Chicago Cutlery knives are primarily made out of high-carbon stainless steel which is a strong, durable metal that can hold an edge well. While the blades themselves are long-lasting, the handles are usually made out of PakkaWood® which is a hardwood laminate that is highly resistant to water.
The PakkaWood® used in the handles is also heat, moisture and impact resistant, making these knives great for daily use in the kitchen. Some of the premium lines from Chicago Cutlery also feature full-tang construction, a process where the metals of the handle and the blade are one single piece.
This construction is meant to ensure the strength and durability of the knife. Additionally, some of the higher-end models may feature other materials in the handle such as stainless steel or brass, depending on the design.
Can Chicago Cutlery be sharpened?
Yes, it is possible to sharpen Chicago Cutlery. They are made using high-carbon stainless steel, so as long as you use an appropriate sharpening tool, you should be able to sharpen these knives with relative ease.
To begin, you will want to use a sharpening stone or a sharpening steel with your knife. If you are using a sharpening stone, first create a burr on the edge of the knife by holding the knife at a 20-degree angle and stroking the stone against the edge.
Continue stroking the stone on each side of the blade until the burr appears. Once the burr appears, gently switch the angle of the knife to 15 degrees and continue stroking the stone on each side of the blade in an alternate fashion (one side, then the other).
This will create an even edge on the blade of the knife. If you have a sharpening steel, you can hold it at the same 20-degree angle and stroke it against both sides of the blade in an alternate fashion as described above.
If you need more guidance on how to sharpen your Chicago Cutlery, you can refer to the manufacturer’s website, which has some helpful tips and tutorials.
Do Chicago Cutlery knives have a lifetime warranty?
Yes, Chicago Cutlery knives come with a lifetime warranty. This guarantee provides lifelong protection against defective workmanship and materials. If the blade or materials fail during normal use, the company will repair or replace the item without charge.
All you need to do is send the item back for service, and include a copy of your receipt or proof of purchase as proof of purchase. The company will inspect the item to determine the cause of any defect.
If the company determines that the item is defective, they will repair or replace it in a timely manner. Chicago Cutlery takes pride in their service and stands behind their products.
What are Santoku knives good for?
Santoku knives are traditional Japanese-style knives that are extremely versatile and useful for a wide range of kitchen tasks. Their shape is characterized by a flat blade with a slightly curved spine and a sheepsfoot tip, in addition to a wide, deep blade with scalloped edges for reducing friction.
This makes them especially well-suited for difficult cutting tasks like mincing, dicing, and chopping, as well as precision tasks like julienning and paper thin slicing. The slightly inward-curved edges allow for cleaner, easier cuts and prevent food from sticking to the blade.
Santoku knives also pair nicely with a board or counter surface and provide a more comfortable, natural cutting motion. With their lightweight and shorter handles, they are well-balanced and easy to maneuver, making them helpful for soft-faced foods like herbs, fruits, and vegetables.
They are also incredibly durable and require minimal sharpening, so they can remain a dependable go-to knife in any kitchen.
Are you supposed to sharpen Cutco knives?
Yes, you are supposed to sharpen Cutco knives. Cutco knives are designed to stay sharp for a long time and with proper sharpening they can last even longer while keeping their edges. Cutco offers several sharpening services to help you keep your blades in optimal condition.
It is recommended that you send your knives to Cutco every 2-3 years for professional sharpening. For an additional fee, Cutco will also inspect, adjust, and reassemble your knife for you. Cutting on a sharp knife is safer and more efficient and can help you avoid slipping and having a serious accident.
Having your Cutco knives professionally sharpened regularly will keep them sharper for longer and help you keep them in excellent condition.
How do I get out of Cutco?
Getting out of Cutco may seem difficult, but it is possible. First, you’ll need to contact your Cutco representative and tell them that you’d like to end your contract. Your Cutco representative should then review your contract with you and provide information about your options for getting out of Cutco.
In some cases, you may be able to negotiate with your Cutco representative for a buyout, which would allow you to end your contract with a one-time payment. However, some Cutco contracts do not allow for buyouts and require you to wait until the end of the contract period.
Once your contract period ends, you should receive a refund of any payments made during the contract period as long as you have not broken any of the terms of the contract.
Regardless of whether you negotiate a buyout or wait until the end of the contract period, you should make sure to obtain a written statement from your Cutco representative confirming that you have ended your contract and receive any refund you may be entitled to.
