Sabatiers

The picture shows a Sabatier Lion. If it's indeed a carbon you're fine. Their stainless I've handled were much too soft for a decent sharpening. I would want to keep the brass rivets.

 

I just read the ebay ad again, and the seller said "high carbon stainless." I'm guessing that's bad blade steel then, based on your statement Benuser. How should I remove the handle scales so I preserve the rivets? Can I reuse those? If nothing else, I can practice making handles for a couple of inexpensive knives. I'd rather do that than work on any of the knives I use at this point.

 

The biggest problem with Sabatier knives is the name. In France, if it is a family owned business... say started by your great great grandfather... then all of his decentants who make knives can use the name. There are at least twenty decentants making Sabatier knives. Look at how many Laguiole knives there are out there, if you need another example. Various Sabatier manufacturers also branded knives for big retailers too which adds to the confusion. Our shop used to sell Cuisine De France Sabatier. That was the ONLY Sabatier name licened to sell in the US at the time. Some big company bought that company for the name, so they could make and sell cheap knock-offs. Today there are several Sabatier knife lines available in the US. Some are good. Some are junk. Some of the old stuff is junk too. Well, maybe not junk but not all that great.

My all time favorite chef's knife is a carbon steel Sabatier. The brand name is Cuisine de France Sabatier au Carbone. Looks a lot like Andrew's knife pictured above.

I think part of the love afair with the Sabatier knife is they are long and thin and nible. Much like the modern lusted after Japanese blades. Scarceness addes to the lust factor.

 

I have a 2Lion like that in carbon. I love it. It looks like a POS blade/knife whatever but is a good size for line work. Takes a great working edge.

 

I'm no stranger to ADs, so I think I may have a problem.

 

Run!

Whenever I get a ten I've been turning it around and selling it for profit... need to keep one for myself but I know of three people wanting one haha.

 

Yeah. It's a big knife. I hope I like it. This one should be a keeper. My plan is to rehandle the two stanless sabs and flip them on fleabay after I clean them up. Should be fun little projects and good practice.

 

I have a 270mm slicer chef au ritz. Love it.

 

Photo of that "au Ritz", perhaps?