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Experience with stainless Sabatiers vs German chef's knives - Page 2

post #31 of 55
Please reread your own posts nos 23 and 25.
post #32 of 55
Seems irrelevant to what I was talking about.
post #33 of 55
So, let's have this clear: you're not speaking about your $5 sharpeners anymore??
post #34 of 55
Sharpener being someone who sharpens knives, for 5 dollars being the cost per edge. Not a fiskars. Which at the end of the day will not "damage" your knife either. Makes a perfectly usable edge, but I don't use pull throughs.
post #35 of 55
Basically I've never seen a pro sharpener do a good job. It removes a lot of material unnecasarily and doesn't make a lasting edge. If i sharpen my knives myself, a little fine maintenance keeps them going for a long time. Maybe you've had better experiences... but any time someone brings it up i gotta.put in my 2¢, because I've seen sooo much poor work. Anyway, not trying to hijack the thread...
Edited by Grande - 10/21/14 at 5:51pm
post #36 of 55
And then there are people who swear by them. At the end of the day 99% of the hokum pushed about performant knives and freehand sharpening doesn't come into play mincing carrots and onions. I'll say it again. Pull throughs provide a servicable edge. I don't use them, and I won't disagree they remove "too much metal" (compared to an efficient freehand sharpening most people are not capable of).
post #37 of 55
Sorry, edited meant to say "pro." I worked at a place wgere a guy came by every two weeks to sharpen the whole kitchens knives & guys hsd bags full of knives they couldn't use because they wouldn't hold an edge anymore.
post #38 of 55
Anyway, sharpen yours how you like, they're your knives. I'm not trying to be pedantic, just practical.
post #39 of 55
From your post nr 23 I understood one may get a decent edge for just $5. Still stone sharpening, perhaps?
post #40 of 55
Yep I can get them done locally and polished down to 10 micron finish for 5 bucks an edge, regardless of length. He rehandles japanese knives too for alot cheaper than anywhere I've seen online.
post #41 of 55
That's interesting. But if he stops at JIS1500 I guess he will deburr by powered buffering?
post #42 of 55
I don't know I'm a professional cook not a professional knife sharpener!
post #43 of 55
What kind of knives do you bring to this guy?
post #44 of 55
Just my work knives. He does a lot of straight razors and boutique bowie and utility knives for people, actually just a few hours north of here lives a world reknowned hunting knife maker, supposedly his knives are coveted by collectors around the world. Will have to look up his name. I digress, I just take my work knives I don't currently own very much nice cutlery. Old old henckels (incl a carbon scimi which I think is about 50+ years old), vics, a few TI 4-stars. Couple of other non kitchen knives. He usually has really nice pieces out on his worktable in the shop when I go by, and he's a big japanese knife head too. He does not do commercial knife sharpening for kitchens, if that's what you're wondering.
post #45 of 55
No, just asked to know whether the knives you bring to him could benefit from a higher grit. Soft carbons could for sure, soft stainless not. I maintain the carbons with a 8k or even Cr2O3. For French or German stainless 1.5k is probably the max.
post #46 of 55
Thread Starter 

Just an update... my wife *loves* the Henckels! "I like it because I can't break it" and she's not worried about chipping, hacking into hard things, rusting, etc. The slight extra heft is a positive in her eyes. Me, I'm pretty impressed too, actually! It's good a great edge, not quite up to Japanese standards, but it's holding up extremely well and a quick steel is very effective at restoring performance (just like the old Sabatier). Only thing I don't like so much is the profile - the extra belly "robs" you of a couple of inches of blade and I find I'm far more efficient using a slicing action with a flatter profile (like the Sab or a Japanese). However, overall extremely positive and a good lesson that "best" is always subjective ;-). Would definitely consider getting another one and would recommend it to others (issues with the profile aside).


PS It's also a much nicer knife than the Fibrox Victorinox, seems to have a harder edge that's holding up better than the Victorinox has ever done.

post #47 of 55
An update: French stainless has always been known as being terribly soft. Well, there has been some change. K-Sabatier just has introduced its 200 series: made of Sandvik's 14C28N, hardened at 60Rc.
post #48 of 55
post #49 of 55
Thread Starter 

The German review is mixed. "Neither Fish nor Fowl"! But, then he seems to have quite particular views on things. It looks an interesting knife to me! But one of his main criticisms that it wasn't robust enough to use as a do-it-all knife, yet it didn't quite get to Japanese levels of sharpness. So, wouldn't have been a consideration vs the Henckels... but it's a knife I may well look at for myself at some point.

post #50 of 55
The author's point of view regarding thinning behind the edge -- that I know from his other posts -- is quite extreme, indeed. And he compares to a thinned Carbonext, not to the standard out of the box one. But I noticed the figures he provides, and his favourable mentioning of the convexing starting at 5mm behind the edge. Anyway, I'm excited to see K-Sabatier taking a new path. IIRC last time they changed anything was the introduction of POM handles at the beginning of the sixties. And for €10 more you get the 25cm version, with a leather saya as well.
Edited by Benuser - 12/12/14 at 5:57am
post #51 of 55

Reading reviews of 14C28N it is apparently much like AEB-L in edge taking and stability but with better edge retention.  The development apparently a collaboration between Kershaw and Sandvik. 


This looks like a big plus for KSab, but I couldn't locate it on their website for some reason, just curious how you guys found it?




post #52 of 55
post #53 of 55

I would certainly like one of those S. This one looks nice:


Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #54 of 55

Not yet available on the English site apparently.




post #55 of 55
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