| Anyone who has searched online - or in a | | | | what you pay for. Dirt-cheap knives are hardly |
| hardware store for that matter - for kitchen | | | | likely to be as durable as top-of-the-(price)-range |
| knives has been bound to find that magic word | | | | ones - it's just not financially possible to make |
| 'Sabatier' - but what exactly does it mean? This | | | | good things cheaply! So again - another old truism |
| article seeks to disarm the minefield that is the | | | | - always buy the very best you can afford. A |
| world of Sabatier knives. | | | | top-line knife will last a lifetime - as will an |
| First things first: that name. 'Sabatier' actually | | | | expensive pair of shoes, or car, or just about |
| doesn't mean anything in particular - it's just a | | | | anything built to a standard of quality - not a price. |
| brand name. The problem is that this particular | | | | The real way to tell these knives apart is - and |
| brand name is used - quite legally - by some eight | | | | this may seem odd - to leave the name 'Sabatier' |
| different cutlery companies. This certainly doesn't | | | | out and concentrate on the other part of the |
| make it easy for a prospective customer to | | | | name. They all have them - no knife is made or |
| make an informed choice as Sabatier knives, | | | | marketed wth just the word 'Sabatier' on the |
| though carrying the same name, aren't all equal by | | | | tang or blade (if it is it's a cheap forgery and best |
| any means. | | | | left alone). |
| So what is a Sabatier knife? Typically it is a | | | | To stop all the wrangling over the word 'Sabatier', |
| kitchen knife of French design, much used by | | | | it was decided that the aforementioned firms |
| professional chefs for many years. Before the | | | | could all use it - with the proviso that they had to |
| Second World War a type known as the 'Nogent', | | | | put their own, very definite trade mark on the |
| with a rats-tail tang imbedded in the handle, was | | | | blade/tang also. So we have ( amongst others) |
| used extensively but now the modern knives are | | | | K-Sabatier, Judge Sabatier, and Thiers-Issard |
| fully-forged with a tang (the part that the handle | | | | Four-Star Elephant Sabatier (quite a mouthful but |
| material is fixed to) running the complete length | | | | very much woth it!). This means that anyone |
| of the handle itself with the handle 'cladding' | | | | buying these knives can instantly identify the |
| riveted in place. | | | | maker and not be confused by their purchase |
| Two materials are typically used to make | | | | just being another 'Sabatier' knife. |
| Sabatier knife blades: stainless steel and | | | | The knives themselves come in all shapes and |
| high-carbon steel, though only Thiers-Issard now | | | | sizes, from (typically) 3-inch blade tomato knives |
| produce a range of carbon-steel blades. Both have | | | | to huge 14-inch blade cooks' knives - truly |
| their plus points - stainless steel retains its | | | | fearsome objects worthy of Hollywood horror |
| brightness almost indefinitely and has a long-lasting | | | | film! Yet all are just tools for the kitchen or table |
| edge. Carbon steel soon becomes 'patinated' but | | | | and, like al tools, have evolved over the years to |
| carries an arguably finer edge that is easily | | | | a point where they can be little - if at all - |
| re-sharpened - unlike stainless steel that is difficult | | | | improved. Yet it is so easy to succumb to |
| to re-sharpen to the level of carbon steel due to | | | | temptation and turn one of these fine instruments |
| its extreme hardness. | | | | into a price-driven 'utility' item. |
| Handle material is almost always black nylon - for | | | | So - in conclusion - remember a few points. |
| toughness and durability it does take some | | | | 1. You get what you pay for - so don't but just |
| beating but isn't the best-looking choice. More | | | | on price! |
| appealing handles are to be found on only a few | | | | 2. Several companies own the right to use the |
| of the Sabatier knives now made - notably the | | | | Sabatier name - but some outshine others! |
| ones by Thiers-Issard that include such | | | | 3. Stainless steel is durable and tough - but carbon |
| eye-catching materials as rosewood, natural horn | | | | steel ha the better edge and is easily looked after. |
| and micarta. | | | | 4. A good knife should last a lifetime - not be |
| So - how do you tell these knives apart? A | | | | tossed aside when the edge dulls (hence the |
| prospective buyer may see Sabatier knives | | | | carbon steel choice!) |
| offered in many shapes and sizes and a | | | | Keep these points in mind when next you look to |
| bewildering range of prices - so how does anyone | | | | purchase a chefs' or kitchen knife and you won't |
| choose? Just remember the old adage - you get | | | | go far wrong! |