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Sabatier - looking for a slicer

post #1 of 22
Thread Starter 

Ok, so here is a questions that some old school chefs will love.

I am looking for a Carbon Sabatier Slicer. I have a K-Sab chef's knife and several japanese. So, which is the best one option nowadays? Also, where to find it online. 

I was thinking about Thiers Issard, just to try it, but I want to get the best option.

 

Thank you in advance!

post #2 of 22
Not so sure whether a vintage French carbon will offer any advantage where performance is concerned. I would rather tend to a basic Japanese carbon sujihiki, by Fujiwara, Masahiro or Misono.
post #3 of 22
post #4 of 22
Thread Starter 
It's not that I prefer or that this going to be The one. I have The knives I need for school. However, I do like my Sab and want to increase my options. My k sáb, for instancie, is over 50yrs old. I am always acquiring new tool, usually once a year. And in 2014 it's time for a Sab slicer! Hehehe
I just wanna know what is The Best option out there.
post #5 of 22

Okay, are you looking for a carving knife, a slicer, or a chefs knife????  The first one would also be known as a "clip point" knife and the second one has a tip that's rounded to approx 1" diameter and used for thinly slicing such things as ham and roast beef.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 22
Thread Starter 

In some webpages they also refer to 8" or longer "carving" slicers. But anyway, that's what I am looking for. a 9 or 10" carving.

post #7 of 22

Take a look at this stainless version of my carbon steel Sabatier clip point carving knife.  Its shape is what you are looking for.  Item number:

 

 

32420V-TI Sabatier Yatagan Carving Knife 8" Sabatier Yatagan Carving Knife $82.95    

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #8 of 22

Here

 

And here.

 

And here.

 

And here.

 

The seller, Ralph1396, has been an ebay seller for at least over a decade and you won't go wrong with doing business with him.  He sells quality but you'll pay for it...if it's what you really want.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 22

This is a great price for this one but it appears that the blade needs a little TLC.  As long as it's carbon steel this one would be the one to get.  Send an inquiry to see if its made of carbon steel.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #10 of 22
I would avoid French stainless. I happen to know them very well, they are very common in Europe. In the best case comparable to soft German stainless, often much softer though. A soft carbon steel is no problem with sharpening, a soft stainless however is because of its large carbides. Proper deburring is almost impossible. To be avoided.
Edited by Benuser - 1/14/14 at 10:48pm
post #11 of 22

Ralf1396 is a stand up guy.  In fact there are several go-to vendors who sell knives that I check out when the bug bites.

post #12 of 22
Thread Starter 

Kokopuffs and Benuser,

That is the profile I am looking for, but carbon.

 

 

34525V-TI Sabatier Slicing Knife 10" Sabatier Slicing Knife $84.95

 

 

 

However, I am much more concerned on getting a awesome sab. As I told, I have K-sabs and they are excellent but I wonder if there are other better options. Thiers-Issard is the only alternative good option that comes in my mind, but I am not shure it is better, equivalent or worst than the K-Sab.

 

Best regards!

post #13 of 22

I was visiting my favorite foodblogs when I found this article; http://chocolateandzucchini.com/archives/2014/01/where_to_get_your_knives_sharpened_in_paris.php

 

This article point to a knifemaker called Perceval.If you like Sabatiers, take a look at the breathtaking eye candy; http://www.couteau.com/couteau-de-cuisine.html

(You can switch to english by clicking on top of the page.)

post #14 of 22
Curiously, the chef's knife's tip is rather high for a French blade.
post #15 of 22

Indeed it is. I like the slicer (trancheur) but the design of the chef is not what I would appreciate. Perceval is a company based in Thiers, France.

 

Another thing; if I would be after a nice Sabatier, I would buy a very standard one and let it rehandle by Dave Martell who owns the website "Kitchenknifeforums".Those Percevals are way too expensive.  Look how Dave Martell rehandles knives here; http://www.kitchenknifeforums.com/showthread.php/150-Gallery-Western-Re-Handles

post #16 of 22

Sent you a P.M.  on what you want. Yeah they are pretty cool knives.

The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #17 of 22

Checkout.   It needs a really good scrub with Bar Keeper's Friend.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #18 of 22
Not sure there is no heavy pitting involved. A corroded bolster is rather the sign of gross neglect. The protruding fingerguard -- see the second picture -- will need some work.
At that price point you better have a new one.
post #19 of 22

Gotta agree with Benuser. They admit there is "light pitting" but having done lots of old rusty carbon steel, I'll bet it is much worse.

 

That looks like a real rustbucket after the rust is removed with cleanser or other chemicals.

 

Jim

post #20 of 22
Thread Starter 

I agree with you both Benuser and Jim, for the price, I gotta admit they could at least removed the rust. Not doing this is kinda suspicious.

 

Daniel

post #21 of 22

I think that the knife is still serviceable but don't think that I'd pay the price that he's asking.  A short while back I purchased a Sabatier carbon steel slicer (round at the tip and used for prime rib) in similar shape and it's working quite well for me.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #22 of 22

Sab slicers are great...but to be honest....grab a Masamoto HC instead.  No worries about pitting, WAY less reactive and holds the edge longer.  I have owned a sab slicer and own the masamoto, the shape is super similiar and no bolster work required (on the masamoto).

 

I LOVE SABS....but for a slicer.....grab a 270 or 300 Masamoto HC and be done with it.  Carbon, french profile......and a no frills, total performance blade.  Others may differ, and throw other ideas out...Misono, etc. 

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