I couldn't find short ribs, but I got some back ribs. Very tasty, but the meat to fat ratio wasn't satisfactory. Meaning they weren't meaty enough.
It has to do with the way ppl treat knives and how most western knives are thick and have large angles 40 to 50degrees. since they usually chip em so bad, i have to shave off lots of metal to make it decent (or rather i thats what i would do if it was my knife, they won't know the difference really if i half ass or do something i'd hang in my kitchen), usually it's just a cheap ass knife set from henckels anyway (you know those 400$ pieces of shits).
I'm not a chef (hell, I'm barely a novice cook), and I fucking hate our cutco knives. My brother-in-law gave them to us as a wedding gift (and his roommate at the time was selling them) and every time we look to pick out a wedding gift for him I secretly want to get him something that sound great but is a huge pain in the ass once you try to use it.
The edge has micro-serrations. It will be "sharp" for a while, but it tears at food, it doesn't cut it. If you want to cut shoe leather with a Cutco it'll do fine, if you want to cut a tomato with it it'll pulp the shit out of it and ruin your tomato. They also use cheap steel. It is "surgical grade stainless" but do you see any top end knife manufactures advertising that? No. Shun's coat the sides of their knives in stainless steel, but it gets nowhere near the cutting edge. Add in the cost (overpriced), the fact that Vector Marketing is associated with several questionable (potential MLMs) marketing scams, and the Consumer Reports tests where they rust (despite being stainless steel)... well.
