Presto Chango; Knife Sharpened?

Bri, most of the chef's knives from the major cutlers are a German pattern I thought? I have seen Sabatiers and others French patterns, but have not used them.

bio-laha stevo
 
It's a subtle, but interesting difference, if you spend much time in the kitchen cuttin' things up.I'm also pleased to see that the sankotu (sp?) Japanese vegetable knives have been gaining favor. That's a great design, if ground very thin - which most aren't.
 
I'm with Bri here. I've had a couple of Sabatier carbon steel knives for 30-some years now and I like them a lot. I also have a couple of Chinese "cleavers" that I have used and like a lot. I have the word "cleaver" in quotes as the one I use most is only about 1/16" thick at the spine (and about halfway down the approx 3" toward the edge). The primary bevel goes from the edge about 1 1/2" with only a small edge bevel. In other words, it's not the sort of thing you do rough work with. ;) It's more or less a big razor blade with a handle.

Another knife I use a lot is a paring that I bought as a bare blade and put my own handle of exotic wood onto. I'm pretty sure it's the same as this one that Texas Knifemakers Supply sells as the first one on the carbon steel kitchen knives page. (Sorry I can't link directly to the page because they use frames.)

Paul
 
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