam's...
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-15-2005, 08:53 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Rob Babcock
Forged is better than stamped.
This is not necessarily alway true. A stamped fillet or boning knife can be just as good as forged knife. A knife where flexibility is a plus would work well as a stamped version.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-15-2005, 09:00 AM   #8
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
You can order from SAM's online.
Raine is offline   Reply With Quote
Old 03-17-2005, 05:28 PM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,128
I have had a Chicago Cutlery stamped chef's knife for about 20 years and it's still going strong. I use it just as much as my Wusthof stuff.

I think it depends on the quality of manufacture.
jennyema is offline   Reply With Quote
Old 03-20-2005, 10:06 PM   #10
Assistant Cook
 
Join Date: Sep 2004
Location: Southwest Oklahoma
Posts: 26
Just took a look at the cutlery set at the local Sam's. The Box says they're made in Brazil. I'm thinking they were probably made by Tramontina, better known in the US for their low end cookware and food service line of knives and utensils. Their Pro series cutlery, which is what these appear to be, is really nice. I've been using 8" and 10" chef's and 2 paring knives from this line for a couple of years, and am very happy with them.
If I needed knives I would jump on the set at Sam's.
fcrosson is offline   Reply With Quote
Old 03-20-2005, 11:57 PM   #11
Assistant Cook
 
Join Date: Feb 2005
Posts: 7
Thanks! That is very helpful!
oldhat is offline   Reply With Quote
Old 05-30-2005, 02:29 PM   #12
Assistant Cook
 
Join Date: May 2005
Location: Boston area
Posts: 4
Send a message via AIM to VM sales rep
Guys, trust me, the best bang for your buck is gonna be CutCo. No ifs ands or butts. Granted, everyone has knives that they adore, and I'm sure they do what they need to do and I'm sure they do it well. But if you want an investment, knives you're going to have for the rest of your life, knifes that have an infinite warranty on them, CutCo. is the place to go. They're the official tool of the Pillsbury bake-off, they've been featured on the food network, lifetime, cnnfn, cnbc, ****, even the price is right. If that doesn't sound convincing, ask someone who uses them, they're number one in North America for a reason.

-Pat
VM sales rep is offline   Reply With Quote
Old 05-30-2005, 03:16 PM   #13
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
I have both Cutco and Wusthoff... no comparison.... Wustoff wins hands down.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-28-2005, 06:31 PM   #14
Assistant Cook
 
Old Butcher's Avatar
 
Join Date: Dec 2005
Location: Aztec, NM
Posts: 10
I am a retired meatcutter (40 + years) and love the Members Mark cutlery. If I had to break a side of beef I would pull out my scabbord and a 10" breaking knife, but the Members Mark knives work PERFECTLY for any home cutting you will do. Easy to sharpen (diamond steel and then regular steel) and stay amazingly sharp - good metal!
The Granton edge knife is one of my favorites. I'm still looking for a cleaver though. I taught retail meatcutting for 8 years (Cypress College, CA) and told my students about the story of a woman who asked the butcher to pound down some pork tenderloin with his cleaver. He said he didn't own one and as her eyes rolled, asked him "What kind of a butcher wouldn't have a cleaver?"
He suggested that she use a rolling pin, which caused her to lower her eyes and sheepishly admit that she didn't own one of them either.

Times change - and I still want my cleaver.

Would really like a Members Mark one.

Jim
Old Butcher is offline   Reply With Quote
Old 11-13-2006, 08:21 PM   #15
Assistant Cook
 
Join Date: Nov 2006
Posts: 1
I was looking up some information on the Member's Mark Knives that I saw in sams club today, actually trying to see if anyone had any problems with them rusting, as that is the problem I'm having with my current brand of knives. I stopped when I saw the post from "VM_Rep" (Vector Marketing)

At that point, I had to join this forum to make a few comments about CutCo Cutlery. The knives themselves may be decent, but the entire company is a scam. It scams college students and their families.

Want proof?
Simply google "Vector Marketing Scam" or "Cutco scam"

Or better yet, let me do the work for you:
http://consumeraffairs.com/news03/save.html
http://www.petitiononline.com/vector/petition.html
http://cutcocomplaints.blogspot.com/
http://www.theseahawk.org/media/stor...theseahawk.org
http://www.umsl.edu/~nki4z3/articles/vector.html

I normally don't talk badly about people or companies, but in this case, I felt compelled to spread truth around
PcChip is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.