My husband (fiance at the time) sold Cutco to put himself through college. I still have his demo set from 1976, in use in our kitchen, making daily meals for our family of 10. Still going strong after 46 years of daily use. I've had them sharpened once--sending them in again this week for sharpening. Thanks, Cutco.
They aren’t sharp, you’ve just gotten used to using dull knives. 440a even heat treated only gets Rockwell rating of 55-57, it’s physically impossible to hold a sharp edge for more than 1-2 weeks. I used to sell Cutco in high school. As someone who collects real Japanese knives and how to sharpen them, I can tell you there are Chinese made AUS-10 knives for under $50 that these Cutco couldn’t hold a candle to.
Bought a set at a trade show 4 years ago…love them. Had them Re-sharpened once (FREE) and bought some more. So far….loving them. Sales rep had been great
My parents got married in 1955. They got a set of Cutco knives and accessories as a present. I grew up with those knives. I am 65 yo and although my parents are gone, I continue to use these knives. They have never been factory sharpened and are still sharp! I use a steel on them once in awhile and they are good to go. They truly last forever! I love them, they are the best knives on the market.
Who knew?? I’ve been using Cutco knives for 20+ years and love them. However, I had NO idea that I wasn’t using some of them correctly. This short video was very helpful. Thank you!
I have been using my Cutco knives and accessories daily since 1970 that means 52 years. They are the best investment I have made. I also have Cutco pots and pans.
After 65 years of use, I decided to send them in for sharpening. Was disappointed that the trimmer and paring knives could not be serviced. The replacements are not as comfortable as the originals. #s 20 and 21, replaced by 1720 and 1721s? The 3 that were serviced are cleaned up and sharpened beautifully. Cost me $37 to ship them to be sharpened following the instructions supplied by Cutco. The video is very helpful even after 65 years. god bless y'all.
Solid video. I remember the saying that straight-edge knives are for straight motion into the food item and double-D edged knives are for sawing back and forth. Btw, I've had the wooden CuTco cutting board for 25 years (I was a rep 96-99) and I seal it with mineral oil. I've never had a sanitation issue so far. Also, all of my knives cut like razors after 25 years with the exception of the good ole trimmer. It does get the crap used out of it! LOL
I'm glad you got value from this video and I love hearing stories like yours enjoying your Cutco. Feel free to email me about helping get your Trimmer sharpened for free by the factory, cutcoluke@gmail.com
@@kitchenguyluke3559 Thanks Luke but I'm all good. Still got the Cutco address locked in long term memory! 1116 E. State St. Olean, NY 14760. Enclose a check for return shipping which is probably a lot more than it was in 1998.
I have the sales kit I bought when I started to sell Cutco. I use the petite chef's knife for everything except hard breads. The super shears are fantastic. other than that, I sometimes use the trimmer to break down whole chickens. My suggestion if you want a knife essentials is petite chef, a long bread knife life the 9-1/2" slicer, the trimmer, and the shears. If you want to core strawberries, get a cheap corer or choke down on your trimmer.
The sample kit was clutch when Cutco used to do that! The pieces you mention are all part of our First 5 selection for everyone so good call. Gets a little trickier when someone doesn't keep up on sharpening the chef knife or starts smoking larger meats or has to cut through something like bone or frozen food. All depends on life situation and cooking needs. Glad you are part of the Cutco fam 🤜🤛
I love my Cutco knives, I even have the fisher knives, kbar outdoors, and a lot more, I became a Cutco junkie but I love those knives, those who don't, well buy what you want but for me Cutco knives and Lifetime cookware... I inherited some of both and keep buying others, quality over everything!!!
Pair in the air... we've been doing that wrong. Thanks for sharing these tips! I was researching sharpening my Cutco knives and realized after 15 years with them, maybe I'm not maximizing my investment (they were a wedding gift).
@@edwardwellner5263 hand washing is always best, however dishwasher is totally fine for Cutco as well. If you do dishwash, make sure to at least rinse the knives so good doesn't dry & cake onto the blades 👍🏻
Good info, headed to get a complete set today while they're demoing them at my Costco this week and researching there usefullness. My wife has been wanting them for a long time. Thanks for the tips!
Unfortunately, Cutco doesn't sell some of my favorite knives at the Costco demo. You won't find the 1721 trimmer there. I have actually bought quite a few of my knives on the well known online auction site. And you can always buy them from a Cutco rep.
The common mistake Cutco owners make is over paying for a poorly designed and manufactured knife. There are comparable knives if better quality with similar guarantees for 1/2-1/3 the price, namely from Buck and Warfare. Buck uses similar steel and design but has a much better heat treatment and also a lifetime guarantee for about $70, Warfare makes uses S45VN steel with excellent heat treat and superior design and lifetime guarantee for about $80-$90.
