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From:	Ronald Seto (70.145.48.169)
Subject:	Re: Rebuttal to the eight disadvantages of Cutco
Date:	August 16, 2008 at 12:03 pm PST

In Reply to: Rebuttal to the eight disadvantages of Cutco posted by Greeny on August 1, 2008 at 1:45 pm:

I was considering Cutco knives until I read "the 8 disadvantages of Cutco". I am not a professional chef, but I do a lot of cooking. I insist on sharp knives and therefore must have a sharp knife available at all times. That means I must sharpen my knives myself. I cannot wait 2 to 3 weeks for a knife to be sharpened which is why professional chefs don't use them. If one is a serious cook, then he/she needs to know how to sharpen. The same is true of woodworkers. They also need to know how to sharpen their tools. Cutco may be ok for the average homemaker who doesn't know nor care less about a $5 knife or a $50 one. If I could afford it, I would use the Japanese style knives.

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