Cutco quality?

Apparently, I am going to endure see a Cutco demonstration this weekend. Are these blades actually worth owning? (I currently use a mix of Sabatier and Henckels.)

My impression is that you will be enduring this rather than just seeing it. But then, I don't have any personal experience with Cutco knives so......

I'm suspicious of anything that's marketed like Cutco.

They actually gave me a bunch to use at my school. I disliked them intensely. For one thing, with their so-called "ergonomic" design, they try to force your cutting hand into a position completely unnatural for a chef - or even an experienced cook.

[Jenise]

I'm suspicious of anything that's marketed like Cutco.

Ditto. And I'll add that I've used Cutco knives many times at a friend's home. They're maybe half a step up from the Ginzu knives of old late night TV fame, but that's about it.

Thanks for the heads-up. About what I expected but good to have it confirmed.

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Chef, one more for you: When I was searching this site for previous conversation on Cutco, I saw a posting of yours in which you said you "quickly switched" from Sabatier to Henckels. IIRC, the Sabatier steel is a little more brittle than the Henckels, so sharpens finer but deteriorates faster. Is that what made you switch, or can you say more about why? Thank you.

I do own a pair of Cutco kitchen shears. I don't use them that often but they've always worked well when such is necessary. Cutting the backbone out of poultry, for example. Also handy when you need to cut a penny into a spiral as garnish. That's how they demo'd them.

Thanks for the heads-up. About what I expected but good to have it confirmed.

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Chef, one more for you: When I was searching this site for previous conversation on Cutco, I saw a posting of yours in which you said you "quickly switched" from Sabatier to Henckels. IIRC, the Sabatier steel is a little more brittle than the Henckels, so sharpens finer but deteriorates faster. Is that what made you switch, or can you say more about why? Thank you.

I'm pretty sure I switched to Wusthof.

The main reason I switched was the steel composition. My Sabatiers were carbon steel, which sharpens very easily but requires a lot of maintenance. The high carbon content stainless knives by Wusthof were a real breakthrough in professional knives.

Thanks, Chef (and, yes, you're almost certainly correct about what you did some years ago )

[Jenise]

So how'd the demo go?

Didn't happen after all.