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My main knife is a Sabatier 12" (can't remember the manufacturer, probably a Thiers-Issard) and I love it. I don't know of a lower cost alternative, but I press
by jfb 12y ago
My main knife is a Sabatier 12" (can't remember the manufacturer, probably a Thiers-Issard) and I love it. I don't know of a lower cost alternative, but I press carbon steel on everybody.
- batbomb 12y agoThe K Sabatiers are great value knife. The Stainless isn't quite as hard as the Forschners, but it's close and the price is only modestly more. I'm too scared to deal with high carbon blades because I live in the outer Richmond in SF and everything I own rusts, even the fridge. I just bought a 240mm ohishi VG-5 chefs knife from Bernal Cutlery in SF, and I am enjoying it a lot, but I'm thinking the extra money might not have been worth over a 9" K Sabatier.
- peterwwillis 12y agoIf you're super paranoid about rust, apply some mineral oil, fat, silicon, wax, etc to your blade after cleaning and store it in a cool dry place. Worst case even if it does rust, clean the rust off and let it develop a patina, then sharpen to your liking.
- jfb 12y agoAnd the blade looks fantastic with a bit of a patina to it.