Shopping for new knives and found some "vintage" Sabatiers, worth it?

Discussion in 'Cooking Knife Reviews' started by rittenremedy, Jun 22, 2018.

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  1. rittenremedy

    rittenremedy

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    I'm moving (split up with the fiancé and he gets to keep the dishwasher knives) and found some "vintage" Sabatier knives on their site. I'm not a pro, and I'm just looking for a reliable knife capable of holding a decent edge. I want to learn to sharpen with stones. Does anyone have any experience with these? I was only able to find one similar thread here from 2012.

    https://www.sabatier-shop.com/?fond=produit&id_produit=3773&id_rubrique=35

    ANTIQUE SABATIER K KNIFE

    CHEF 30 CM
    AMERICAN BUTCHER 20 CM
    UTILITY CHEF 16 CM
    CHEF 15 CM
    SLICER 19 CM

    Stainless Steel
    Wood Handle (Black and Natural
    Manufacturing Period : 1950 - 1960
    Plate Semelle - Stainless Steel
    Manufacturing Year : 1950 - 1960
     
  2. rick alan

    rick alan

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    Stainless sabs are not wonderful, and many old sabs have bad concavity worn into to the edge, partially because the full bolster was never properly dealt with in sharpening. Now looking at what you linked, those are likely new old stock, still nothing great, though all around better likely than their modern German equivalents. The 30cm you'd likely find too big for other than splitting watermelon and other big stuff. the 2 butcher knives are also a question mark for you. How much you want to spend?
     
    Last edited: Jun 22, 2018
  3. rittenremedy

    rittenremedy

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    Thanks, that's the sort of thing I'm looking to avoid. Well, not that I know exactly what all that means for a knife, but I got the idea.

    I'd like to keep the price under $100 for a chef, something smaller like a utility, and something serrated, preferably a bread knife. Those are the 3 that I use must often. I'm keeping my steel; X will never use it. The second two I'm not expecting to take up too much of the budget, and I don't care if they don't match.

    If you have a recommendation on a basic stone or stone set (don't know what I really need or how much I should spend), that would be awesome. It doesn't have to be perfect, but I'd like to be able to cut well without too much suffering.
     
  4. rick alan

    rick alan

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    Sorry but I'm feeling it really is bedtime, to be continued, and think about if you might be able to deal with carbon as well as stainless.
     
  5. rittenremedy

    rittenremedy

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    It IS bedtime. I've done a little research, and from what I can tell, the practical difference in use and care is more frequent cleaning? I'll have to break a bad habit of letting cheap knives hang out in the sink, but that sounds doable.
     
  6. benuser

    benuser

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    Stainless Sabs from that period are to be avoided. Very soft, hardly taking an edge, not to speak of holding whatever you manage to put on it.
    No good idea.
     
    rittenremedy and millionsknives like this.
  7. benuser

    benuser

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    Carbons by Sabatier are fantastic knives, especially the old ones. Very soft as well, but getting screaming sharp by the simplest means.
    The difference between carbon and stainless steel is not just maintenance.
    Carbon steel has a very fine structure which makes the sharpness.
    Stainless is made by adding chromium which forms big, hard carbides that are almost unsharpenable. These particles in a soft environment ("matrix") tend to break out. This leads to edges who do not hold.
    Makers since have worked on strengthening the matrix, and reducing the size of the carbides and pursuing a uniform distribution of them. Some newer stainless have great qualities.
    This is far from the case with the French stainless from that time. Looking great, having the unique profile of the best carbon blades that were ever made before, but just not cutting.
     
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  8. Baba Ghanoush

    Baba Ghanoush

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    If I was going to buy a K Sabatier I would go for a Chef's knife from The Vintage Au Cabone Olive Wood Handle line - nice looking cutlery and a lot of knife for the money. However a carbon sab would not be my pick for a first good chef's knife for someone just looking for a reliable knife capable of holding a decent edge. Carbon is more maintenance and the full bolster is complicating sharpening somewhat for an inexperienced sharpener. So a good affordable stainless seems more appropriate. When it comes to good affordable stainless knives in the $100 category the time honored usual suspects are the Fujiwara FKM and the Tojiro DP. The FKM is a mono steel blade hardened to Hrc 57 and the DP is sanmai - cutting edge of VG 10 (Hrc 60) wrapped in soft stainless. Of the two the FKM got the best fit and finish and the DP the best edge retention. I have no hands on experience with the FKM, but have handled, sharpened and used the DP. The DP's F&F is fairly crude: the bevel is somewhat wavy and the edge not uniformly sharp, the boxy eco-wood handle looks more like cheap plastic than wood and the tang is protruding from the handle. BUT the DP cuts well and holds an edge well. Sharpening the DP is not a breeze, but nor is it a particularly difficult challenge, and as a novice sharpener you will get the pride of creating a better edge than the one from the factory. All in all not a bad choice. My first good chef's knife was a Kanetsugu Pro M 210 mm, also a good affordable knife in the below $100 category. Mono steel blade Hrc 57. Much better F&F than the DP, and it takes an edge faster, but the edge retention is not quite as good as with the DP (although not bad). The biggest drawback of the 210 mm Pro M is the narrow blade (40mm), that makes it bit more like a long petty knife or a short slicer than a chef's knife, but other than that it's a perfectly good affordable knife, and it has served me well.
     
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  9. rick alan

    rick alan

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    Fischer Bargoine is a French company and their Zen series offers nice looking knives in very fine grained Swedish stainless, at bargain prices at this time. I think K Sab also offers a nitrogen-rich stainless series that is high-tech steel also. We've never tried them here but I highly recommend looking into the Zen knives, less than a hundred Euro for a 10"/255mm chefs, you can't find Swedish stainless at those prices elsewhere, and the fit and finish looks very high. This stainless also sharpens very easy, almost like carbon.
     
    Last edited: Jun 23, 2018
  10. chipshopman

    chipshopman

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    Not all sabatiers are created equal and these are the bottom of the pile. No bolster. Decide what knives you want and buy individually many bargains to be had
     
  11. chipshopman

    chipshopman

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    I bought an 8 inch carbon sabatier with a bit of work needed bit clean enough with a tight handle for $18