Sabatier K

[Kanuk Roadie]

I'm looking at picking up my first french knife, and creating a small set for my sister-in-law who just moved into a condo as a housewarming gift.

For my sister in law - I've had her try some of my Japanese knives, and they scare her. After letting her hold cheap imitation French knives, she is confident that they are her preference. I see the 1834 won great awards in 2009, but are they really that different from the ss authentic knives? She does a lot to help my wife and I and I want to give her something that will last, and something that is functional so spending a little more money is not a concern.

Me - I'm interested in collecting knives, so adding French knives to my collection means a Sab or two. I'm trying to figure out what the advantage of the antique carbon knives are over their authentic carbon knives - can anyone help? I'm leaning more towards a carbon knife, but could be swayed to the 1834 if there are real benefits over carbon.

I understand there are other French knife options out there, and I have an open mind - if there are other products I should be considering, please pass on your preferences!!

Thanks!
Josh

[Lefty]

For your sister-in-law, these would be amazing!
http://www.leevalley.com/en/garden/page.aspx?c=&p=45507&cat=2,40733,40738&ap=1
I just got the parig knife and it's the real deal! Just like the ones I coveted in France. Not sure what part of Canada you're in, but there are Lee Valleys in quite a few cities.

[aja]

Awesome link Lefty. I never realize that leevalley sold them. I added a Sabatier to my collection and did extensive research first. boar_d_laze is the resident expert and will give you the real advice. thebestthings.com has new old carbon Sabatiers as well as new stainless. From what I remember, the advantages of the old steal is mystique and the steel might have age hardened a little. I love my little 7" carbon chefs knife.

[Lefty]

Sabs are great, aren't they? There's something especially appealing about the smaller ones! You should post a pic of yours. I'd love to see it!
Not sure if you saw the thread a little while ago about identifying and maintaining some beautiful old sabs!
Here's the link: http://www.foodieforums.com/vbulletin/showthread.php?9841-Sabatier-Knife-Identification&highlight=Sabatier

[aja]

They are great. The one I have takes the best patina. It changes every time I cut something. At first I only cut red meat. Here is the link to when I was showing it off after I first got it: http://www.foodieforums.com/vbulletin/showthread.php?9331-diamond-in-the-rough-gyuto/page4

[Lefty]

Great looking knife! How's the watanabe treating you? In all honesty, which do you use/prefer more??
Funny, I remember that thread really well. I just lurked back then though!

[aja]

In all honesty. Being a home cook I grab the little Sab most often (one onion). I only started using the Watanabe within the last month. I bought it used (barely used) and it took me a while to thin it down then re-polish it and then re-thin it again the re-polish it again. It is holding up with a ridiculous 10 degree-ish inclusive angle. Now I use it a lot. I am very please with my knife collection. Only three more knives to go and one is already custom ordered.