Taking this extra step will help ensure that you are fully out of Cutco and won’t be held liable for any additional payments.
Is it OK to put Cutco knives in the dishwasher?
No, it is not recommended to put Cutco knives in the dishwasher. The high temperatures and harsh detergents in a dishwasher can cause damage to the blades, handles, and finish of the knives. If a Cutco knife were to be put directly in the dishwasher, its sharp edges would likely be dulled, its handle may crack, and its finish may fade or become discolored.
To properly care for Cutco knives, we recommend hand-washing them with a mild dish soap using warm, not hot, water. Once the knife is clean, it should be dried with a soft cloth. To ensure that the knife’s edge is maintained, a honing steel should be used between uses.
Additionally, a light coat of cooking oil can be applied to the blade periodically to protect it from corrosion.
What do the letters mean on Cutco knives?
The letters on Cutco knives refer to the type of steel used in their blades. These letters are part of the Cutco “steel code,” which is printed directly on each knife. This code is used to differentiate between several different grades of steel.
The first letter of the code corresponds to the type of steel used in the knife blade; the second letter tells you the hardening process applied to the blade.
For example, the letter “A” stands for 420 High Carbon stainless steel and the letter “B” stands for 440A stainless steel. The second letter of the code indicates the type of hardening that has been applied to the knife blade.
The letter “U” stands for an ultra-sharp cutting edge, the letter “T” stands for a file-toughened blade, the letter “S” stands for a steam-treated blade and the letter “R” stands for a resin-treated blade.
Cutco knives are made from high-quality stainless steel, so each one is made to last. Knowing the type of steel used in your Cutco knife can help you make sure it’s always at its best and perform as you expect it to.
Is Chicago Cutlery still made?
Yes, Chicago Cutlery is still made and is produced by World Kitchen, LLC. Chicago Cutlery has been making knives, kitchen tools, and flatware since 1930 and is one of the oldest kitchen cutlery brands on the market.
World Kitchen, LLC is a leading manufacturer and distributor of high-quality kitchenware, including bakeware, dinnerware, flatware, cutlery, and kitchen tools. Over the years, Chicago Cutlery has introduced innovative and easy to use products that are designed to facilitate meal preparation and ensure the greatest comfort in the kitchen.
The brand’s products are now available in exclusive retail stores and can be purchased online from various retailers. Chicago Cutlery continues to prioritize quality, with all of their products meeting high standards and embodying the company’s rich tradition of craftsmanship and superior performance.
How do you restore Chicago Cutlery?
The best way to restore Chicago Cutlery is to start by thoroughly cleaning the utensils with warm soapy water and a soft cloth. Once clean, dry the items thoroughly. Then, use a paste or cream-type metal polish and a soft cloth to buff the edges and surfaces of the cutlery pieces.
Finish with a light coating of food-grade mineral oil, using a clean cloth to wipe on and then buff off the remaining residue to provide shine and protection. Routinely inspect utensils for wear and tear, sharpening regularly to maintain peak performance.
Additionally, it is recommended to store cutlery without touching each other and avoid damp or wet conditions.
What is the blade angle on Chicago Cutlery knives?
The blade angle on Chicago Cutlery knives varies depending on the type of knife. Generally, the blade angle for most of their standard kitchen knives ranges from “10-15 degrees” for a very sharp edge or “20-25 degrees” for a more durable blade.
In addition, their fine edge knives require “15-20 degrees” for an even sharper edge, while their Santoku Style knives require a “20-degree” edge to maintain their unique shape and function. All of these angles are meant to be very precise, so it is important to read the instruction manual that comes with the knife in order to make sure you are using the correct blade angle.
What is the oil to use on wooden knife handles?
When it comes to oiling wooden knife handles, there are a few different oils that can be used. One of the best types of oils to use is mineral oil, which is a clear, odorless, and tasteless oil. It can be found in almost any drug store.
It’s best to use a mineral oil that is food-grade as it is safe for contact with food. Additionally, it is a very cost-effective option and does not need to be reapplied very often. Beeswax is another popular choice.
It is a little more expensive than mineral oil, but it has the added benefit of offering some protection from water and stains. It is important to note that beeswax should not be used for contact with food.
Additionally, linseed oil is a good option. It is food safe, cost-effective and has a nice matte finish. However, it needs to be reapplied more often and is also slightly more time-consuming to apply.
All in all, mineral oil is generally the best option for oiling wooden knife handles, but other food-safe options like linseed oil and beeswax can also be used.