Such a shame that some people are so rude and can't even be polite in their criticism. I am using the "trash ass knives" that were my Mother's and I am 75 years old. So I wouldn't exactly say these knives are trash! They are quite serviceable and will hold up well if given the proper use and care. I use my Cutco knives on a daily basis and my neighbors are quite used to seeing me sharpening them on my patio. I did however, upgrade from my Mother's original bakelite knife sharpener to a more modern one.
Thank you for the real testimonial. It's people like you and products like Cutco that make what I do worth it 15 years later. Please reach out if I can be of service
@@bobxv511It’s a grossly over priced 440A LOW carbon steel, even heat treated has Rockwell rating for 55-57. There are Chinese made AUS-10 knives under $60 that can reach HRC of 58-60, with full tang triple riveted. These Cutco knives uses budget low end steel at prices similar to the Shun Classic line. How’s that? I used to train and have trained others selling Cutco btw, one of my first job out of HS.
That is very exciting! Welcome to the Cutco family! Lemme know if you have any questions and when you are ready for your next addition to your collection 🙂
@Bethann Bluder, I worked in a French restaurant that had massive butcher block work stations in front of the stove. Every Saturday before we left until Tuesday we would rub kosher salt into it. When returning on tuesday, we'd sweep it up and that was it. The salt drew out any moisture in the butcher block and it looked great! I don't remember treating it with any oil or lubricant.
This does actually make a difference. Many Cutco sets last much longer than 20 years and pulling the steak/table knives out of their slots can literally saw down the face of the block over time
A good knife made out of quality steel even in the professional kitchen should last at least a week before needing to be sharpened again. And a pairing knife shouldn’t dull that quickly after using it on a cutting board. What steel are these knives made from?.
You are right, Jesus. To clarify, these tips align with keeping the knives sharper over longer periods of time, like 2-3+ years. After 15 years of working with home owners I found that educating them on something as simple as using a paring knife to pare vs cut is less about the knife dulling in a couple uses and more about long term habits. The steel is American 440A
@@kitchenguyluke3559 they should be at least 440C and with a better heat treat, a full flat grind instead of a hollow saber grind and a tapered handle with a thin portion where handle neets the blade to enable a comfortae and proper pinch grip and a balanced knife, not blade heavy, on the larger knives. Cutco knives are trash, only most people don't know any better because they've never used a quality anď ergonomically sound knife
9 nov 2023 11:46 pm est : 440-a has higher corrosion-resistance than 440-c , some forgotten-knife-forum say more carbon is more sharper but more fragile , fragile like slightly-break-apart if free-falling on floor . japan-knife is usually higher-carbon-content-knife than german-knife , japan-knife is sharper but more fragile , than german-knife . but german-knife is more durable . simplified-text-source : 'Stainless steel 440-C, also known as UNS-S-44004, principal elements are 0.95 % to 1.2 % carbon , 16 % to 18 % chromium , 0.75 % nickel , with traces of manganese , silicon , copper , molybdenum , phosphorus and sulfur . Grade 440-C is a high carbon martensitic stainless with moderate corrosion resistance good strength , and ability to obtain and hold excellent hardness (Rc 60) and wear resistance. 440-c is considered to be slightly cold workable by common practices and does respond to heat treatment. 440-A and 440-B are identical except for slightly lower carbon contents (0.60 % - 0.75 % and 0.75 % - 0.95 % respectively) ; these have lower attainable hardnesses but slightly higher corrosion resistances. Although all 3 versions of this grade are standard grades, in practice 440-C is more available than the A or B variants. A free-machining variant 440-F (UNS S44020) also exists, with same high carbon content as 440-C.' in amsresources-----------------com/440a-440b-440c-hardenable-chromium-stainless-steel/ from ref in '440c' in en-----wikipedia------org/wiki/SAE_steel_grades#9-nov-2023-11-24-pm-est from wikipedia->auto-complete-search ( 440A ) cutco---com-knife-handle is full-tang-handle , and full-tang-handle-knife has better-knife-balance than partial-tang-handle-knife . simplified-text-source : (1)'Handle When you use a knife, it helps to have a comfortable handle. It will be easier to use and allow you to work longer without strain . Any ergonomic handle on a knife that fits hand-size is best choice. You also need to think about knife-tang . knife-tang is back-side of blade. It’s the part of knife that runs to handle. It can be either full-tang or partial-tang. full-tang-blade reach handle-(ending/bottom)-part . It allows better balanced knife and will usually last longer than partial-tang. full-tang is 1 sign that you have a high-quality knife.' in mortadellahead-------com/best-knives-for-cutting-vegetables/ from google-image ( best vegetable knife ) row 1 col 2 (2)'A full tang extends the full length of the grip-portion of a handle, versus a partial tang which does not. A full tang may or may not be as wide as the handle itself, but will still run the full length of the handle.' in en----wikipedia----org/wiki/Tang_(tools)#9-nov-2023-11-41-pm-est
I have my Mom's Cutco knives. (R.I.P. Mom) Look, they're good knives. But they're going to get thrown around, bashed in the sink, and used to cut quickly on all types of surfaces. Learn to sharpen your own knives, which isn't difficult. You can find out how on youtube. They're knives not an investment. They are a depreciating asset...not an investment. Have fun in the kitchen.
Very cool that you have Mom's Cutco. Lemme know if you'd like any info on having them re-edged or possibly replaced under the guarantee. Happy chopping
This message of the video is INSANITY! P.S., using “the right” blade for YOU, is the one that is most comfortable and accomplishes the very task at hand, with enjoyment and safety in mind! TELLING you what you should and shouldn’t use your knives for, well it’s INSANITY!
I get this question a lot! One of my next videos will be on this very topic. There's a short answer and a longer answer: Short answer - Yes, you can dishwash Cutco knives -> after 15 years of experience, long term effect of the dishwasher pretty much just takes the shine off the handles (noticable after 7+ years) -> most of the materials used to make Cutco are more expensive than cheaper materials, but make it so the knives do not dull easily, do not absorb or hold water (like wooden or cheap plastic handles), and does not make our materials expand/contract with high heat (like Wusthof/Henckels/Shun) Notes if you dishwash Cutco knives: - utilize top top rack when able - place table/steak knives point down in the flatware holder (should be obvious) - avoid citrus based detergents like Cascade What do I do? I hand wash because I like to have my Cutco ready for their next job and I don't like waiting to run the dishwasher
@@bobxv511 never heard about kabar and what does that have to do with cutco being a not a good kitchen knife. 440a mediocre corrosion resistant, does not hold the edge bcz the steel is not a good steel and only harden to 55hrc which is extremely low hardness. And the steel is still on brittle side. I can go on and on and on about cutco knives
We have been using Cutco knives for 50 years. We used to wash them in the dishwasher, but found over the years that they lose their sharpness much quicker washing them in the dishwasher. So now we wash them by hand and they stay sharper much longer. Just our experience.
@@northrider8628 unfortunately some people feel like they need to crap on others bc they have a different favorite knife company. Truth is, there's enough room for all. Spread joy, not hate
@@kitchenguyluke3559 sad but true, are there better knifes 🤔 you bet. I have loved my cutco and I would buy them again if I needed to... they work extremely well for what they were intended to be used for... and I never worry that I won't have them as long as I don't lose them 😉
@@northrider8628 to note, I'm Cutco to the core. There are many brands and qualities out there and there are some knives that can be sharper or more beautiful BUT they are rarely USA made and def not guaranteed.
This video just saved me thousands of dolllars in helping me make the decision to not buy cutco. Thanks for telling me just how wrong you can use your knives. And you may want to be mindful of your analogies. Some people do buy cars and park them on the street. Maybe I just am not elitist enough to buy into cutco, I know they are quality knives but why does it matter how I choose to use my knives? They have a guarantee right? Or does using a glass cutting board void the warranty?
My first wife, now passed away, bought hers from a door to door salesperson in 1972. They still work perfectly and I love the knives 50 years later. I'm not a chef, never will be, but I am a super happy Cutco knife user. Yes, they are pricey, but in my opinion, well worth the price.
@@jimclifford5434 Serrated knives will still cut by ripping and tearing through product even when they're dull. Try push cutting a tomato or onion with them and see how well they work lol. They're not pricey, $100-$150 is entry level for quality knives, they're just overpriced for dogshit materials and workmanship. For $160 you're getting into modern PM supersteels like SG2, you can find Tojiro pro and Takamura R2 for around the $180 price point for a chef's knife. A hollow ground piece of stamped 440A stainless chef's knife shouldn't cost more than $40 under any circumstances, yet a Cutco French Chef costs $160 while a forged, convex ground and distal tapered Tojiro DP gyuto costs $100. That's a 60% higher price for a vastly inferior product.
@@marquise7200 No they make things in Japan where build quality, materials and attention to detail are superior. If it's made in American it's not cheap from a labor cost perspective, but this doesn't infer quality, and most of the process here is automated anyways. Plenty of stuff made in America is absolute shit. Cutco should be priced at the same level as a Victorinox, around the $40-45 price point for a Chef's knife because of its materials and grind.
Lol the first mistake is buying a cheaply made cutco knife that is stamped 440a steel. A set of $50 knives for $1600. They can afford to replace for a lifetime and sharpen. Buy quality forged knifes like zwilling or wusthof.
