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Couldn't help this one @ 30% off even though it is China based (non-starter for some) using German forged carbon steel. Normally, I think there is a $10 coupon but this made it $35. Used it on 2 eye rounds for jerky today. Going to be one of my new faves even over my 7" WÜSTHOF Craftsman Classic. This one has enough length for those jobs. Time will tell, but at this price I had to give it a go.

Cutluxe Butcher Knife – 10″ Cimeter Breaking Knife
 
sdynak said:
Couldn't help this one @ 30% off even though it is China based (non-starter for some) using German forged carbon steel. Normally, I think there is a $10 coupon but this made it $35. Used it on 2 eye rounds for jerky today. Going to be one of my new faves even over my 7" WÜSTHOF Craftsman Classic. This one has enough length for those jobs. Time will tell, but at this price I had to give it a go.

Cutluxe Butcher Knife – 10″ Cimeter Breaking Knife
Click to expand...
Cutluxe makes a decent knife, though it is carbon steel and subject to both stain and rust, unlike the Wusthof stainless. As for being preferred over the Wusthof 7” Classic Craftsman; not in my house! :rolleyes: The Wusthof 7” Craftsman is definitely one of my favorites and gets plenty of use around here.
 
Jim6820 said:
Cutluxe makes a decent knife, though it is carbon steel and subject to both stain and rust, unlike the Wusthof stainless. As for being preferred over the Wusthof 7” Classic Craftsman; not in my house! :rolleyes: The Wusthof 7” Craftsman is definitely one of my favorites and gets plenty of use around here.
Click to expand...
My 1st Cutluxe so we’ll see. I wash and dry after use with all my knives so for me, I don’t expect any rust or stains.

My Wusthof 7” Craftsman is nice but a few things with one being too short for slicing a roast, and second it dulls quickly. Not what I expected from this brand so giving a lower cost brand a chance to see how it compares for my purpose. Got both to choose from 😎.
 
sdynak said:
…second it dulls quickly. Not what I expected from this brand…
Click to expand...
Not what I would expect—or, tolerate—either. And, that’s certainly not my experience with that knife. If you are certain you have sharpened and steeled it correctly, and that you are using a good plastic or wood cutting board, I would be inclined to contact Wusthof and ask for a replacement. BTW, while most folks consider bamboo a “wood,” I have found that bamboo cutting boards are hard on knives. If you are using a bamboo cutting board, you might try something else.

My 7” Classic Craftsman gets sharpened about once every six months on an extra fine DMT diamond plate and is steeled quickly prior to each use. It retains its edge nicely for the six-month interval and even then, will slice an overripe tomato into thin slices with ease. Something about your knife just doesn’t seem right. Anything man can make can sometimes fail, even usually high-quality knives. I’d be inclined to ask Wusthof why. YMMV

I will be interested in hearing your comments about the Cutluxe after you have some experience. I have a legacy (75 y/o) Sta-Sharp carbon steel kitchen knife that belonged to my late father-in-law and it will take and hold a wickedly-sharp edge with the best of them, so carbon steel knives can be very good.
 
Not a Recteq, but a great compliment.. best price I have seen since clearance last year. Mine is ordered :)..

Member's Mark Pro-Series 5-Burner Gas Griddle $299

Griddle.webp
 

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