Hey Everyone:

 

Not sure how you feel but, a lot of the directors I have talked to didn't seem impressed with these knives and I admit I wasn't either. They thought they looked cheap. As many of you know my husband was the Executive Chef at Tidewater Grill for years. He has actually been filling in for the owner a couple of days this week while he is on vacation. I asked my husband his thoughts about the knives and he said "L et me take them with me tonight to test them out." Well, he came home with 5 orders last night. The guys in the kitchen loved them. They noticed them immediately when he pulled them out and were ooooooooing over it from the start and were equally surprised they were "Pampered Chef." He explained he was testing them out for me for the evening. My husband said every time he went to reach for one of them it was in someone else's hand.

 

What they loved about them is this:

 

Believe it or not they loved how cheap they were yet performed very well. They all talked about having their own good knives actually stolen from time to time in restaurant kitchens from other employees. My husband had a $150 knife walk once. Their thoughts were this: first with it being colored they would always know it's theirs and two if it was "taken" it's a lot better to be out 16 or so dollars verses over $60. Many of the guys leave their professional knives at home and use whatever the restaurant has instead of risking losing their own. My husband always kept his locked in a steel case.

 

It was very sharp and light weight. Easy to maneuver. The color enabled it to be grabbed quickly amongst the other knives in the kitchen. They all agreed it would not hold an edge like professionals knives but they also all agreed that's what knife sharpeners were invented for. My husband said that one of the chef's said, "Man, Pampered Chef is really making a name for themselves."

 

Anyway..................... just a few thoughts I thought I would share.

 

 

Theresa Ray
Independent Sales Director & Trainer