Chicago Cutlery Knife Set SALE!

[Deadly Sushi]

Check it OUT!!!!!!!!!!!! :a1:


http://www.boscovs.com/StoreFrontWeb/Product.bos?itemNumber=11615

[gadzooks]

I hate to be the one to break your heart, but, ummmm..."serrated edges never need sharpening" and "$12.99" should be clues...

[Maverick2272]

I have a full set of Chicago Cutlery, before they shipped it to China. That would be my first consideration... where is it made?
None of mine have serrated edges excepting a small 2" bread knife and the longer 8" bread knife. Also they don't have the cheaper plastic handles on them but the heavier ones.
That being said, at $12.99 as long as they aren't from China go for it! There is a lot worse out there that costs more...

[Keltin]

I hate to be the one to break your heart, but, ummmm..."serrated edges never need sharpening" and "$12.99" should be clues...

To each his own right?

Serrated edges hold on, and can do some rather impossible work (http://netcookingtalk.com/forums/showthread.php?t=5165&highlight=half+chicken).

[S.Shepherd]

Disposable knives. Never need to be sharpened, because they can't

[Keltin]

Reminds me of Celerons and MOBOs with onboard video and sound. Absolute throw away PCs.

Just like those cardboard box cameras. Can’t be upgraded, can’t be enhanced, can’t be sharpened……but hmmmm…..I’ll be damned if they don’t do a pretty good job for a lot of things.

[JoeV]

I don't see a downside for $12.99, especially if you need a set of knives. We all can't have a fancy, expensive, European sports car in the garage either. So the knives will go along with the Taurus and get the job done.:yum:

[S.Shepherd]

I had a set of the stamped edge, sharp as a mofo--cuts through a hammer knives when I was 19. After a month most of the teeth were rolled over bent and crooked, it was like cutting food with a crosscut saw.

[gadzooks]

Let me clarify something...I have used CC for years and liked it. I still have a bunch, and still use them, though not exclusively any more. And I know how to sharpen a knife so it cuts like a saw, or like a razor. That being said, I prefer a knife that gives me both options, and will hold the edge I put on it. Old CC will do that, and even new upper end Chinese CC will do that, though not as well. If I am going to have a knife with a saw edge, it will be one that I put on it, and I would rather do that to a piece of CC than a Henckels or Tojiro.I do not like micro-serrated edges on knives, and I can pick up old CC in a thrift store for next to nothing. As stated above, you will never sharpen them...but it is your $$. If you buy them, please post your opinion of them, when you get them and after a month or two.

[S.Shepherd]

so....what were we confused about that needed to be cleard up?

[gadzooks]

If you buy a better knife, you can make it work like a crappy knife or like a good knife. If you buy a crappy knife you don't get that choice.

[S.Shepherd]

If you buy a better knife, you can make it work like a crappy knife or like a good knife. If you buy a crappy knife you don't get that choice.



Huh? pissing contest? I was confused and needed to understand. I thought I'd missed something in your post

Man...I really don't get it sometimes.

[buzzard767]

For the money the Chinese made CC knives are fine. While not being familiar with the new models, I do know they are probably using a steel such as 440A or the equivalent. They won't hold an edge very long but at least they are highly stainless so you don't have to be fussy about how you treat them.

The steel in my 30 year old block set is very good. Conversely, I have a ten year old block set of steak knives that will not take any edge no matter what I do. They still cut steak well enough though and I don't mind if guests mash the edges into their plates.

Buzz

[buzzard767]

Huh? pissing contest?

Not worth fighting about.

:twak: :boxing: :poke: :soapbox: :drama: :pee_smilie:

[gadzooks]

To each his own right?

Serrated edges hold on, and can do some rather impossible work (http://netcookingtalk.com/forums/showthread.php?t=5165&highlight=half+chicken).

OK. I found a 7" Henckel eversharp micro serrated "chef's knife" in a thrift for $1.99. I'll give it a try.

[Rob Babcock]

This is old enough I should be ashamed to resurrect it, but not as ashamed as "Chicago Cutlery" should be of producing their products in China!:twak:

[buzzard767]

Last night DW wanted me to cut three large bone in chicken breasts in half for more even heating. I used "her" 8" CC Chef's knife that I had sharpened at 15 degrees. I don't know which was worse, cutting the bones or grinding on the glass baking dish but the knife came through it surprisingly well. The knife remains fairly sharp and there are two very small chips that will disappear the next time it needs sharpening. Very good performance for a so so knife. I don't think it is a Chinese version as it's been around for awhile.

[S.Shepherd]

This is old enough I should be ashamed to resurrect it, but not as ashamed as "Chicago Cutlery" should be of producing their products in China!:twak:

lol....maybe there's a place in china now named "chicago":huh: