A Cutco salesman reviews knives, and the result is... a show of how little he knows outside of what Vector Marketing has taught him to parrot. Yeah that stamped-from-sheet 440A holds an edge three time as long as the sixty-some layer forged Miyabi blade with a VG10 core, as . Ah, but of course the Cutco plastic thermo-resin handle is so much more water resistant than that micarta resin handle on the Japanese one, because the same chemical is so much better when Cutco Mike makes money pushing it.
@@myknifeguy Thanks back at you. My current favorite knife brand -- among strong competition -- is Cangshan, though I only own one: a chef's knife of their TN1 series, made in China of Swedish 14C28N steel. Had it for about a year, so cannot testify to its durability, but wow it seems well made and cuts great. And yeah, it's looks did sway my purchasing decision. I own four Cutco knives, all with the Double-D edge and bought over the last two years from four different reps at Costco stores. My first was the santoku-style trimmer and the second is my favorite: the misnamed "Gourmet Prep" knife. I do no gourmet prep and the well-named "Hardy Slicer" is nearly identical. That said, Cutco model 1738 easily cuts everything I need to cut and is warranted to do so forever. Adore my Shun knives, but I've read that they are fragilely brittle, easy to chip. They are collectors items and demos to me. I've used a knife I bought a decade ago at Dollar Tree more than my several Shuns. I got super-cheap "Blue Diamond" knives at Walmart several years ago. Working great for me. Why cannot every knife-maker see that a modern non-stick coating improves upon those decades or centuries of tradition? I could go on and on...
A Cutco salesman reviews knives, and the result is... a show of how little he knows outside of what Vector Marketing has taught him to parrot. Yeah that stamped-from-sheet 440A holds an edge three time as long as the sixty-some layer forged Miyabi blade with a VG10 core, as . Ah, but of course the Cutco plastic thermo-resin handle is so much more water resistant than that micarta resin handle on the Japanese one, because the same chemical is so much better when Cutco Mike makes money pushing it.
@@brygenon thanks for your comment. What’s your favorite knife brand?
@@myknifeguy Thanks back at you. My current favorite knife brand -- among strong competition -- is Cangshan, though I only own one: a chef's knife of their TN1 series, made in China of Swedish 14C28N steel. Had it for about a year, so cannot testify to its durability, but wow it seems well made and cuts great. And yeah, it's looks did sway my purchasing decision.
I own four Cutco knives, all with the Double-D edge and bought over the last two years from four different reps at Costco stores. My first was the santoku-style trimmer and the second is my favorite: the misnamed "Gourmet Prep" knife. I do no gourmet prep and the well-named "Hardy Slicer" is nearly identical. That said, Cutco model 1738 easily cuts everything I need to cut and is warranted to do so forever.
Adore my Shun knives, but I've read that they are fragilely brittle, easy to chip. They are collectors items and demos to me. I've used a knife I bought a decade ago at Dollar Tree more than my several Shuns.
I got super-cheap "Blue Diamond" knives at Walmart several years ago. Working great for me. Why cannot every knife-maker see that a modern non-stick coating improves upon those decades or centuries of tradition?
I could go on and on...
@@brygenon great 👍 stuff! Thanks for the engagement:)