ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Cooking Equipment › Cooking Knives › Which Sabatier is Which Sabatier? What's a Sabatier Anyway?
New Posts  All Forums:Forum Nav:

Which Sabatier is Which Sabatier? What's a Sabatier Anyway? - Page 2

post #31 of 33
2/9/10 at 1:59pm
Hi all.

First of all, thanks to BDL for this explanation on Sabatier knives. This is a wonderfull slice of knowledge you're giving us. I was just wondering, where you get all those informations ? When I spoke with the TI boss, he told me he sometimes went to the US, on knives demonstrations I guess. Did you somehow meet him or some other Sabatier house representatives and get those things out of them ? Anyway, thanks a lot for all this, it's a real pleasure to read you !

Now, and I'm in a hurry so it will be a quick one, I'm sorry, I just wanted to come back on this:
I recently ( 3 weeks or so ) bought one of those canadian chef knife (8", even though I regret now it was not a bit taller ) and the last 1/5 of the blade was slightly out of the axis. Also one of the rivet (to hold the handle) was scratched. The knife went back to the factory this morning. I spoke to the seller for France ( not TI directly), and he told the company should take care of it. So actually yes, make sure your reseller gets it clear you want a straight knife, because it -could- be bended somehow.
I'll let you know how the knife came back (in a month or so because I won't be home before that. )

Regards,
GK
Reply
post #32 of 33
2/9/10 at 7:55pm
Thread Starter 
'allo GK,

Here in the states recent history has broken Sabatiers into two groups -- good (the best French manufactured knives) and bad (often manufactured in China or another Asian country). Not all Sabatier marques are widely sold here -- so often when we give advice we limit it to those companies which are not only good but available. If for no other reason, I restrict my recommendations to ETS Aine & Perrier (K-Sabatier), Thiers Issard (Sabatier ****Elephant, "Nogent," "Massif", and Sabatier Mexeur et Cie (Therias et L'Econome).

Diamant are among the "good Sabatiers" for sure. That said, I'm not a big fan of Sabatier stainless. In the US, you can get decent Japanese stainless for the same price, and excellent Japanese stainless for not too much more. An irony is that a lot of Japanese stainless, is actually Swedish steel, manufactured into French profile knives in Japan.

Additionally, most of the Diamant lines have square German (don't like) rather than cylindrical French style (like) bolsters, and one of them -- the one which is made from X50CrMoV15 is German profiled (really don't like) as well. So, if you have definite tastes about either like I do about both, you'll want to go carefully.

BDL
Reply
post #33 of 33
12/16/11 at 2:18pm

Hi BDL,

in my search for sabatier knowlegde i have stumpled upon you several times.

thank you for posting so much great stuff!

I resently went to paris, where I soon found E. dehillerin, one of the best shops to visit ever! I bought a small carbon paring knife, nogent style and I like it a lot.

It has made me regret that I did not bring home a chef's knife as well.

The nogents are not available of the nogent style, but as carbon steel with bolster.

Does anybody know about these? What kind of Sabatier are they? K-sab, four star of other? Of course they are only fitted with the Dehillerin name, but seemed like really neat knifes. I just hope to scrape a little money together during the holidays to buy one, ot two...

thanks in advance.

regards

David, Denmark

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knives
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Cooking Equipment › Cooking Knives › Which Sabatier is Which Sabatier? What's a Sabatier Anyway?