STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Thread necromancy.
I see Sabatier knives were discussed here, I used to like them and my paring knife disappeared. I can't really navigate the complexity of Sabatier branding and licensing, which ones were the nice made in France ones? Thiers-Issard carbon? Is stainless steel still ok? If I like french shape but could be fine with trad German ones (Henckels and Wusthof pro/classic lines) should I concentrate on a new chef knife (I chipped/broke my old Henckel) by Sabatier (which ones) and just buy whatever for paring.
note: I like a good, utilitarian knife and don't care about the luxury knife market at all....
I'm definitely not using Japanese knives (usually don't like the shape, weight etc., doesn't feel right for western food, didn't grow up with them and blades are a ***** to maintain) as beautiful and cool as they may be. Paring is somewhat irrelevant I guess so I just bought a Wüsthof classic chef and paring and will complement with another chef knife (old Sabatier Carbon) for when I want a nicer shape (German is fine but French is best). I'm also looking at this http://www.evercut.fr/fr/produits/origine/, used by a good friend who knows what he is doing, just need to go to Le Bon Marché and check if I like the shape, handle and weight.
That's cool. make sure you keep them sharpened and not just straightened otherwise it's just money wasted. Western knives tend to lose their sharpness faster cuz of the more obtuse angle. I feel like I had to sharpen my wustofs once a week with just regular daily cooking otherwise the dullness got annoying
I like how you're going into stores and making sure you like how the knife handles. Feel like a lot of people just buy online just based on spec without knowing if they like it or not
Thread necromancy.
I see Sabatier knives were discussed here, I used to like them and my paring knife disappeared. I can't really navigate the complexity of Sabatier branding and licensing, which ones were the nice made in France ones? Thiers-Issard carbon? Is stainless steel still ok? If I like french shape but could be fine with trad German ones (Henckels and Wusthof pro/classic lines) should I concentrate on a new chef knife (I chipped/broke my old Henckel) by Sabatier (which ones) and just buy whatever for paring.
note: I like a good, utilitarian knife and don't care about the luxury knife market at all....
I need to repeat this to myself before every purchase from now on.(lots of fat kids with the best dunks on our basketball court)