> Anybody know anything about them? My wife has a friend who is having a
> demonstration. If they are any good, I would consider buying something.

I have two Cutco knives (bought from a friend of a friend). They're
somewhat overpriced for what you get, but I don't think they're bad
knives.

One of the knives is a semi-serrated "utility" knife (I think they call
it a "trimmer"). I find myself reaching for this knife frequently - for
cutting everything from meat to string. I don't use it for "real"
cutting but when I need to quickly cut something or attack a bit of
gristle that's not cooperating, it's great. It stays sharp, but it's
not flimsy or flexible like most serrated knives, and it's just the
right size and shape for a utility knife. It's the one Cutco knife I'd
buy again (and I think it was fairly reasonably priced)

The other knife is a chef's knife. I originally intended to give it to
someone as a gift, since I already had a very nice Henckels chef knife,
but I ended up keeping it. It's not a bad knife. It's not balanced as
nicely as the Henckels, and I don't like the handle as well. But it
does stay sharp longer - not forever, but it doesn't need sharpening as
often as the Henckels.

All the real cooks are probably laughing at this, but even after 10
years of practice (and an electric knife sharpener) I still feel
unsteady and uncomfortable sharpening my knives. It's a chore that I
put off, since it always makes me feel like an uncoordinated, shaky
idiot - so a knife that stays sharp longer is sometimes appreciated, in
a guilty way. But the Cutco knife just can't compare to a freshly
sharpened Henckels - and it costs about the same.

Karen