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The last Nogent 10" Cooks Knife?

post #1 of 5
Thread Starter 

What are the chances - I stopped by The Best Things today to "feel" a 10" Nogent.  Turns out it was the last one they had, maybe the last one period. Needless to say, I bought it.  It must be my lucky day.

post #2 of 5

May I ask how the Nogent Sabatiers are different from the carbon Sabatiers that Thiers make today?

 

The only difference I can see is that the modern ones have full tangs with three rivet construction.  What is the tang on the Nogent?

post #3 of 5
Thread Starter 

Allow me to refer you to an expert discussion on Nogents by BDL  http://www.cookfoodgood.com/?p=409

post #4 of 5

Okay I read that...  Now I know. :)

 

May I ask how the *blades* of the pre-war forgings differ from the modern French Sabatiers?  Is the steel actually different in any way?

 

post #5 of 5
Thread Starter 

I also have a  Carbon Sabatier **** Elephant 10" and the blade of the Nogent is noticeably thinner and lighter. I am not sure about compounds or relative hardness, however.  BDL is probably the best authority on that.

 

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