I'm trying out a couple of Cutco knives on loan and wondering what the big deal is.
I think its the made in America thing, but the handle of the 10-inch chef's knife is huge -- and I have big hands -- and while the edge is good I haven't seen any advantage over my favorite German knives so far.
The other one is a very thin serrated knife which I guess is primarily for bread -- with which it works very well. I have't tried it yet with a roast, but I suspect it is too thin a blade to hold its own.
Any experiece with the brand? Love, it, hate it, why?
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