@@ttangerine485 lol! From my research Wusthof are cheaper than cutco. My experience is that from a warranty perspective only real need is to have handles replaced due to dishwasher heat which I have done once in twenty years no charge.
@@Kotsoteka55 Warranties are more universal than handle coverage. They entail both conventional and unconventional damage, sharpening, etc. They're also much more comprehensive. Wushtof are only cheaper if you get them on sale. Idk where you got yours from. No denying the quality gap either
As a previous cutco rep, and a successful one; this video is SO FUCKIGN CUTCO it hurts! The tone inflection and silly comments are so Cutco! FYI, he says this crap at EVERY demo, no matter who you are.
Thanks for sharing Baddrivercam. I appreciate a guy who knows his steel grades and personally love sg2 steel. It is beautiful, strong, and sharp. In my experience, this is a great option for someone who is willing to learn how to properly care for their knife including oiling, storing, and sharpening. The reality is that most married, homeowners, with jobs & families don't have time or interest to nerd out on knives like you and I. The 440a steel pulled from Pennsylvania allows our knives to be 100% USA sourced and manufactured which continues to be important to us. In addition, the 440a steel partnered with a 75+ yr company history and the Cutco Forever Guarantee for free sharpening and replacements makes it the best value in the long run for the typical homeowner who needs to get food on the table. A unique high quality / low maintenance option vs high quality / high maintenance option. I appreciate your engagement with my videos. Have an amazing day amigo
@@kitchenguyluke3559 they could move on to BD1N steel. It too comes from Pennsylvania. It's properties are wonderful even for those who don't show great love towards their possessions. I'm not unfamiliar with cutco. My mother had some pieces of it. Honestly they didn't seem any better than any of the other knives she didn't take care of. I do love the fact of a USA product. Just wish they would move on with the times. Even wosthof has fallen behind with just offering German steel.
Mistake #1 PHRCHASING Crap-co knives, PERIOD! Mistake #2 Keeing Crap-co knives after purchasing them! Mistake #3 Paying exorbitantly-high price points for Crap-co’s extraordinarily low quality stainless steel, factory production, machine sheet-stamped and ground knives! Mistake #4 Not having simply gave that hard working, typically college student, $100 bill and passed on the Crap-co factory of lies and deceptive marketing schemes!
50 year user, they work great. We have recommended them to many friends, and we have noticed them at many people's homes. They are expensive, but well worth it over 50 years.
Yea the steel they use is like step from the worst type of steel. You have to know when a company offers free sharpening or replacement isn't a good sign
My husband (fiance at the time) sold Cutco to put himself through college. I still have his demo set from 1976, in use in our kitchen, making daily meals for our family of 10. Still going strong after 46 years of daily use. I've had them sharpened once--sending them in again this week for sharpening. Thanks, Cutco.
They aren’t sharp, you’ve just gotten used to using dull knives. 440a even heat treated only gets Rockwell rating of 55-57, it’s physically impossible to hold a sharp edge for more than 1-2 weeks. I used to sell Cutco in high school. As someone who collects real Japanese knives and how to sharpen them, I can tell you there are Chinese made AUS-10 knives for under $50 that these Cutco couldn’t hold a candle to.
As a professional sharpener I find this one of the best videos on basic knife use and care.
Thank you for the compliment
Bought a set at a trade show 4 years ago…love them. Had them Re-sharpened once (FREE) and bought some more. So far….loving them. Sales rep had been great
My parents got married in 1955. They got a set of Cutco knives and accessories as a present. I grew up with those knives. I am 65 yo and although my parents are gone, I continue to use these knives. They have never been factory sharpened and are still sharp! I use a steel on them once in awhile and they are good to go. They truly last forever! I love them, they are the best knives on the market.
Love the story, Bunkyman! Thanks for sharing! Enjoy & watch your fingers
Absolutely, I learned my knife skills with these knives!
Who knew?? I’ve been using Cutco knives for 20+ years and love them. However, I had NO idea that I wasn’t using some of them correctly. This short video was very helpful. Thank you!
I'm glad you enjoyed the video! Make sure to check out my other Cutco videos for more helpful tips and let me know what questions you may have
Thank you for this! I didn't know about some of these things.
I'm glad this video could be helpful for you! Happy chopping
I have been using my Cutco knives and accessories daily since 1970 that means 52 years. They are the best investment I have made. I also have Cutco pots and pans.
After 65 years of use, I decided to send them in for sharpening. Was disappointed that the trimmer and paring knives could not be serviced. The replacements are not as comfortable as the originals. #s 20 and 21, replaced by 1720 and 1721s? The 3 that were serviced are cleaned up and sharpened beautifully. Cost me $37 to ship them to be sharpened following the instructions supplied by Cutco.
The video is very helpful even after 65 years. god bless y'all.
im a new rep who just got his sample set today, so this video is perfect for me, thank you.
Welcome to the fam. Make more calls lol
Dude/dudesse, you need to reconsider you life choices! Period.
Me too!!
Solid video. I remember the saying that straight-edge knives are for straight motion into the food item and double-D edged knives are for sawing back and forth. Btw, I've had the wooden CuTco cutting board for 25 years (I was a rep 96-99) and I seal it with mineral oil. I've never had a sanitation issue so far. Also, all of my knives cut like razors after 25 years with the exception of the good ole trimmer. It does get the crap used out of it! LOL
I'm glad you got value from this video and I love hearing stories like yours enjoying your Cutco. Feel free to email me about helping get your Trimmer sharpened for free by the factory, cutcoluke@gmail.com
@@kitchenguyluke3559 Thanks Luke but I'm all good. Still got the Cutco address locked in long term memory! 1116 E. State St. Olean, NY 14760. Enclose a check for return shipping which is probably a lot more than it was in 1998.
Loved your video! Love Cutco knives.
Thanks for the nice comment Nancy. Happy to help with any questions/needs
I have the sales kit I bought when I started to sell Cutco. I use the petite chef's knife for everything except hard breads. The super shears are fantastic. other than that, I sometimes use the trimmer to break down whole chickens. My suggestion if you want a knife essentials is petite chef, a long bread knife life the 9-1/2" slicer, the trimmer, and the shears. If you want to core strawberries, get a cheap corer or choke down on your trimmer.
The sample kit was clutch when Cutco used to do that! The pieces you mention are all part of our First 5 selection for everyone so good call. Gets a little trickier when someone doesn't keep up on sharpening the chef knife or starts smoking larger meats or has to cut through something like bone or frozen food. All depends on life situation and cooking needs. Glad you are part of the Cutco fam 🤜🤛
Mistake #1: you bought Cutco.
Well Presented
I love my Cutco knives, I even have the fisher knives, kbar outdoors, and a lot more, I became a Cutco junkie but I love those knives, those who don't, well buy what you want but for me Cutco knives and Lifetime cookware... I inherited some of both and keep buying others, quality over everything!!!
#preach
Pair in the air... we've been doing that wrong. Thanks for sharing these tips! I was researching sharpening my Cutco knives and realized after 15 years with them, maybe I'm not maximizing my investment (they were a wedding gift).
Pare in the air
I send mine in to be sharpened about every 7-8 years💜
What is the best way to clean my CUTCO knife. Are they dishwasher safe or is handwashing best?
@@edwardwellner5263 hand washing is always best, however dishwasher is totally fine for Cutco as well. If you do dishwash, make sure to at least rinse the knives so good doesn't dry & cake onto the blades 👍🏻
Good info, headed to get a complete set today while they're demoing them at my Costco this week and researching there usefullness. My wife has been wanting them for a long time. Thanks for the tips!
Unfortunately, Cutco doesn't sell some of my favorite knives at the Costco demo. You won't find the 1721 trimmer there. I have actually bought quite a few of my knives on the well known online auction site. And you can always buy them from a Cutco rep.
The common mistake Cutco owners make is over paying for a poorly designed and manufactured knife. There are comparable knives if better quality with similar guarantees for 1/2-1/3 the price, namely from Buck and Warfare. Buck uses similar steel and design but has a much better heat treatment and also a lifetime guarantee for about $70, Warfare makes uses S45VN steel with excellent heat treat and superior design and lifetime guarantee for about $80-$90.
Thank you for participating on my channel and for the knowledge advice @gator-357
Such a shame that some people are so rude and can't even be polite in their criticism. I am using the "trash ass knives" that were my Mother's and I am 75 years old. So I wouldn't exactly say these knives are trash! They are quite serviceable and will hold up well if given the proper use and care. I use my Cutco knives on a daily basis and my neighbors are quite used to seeing me sharpening them on my patio. I did however, upgrade from my Mother's original bakelite knife sharpener to a more modern one.
Thank you for the real testimonial. It's people like you and products like Cutco that make what I do worth it 15 years later. Please reach out if I can be of service
Truth hurts but they those people dont want other people to get scamed like you did.
@@smithgeorge6858 prove why its bad then
@@bobxv511It’s a grossly over priced 440A LOW carbon steel, even heat treated has Rockwell rating for 55-57. There are Chinese made AUS-10 knives under $60 that can reach HRC of 58-60, with full tang triple riveted. These Cutco knives uses budget low end steel at prices similar to the Shun Classic line. How’s that? I used to train and have trained others selling Cutco btw, one of my first job out of HS.
You forgot to mention installing the steak knives into the Cutco block with the cutting side up so it doesn't "saw" the block.
yes, good lookin' out
Got my first cutsco chef knife today.
