Does anyone have one or experience with one? I had a good carbon steel Sabatier that disappeared mysteriously and have made do with my birds beak for a year but for delicate work on fruit? I'm beginning to think I need a small fluter. I'm interested in the Korin but I'd welcome other advice. jccampb
Korin Brieto-M11 pro fluting knife
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au contraire ... I was fishing for opinions so far it's two to none that I should just go back to the Sabatier ... Problem is I can't seem to chase down a small enough blade other than a parer and I was hoping if I were going that direction that I'd be able to go back to a carbon steel blade instead of stainless. (not using it commercially in this case). jccampb
A little bit at sea. If you don't want a parer, what do you want? How would you distinguish that little 2.7" Brieto "fluter" from the 2-1/2" TI "Nogent" Sabatier?
PS. The Nogent is not only carbon, it's age hardened carbon. The blanks were made in the thirties, sometime before the German WWII invasion of France.
Edited by boar_d_laze - 8/13/10 at 8:20pm
Aye, the world of knives is often grossly over-exemplified, split into dozens of halves and halve-nots, illustrated with eloquent pictures of geometry and steel; at the end of the day, do you have a tight, precise blade between 2 and 3 inches that will fit comfortably between the folds of your palm as you turn a piece of firm-skinned fructose along it's business end? Watch Hiroyuk Sakai--on the old-school Iron Chef episodes--peel an apple with his 10 inch Chef's, and the minutia diminishes. Find something that fits comfortably for it's task, regardless of nomenclature, and enjoy.
I wouldn't!!! that's JUST what I was looking for!!!! wierd thing is that on the Sabatier store site?
they don't show anything but a 3"!!
but these guys do!!
you always have -such- good advice!! (cook book finished yet??)
Yeah; I always chuckle at my old friend Sara Moulton with her 10" French Chef doing the same. The knife's almost as big as she is yet it's all you ever see her use. (Of course, she learned her craft at "Julia's" knee. (can't laugh too much, I used the same Sabatier carbon steel French Chef for 25 years to the exclusion of everything else. Now, I confess my Usuba finds it's way to my hand for most vegetable tasks). jccampb