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.
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The last Nogent 10" Cooks Knife?
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post #2 of 52/17/11 at 2:57pmMay 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?
Allow me to refer you to an expert discussion on Nogents by BDL http://www.cookfoodgood.com/?p=409
post #4 of 52/17/11 at 3:37pmOkay 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?
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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