That is very exciting! Welcome to the Cutco family! Lemme know if you have any questions and when you are ready for your next addition to your collection 🙂
What is the best way to keep your cutting board in good shape. Mine is very stained.
@Bethann Bluder,
I worked in a French restaurant that had massive butcher block work stations in front of the stove. Every Saturday before we left until Tuesday we would rub kosher salt into it. When returning on tuesday, we'd sweep it up and that was it. The salt drew out any moisture in the butcher block and it looked great! I don't remember treating it with any oil or lubricant.
Where is the magnetic knife block from?
I actually sell these magnetic blocks myself. These are currently $59 + shipping. Feel free to email me if interested at cutcoluke@gmail.com
I was told to store the table knives upside down in the block. Does it really make a difference?
This does actually make a difference. Many Cutco sets last much longer than 20 years and pulling the steak/table knives out of their slots can literally saw down the face of the block over time
@@kitchenguyluke3559 I will keep putting them in upside down then; thanks for the reply :)
Anybody that uses a marble or granite cutting board is telling the whole world that they hate their knives.
Buying them.
You are really going to enjoy them! Would you give me the opportunity to earn your business?
A good knife made out of quality steel even in the professional kitchen should last at least a week before needing to be sharpened again. And a pairing knife shouldn’t dull that quickly after using it on a cutting board.
What steel are these knives made from?.
You are right, Jesus. To clarify, these tips align with keeping the knives sharper over longer periods of time, like 2-3+ years. After 15 years of working with home owners I found that educating them on something as simple as using a paring knife to pare vs cut is less about the knife dulling in a couple uses and more about long term habits. The steel is American 440A
@@kitchenguyluke3559 they should be at least 440C and with a better heat treat, a full flat grind instead of a hollow saber grind and a tapered handle with a thin portion where handle neets the blade to enable a comfortae and proper pinch grip and a balanced knife, not blade heavy, on the larger knives. Cutco knives are trash, only most people don't know any better because they've never used a quality anď ergonomically sound knife
9 nov 2023 11:46 pm est :
440-a has higher corrosion-resistance than 440-c , some forgotten-knife-forum say more carbon is more sharper but more fragile , fragile like slightly-break-apart if free-falling on floor .
japan-knife is usually higher-carbon-content-knife than german-knife , japan-knife is sharper but more fragile , than german-knife . but german-knife is more durable .
simplified-text-source :
'Stainless steel 440-C, also known as UNS-S-44004, principal elements are
0.95 % to 1.2 % carbon , 16 % to 18 % chromium , 0.75 % nickel , with traces of manganese , silicon , copper , molybdenum , phosphorus and sulfur .
Grade 440-C is a high carbon martensitic stainless with moderate corrosion resistance good strength , and ability to obtain and hold excellent hardness (Rc 60) and wear resistance.
440-c is considered to be slightly cold workable by common practices and does respond to heat treatment.
440-A and 440-B are identical except for slightly lower carbon contents (0.60 % - 0.75 % and 0.75 % - 0.95 % respectively) ; these have lower attainable hardnesses but slightly higher corrosion resistances.
Although all 3 versions of this grade are standard grades, in practice 440-C is more available than the A or B variants.
A free-machining variant 440-F (UNS S44020) also exists, with same high carbon content as 440-C.'
in
amsresources-----------------com/440a-440b-440c-hardenable-chromium-stainless-steel/
from ref in '440c' in en-----wikipedia------org/wiki/SAE_steel_grades#9-nov-2023-11-24-pm-est from wikipedia->auto-complete-search ( 440A )
cutco---com-knife-handle is full-tang-handle , and full-tang-handle-knife has better-knife-balance than partial-tang-handle-knife .
simplified-text-source :
(1)'Handle
When you use a knife, it helps to have a comfortable handle. It will be easier to use and allow you to work longer without strain .
Any ergonomic handle on a knife that fits hand-size is best choice.
You also need to think about knife-tang . knife-tang is back-side of blade.
It’s the part of knife that runs to handle. It can be either full-tang or partial-tang.
full-tang-blade reach handle-(ending/bottom)-part . It allows better balanced knife and will usually last longer than partial-tang.
full-tang is 1 sign that you have a high-quality knife.'
in mortadellahead-------com/best-knives-for-cutting-vegetables/ from google-image ( best vegetable knife ) row 1 col 2
(2)'A full tang extends the full length of the grip-portion of a handle, versus a partial tang which does not.
A full tang may or may not be as wide as the handle itself, but will still run the full length of the handle.'
in en----wikipedia----org/wiki/Tang_(tools)#9-nov-2023-11-41-pm-est
I have my Mom's Cutco knives. (R.I.P. Mom) Look, they're good knives. But they're going to get thrown around, bashed in the sink, and used to cut quickly on all types of surfaces. Learn to sharpen your own knives, which isn't difficult. You can find out how on youtube. They're knives not an investment. They are a depreciating asset...not an investment. Have fun in the kitchen.
