What is the difference between sabatier knives

The answer is simple: this knife is pretty pricey. Even on sale, it tends to be more expensive than the K Sabatier I recommended previously. Still, this knife is an excellent buy overall. Instead, the K Sabatier is astoundingly cheap. Made by the same Sabatier as the knife block reviewed above, this set has the uncommon gimmick of including a knife sharpener in every hole in the knife block.

Whenever you store a knife, ceramic rods automatically align the edge in order to keep these knives sharp forever. Or so you might think, anyway. In order to prevent overzealous owners from literally sharpening their knives away to nothingness, the ceramic rods are fairly high grit. It does an incredibly good job of keeping your knives sharp.

For many users, this system is perfect. You hardly ever need to actually sharpen a good knife, anyway. Even with softer steel, the majority of work you do is with a honing steel or a strop. This knife block takes out the need for those weekly or daily honing sessions and does the grunt work for you. This knife set is not without flaws, however. The most important one is that the block itself is not aesthetically appealing.

This is unfortunate, as knife blocks are usually a nice visual addition to a kitchen counter. The built-in edge maintenance system makes it easier to keep this set of knives sharp.

Instead, you simply have to tolerate an ugly knife block. While some Sabatier imprints make excellent knives that you should be proud to show off, others make somewhat mediocre knife sets that are nonetheless pretty good value for money. Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade.

As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

Save my name, email, and website in this browser for the next time I comment. By using this form you agree with the storage and handling of your data by this website. So how good are Sabatier knives? Author Peter Allen Peter's path through the culinary world has taken a number of unexpected turns.

Our company is run for 8 generations by the same family. This drives us to offer our customers quality kitchen knives in a transparent way.

The EPV label - Entreprise du Patrimoine Vivant - has come to reward our exclusively French manufacturing and high quality craftsmanship. The list is available on Wikipedia. But before making a purchase, we advise all consumers to learn about several things :. For a labda consumer, a Sabatier knife is a forged knife. We start from a piece of round steel that we will completely forge in order to obtain a draft of a kitchen knife.

There is no solder or reported bolster. The main operations are:. In order to guarantee our products, it is indicated on the Sabatier K knife blade several indications :.

For your information :. It is therefore important to inquire before a purchase. We receive mail too often for defective products. Chef BDL, Just about one of the most interesting pieces of information on knives I have read till now. You will hear back from me as soon as I can "block out some time" just for this.

I am running on "two hours of sleep" so bear with me. FWIW , I am also going to send a copy of this to my friend translated to French , he will be absolutely amazed at reading this as I am right now In fact , 2 other Chefs will get this info. Merci Tellement,. I cant even read the handles of my Sabatiers now. After 20 odd years, all thats left is SAB and across the blade,what looks like xoni???

I'v a Gustav Emil somewhere, I suspect in one of my son's knife wraps. I do enjoy my knives. They get better with age. Just like you. Cheers x x. Forgive me. You're reading it backwards. It's "inox," the internationalese jargon term for "stainless.

Chef BDL, Thank you so much for guiding me with all the information. Everything about the Nogent suits my fancy and I will be purchasing it. I don't mind if the edge requires profiling, I will have someone do that for me. Owning a piece of history, well I am all for that. I think you mentioned that. Sabatiers might weigh alot more than the Japanese knives but I am forever switching according to what I have to cut. I checked the site you posted in French on the difference between the two Logo's and it was full of information.

Its a great read for any Sabatier enthusiast. Don't hesitate to correct me if I am wrong on anything Encore, Thank you,. Chef Petals, 12" is a lot of knife. It's not so much the skill required to control the tip, as the extra pressure the length puts on board management. If you need a special purpose big knife for things like portioning spare ribs, a 12" chef's knife is great to have. I'm not sure if a 12" Nogent would stand up to splitting birds and lobster, though.

Well, if you can make use of another 10" chef's, I'd definitely call The Best Things and see if they've got any Nogents at the size. I took a look at the web page and was unsure whether they're out, or just didn't post a picture. As to the chef de chef, it's nice to have one -- but it's not an all-round chef's knife.

Too heavy. You sharpen a chef de chef in the same way you'd sharpen a cleaver -- very durable and obtuse angles. Not the thing for brunoise at all. Just tell The Best Things you expect a straight knife and see what they say. They are very good at customer service, and strive to please.

Wait til you try French carbon -- it gets as sharp as most Japanese stainless and they're far lighter than German stainless as well as getting MUCH sharper. The Nogents are especially light. With good French carbon, there's not much need to change knives unless and until you get one of the "super" Japanese knives, which get as sharp, act sharper because they're thinner , hold an edge better, and handle as well. On the other hand, I'm still using the Sabatiers.

Speaking of carbon knives: At the risk of restating the obvious, Nogents are carbon and require carbon care.

It's not so much that there's more care, but that you have to do it when you have to do it. This means a certain amount of running to the sink to give the knife an extra rinse and wipe during prep; and it also means not leaving a wet or dirty knife on the counter -- ever. As long as you're looking at Massifs and Nogents, take a look at the K-Sabatier site and have a gander at the "au carbones" and the "antiques.

The "Maitre de Cuisine" is a TI line. Lee Valley says it's TI's top of the line, which is true in a way. More precisely, it's one of several stainless models of equal quality and price. The Maitre de Cuisine are stainless with French geometry, a French bolster and may be had with red or light olive-wood wood handles. The Best Things carries them as well. No worries there. Et la! There was not much difference between the Professional series and the Wusthof classic in years past.

The twin series today for the most part is just a knock off of other knives, most of it directly related to Wusthof. Poseidon might take exception to a pitchfork. You summed up the International line junk knives quite well. They can be found at any Wallyworld. The Myabi series is another whole beast. Henckels is likely just chasing the ace and trying to soak up some of the market share of J-knives. Morimoto was fronting for them recently and there is speculation that his new line will be made by Myabi much to the chagrin of some.

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