I'm just a modest home cook interested in improvement. Given I have to fund my kitchen on a reasonably tight budget, I've "upgraded" my knives over time and most of my favorites are Forschners. However, I have a a few Sabatier knives I inherited from my grandfather (a Chef). The ones in best shape are a chef 10 and chef 12. Both show evidence of hard use over the years with wear to the handles and pitting on the blades (the 12 has suffered more). Given the wear,as best I can tell, they bear a the stamp "Sabatier", "Made in France" and "K". My best guess is the knives were purchased in the 50s or 60s.
The 12 has pretty significant pitting that encroaches on the edge in the first 2 inches or so of the tip. The 10 has much less wear and with an hour or so on my Lanskey set it's now sharp enough that I was unaware I cut myself during the process until seeing a pool of blood on the table.
My Forshner Santoku has become my "go-to" knife for chopping veggies by virtue of blade thinness, but the 10 in. Sabatier is great for dealing with meat or when I need a "stupid sharp" blade. I'd like to improve my technique and if the Sabatiers are worth it, I'd like to put them to better use. Is pitting a death knell to these? Is it possible to have them refurbished? Who can do this? Are they worth it? They'll certainly take an edge like nothing else I own (the 10 at least).
Edited by Phreon - 12/23/10 at 8:35pm