This thread is in response to the recent "Miracle Blade" thread. But of a larger scope. Cutco, Miracle blades, Pampered Chef, all of these places make it seem like people who work in foodservice actually use this stuff. I catered a luncheon a few years back for a bunch of managers for Pampered Chef. Most of them did'nt know what the equipment was used for. It was amusing to watch 20 adults trying to figure out marketing ploys to sell a one-use kitchen gadget to unknowing people at a kitchenware party. "I use my $25.00 citrus/grapefruit knife ALL THE TIME!!!!!" And I guess if you were prepping several cases of grapefruit per day that knife would outperform my $2.00 ECKO grapefruit knife I picked up at the store..... My MIL bought a set of Cutco knives from a neighbors' college kid and won't tell what she paid for them....because she is embarrassed that I could have gotten Trident or Henckels for the same price or less. Yes, good equipment is important. I have yet to see where that made a huge difference in food quality. If you ever came to my restaurant and saw my collection of beat-up pots and pans, overly-used cheap kitchen knives and re-re-re-repaired appliances you would see what I mean. A simple homily from successful foodservice professionals I have met: Buy what you need; need what you buy.