Very cool that you have Mom's Cutco. Lemme know if you'd like any info on having them re-edged or possibly replaced under the guarantee. Happy chopping
This message of the video is INSANITY! P.S., using “the right” blade for YOU, is the one that is most comfortable and accomplishes the very task at hand, with enjoyment and safety in mind! TELLING you what you should and shouldn’t use your knives for, well it’s INSANITY!
Rumor has it yo mama like my vids
Can we wash these in the dishwasher?
I get this question a lot! One of my next videos will be on this very topic. There's a short answer and a longer answer:
Short answer - Yes, you can dishwash Cutco knives
-> after 15 years of experience, long term effect of the dishwasher pretty much just takes the shine off the handles (noticable after 7+ years)
-> most of the materials used to make Cutco are more expensive than cheaper materials, but make it so the knives do not dull easily, do not absorb or hold water (like wooden or cheap plastic handles), and does not make our materials expand/contract with high heat (like Wusthof/Henckels/Shun)
Notes if you dishwash Cutco knives:
- utilize top top rack when able
- place table/steak knives point down in the flatware holder (should be obvious)
- avoid citrus based detergents like Cascade
What do I do? I hand wash because I like to have my Cutco ready for their next job and I don't like waiting to run the dishwasher
@@kitchenguyluke3559 cutco uses cheapest and worst kitchen knife steel 440a no false claims pls! 440a is the knife steel used in $5 knives
@@smithgeorge6858 so explain how Ka-Bar is bad because it's the same company
@@bobxv511 never heard about kabar and what does that have to do with cutco being a not a good kitchen knife. 440a mediocre corrosion resistant, does not hold the edge bcz the steel is not a good steel and only harden to 55hrc which is extremely low hardness. And the steel is still on brittle side. I can go on and on and on about cutco knives
We have been using Cutco knives for 50 years. We used to wash them in the dishwasher, but found over the years that they lose their sharpness much quicker washing them in the dishwasher. So now we wash them by hand and they stay sharper much longer. Just our experience.
It's not supposed to be cheap!!!
the first mistake: buying into a pyramid scheme
Thanks for your comment ChewStew
Bought my last set at Costco 🤔 no scheme about it.
@@northrider8628 unfortunately some people feel like they need to crap on others bc they have a different favorite knife company. Truth is, there's enough room for all. Spread joy, not hate
@@kitchenguyluke3559 sad but true, are there better knifes 🤔 you bet. I have loved my cutco and I would buy them again if I needed to... they work extremely well for what they were intended to be used for... and I never worry that I won't have them as long as I don't lose them 😉
@@northrider8628 to note, I'm Cutco to the core. There are many brands and qualities out there and there are some knives that can be sharper or more beautiful BUT they are rarely USA made and def not guaranteed.
3:34 With your 7-1/2 in. petite "chef's" knife you should avoid cooked and raw meats?? WHAT KIND OF CRAP KNIFE DID YOU BUY??
This video just saved me thousands of dolllars in helping me make the decision to not buy cutco. Thanks for telling me just how wrong you can use your knives. And you may want to be mindful of your analogies. Some people do buy cars and park them on the street. Maybe I just am not elitist enough to buy into cutco, I know they are quality knives but why does it matter how I choose to use my knives? They have a guarantee right? Or does using a glass cutting board void the warranty?
The first mistake was buying them
Wooden blocks are gross. Magnetic knife strip or nothing.
Issa SCAM!!!
Cutco are garbage 440 soft steel that is better used for pots and pans rather than blades. On top of that they are improperly ground knives.
Cutco is a scam
The first mistake Cutco owners make, is buying Cutco
My first wife, now passed away, bought hers from a door to door salesperson in 1972. They still work perfectly and I love the knives 50 years later. I'm not a chef, never will be, but I am a super happy Cutco knife user. Yes, they are pricey, but in my opinion, well worth the price.
@@jimclifford5434 Serrated knives will still cut by ripping and tearing through product even when they're dull. Try push cutting a tomato or onion with them and see how well they work lol. They're not pricey, $100-$150 is entry level for quality knives, they're just overpriced for dogshit materials and workmanship. For $160 you're getting into modern PM supersteels like SG2, you can find Tojiro pro and Takamura R2 for around the $180 price point for a chef's knife. A hollow ground piece of stamped 440A stainless chef's knife shouldn't cost more than $40 under any circumstances, yet a Cutco French Chef costs $160 while a forged, convex ground and distal tapered Tojiro DP gyuto costs $100. That's a 60% higher price for a vastly inferior product.
