Cutco Knives- they any good?

I’d say they are worth the price. Cutco will send someone out to resharpen them if you ask. They will try to up sell you at the time. They will also replace blades or knives if they are damaged.

Any knife that cannot cut a shoe and be bought at 3am from aTV commercial and does not have a lifetime guarantee is no good.

I think so. Also, I found out recently that my wife’s friend and her husband are in the Cutco hall of fame for sales, which is apparently a pretty big honor.

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If it was an MLM I

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99% sure it is.

For a casual cook, yeah they are fine, and for a MLM scheme, at least the quality is there. If you like to cook and like good knives, can't go wrong with Wusthof or Global...Henckel is good too.

Best part about them to me is the Lifetime Warranty, and you don’t need the original paperwork for the company to honor it. If the knife still exists and it’s in your possession, the warranty is valid. I have a set of steak knives and a few other pieces. My favorite knife that I own is the fruit/cheese knife.

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I have one and it's good but it's overpriced for what you get imo.

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Agreed. The only Cutco I would recommend is the shears and while they are super expensive (~150) they are just simply the best ones out there and outside of my chef's knife it is the most used implement in my knife block.

Let's be honest no home cook needs anything better than Victorinox or Dexter Russell and I bet 50%+ of prep is done with one or the other in commercial kitchens up to and including Michelin-starred ones. The white-handled DR knives are just ubiquitous and cheap.

I prefer Henckel myself and the German-made ones (Two Twins on the blade) are excellent. I prefer the softer German steel to Japanese steel but different people have different preferences.

I too would never wait to send off a knife to get it sharpened. Being a hybrid woodworker (use lots of hand tools) I have every sharpening system known to man but for kitchen knives I use my Tormek. If the geometry needs to be cleaned up I use the wet wheel and knife jig, if not I just use the leather honing wheel to touch up the edge in a few seconds and it is as sharp as you ever need a kitchen knife unless you are preparing sushi.

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Best part about them to me is the Lifetime Warranty, and you don’t need the original paperwork for the company to honor it. If the knife still exists and it’s in your possession, the warranty is valid. I have a set of steak knives and a few other pieces. My favorite knife that I own is the fruit/cheese knife.

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Dude, are you my brother? He will literally run to mom's knife block to grab the cheese spreader just to demonstrate that it can indeed cut a steak...and a penny.

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If I'm being honest, I mostly just flip over a dinner plate and run it down the exposed clay. If the knife isn't dead arse dull, it brightens it up rather quickly.

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I use a steel daily, hone maybe once ever couple of months and shape up the geometry every year to 18 months on my chef's knife. Everything else lasts much longer because I do 90% of my cutting with the chef's knife and we have 3 of them in the block for when we are both cooking together and a spare in case one of them gets to dull for the steel to revive.