I need Moar, too. Oh. You meant more knives. Sorry.

Compared to Global, Henckles, Wusthof etc... Cutco knives rock. I'm not a chef, I don't take care of my knives like a chef... I have a shit ton of dull ass Henckels in my knife drawer... and I always grab a Cutco first.
I have a pair of cutco scissors that were my mom's from back when I was small child. They can still cut a penny into thin strips.

you buy me a kitchen knife as a present... well just call me Lorena as I try it out....

Cleaning service could be awesome, depends on personality of recipient. Might be taken as an insult if they're pretty houseproud, or might cause them more stres as they "prepare" for it if they're utter slobs like me. If they're middle ground, it has a chance...

Getting a regular cleaning service was one of the best things I've ever done. Now my house stays "reasonable" no matter what. If someone's coming over, it takes less than 10 minutes to "pick up" and be ready for guests.
A+++++ would recommend!

Well, just keep this in mind, whatever you choose.

http://www.youtube.com/watch?v=Twivg7GkYts

Cutco does rock. We have a set I bought for my wife at least 10 years ago and they cut like the day we got them. If they do dull you can send them back to the company and they re-sharpen them for you.

Or you can call a salesguy like me to come out and do a field resharpening for you. Even the fancy DD edges. The factory in Olean NY is still the ultimate at this, but either service call in your home or refurbish job at the factory is free of charge. All running it back to the factory will cost is insured postage. A service call, not even that.

Just serviced my mom's set in Lakewood CO last weekend, and after about 18 years one of her knives really needs the factory to rejuvenate it. Somehow her #1728W Petite Carver has taken more of a pounding than any other knife in her set, which I sold her back in 1991 or so.

UT: Oh really? -- wanna try me by PM? I am quite certain I can bring your cutlery knowledge well up. I'm already talking with BrianR about a purchase. He definitely indicates he knows a lot about operating cutlery in a professional kitchen.

Silver-colored handles? Those would be the old shears.

In 1991 we launched the #77 Super Shears. We demonstrate them by cutting pennies into corkscrews with them. I'm not ambidextrous, but the #77s are -- and sometimes I switch hands just for fun. I love finding lefthanded customers. Now the shears come in black handles, white ones, and for a limited time only, red handles, for the (red) charity.

http://cellar.org/2008/15XVsmall.gif

I can perfectly sharpen and/or remove any nicks from my forged high carbon stainless blades in minutes, whenever it's necessary.

http://cellar.org/2008/steel.png

I can put an edge on them too.

Cutco took an awful long time to come up with similar, but inferior knives for people who know what a proper knife is. Meanwhile, you take your stamped, serrated bullshit and get the fuck off my porch. Guess what, I have never needed to cut through a penny or saw through a rope in my kitchen.

I prefer carbon steel to stainless and I have a few Henckels which I bought by the pound from a sales rep who had hundreds of returns from people who put them in the dishwasher and had the alu rivets dissolve.

At $1.00 a pound they were a great deal, I put new handles on them and gave them as Xmas presents for years.

Stainless is great at keeping a mediocre edge for a long long time. High carbon will take a sharper edge quicker.

There is a reason woodworkers don't use stainless steel chisels and saws, the stainless aspect is for convenience in the kitchen. Acidic foods, salty foods, etc.

But who cooks any more? I mean really cooks?

(The cellar is not representative of the population)

I'm still confused as to when exactly, wives becamame "people". Carry On. ;)

Damn woman, you're right. Now where's my martini? <smack on the rump as you head off to the kitchen>

as Zippyt calls 911 !!!

:eek: