Experience with stainless Sabatiers vs German chef's knives - Page 2
Gear mentioned in this thread:
Edited by Grande - 10/21/14 at 5:51pm
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.
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.
Edited by Benuser - 12/12/14 at 5:57am
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?