Vintage 10 Inch Sabatier Chef's Knife

Yup. I just bought it.

 

How about dinner chez moi?

(I can see that you're far enough away that it's a safe offer).

 

I've got a HUGE Sabatier wrapped in a leather case I haven't used in 20 years.......

 

My 10" Sabatier CS is in much better shape than my 8" which gets used practically every day. I tried a Wusthof chef's knife a year or two back and wound up giving it to my son. I'd rather sharpen more often and more easily and have it sharp all the time. The only advantages of SS are that it's non-reactive and easier to keep up.

 

The knife arrived yesterday. It is in very good condition and takes a terrific edge. I've just got to learn to rinse and dry it after every use.

 

I took mine out of the pantry.. It's a 12 inch. I tried using it, but still like my 10 inch Henckel better. I do have an 8 inch Sabatier I use a lot. Actually 2. One carbon, one stainless.

 

i switched from wustof to sabatier carbon after working with another guy who used japanese carbon steel knives. i tend to not take my knife to a stone often, and i found that the carbon knives come back really well with just steeling.

i was a little worried about the carbon aspect, but, really, it's not a big deal at all. often, i forget to wipe it down or oil it when i should and it hasn't turned black or anything. a few times, i've put it away wet and the next time i look, it's rusty, but the rust comes right off when i scrub it with a scrubbie.

for me, the care and discoloring of the blade is a non-issue. i mean, who cares if your knife isn't totally chrome-shiny? better that it's really really sharp.

the only issue is, as someone mentioned, that certain foods will react. i find that if i cut herbs or lettuces with it, they tend to brown near the cuts faster than they would if cut with a stainless knife.

other than that, though, carbon rules!