@@thecookseye7383 do they make things in America cause cutco do and if it’s made in America it’s not cheap
@@marquise7200 No they make things in Japan where build quality, materials and attention to detail are superior. If it's made in American it's not cheap from a labor cost perspective, but this doesn't infer quality, and most of the process here is automated anyways. Plenty of stuff made in America is absolute shit. Cutco should be priced at the same level as a Victorinox, around the $40-45 price point for a Chef's knife because of its materials and grind.
Lol the first mistake is buying a cheaply made cutco knife that is stamped 440a steel. A set of $50 knives for $1600. They can afford to replace for a lifetime and sharpen. Buy quality forged knifes like zwilling or wusthof.
Wusthof💀 pricier with shittier guarantees and quality. Clearly we got an ace here
Wrong lol
@@Kotsoteka55 At least reply to me. But, you could go on and prove how I'm wrong. lmfao
@@ttangerine485 lol! From my research Wusthof are cheaper than cutco. My experience is that from a warranty perspective only real need is to have handles replaced due to dishwasher heat which I have done once in twenty years no charge.
@@Kotsoteka55 Warranties are more universal than handle coverage. They entail both conventional and unconventional damage, sharpening, etc. They're also much more comprehensive.
Wushtof are only cheaper if you get them on sale. Idk where you got yours from. No denying the quality gap either
The first mistake is becoming a cutco owner in the first place. They already look cheap but are way overpriced.
Thanks for sharing Einund! Hope you have an amazing day!
We have been Cutco users for 50 years. They are made extremely well, and I love Cutco knives, especially the trimmer, model 1721.
As a previous cutco rep, and a successful one; this video is SO FUCKIGN CUTCO it hurts!
The tone inflection and silly comments are so Cutco!
FYI, he says this crap at EVERY demo, no matter who you are.
After 15 years, the blood runs deep
@@kitchenguyluke3559 Sorry I missed your comment, I was spelunking in a cave!
The only mistake is buying Cutco in the first place
#1 mistake- buying a knife made from 440a steel. It's a very low quality steel. Then you charge sg2 steel kind of money. Do your research people.
Thanks for sharing Baddrivercam. I appreciate a guy who knows his steel grades and personally love sg2 steel. It is beautiful, strong, and sharp. In my experience, this is a great option for someone who is willing to learn how to properly care for their knife including oiling, storing, and sharpening. The reality is that most married, homeowners, with jobs & families don't have time or interest to nerd out on knives like you and I. The 440a steel pulled from Pennsylvania allows our knives to be 100% USA sourced and manufactured which continues to be important to us. In addition, the 440a steel partnered with a 75+ yr company history and the Cutco Forever Guarantee for free sharpening and replacements makes it the best value in the long run for the typical homeowner who needs to get food on the table. A unique high quality / low maintenance option vs high quality / high maintenance option. I appreciate your engagement with my videos. Have an amazing day amigo
@@kitchenguyluke3559 they could move on to BD1N steel. It too comes from Pennsylvania. It's properties are wonderful even for those who don't show great love towards their possessions. I'm not unfamiliar with cutco. My mother had some pieces of it. Honestly they didn't seem any better than any of the other knives she didn't take care of. I do love the fact of a USA product. Just wish they would move on with the times. Even wosthof has fallen behind with just offering German steel.
@@kitchenguyluke3559 no. Stop sit down.
@@kitchenguyluke3559 Made in the USA and manufactured in the USA is the best 🇺🇸 🇱🇷🇱🇷
@@patriciasampson792 #truth!!!
Only common mistake Cutco owners make,…..is buying Cutco anything! 😂 overpriced garbage quality knives. Pyramid scheme folks, that’s all Cutco is.
#1 mistake cutco owners made is the fact they bought cutco
Coming from the loser with a Snorlax pic in his name. Prove why it's bad. Source your references
@@bobxv511 you don't have to touch the sun to know its hot. jkjk read other reply
Mistake #1 PHRCHASING Crap-co knives, PERIOD!
Mistake #2 Keeing Crap-co knives after purchasing them!
Mistake #3 Paying exorbitantly-high price points for Crap-co’s extraordinarily low quality stainless steel, factory production, machine sheet-stamped and ground knives!
Mistake #4 Not having simply gave that hard working, typically college student, $100 bill and passed on the Crap-co factory of lies and deceptive marketing schemes!
50 year user, they work great. We have recommended them to many friends, and we have noticed them at many people's homes. They are expensive, but well worth it over 50 years.
First mistake is buying a knife with shit steel
Thanks for sharing Sttonep. I appreciate your input
Yea the steel they use is like step from the worst type of steel. You have to know when a company offers free sharpening or replacement isn't a good sign
@@JC-pq5xlLmfao u must be slow
#1 common mistake is buying these trash ass knives.