I love French knives. Light, fast, stiff, well-balanced. The four-star-elephant Sabatier is, I believe, from the 1960’s, when forges used freshly-made European steel instead of recycled stuff from elsewhere (the quality has never been the same, they say). 8-inch blade, wide enough to keep my knuckles off the board, easy to hone and sharpen. Along with the smaller 6-inch (with a handle skillfully replaced by a local cutlery shop some years ago), picked up for five dollars at a thrift shop, these are knives 3 and 4. They constitute my main cuttin’ tools, right now. Recently professionally sharpened, the 8-inch Sabatier is so crazy sharp it can thin-slice delicate oyster mushrooms, and cut an onion without any tears. Roomies don’t want to touch it, even if I’d allow them to.

I love French knives. Light, fast, stiff, well-balanced. The four-star-elephant Sabatier is, I believe, from the 1960’s, when forges used freshly-made European steel instead of recycled stuff from elsewhere (the quality has never been the same, they say). 8-inch blade, wide enough to keep my knuckles off the board, easy to hone and sharpen. Along with the smaller 6-inch (with a handle skillfully replaced by a local cutlery shop some years ago), picked up for five dollars at a thrift shop, these are knives 3 and 4. They constitute my main cuttin’ tools, right now.

Recently professionally sharpened, the 8-inch Sabatier is so crazy sharp it can thin-slice delicate oyster mushrooms, and cut an onion without any tears. Roomies don’t want to touch it, even if I’d allow them to.

tags: knives 

all content ©2009–2012 max karl key unless otherwise noted. browse archive